The benefits of Omega 3 fatty acids are numerous, and it makes one wonder how far back in history we figured out how to incorporate them into our diets in delicious, and some not-so-delicious ways. Omega 3's have been shown to prevent heart disease, are beneficial to those with Type 2 Diabetes, and chronic diseases involving the immune system. They encourage healthy brain function, help prevent depression and ward off age-related macular degeneration.
Research indicates that children born to mothers consuming higher quantities of omega-3 rich fish are healthier at birth, exhibit higher IQs and have better health later in life.
Omega 3s are found almost exclusively in seafood and many studies, clinical trials and books have detailed their benefits. And the beauty of it is that the healthiest and most balanced way to get those fatty acids and all of the other nutritional benefits in seafood is to eat the seafood, utterly delicious and nothing abstracted or extracted about it.
Many of the fish highest in Omega 3's, like sardines, anchovies, young albacore tuna and salmon, are flourishing in healthy fisheries, and it is in our best interest to keep those fisheries thriving. Herring, shad, jack and salmon in many river systems on the West Coast need continued regulation, management and reclamation to keep their populations steady and growing.