ESSENTIAL
FATTY ACIDS (OMEGA 3 AND OMEGA 6 COMPOUNDS)
The
word "essential" in describing these means that
the body cannot produce them so they must be consumed
in our diet. Essential fatty acids are either Omega-3
oils or Omega-6 oils. Sources of Omega-3 are cod liver
oil, fish oils, flax oil, flaxseed or leafy green vegetables.
Some nuts also contain Omega-3's (walnuts). Omega-6 sources
are corn oil, wheat germ oil, soy oil, borage oil, evening
primrose oil, blackcurrent oil plus many of the other
grocery store bought cooking oils. Almost all processed
foods are very high in Omega-6's. Essential fatty acids
play critical roles in body structure and function, in
fact life cannot be sustained without them. Some are transformed
to regulating compounds called prostaglandins in the body
and these prostaglandins along with essential fatty acids
are responsible for supporting the critical body functions
listed below:
Nerve
transmission
Pressure
regulation in the eye, joints and blood vessels
Division
of cells (growth and healing processes)
Response
to pain, swelling and inflammation
Muscle
reflexes
Transporting
of oxygen from cells to tissues
Maintaining
health of cell membranes
Supporting
immune response
Providing
energy to the heart muscle
Essential
fatty acids are often called by their chemical names.
Omega-3 compounds are:
EPA
(eicosapentaenoic acid)
DHA
(docosahexaenoic acid)
alpha-linolenic
acid
alpha-linoleic
acid
Omega-6
compounds are:
linoleic
acid
gamma-linoleic
acid
gamma-linolenic
acid
arachidonic
acid
THE
BALANCE OF OMEGA-3 and OMEGA-6 ESSENTIAL FATTY ACIDS
The
latest scientific research has supported the view that
essential fatty acids need to be in equillibrium in our
diet. Omega-3 and Omega-6 consumption should be balanced.
It is generally recommended that Omega-6 consumption should
be about 4 times as much as Omega-3. In addition, it is
recommended by the medical community that saturated fat
consumption should be limited. Saturated fats are found
in butter, margarine and lard. All Omega-3 and Omega-6
essential fatty acids are polyunsaturated.
Unfortunately,
our normal diets do not achieve those recommended balances.
Most North American and Western diets are very low in
Omega-3 and extremely high in Omega-6. Too many saturated
fats are consumed and the ratio of ingested EFA's averages
more like 20:1 Omega-6's to Omega-3's instead of the recommended
4:1. This is due to the fact that poor quality cooking
oils and most processed foods contain Omega-6 oils. In
addition, the overall consumption of Omega-3 rich foods
is often very low. Omega-3 containing foods are fish,
fish oils, flax, flax-fed chicken eggs, wheat germ, soybeans,
green leafy vegetables and certain nuts (walnuts and butternuts).
Getting compliance with fish oil Omega-3 type products
is extremely difficult especially in children. In some
individuals, Omega-3 consumption is totally lacking.
Kirkman
offers many different choices for essential fatty acid
supplementation, from stabilized flaxseed to a variety
of fish oil products. Cod Liver Oil is also a souce of
Omega 3's, so also see that section in this catalog as
well. A description of Kirkman's essential fatty acid
supplements follows
EFA™
is a high quality, uniquely processed milled flaxseed product
which consists of not only essential fatty acids, but also
fiber and amino acids. Special processing of flaxseed by
our supplier of the milled seeds has made it possible for
Kirkman to offer this essential fatty acid product of premium
quality. Special processing includes:
Selecting
only dry, well matured, uniform colored seeds which are
free of extraneous material, microbiological pathogens
and mold.
A
special cleaning process which removes small and undesirable,
immature seeds which contain chlorophyll. Chlorophyll
is a pro-oxidant which can cause instability or degradation
of some flaxseed.
A
special milling process free of excess heat, insures no
deterioration as often occurs with improperly milled flaxseed.
These
steps guarantee a stable, exceptionally pure product with
nutritional integrity. Per 5 gram serving (one heaping teaspoon),
EFA consists of 41% Fatty Acids (2 grams), 28% dietary fiber
(1.2 grams) and 20% protein (1.1 grams). The protein present
is comprised of a complete amino acid profile. Of the fatty
acids present, 57% are polyunsaturated Omega-3's and 16%
are polyunsaturated Omega-6's. EFA™ is a pleasant tasting milled
powder which can be easily incorporated into the diet. (See
the section on how to use EFA™)
Kirkman's EFA™ contains 3.5 times the amount of polyunsaturated
Omega-3's as Omega-6's. The consumption of EFA™ helps
counteract the imbalance of essential fatty acids the normal
diet provides by contributing an abundance of the often
lacking Omega-3's.
OTHER
ADVANTAGES OF EFA™
Kirkman's
EFA™ consists of 22% protein. This protein is considered
a "complete protein" because it contains all of
the essential amino acids required by our bodies. EFA™
is a good way of getting some protein into the diet along
with the fatty acids. This protein is non-animal and non-dairy
as well as gluten free-all obvious considerations in some
special needs diets.
EFA™
also consists of 26% dietary fiber, both soluble and insoluble.
Its fiber is similar in action and structure to oat bran,
but is gluten free. Fiber is important for good health.
It is also accepted now in the medical community that dietary
fiber helps support healthy levels of cholesterol that are
already in the normal range.
Kirkman's
EFA™ is a multifunctional nutritional food which has
excellent rationale in supporting good health. Supplying
Omega-3 and Omega-6 essential fatty acids along with the
much needed protein and fiber in a pleasant tasting, easy
to use (see next section) form, makes it easy for parents
to supplement these important nutrients to themselves and
their children.
It
is interesting to note that prior to 1990, most infant formulas
contained very low levels of essential fatty acids, especially
Omega-3's. Today, virtually all infant formulas are supplemented
with Omega-3's. Experts agree that infant formulas should
be designed to approximate the fatty acid composition of
breast milk, which is especially high in alpha-linolenic
acid, an Omega-3 fatty acid. Omega-3 supplementation in
infants is required for the optimal development of the nervous
system and for the maturation of visual acuity. These facts
help validate the increasing awareness of the need for EFA™
consumption.
HOW
TO USE EFA™
EFA™
has a pleasant, nutty flavor which can be easily incorporated
in foods. It can be sprinkled on cereal, put in applesauce,
mashed potatoes, pudding or any other viscous type food.
Ice cream or sherbet are other good vehicles. Most individuals
really like the taste. It does have a kind of crunchy consistency.
Some
individuals undoubtedly will not like the taste or texture
of EFA™. Fortunately, there are many options to help
with administration. Because the flaxseed in the product
is specially processed to remove unstable seeds and oxidants,
it can be used in baking and maintain nearly 100% of its
nutritional value. The Flax Council of Canada tested the
type of flaxseed used in EFA™ and came up with the
following very important conclusions and printed statements:
"A
protective mechanism appeared to be present in the milled
samples which prevented oxidative deterioration".
"For both milled samples and bread prepared from
the milled samples, panelists were not able to detect
flavour differences between fresh and stored samples".
The
Health Protection Branch of the Food Directorate of Health
Canada tested the stability of flaxseed fatty acids in storage
and when used in baking and issued the following conclusions:
"Both
the oxygen consumption test and the analysis of fatty
acid composition demonstrated that whole flaxseed and
ground flaxseed were stable at room temperature. This
confirmed our previous report that flaxseed could be stored
for up to two years at -20 degrees C (48 degrees F) without
detectable change.
"It
appears that ground flaxseed alone readily absorbs oxygen
under typical baking conditions, but this does not markedly
affect its fatty acid composition. We conclude that flaxseed
is stable during baking."
Baking
is an easy way to get individuals to ingest EFA™. Kirkman
and many of our associates have successfully incorporated
EFA™ in baking. We have produced great tasting bread,
cookies, doughnuts, pancakes, muffins etc. All were made
casein and gluten free and included significant amounts
of EFA™.
For
baking purposes, EFA™ can be substituted for the fat
used in baking at a ratio of 3 to 1. For example, 1 ½
cups can replace ½ cup of butter, margarine, shortening
or cooking oil in a traditional recipe. Because goods made
with flaxseed brown rapidly, cooking times should be followed
carefully. The stability of flaxseed in baking was done
at temperatures between 350 and 375 degrees F, so these
temperatures should not be exceeded.
EFA™
can also be sprinkled on top of breads, muffins or other
baked products to add taste and "crunch". We recommend
using your imagination. You will be surprised at how many
different ways EFA™ can be incorporated in the diet.
HOW
MUCH EFA™ SHOULD I USE?
There
is no absolute dosage for supplementation with essential
fatty acids. A lot depends on how much is consumed in the
regular diet. As a rule of thumb, adults should supplement
with at least ten grams (two heaping teaspoons) up to 20
grams daily of EFA™ and children should use 5 grams
(one heaping teasoon) up to 10 grams daily. That dosage
translates into each teaspoon of EFA™ supplying 2 grams
of fatty acids. Of those two grams, about 1.2 grams will
be Omega-3. Also, the dosage does not have to be consistent
daily. A little more or less on a given day is not critical
nor is there any danger of overdose. If one consumes fish
or fish oil, the consumption of EFA™ for that day can
be reduced to a lower level. Because EFA™ contains
3.5 times the Omega-3's to Omega-6's, it will automatically
help balance the overconsumption of Omega-6 oils from processed
foods, fried foods or "junk foods", but as recommended
earlier, individuals should try and limit saturated fat
consumption. If a fatty acid profile test has been done,
your physician should also help determine the daily requirements
of supplementation with essential fatty acids. Those individuals
who have extremely poor diets should use the higher levels.
HOW
SHOULD I STORE EFA™?
It
should be stored in the refrigerator. Stability testing
was done on closed containers, so to ensure freshness after
opening, the product should be refrigerated. It should also
be protected from light, especially sunlight or florescent
light.
These
statements have not been evaluated by the Food & Drug Administration.
This product is not intended to diagnose, treat, cure or prevent any disease.
.gif){kind=spacer}
