The Omega-3 Phenomenon

Rudin compares his findings to the discovery of the causes of beriberi and pellagra, diseases that arose when modern food processing took essential vitamins out of certain staple foods. Suspecting that certain fatty acids were also missing from the modern diet, he began a line of research that led him to the conclusion that the lack of Omega-3 EFA, a fatty acid found only in cold-water fish and cold-climate plants, is a nutritional deficiency that makes the human body prone to a variety of common ailments.

The advantages of Omega-3 EFA are many, according to Rudin. He claims that Omega-3 and fiber work together to clear heart-threatening cholesterol out of the body, a combination that is superior to fiber alone as a means of dislodging cholesterol deposits. He also espouses Omega-3 EFA for complexion care, topical skin care, breast- and formula-feeding of infants, relief of some mental illnesses, weight-loss plans, antiallergy diets, and antiaging diets.

Omega-3 EFA can be obtained through supplements or by consumption of the proper foods. Nutritional linseed oil is Rudin’s first choice for supplementation, with walnut, soybean, and wheat-germ oils being acceptable second choices. Eating one to two pounds of dark fish weekly also supplies needed Omega-3 EFA. There are drawbacks to consuming too much EFA, which can have a toxic effect and can react with certain medicines. Warnings to this effect are included in this book.

Sample shopping lists and recipes are given to help the reader transfer this new information from the theoretical to the practical. The recipes show ways to include ingredients high in Omega-3 in commonly served dishes as well as in unusual ethnic specialties for an international flavor.