All the consumers that worry about our health have been able to observe how in the last decade the proposal of value of the foods has evolved that can contribute us beneficial properties for our organism. In this article we analyze how this evolution has been and if real health properties are obtained, focusing the analysis on some of the best known products, those that provide Omega 3
From the boom of certificates and supplements to the real healthy diet
We come from a few years in which the boom of certificates has been lived (ecological, gluten-free, lactose-free, vegan, genetically modified, sustainable, …). However, an increasingly significant change in the behavior of consumers is being observed, identifying three groups:
- Consumers with allergies or intolerances that look for foods that certify that they do not contain ingredients that they can not take (according to AECOSAN (Spanish Agency for Consumer Affairs and food safety and nutrition) only 2% of adults and 3-7% of children actually have allergies)
- Consumers without allergies or intolerances who want to consume healthy and perceive that foods with many certificates are simply because they have them, or that they consume encapsulated supplements of any kind, in many cases without a scientific basis that clinically assesses their positive effect on health.
- Consumers without allergies or intolerances who want to consume healthy and perceive that foods with many certificates do not have to be. The absence of ingredients or allergens does not imply the existence of other unhealthy elements, such as saturated fats, sugars, or palm oil. Likewise, they prefer to consume a complete food at a supplement in a capsule, thus also avoiding the daily intake of cellulose or other harmful coatings of said supplements. It is this group that is growing to the detriment of the second, opting for the search for real foods with recognized healthy properties, on which official clinical trials are available to verify their benefits
Geographically, North America will dominate the market for products with Omega 3, due to its culture of consumption of dairy products as part of a basic diet, followed by the European market
Why is it hard to consume Omega 3 in a real way?
The Spanish Heart Foundation indicates that the important thing for healthy consumption is the proportion in which omega 3 is ingested with respect to omega 6. It is recommended that the relationship between Omega 6 and Omega 3 be equal to or less than 4, since that if there is a greater quantity of Omega 6, a chronic inflammatory process develops that favors arteriosclerotic phenomena. The reality shows that today, and for an inadequate consumption derived from bad practices in the preparation of food, the Omega 6 / Omega 3 ratio is 20 or 30 by 1. For this reason ingest an excess of Omega 6 and little Omega 3 leads to this dangerous imbalance favoring chronic inflammation, cardiovascular disease and even some forms of cancer. Additionally, it must be taken into account that Omega 6 prevents the assimilation of Omega 3, so by much Omega 3 that we take, if the Omega 6 / Omega 3 ratio is not adequate, our body will never be enriched with that Omega 3. The bad news is that Omega 6 abounds in all kinds of food and Omega 3 is in short supply. The good, that there are foods like now we explain what they do with that ratio of 4 or less than 4.
What are the foods that allow Omega 3 to be consumed in a real way?
There are several real foods with Omega 3, in which the Omega 6 / Omega 3 ratio is appropriate, from the more traditional such as fish, avocado, walnuts, … to gastronomic innovations with goat cheese as the protagonist. Thus, goat cheese as such, is a complete food with many nutrients. It provides lipids, carbohydrates, proteins, minerals (calcium, phosphorus and potassium), vitamins, amino acids, taurine, … The average of conventional goat cheeses has an Omega 6 / Omega 3 ratio around 7.2, compared to 4 least recommended by the Spanish Heart Foundation. However, you can find goat cheeses with a ratio of 1.2, such as the Lodyn cheese (www.lodynmilknet), which have clinical trials in public hospitals that verify their healthy properties to improve the cardiovascular profile of people, being recognized by the Spanish Heart Foundation.