Understanding Omega-3s

Omega-3s are indeed a hot topic, although it appears that all we North Americans really know is that omega-3 eggs, fish, fish oils and flax products are all good sources. Consuming these products, as we've been told, reduces the risk of heart disease.

Of course the responsible thing to do is to remain skeptical and question any new diet craze that hits our culinarily confused culture. As for omega-3s, it appears some critical information has evaded the radar of North American media, and hence the eating public.

In a fascinating book by author Susan Allport, the history, science and hype surrounding omega-3s is laid out for all to see. Titled The Queen of Fats: Why Omega-3s Were Removed From the Western Diet and What We Can Do to Replace Them, Allport's book reveals that our collective understanding of these vital fatty acids is way off.

According to Allport, lacking in exposure has been omega-6s, another family of essential fatty acids that compete with omega-3s. And so if both are in competition, why is it we never hear about the 6s?

In October 2007, CBC's The National aired a segment on the increasing confusion surrounding omega-3s and questioned how much fish new and expecting mothers should be consuming. After a read through The Queen of Fats, it appears that the CBC has not only deepened this collective confusion, but also encouraged the further pillaging of our already vulnerable oceans.

Unlike most media coverage on diet and nutrition, this episode of Deconstructing Dinner will not so much suggest what you should or should not be eating, as look to capture how our lifestyles and the industrialization of our food has had devastating impacts on our health.