Effects of Omega-3 Fatty Acids on Heart Rate in Cardiac Transplant Recipients
Probably one the worst things that has happened to our health is the increased intake of omega-6 fatty acids at the expense of omega-3 fatty acids. Most processed foods contain high omega-6 fatty acids like cottonseed, sunflower, corn and soybean oil. Over time, our cells turn over, whether heart, lung, blood vessels, liver or brain.
As new cells are created, they will take up the fatty acids that they are given. High levels of omega-3 fatty acids will result in more stable membranes, leaving the cell much healthier. Neurons can control their firing much better. Liver cells can respond to the environment much better. The pancreas can better produce insulin. And the heart cells that regulate when the heart is supposed to beat will be able to perform more efficiently.
This takes some time, dependent upon the cell type and how long it takes to turn over. The result of consistent intake of healthier fats is healthier cells. All cells. As such, increasing intake of fatty acids, through diet as well as supplementation, is an intervention with potent, broad spectrum benefits.