Combining fishoils with probiotics promotes the survival of ‘friendly’ bacteria.
Oily fish such as salmon, trout, mackerel and sardines are rich in the omega-3 fatty acids EPA and DHA. Several plant foods (particularly chia seeds, flaxseeds and walnuts) are rich in alpha-linolenic acid, another omega-3 fatty acid, which the body can convert into EPA and DHA.
We already know the omega-3’s are important for brain development and function, normal growth, memory, vision and for inflammation. Omega-3 deficiencies are associated with cardiovascular disease, mood disorders, arthritis and other health problems.
But now, preliminary research is also showing that these essential fats may increase tolerance to ‘friendly’ bacteria. This is another study that highlights the importance of the synergistic effects of nutrients in food.
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