This is a quote I took from a book called “The selfish gene”. I recommend that book, to anyone who is interested in evolution and behavior. It can give you some amazing “AHA!’s

People want to believe that great ideas come to us in a moment of brilliance, most often while we are taking a shower in the morning or are still deep asleep at night and wake up all of a sudden when the big “aha” moment strikes. To all of you waiting for this moment I say “wake up” and stop wasting your time.

As humans, we want to believe that creativity and innovation come in flashes of pure brilliance, with great thunderclaps and echoing ahas. Balderdash.

As humans, we want to believe that creativity and innovation come in flashes of pure brilliance, with great thunderclaps and echoing ahas. Balderdash.

We are excited to be able to provide a special offer to all Allagash customers. For a limited time, you can sigh up for membership to the American Homebrewers Association® (AHA) and receive a FREE Allagash Classic Belgian Chalice. Read on for more information.

ω−3 fatty acids (commonly spelled omega-3 fatty acids) are a family of polyunsaturated fatty acids which have in common a carbon-carbon double bond in the ω−3 position.Important nutritionally essential ω−3 fatty acids are: α-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). For a more complete list, see list of ω−3 fatty acids. The human body cannot synthesize ω−3 fatty acids de novo, but it can form 20- and 22-carbon unsaturated ω−3 fatty acids from the eighteen-carbon ω−3 fatty acid, α-linolenic acid. These conversions occur competitively with ω−6 fatty acids, which are essential closely related chemical analogues that are derived from linoleic acid. Both the ω−3 α-linolenic acid and ω−6 linoleic acid are essential nutrients which must be obtained from food. Synthesis of the longer ω−3 fatty acids from linolenic acid within the body is competitively slowed by the ω−6 analogues. Thus accumulation of long-chain ω−3 fatty acids in tissues is more effective when they are obtained directly from food or when competing amounts of ω−6 analogs do not greatly exceed the amounts of ω−3.