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.

Our family never buys boxed chocolate cake mixes anymore. Feel free to share this low fat chocolate birthday cake recipe with all your loved ones. Go ahead - have a second piece and Happy Birthday!

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A woman was shopping at her local supermarket where she selected 2 liters of low fat milk, a carton of eggs, 2 liters of orange juice, a head of lettuce, half a dozen tomatoes, a 500g jar of coffee and a 250g pack of bacon. As she was unloading her items on

The high protein low fat foods I have mentioned are all foods that are easily available all over the world and the ideal foods to eat if your goals are to build muscle or maintain a solid level of muscle while keeping your bodyfat to a minimum.