In science-terms, Omega 3 is an essential polyunsaturated long chain fatty acid. It’s ‘essential’ because our bodies is not capable or we can say it can’t make it on our own. There are many different types of fatty acids that belong to the Omega 3 family, but EPA (eicosapentaenoic acid), DHA (docosahexaenoic acid) and ALA (alpha-linolenic acid) are the three types that you hear about most often, because they’re the most useful to us.
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Omega/Fish Oil
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