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Jack Barton | 2014-03-26 16:12:22
The desperation to take scientific literature out of context and beyond our knowledge base continues, fuelled by media publication and public naivety.
The benefits of omega-3 oils are becoming more widely appreciated with suggestions that cognitive performance, inflammatory markers, blood pressure and many other parameters could be positively influenced.
Awesome, some more advice that we can put into practice through whole foods and some lovely fresh fish using nothing more than common sense and a slight change in the weekly shop. A quick detour to the fish monger to purchase some great tasting health benefits for the family should do the trick.
No…
In an article recently published by the BBC they outline the intention of British scientists to genetically modify crops in order to contain more DHA and EPA (omega 3 fatty acids).
It’s clear that with a growing population and greater demand for resources, sustainability is going to be a consideration in years to come. However the implications of such crops are largely unknown.
With the adaptation of previous wheat species in order to create a quicker growing, and more harvestable and profitable crop, only now debatably seeing potential detrimental effects (increase in coeliac disease and gluten sensitivity for starters), the true consequences of consuming such products are largely unknown.
Our development is not proportionate to our current knowledge base, with the interplay of nutritional compounds far beyond our current understanding as seen with supplementation of vitamins and their multifaceted effects on absorption of other micronutrients (a blog for another day).
Unfortunately it’s always difficult to not assume an ulterior motive of financial gain as a result of more profitable refined products.
For now I’ll remain sceptical and go home and enjoy my home cooked seafood and let you decide on the rest.
Here’s hoping years down the line I’ll be proven wrong with everyone sharing the benefits of increased Omega 3 consumption in sustainable fish tasting bread.
Jack Barton (Researcher, Rescon Ltd)
Source:
http://www.bbc.co.uk/news/uk-25873931