Reply to comment
More sustainable sources
December 26, 2007 by KA (not verified), 1 year 47 weeks ago
Comment id: 26588
Reply
About us
Science Blog was started in August 2002. It lives, breathes and eats press releases from research organizations around the globe. Most of what you read here are press releases from the outfits named in the stories themselves. Got a news story you think belongs here? Let's talk. The other half of the equation is blog posts from readers like you. So if you have an interest in science, please register and join others like you in an ongoing, vibrant dialog about what makes the world tick. Meantime, please take a minute to read our Privacy Policy and Site Disclaimer.Recommended
Andrew Sullivan Dan Sullivan Doug Arellanes Emmanuelle Richard Faith Sullivan Fred Bortz Heather Havrilesky Henry Copeland Kate Sullivan Ken Layne lagreenbean.com LAist.com Maggie Sullivan Matt Welch NewYorkology Opinion L.A. Ron Kaye Slashdot Steve Elzer & Family TheNewsroom.org Thor Garcia Tony Pierce Wonkette OlderThanks CNET for naming Science Blog one of your Blog 100!
If it's DHA that's the big to-do, far more sustainable sources than fish abound: a couple of tablespoons a day of flaxseed or flaxseed oil or mixed nuts and seeds provide the daily recommended dose. As the omega-3 fatty acid isn't damaged by baking for up to 2 hours at temperatures of up to 350F/180C, they can be added to cakes, cookies, and breads; they can be added to oatmeal; and the oil can be drizzled on salads, into soups after cooking, over toasted bread before adding bruschetta, etc. It's extremely easy to do. With Alzheimer's in the family, I'm very pleased that something I already do daily can make such a difference.