Docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are long-chained omega-3 fats found in cold-water fatty fish like wild-caught Alaskan salmon, sardines, anchovies and certain other sea creatures, including krill
DHA and EPA are key structural elements of cells; they’re not just simple fuel. If you don’t have enough DHA and EPA, your body’s ability to repair and maintain healthy cell structures is seriously impaired
The omega-3 index is expressed as a percent of all fatty acids in the red blood cell membrane. Research suggests an ideal, healthy range of omega-3 is between 8% and 12%
Data suggests omega-3 deficiency may be more prevalent than suspected. Of the first 135 participants in the D*action + Omega-3 home testing project, 85% had an omega-3 index below 8%, which puts them at increased risk for chronic health problems
Research suggests many nutrient deficiencies could be resolved by eating more seafood, and retaining more of the local fish catches for the local population rather than exporting them

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