OK, here comes the science.

• There are two families of essential fatty acids (EFAs): Omega 3 (made from Alpha Linolenic Acid) and Omega 6 (made from Linoleic Acid).
  
  

• Consuming both long chain Omega 3 and Omega 6 allows the body to make the essential fats it needs.
  
  

• The ratio between Omega 3 and Omega 6 was in balance until the early 20th century when our diet began to fundamentally change. Present diets are poor in Omega 3 but higher in Omega 6. As long as the Omega 3 and Omega 6 fatty acids in our bodies are in balance they complement each other.
  
  

• Introducing St Ivel Fresh Milk with Omega 3 into your everyday diet is an easy way to take a step toward redressing this imbalance.
  
  

• Alpha-linolenic acid (ALA) is an omega 3 fatty acid found in plant sources such as nuts and seeds, green leafy vegetables and their oil. It can be elongated in the body to long chain omega 3 fatty acids (DHA and EPA), but the conversion pathway is inefficient to produce sufficient quantities.
  
  

• Within Omega 3 polyunsaturated fatty acids, the most important are the very Long Chain derived from fish or marine oils whose health benefits are widely acknowledged.
  
  

• Omega 3 long chain fatty acids are present in the flesh of oil-rich fish such as mackerel, salmon, kippers, herring, trout and sardines. To get the maximum benefit of long chain omega 3 fatty acids, we should try to include in our diets oil rich fish which has a high level of the beneficial long chain omega 3 fatty acids, EPA and DHA.