Sales of Omega-3 supplements are skyrocketing as more research is released that indicates they have health benefits. While scientists are characteristically guarded about a full-on endorsement, there are enough studies showing positive effects from Omega-3s to draw the attention of more than a few health experts.

You need to grasp some basic biochemistry principles in order to understand why Omega-3s may be a positive step toward better health. Omega-3s are essential fatty acids (EFAs) that help our bodies fight inflammation, which scientists now suspect is one of the causes of atherosclerosis, or hardening of the arteries.

Omega-3s help our bodies process other types of fats, like the Omega-6s found in vegetable oils like corn oil, safflower oil, and canola oil. Omega-3s are found in cold water fish, fish oil, and flax seed oil. In prehistoric times, early man got a lot of Omega-3s in his diet, but our modern diet has us eating a huge proportion of Omega-6 and very little Omega-3. Scientists are vigorously researching whether this radical change in our fat intake in the past few decades has contributed to a dramatic increase in diseases such as heart attack, stroke, arthritis, cancer, and Alzheimer's.

Some nutritionists are suggesting that we eat no more than four times as many Omega-6s as Omega-3s. Fish oil, krill oil, and flax seed oil can help us keep this ratio in better balance. Many people have started including more fish in their diets, although cooking probably reduces the number of beneficial Omega-3s that make it into our bloodstream.

The jury is still out, but as more evidence comes in, we're likely to see a fresh approach to fat intake and conceptions of what's good for us to eat that includes more Omega-3s in our diet.