The Food Programme explores the latest thinking on eating the right balance of Omega 3 and Omega 6 fatty acids if we’re to protect ourselves from disease.
Oily fish – including mussels, mackerel, tuna and pilchards, are a key source of Omega 3 along with leafy, green vegetables. Omega 6 is contained in many processed foods, vegetable oils and nuts.
Reporter Simon Parkes visits Blueshell Mussels in Shetland, the largest independent producer of rope-grown mussels in the UK, and talks to Blueshell’s founder. He tastes some of the mussels being cooked for him in Lerwick, by chef George McIver.
Sheila Dillon attends the Seafood and Health Conference at London’s Fishmongers’ Hall and talks to various speakers, including William Lands, former Professor of Medical Biochemistry at the Universities of Michigan, and of Illinois, who’s spent a lifetime studying the metabolism of fats.
Sheila Dillon also speaks to Prof. Philip Calder of the Institute of Human Nutrition at the University of Southampton – and to Dr Tom Gilhooly, a GP in Glasgow, who prescribes Omega 3 capsules.