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Omega-3 foods linked to Lou Gehrig disease risk reduction.

In the study, published in July in JAMA Neurol and conducted by Harvard researchers, the 20% of consumers who had highest levels of omega-3 fatty acid in their diet were a third less likely develop the fatal disease compared with the 20% who ate the lowest amount of omega-3s.

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Dr. Sears Comments:

Dr. Barry Sears

There is a strong indication that ALS is a neuro-inflammatory disease so increasing the intake of omega-3 fatty acids makes perfect scientific sense to reduce its development.

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