What is the history behind it?
Cod liver oil became popular in 19th century England as a vitamin D supplement for sun-deprived children. In the 1950s, a German scientist named Johanna Budwig, PhD, discovered essential fatty acids and developed a diet that she said would fight cancer. Dr. Budwig claimed that many of her patients experienced tumor reduction within 3 months, and some experienced even more dramatic results. Dr. Budwig has reportedly used omega-3 fatty acids in combination with other nutrients to treat thousands of people with cancer and other diseases.
In 1996, the American Heart Association released a report stating that eating foods containing omega 3 fatty acids is reasonable and possibly helpful in reducing risk of heart disease. More recent recommendations have suggested eating 2 or more servings of fatty fish per week, and eating foods that are high in alpha-linolenic acid such as flaxseed, canola oil, soybeans, and walnuts to reduce cardiovascular disease risk. People who already have cardiovascular disease are recommended to eat more of these products or take supplements.
The American Cancer Society혪s most recent nutrition guidelines recommend eating a balanced diet that includes five or more servings a day of vegetables and fruit, choosing whole grains over processed and refined foods. Limiting intake of red meats and animal fats (including dairy fats) is also recommended in order to help reduce cancer risk. A good way to do this is to choose fish, poultry, or beans for some meals rather than beef, pork, or lamb.
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