Relate

Allergies; Allergy/Allergies; Anaphylaxis 

Fats, Dietary; Omega-3 Fatty Acids; Trans Fats 

An allergy is a immune malfunction whereby a person's body is hypersensitised to react immunologically to typically nonimmunogenic substances. When a person is hypersensitised these substances are known as allergens. The word allergy derives from the Greek words allos meaning "other" and ergon meaning "reaction" or "reactivity". Reactions can vary from the benign runny nose, to life-threatening anaphylactic shock and death.

Omega-3 fatty acids are polyunsaturated fatty acids found in certain fish tissues, and in vegetable sources such as flax seeds, hemp seeds, walnuts, and canola oil — though some sources contain other substances which may counteract the beneficial Omega-3 (see sections Omega-3 - Omega-6 balance, and Dietary sources below). Such fatty acids are also more prevalent in grass-fed or pasture-finished livestock, compared to those fed a diet high in grains.


Allergy as related to Dietary Fats