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High cholesterol? Try yak meat

Have high cholesterol? Scientists at the National Research Centre on Yak (NRCY) have found very high omega-3 fatty acid in the meat of yak. Omega-3 fatty acid is made up of eicosapentaenoic acid, docosohexanoic acid and α-linolenic acid. Along with Yak meat being high in Omega-3 fatty acid, it is also high in conjugated linoleic acid – helps combat cardiovascular diseases by keeping cholesterol in check.

Omega-3 fatty acids are part of a healthy diet that helps lower the risk of heart disease. Increased intake of EPA – eicosapentaenoic acid has beneficial effects on coronary heart disease, high blood pressure, and inflammatory disorders, such as rheumatoid arthritis. DHA – docosohexanoic acid is essential for the proper functioning of our brains as adults, and for the development of our nervous system and visual abilities during the first 6 months of life. ALA –  alpha-linolenic acid and other omega-3 fatty acids may help treat a variety of conditions. The evidence is strongest for heart disease and problems that contribute to heart disease, such as high blood pressure. CLA – Conjugated linoleic acid is a good fat that may be a potent cancer fighter. Possible benefits of CLA are:
Increases metabolic rate
Decreases abdominal fat
Enhances muscle growth
Lowers cholesterol and triglycerides
Lowers insulin resistance
Enhances immune system

Wikipedia – CLA, EPA, DHA
University of Maryland Medical Center – EPA, DHA, ALA

Posted in Food Facts, Yak Facts.

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