In a message dated 2/15/02 4:01:00 PM, "M.E. C" <[log in to unmask]:

<< In a message dated 2/14/2002 12:17:23 PM Central Standard Time,
[log in to unmask] writes:


> Now I think I may be
> discerning a shift to discussing the various types of fats, and the ratios,
>
> and the sources, as being more important than total amounts. I'm pleased
> with
> that!
>

I read the article from the link you posted ....why does too much Omega 3
contribute to stroke? Can someone explain...and how much is too much?
 >>

(Sorry for the long delayed response)

I don't have any documented answer for you. But from my limited knowledge, I
believe there are basically 2 different kinds of strokes- a stroke caused by
a blood clot in a vessel in the brain, and one caused by a hemorrhage.
Perhaps too much Omega 3 thins the blood too much leading to hemorrhage?

Maddy Mason
Hudson Valley, NY