Yo, vegans! There’s a cool new oil in town that provides the nourishing fatty acids of fish, but in a plant-based source. Say hello to ahiflower oil (what a perfect name!), which is made from the seeds of a flowering plant grown in the U.K.

“Ahiflower has an ideal ratio of omega-3s to omega-6s,” says Maggie Moon, RD, author of The MIND Diet. While it doesn’t have the same amounts of EPA and DHA (omega-3s) as fish, it does offer a compound called stearidonic acid that converts to EPA once it's in your body (and as an added bonus, it converts at higher levels than flaxseeds do). So that makes it a primo source for vegans, vegetarians, or anyone who dislikes fish oil (and with the dreaded "fish burp," that covers a lot of people).

The anti-inflammatory may also help curb heart disease, high blood pressure, and joint problems, studies show.



Ahiflower oil has an earthy, subtly nutty taste. Goes down easy!

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This article originally appeared in the November 2019 issue of Women's Health.

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