Omega-3 fatty acids are essential fatty acids that body can not synthesise. The natural source of the omega-3 fatty acids are fishes, dark green vegetables and walnut.

Recent studies have showed that omega-3 fatty acids (α-linolenic acid, Eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA)) have beneficial effects on health  by preventing diseases such as cancer, diabet,  cardiovascular [...]

Lyophilization is removing water granules from frozen material by sublimation under appropriate conditions.
Lyophilized food’s main properties are below;

Its taste, color, shape and odor are well conserved.
When product is re-hydrated, it gains its former shape and and tissue.
With lyophilization method, food is not threatened with heat so, there is not nutritional lost It is more light.
It [...]

Researches from Mount Sinai School of Medicine has found that childhood obesity may related to phthalates used in food packaging.

Phthalates are used not only in food packaging industry not also in toys, hair sprays, shampoos, nail polishs, soaps, lotions, lubricants, paint, pesticides and cosmetics. Earlier findings showed phthalates causes several adverse on on human health. [...]