Stephen Pincock | Feb 1, 2006 | 3 min read
For most of us, the phrase ?omega-3 fatty acids? conjures images of fish, whose oils are rich in those panaceas of modern nutrition. But our scaly friends don?t make omega-3s on their own. They need to eat something that ate something that ate microalgae, the unicellular plants which serve as the starting point for the ocean?s food chain and provide half of Earth?s atmospheric oxygen. In recent times, researchers have begun working on new ways to cut out the piscin