Alpha-linolenic acid (ALA), found in plant sources like flaxseeds and walnuts, is often marketed as a plant-based alternative to the long-chain omega-3 fatty acids found in fish. However, the biochemical reality tells a different story. ALA must be converted into eicosapentaenoic acid (EPA) and subsequently into docosahexaenoic acid (DHA) to provide the same neurological and anti-inflammatory benefits as marine-derived omega-3s. But this conversion process is strikingly inefficient—typically les