Omega-3 Articles
Stolen Research
The food industry is notorious for often misleading or withholding information that may be of importance to the health of the consumers.
Dr. Bo Martinsen
Trans fatty acids, flavoring agents and artificial stabilizers have been omitted from the labels and in the craze of cashing in on Americans? fear of fats the market has instead been flooded with high fructose corn syrup, partial hydrogenated vegetable oils and mountains of salt. The source is important When the overwhelming research studies regarding the health benefits of omega-3 fish oil started to emerge from the leading universities 20 years ago, the industry responded by using the findings for promoting omega-3 from flax seed or other vegetable sources, even though this omega-3 is different from the EPA (eicosapentaenoic acid) / DHA (docosahexaenoic acid) only found in fish and breast milk. (Did you know that populations basing their diet on vegetables and low use of fish have an increased risk of heart disease?) Fish oil, not flaxseed More than 95% of all scientific omega-3 studies used fish oil (EPA/DHA) as the active ingredient, not ALA (alpha linolenic acid) from flaxseed. Studies show that only a miniscule amount of the omega-3 in flaxseed is converted to the highly potent EPA/DHA. You maybe need to drink one cup of flaxseed oil to get the equivalent of one teaspoon of fish oil. * So the choice is yours: If you want to pay more and get less, buy vegetable based omega-3. Fish oil is King. We made it taste good. Reference: *Pawlosky, Robert J. Physiological compartmental analysis of alpha-linolenic acid metabolism in adult humans. Journal of Lipid Research, Vol. 42, August 2001, pp. 1257-65
