Fish Oil

I have never liked fish. In fact, other then Tuna, mixed with mayo and chopped onions, I would say I am afraid of fish. I was once a lifeguard at a lake and every time I had to go in the water, I would move my arms and legs around like I was having a seizure just to keep the little fish in the lake away. I am in fact afraid of all sea life from Trout to Goldfish, so you can imagine my response when my doctor suggested taking fish oil. He gave me a copy of an article about the value of Omega 3 fish oil pills in reducing the risk of heart attacks. I was unimpressed and when evaluating taking the fish pills verses the heart attack, I chose the heart attack.
At my next visit, my doctor asked if I had tried the fish pills and when I wrinkled my nose and shook my head, he produced another article suggesting that there was a link between a reduction in cancer and the fish pills. Still I chose cancer.

He then suggested that flax seed oil was a worthy alternative to the fish pills and would provide me with the same omega 3 fatty acids, that he so desperately thought I needed. I had recently seen my mother munching on some flax seed chips, which pretty much closed the door on the flax seed option.

You can then imagine my joy when I recently read that there was little to suggest that Omega 3 fatty acids reduced the risk of any single type of cancer.

While it was true that the Eskimos of Greenland had a very low occurrence of coronary heart disease (I assume they ate a lot of fish), I was overjoyed to hear that high levels of mercury were discovered in fish. Swordfish, shark and mackerel had particularly large amounts of mercury, however fish sticks did not. Regardless I had found the evidence I needed and in future doctor visits whenever the issue was raised, I would invoke the findings from an ambiguous EPA study that supported my growing concern of getting mercury poisoning. In truth, I still don’t actually know why mercury is bad for you but as sited in the Fishing Regulations Booklet, if I need more information, I can always contact my local health department.

Robyn Segal is a free lance writer and Director of Marketing for a New England Health Care System.

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A flood of scientific evidence about fish oil points to a startling conclusion that taking high-dose fish oils, which are very rich in Omega-3 Fatty Acids, helps support a healthy heart, a healthy brain, a healthy immune system, healthy joint movement, healthy kidneys and much more.

Each grade of fish oil is distinguished from the other by its purity and concentration of long-chain omega-3 fatty acids. Crude fish oils are the least expensive and most will likely contain some levels of contaminants including PCBs, DDT and organic mercury.

When choosing a high dose fish oil remember that knowledge is power and not all fish oils are manufactured the same. Some fish oils may even be dangerous when taken in high doses.

With many choices of fish oil available, and with so many pro and con opinions written about each, it is easy to become confused. So when it comes time for you to choose a fish oil make sure you do your homework and choose wisely - your health depends on it.

When choosing a fish oil that you will be ingesting in high doses it is crucial that you choose one that is pure and free of contaminants, toxins, and mercury. How can you, the consumer, tell the difference?

Currently there are three grades of fish oil available on the market today:

• Cod Liver Oil

• Health-food grade fish oil, and

• Pharmaceutical-grade fish oil

Cod Liver Oil

Cod Liver Oil is the lowest quality fish oil and like the name implies it is manufactured from the livers of Cod fish. It has the lowest concentration of long-chain omega-3 fatty acids and contains the highest levels of contaminants such as organic mercury, PCB’s, and DDT. Cod Liver Oil may also contain a high level of Vitamin A.

Cod Liver Oil is not recommended for high dose consumption. A typical serving of Cod Liver Oil contains 500 mg. of long-chain omega-3 fatty acids.

Health-food Grade Fish Oils

Most health-food grade fish oils are manufactured from fish body oils. Fish oils can be manufactured from a single fish species or from several fish species.

Fish size and their relative rank in the food chain can help us understand the level of contaminants that may be found in health-food grade fish oils. Small fish, such as sardines and anchovies, don’t live long so are less prone to accumulate environmental pollutants. Larger fish, such as salmon and mackerel, are predatory species that live longer so they could contain higher levels of pollutants. If the label says it comes from a particular species of fish, such as salmon, then you can be sure that it probably is health-food grade fish oil.

A slightly more purified type of health-food grade fish oil is available which includes oils that have been subjected to a limited amount of molecular distillation to remove some of the cholesterol. These types of fish oils are usually labeled as “cholesterol-free”.

“Fish Oil Concentrate” is yet another type of health-food grade fish oil. Fish oil concentrates consist of ethyl esters of the fish oil that have been subjected to fractional cooling. The solidified saturated fats are removed leaving behind a more concentrated solution of long-chain omega-3 fatty acids. A typical one-gram capsule of thermally fractionated health-food grade fish oil contains up to 500 mg. of long-chain omega-3 fatty acids.

Typical health-food grade fish oils may contain varying amounts of contaminants. In addition, the fractional cooling method does not necessarily remove all the PCB’s or the long-chain monoene fatty acids that may give rise to gastric distress. Due to the varying amounts of contaminants that could still be contained in health-food grade, it is questionable as to whether it is safe at high levels. A typical one-gram capsule of health-food grade fish oil contains approximately 300 mg. of long-chain omega-3 fatty acids.

Pharmaceutical-grade Fish Oil — the newest generation of fish oil.

Pharmaceutical-grade fish oils start with thermally fractionated health-food grade fish oils. These oils are then distilled, using a highly complex refining technology, into fractions rich in long-chain omega-3 fatty acids. According to manufacturers, it typically takes about 100 gallons of health-food grade fish oil to make one gallon of pharmaceutical-grade fish oil.

Individual fractions are then combined to provide a 2:1 ratio of Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA) for the finished fish oil product. Scientific studies conducted with pharmaceutical-grade fish oils that used a 2:1 ratio of EPA and DHA reported significant clinical benefits.

Pharmaceutical-grade fish oils are exceptionally low in long-chain monoenes, PCB’s and other pollutants. Pharmaceutical-grade fish oils are believed to be the safest to take in high doses. A typical one-gram capsule of pharmaceutical-grade fish oil will have a minimum of 600 mg. of long-chain omega-3 fatty acids.

Pharmaceutical-grade fish oils are a fairly new product and a good-quality source may be difficult to find. In addition, pharmaceutical-grade fish oils definitely cost more - sometimes twice as much. This increased cost is an outcome of the complex process used to remove impurities. Each step in the refining process adds additional production costs.

For instance, OmegaRx developed by Dr. Barry Sears and recommended in his book, The OmegaRx Zone - The Miracle of the New High Dose Fish Oil, starts with health food grade fish oil which then goes through nine additional steps to make it pharmaceutical grade quality. Pharmaceutical-grade fish oils generally taste better and the amount of long-chain monoenes, which cause gastric distress, are dramatically reduced.

For more information about where to purchase Dr. Barry Sears’ OmegaRx Fish Oil Supplement, please visit http://www.fishoilzone.biz or http://www.omega3zone.biz or call To Your Health at 503-244-5941.

About The Author

Bev Storer is a writer and researcher in the field of nutrition and nutritional supplements. To learn more about pharmaceutical-grade fish oil, visit her website or e-mail her directly at info@fishoilzone.biz.

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Vitamin E is an absolutely vital nutrient in your body, but it probably can’t do half the things you heard it can.

What does vitamin E do? To begin, it is an antioxidant. It tames dangerous free radicals and helps prevent blood clots and blockages in coronary arteries. Research points to its ability to reduce the risk of chronic diseases, such as heart attacks and some cancers.

Vitamin E is also believed to slow the aging process and to help nerve conduction. Most importantly, it works to enhance and even protect vitamin C and Vitamin A.

There is also promising research that vitamin E might help prevent or slow the onset of cataracts in the eyes.

Vitamin E has been touted as a cure for just about everything but a broken heart. I am sure that’s coming, though. Here are just a few of the diseases and conditions vitamin E has been credited with curing or preventing:

• Parkinson’s disease

• Infertility in both men and women

• Alzheimer’s disease

• Hepatitis

• eye tissue inflammation

• fibromylagia

• hair loss

• PMS (pre-menstrual syndrome)

• heavy menstruation

• healing wounds

• diabetes

• atherosclerosis

• menopause

• osteoarthritis

• even restless leg syndrome!

It might well prove that vitamin is helpful in some of these and other conditions, but probably not in many or even most of them.

As with many vitamins, there is a raging debate over how much vitamin E you need. The US recommended daily allowance (RDA) is 8-10 milligrams per day. But most people in the nutrition field believe that to capture the long-term benefits, people need 10 to 20 times that quantity, which is well short of the maximum recommended 1,000 milligrams.

Vitamin E is found in many foods in small quantities. The good news is that almost everyone gets sufficient vitamin E to avoid a deficiency, with a few exceptions noted below. The bad news is that most people do not get the RDA. This is definitely a vitamin that should be supplemented.

Be careful about what supplements you choose, since the synthetic version of vitamin E is not even half effective as in its natural form. Look for nutritional supplements containing natural vitamin E, preferably in liquid form.

People on low fat diets need supplements the most, since fats and oils are the largest sources of vitamin E. Nuts and green, leafy vegetables are also good sources, as are egg yolks and liver. So are whole grains.

Vitamin E probably will never cure your broken heart, nor live up to half of the claims people make about it. But it is an important vitamin for maintaining good health and it is needed in quantities above what most people take in their diet.

About The Author

David Leonhardt runs The Liquid Vitamin Supplements Store: http://www.vitamin-supplements-store.net

Learn more about vitamin E: http://www.vitamin-supplements-store.net/vitamins/vitamin-e.html

Or read up on other nutrition information: http://www.vitamin-supplements-store.net/nutrition-information.html

Info@thehappyguy.com

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