Omega 3

We hear a lot about omega 3 these days but there is quite a bit of misleading information being circulated in the press and via social media.

Origins of Omega 3

Omega 3 is produced by bacteria in the sea and as fish eat the bacteria it accumulates in their fatty tissue.   Green leafy vegetables are a great source of O3. However, grains contain Omega 6.  A simple way to remember this is:  Three is from the sea, and 6 is from the sticks!!   Omega 9 is produced within the body.

Fish Is Best

The best source of O3 is fish and one most of us know is the much-hated Cod Liver Oil. Omega 3 sources TV and magazines abound with O3 alternatives such as Krill or Squid and suggestions that are superior. The truth is that they are not.

The old saying of you get what you pay for applies very strongly to omega 3. Fish farms supply a large quantity of O3 to processing plants.  These fish are fed a lot of grain.  Grain contains high levels of Omega 6 eliminates the benefits of O3.

You Get What You Pay For

Good ‘fish oil’ is not cheap and you should check to ensure it has added Vitamin E.  Why?  Vitamin E prevents the oil from becoming ‘rancid’ as it is absorbed into the body. Vitamin e slows this process down and is very good for you.

Oily fish, in particular, salmon, tuna, sardines, etc are the best sources of omega 3. When eating tinned tuna always eat it from the small tins.  Large tins of tuna have very little Omega 3as it removed to avoid the fishy smell.

Lubricant for your Body

Omega 3 is extremely good for you.  It is a good anti-inflammatory,  aids in brain activity, plus many other things. The recommended dose is 2 to three omega 3 capsules or 5mls of cold liver all every day.   Before you buy, remember not all Omega oils are the same.

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