Like any nutritional product on the market today there are good and bad ones and fish oil is no exception. Once you know what you should be looking for, it is easy to tell the two apart.
Good fish oils will have a high purity level and be taken from fresh fish and not frozen ones and be molecularly distilled to remove the many harmful toxins. The only instance this is not necessary is if the oil is proven to be pure and a certificate of analysis (COA) should accompany each batch.
The Hoki fish from New Zealand is currently one of the purest in the world as it lives in pristine oceans unaffected by pollution and contaminants and has high levels of the beneficial omega 3 fatty acids.
The omega 3 fats are the good polyunsaturated ones you need, especially as most of us are deficient in them and good fish oils will provide high levels of the most important one.
DHA fatty acid is responsible for most of the health benefits and while the other main one EPA is helpful, it is not as useful so a 2:1 ratio of DHA to EPA should be observed for the maximum rewards.
Benefits like prevention of heart attacks and strokes, improved brain functioning, treatment for arthritis, better memory and mental well-being and lower cholesterol to name a few are available, but only from good fish oil.
It is the anti-inflammatory qualities that make this natural substance so effective as it is inflammation in the body which leads to sudden heart attacks and strokes and bad oil containing stale and rancid oil masked with enteric coatings and flavourings will contain little of this important quality. Read the rest of this entry »
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