Omega-3 (Fish Oil) Supplementation Benefits

Over 60 health conditions can benefit from essential fatty acid supplementation, in the areas covering:

1.) Cardiovascular disease


2.) Allergic and inflammatory conditions


3.) Autoimmune diseases


Health conditions exhibiting improvement with EFA supplementation include:

Acne, AIDS, Allergies, Alzheimer's, Angina, Angioplasty, Arthritis, Atherosclerosis, Autoimmune diseases, Behavioral disorders, Breast cysts, Breast pain, Breast tenderness, Cancer, Cartilage destruction, Coronary bypass, Cystic Fibrosis, Dementia, Dermatitis, Diabetes, E.coli infection, Heart disease, Hyperactivity, Hypertension, Hypoxia, Ichthyosis, Immune disorders, Infant nutrition, Inflammatory conditions, Intestinal disorders, Kidney function, Learning, Leprosy, Leukemia, Lupus, Mastalgia, Menopause, Mental Illness, Metastasis, Multiple Sclerosis, Myocardial infarction, Myopathy, Neurological disease, Obesity, Osteoarthritis, Postviral fatigue, Pregnancy malnutrition, Psoriasis, Refsum’s syndrome, Reye’s syndrome, Rheumatoid arthritis, Schizophrenia, Sepsis, Sjogren-Larsson syndrome, Stroke, Vascular disease, Vision.

Is there any reason for you not to be supplementing with Omega-3 fish oil? Why not find a good source of fish oil – remember is absolutely must be a pharmaceutical grade with all the toxins removed under pharmaceutical conditions and it must not be rancid – and supplement with 1000mg (combined) EPA/DHA for best results. Depending on your source, this could mean anything from 1 teaspoon of flowing oil to 3 vegicaps per day.

Read more from Dr Murray

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Omega-3 fish oil supplements and toxins

There’s no doubt that fish and fish oil are healthy foods. Omega-3 is an essential nutrient that is only available to us from foods we eat. Even mainstream medicine now prescribes Omega-3 supplementation for atherosclerosis patients and the exceptional results experienced by people suffering from Bi-polar and AD(H)D disorders is legion.

So why bring in toxins? Simply because it’s a known fact that fish is contaminated with heavy metals and toxic chemicals, especially mercury. The simple conclusion is that the oil in the fish must therefore also be toxic to varying degrees and it is essential that you only buy ‘Pharmaceutical Grade’ fish oil supplements.

Some toxins found in fish

• Mercury: In America one-in-six children born every year have been exposed to mercury levels so high that they are potentially at risk for learning disabilities and motor skill impairment and short-term memory loss. Mercury has been ‘on the market’ in skin creams and dental fillings for generations. It can cause permanent damage to the nervous system
• PCBs are toxic chemicals that cause cancer, liver damage, reproductive impairments, numbness of limbs and immune system damage, amongst other defects
• Dioxins and Furans are highly carcinogenic environmental man-made contaminants formed as a result of burning fossil fuels. Dioxins are the most toxic chemicals made by man

There are many fish oil products on the market – don’t be fooled into thinking they are all good for you – far from it. ONLY Pharmaceutical Grade, is healthy fish oil.

Oxidized Fish Oil

Most fish oils used in fish oil supplements are transported long distances in tankers and …...... fish oil is highly susceptible to rancidity....meaning it goes bad quickly because it's fragile.
In short, freshness for most fish oils is an issue -- which is just another way of saying that the fish oil can become oxidized and goes bad. To know the health of your fish oil, open a capsule – if there is a strong, bad smell, it’s oxidized!

Pharmaceutical Grade simplified

Simply put…Pharmaceutical Grade Omega-3 is distilled under pharmaceutical conditions so that the toxins are removed, providing you with a ‘pure’ product. This company has had their omega-3 fish oil tested by an independent laboratory.

Further reading on Omega-3: Ascenta Health

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Hope for allergy sufferers?

Allergy vaccine hopes get boost, so says Richard Black, BBC science correspondence

“Medical researchers have obtained promising results from a trial of a genetically-engineered allergy vaccine.

During the trial, conducted in Austria, Sweden and France, the vaccine significantly reduced peoples' allergic response to pollen.

The team says it is already developing further GM vaccines to combat other allergies”

Some estimates reveal that a quarter of the world’s population could be allergic to something; so many unhappy sniffling, sneezing and coughing people around the world will welcome this news

However, further into the article, Black writes “But although these can work well, they can also produce major side-effects.”

As with many other pharmaceutical drugs, somehow the cause of the allergies has been quietly by-passed, and all this new genetically modified drug can ever do is mask the symptoms so that we feel better - whilst our body gets sicker with side effects, more likely on top of other drugs for other conditions which carry more side-effects. And so the debilitation goes on, with no real hope of ever being fully well again

Why not get to the cause instead?

Allergies are frequently caused by food sensitivities, and while we are not aware of their causing the problem, allergens such as pollen and house mites will tip the scales and produce the attacks that leave us utterly miserable:

• Whilst asthma has long been classed as an allergy, it is in fact rooted in a food sensitivity, most often dairy or wheat or sugar
• Dry eyes, not always connected to allergies, are a symptom of an Omega-3 deficiency
• Sinus problems can be a thing of the past if you give up dairy products

Ten suggestions to rid you of allergies forever:

1. Speak to a nutritionally trained health practitioner
2. Food sensitivity tests are readily available to find your specific sensitivity
3. Or you can eliminate trigger foods from your diet for one month at a time – i.e. no dairy foods for one month, then no wheat, no sugar, etc
4. Once you have found your sensitivity, stay off that food (or foods) for a minimum of six months, and then SLOWLY re-introduce the offending food.
5. If you reintroduce too quickly your sensitivity could come back with a vengeance!
6. Supplement with pharmaceutical grade Omega-3 Fish Oil (deficiencies of this essential fat can exacerbate food sensitivities)
7. Increase fresh fruit and vegetables, with lots of raw and juiced foods
8. Eliminate bad fats such as margarine, sunflower and cheap olive oils
9. Eliminate processed foods from your diet
10. Get good exercise at least three times a week

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Does dark chocolate reduce blood pressure?

Many people, including the marketers of chocolate, would be thrilled to find their favourite treat is able to reduce blood pressure, but I wonder why people have high blood pressure in the first place. Could it be they are consuming lots of milk chocolate, as Forbes.com has intimated?

I agree it seems small quantities of dark chocolate have healthful flavonoids, but encouraging consumption in order to reduce hbp may be fuelled by clever marketing. A more sensible approach is to encourage sufferers to increase their garlic and onion intake, promote a low fat diet and eat oily fish at least twice a week.

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What's Omega-3 all about?

Everywhere we look it seems, we learn of more benefits of Omega-3 from fish oil, while at the same time, because of its popularity as a supplement, more confusing opinions are presented by the market place and the aggressive advertising amongst producers. In the hope of clearing up a few myths, over the next few weeks I’ll be writing in depth on the advantages of fish oil supplementation and reporting on up to date scientific findings

According to the International Food Information Council Foundation in the USA, 2/3 of the population is concerned about the level and type of dietary fats they consume, yet less than ¼ believed fats are healthy. Naturally, as we’ve been told over decades to ‘cut fats from our diets and go fat-free to lose weight and protect our hearts’. What the ‘fat-free’ pundits don’t know is that it’s the type of fat we eat that can be harmful, not ALL fats. We cannot live without fat in our diets, but it has to be the right fat.

So let’s try and untangle the misinformation, and do a Basic Course on Omega-3

EFA’s or Essential Fatty Acids, are exactly that, essential to proper growth and development for children and adults, but by far the most important of these is Omega-3. This EFA is far out-weighed in ratio by Omegas 6 and 9 in our regular Western diet and we need to supplement heavily on Omega-3 in order to balance the ratio. We encourage you to eat fatty fish at least twice a week for a minimum intake of Omega-3, but if you are like many people on the modern diet, you will need some form of supplementation additional to what you get through your diet

Omega-3 PUFA’s are vital for healthy development of every cell, tissue and organ in the body, by working to keep individual cell membranes flexible for proper functioning. They are found in fish and shellfish¹.

In fish and shellfish, eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids are the major Omega-3 PUFA’s and are often referred to as ‘very long chain’ PUFA’s. They are found in higher amounts such as fatty fish such as halibut, mackerel, herring, salmon, tuna and anchovies. Although plant forms of Omega-3 (called alpha linoleic acid) can be consumed, only a very small percentage of it can be converted to very long chain PUFA’s within the body²

There’s a great deal of research showing that very long chain Omega-3 is the most beneficial fat for the body. The Physician’s Health Study found that increasing Omega-3 intake reduces the risk of sudden cardiac death by more than half. The Italian GISSI study found that the consumption of Omega-3 PUFA’s resulted in decreased rates of mortality, nonfatal myocardial infarction and stroke, with particular decreases in the rate of sudden death

It is uncertain exactly how marine Omega-3 PUFA’s protect the heart, but there is evidence they may stop the heart from beating in an irregular pattern (arrhythmias) and reduce the chance of a dangerous blood clots, lower inflammation in the blood vessels as well as reduce blood triglyceride level

REFERENCES:
¹ International Food Information Council (IFIC) Foundation; Consumer Attitudes toward Food, Nutrition & Health a Benchmark Survey 2006
² Institute of Medicine, Food and Nutrition Board, Dietary Reference Intakes for Energy, Carbohydrates, Fiber, Fat, Protein and Amino Acids (Macronutrients). Washington, DC. National Academy Press; 2002

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