You’ve probably heard lots of “experts” on the topic of Omega Fatty Acids,
and in particular, Omega 3s.
What you may have heard:
- Fish Oils (usually Salmon or Cod) are bad for you because they are frequently rancid.
- Even if it’s fresh when ingested, it will quickly go rancid because of your body’s heat.
- Omega 3 from seeds is superior because it is highly tolerant of heat and therefor is unlikely to go rancid.
- You need to supplement Omega 3, Omega 6 and Omega 9.
NOW the facts:
- Fresh fish oil does not smell or taste fishy and should not cause you to belch fishiness.
- Fresh fish oil takes hours to deteriorate in the hot sun. It is digested in minutes.
- Omega 3 derived from fish has EPA and DHA Omega 3s (long chained carbon molecules) that are necessary to your cells and are structural elements.
- Omega 3 derived from seeds has only ALA Omega 3 (short chain carbon molecules) that are very difficult for your body to convert into the necessary longer chain molecules. It is estimated that less than 1% is converted.
- More than 90% of the Omega 3 fat found in brain tissue is DHA. There is very little ALA in the brain tissue, no matter how much you ingest.
- The highly perishable ALA Omega 3 in flax seed oil and ground flax seed oxidizes very quickly.
- ALA is depleted from your blood in only 10 hours whereas EPA lingers up to 80 hours and DHA lasts up to 60 days.
- Most scientists believe that we have far too much Omega 6 & 9 in our bodies. Omega 6 and Omega 3 share the same receptors and too much Omega 6 reduces your capacity to absorb Omega 3. You need to increase Omega 3 to push out the excess Omega 6 & 9
- The ideal ratio of Omega 6 to Omega 3 is 1:1 but the standard Western diet offer ratios between 10:1 and 30:1 due to excessive consumption of foods fried in vegetable oils or containing vegetable oils.