07-13-2005, 04:41 PM
"IF A PERSON HAS NO w3s IN THEIR BODY BUT TAKES 2
TABLESPOONS OF FLAX OIL EACH DAY, of which
50% is LNA, THEIR BODY CAN MAKE 378 mg of EPA,
WHICH IS WHAT 2 LARGE CAPSULES OF FISH OIL WILL SUPPLY."
Dr. Joel Fuhrman, in his book EAT TO LIVE, had the
following to say about FISH OIL on page 127: "Most of the
publicity about the beneficial effects of essential fats
has focused on FISH OILS, which are rich in EPA, an omega-3
fat. One problem with FISH OILS is that much of the fat has
already turned RANCID. If you have ever cut open a capsule
of FISH OIL and tasted it, you will find it tastes like
gasoline."
Dr. Fuhrman, in an article titled: 'FISH: RISK VS.
BENEFITS," that I shared a portions of in Health Tip #396,
had this to say regarding FISH OIL: "Lipid peroxides are
formed when FISH OIL gets old and rancid. Because most
health food store fish oil has been manufactured more than
nine months before it is purchased, and since it is not
refrigerated, the chance of spoilage is present. Studies
have shown the use of spoiled fish oil can cause damage to
the heart in lab animals. Damage to the heart also has been
noted when rancid fish oil has been fed to young children."
Dr. Fuhrman went on to say: "Do not attempt to consume
large amounts of flax oil with the expectation that its
shorter-chain omega-3 fatty acids will be sufficiently
converted into DHA. That conversion process is not
dependable enough in everyone . . . It makes more sense and
is more consistent with today's science to limit our
consumption to one to two tablespoons of ground flaxseeds
or hemp seeds a day and add a little extra DHA (from a
clean supplement) for enhanced nutritional excellence."
EDITOR: Another concern regarding the use of FISH OIL is
the potential that fish oil contains MERCURY. Dr. Fuhrman,
in his article "FISH: RISK VS BENEFITS," states: "Nearly
all fish and shellfish contain traces of methylmercury.
Mercury accumulates in fish when polluted water is filtered
through their gills. The longer a fish lives, the more the
mercury accumulates. . . Over a lifetime, this mounts up
exponentially. Likewise, our tissues accumulate the mercury
of all of the fish we eat throughout our lifetimes." That
mercury, can also find its way into FISH OILS.
Rhonda and this editor, have for years, realized the
importance of including Omega-3 in our daily diets. That is
why we both consume two tablespoons of freshly ground flax
seed daily, along with a DHA supplement from an algae
source. "
TABLESPOONS OF FLAX OIL EACH DAY, of which
50% is LNA, THEIR BODY CAN MAKE 378 mg of EPA,
WHICH IS WHAT 2 LARGE CAPSULES OF FISH OIL WILL SUPPLY."
Dr. Joel Fuhrman, in his book EAT TO LIVE, had the
following to say about FISH OIL on page 127: "Most of the
publicity about the beneficial effects of essential fats
has focused on FISH OILS, which are rich in EPA, an omega-3
fat. One problem with FISH OILS is that much of the fat has
already turned RANCID. If you have ever cut open a capsule
of FISH OIL and tasted it, you will find it tastes like
gasoline."
Dr. Fuhrman, in an article titled: 'FISH: RISK VS.
BENEFITS," that I shared a portions of in Health Tip #396,
had this to say regarding FISH OIL: "Lipid peroxides are
formed when FISH OIL gets old and rancid. Because most
health food store fish oil has been manufactured more than
nine months before it is purchased, and since it is not
refrigerated, the chance of spoilage is present. Studies
have shown the use of spoiled fish oil can cause damage to
the heart in lab animals. Damage to the heart also has been
noted when rancid fish oil has been fed to young children."
Dr. Fuhrman went on to say: "Do not attempt to consume
large amounts of flax oil with the expectation that its
shorter-chain omega-3 fatty acids will be sufficiently
converted into DHA. That conversion process is not
dependable enough in everyone . . . It makes more sense and
is more consistent with today's science to limit our
consumption to one to two tablespoons of ground flaxseeds
or hemp seeds a day and add a little extra DHA (from a
clean supplement) for enhanced nutritional excellence."
EDITOR: Another concern regarding the use of FISH OIL is
the potential that fish oil contains MERCURY. Dr. Fuhrman,
in his article "FISH: RISK VS BENEFITS," states: "Nearly
all fish and shellfish contain traces of methylmercury.
Mercury accumulates in fish when polluted water is filtered
through their gills. The longer a fish lives, the more the
mercury accumulates. . . Over a lifetime, this mounts up
exponentially. Likewise, our tissues accumulate the mercury
of all of the fish we eat throughout our lifetimes." That
mercury, can also find its way into FISH OILS.
Rhonda and this editor, have for years, realized the
importance of including Omega-3 in our daily diets. That is
why we both consume two tablespoons of freshly ground flax
seed daily, along with a DHA supplement from an algae
source. "
