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.

CONCLUSION: Your body needs Omega 3 derived from fresh fish oil to remain healthy.