EPA + DHA
Let’s all agree that humans need Omega 3’s for optimal health, they are essential fatty acids that the body itself can’t make. We need them for brain health, inflammation response, and cardiovascular health. But everywhere you look now there are fish oil Omega 3 supplements; at supermarkets, at drugstores, on the internet. Countless brands are touting and selling these capsules and liquids. No wonder that it is a billion dollar industry.
The problem with fish oil
The problem with fish oil is that Omega 3 fats are polyunsaturated which means they are the most fragile. They are easily damaged by heat, light and processing. A study completed in New Zealand showed that “almost all” of the fish oil supplements that were available on the NZ market were tested and showed they were highly oxidised. They also found that levels of EPA and DHA (the two key Omega 3 fatty acids) were markedly lower than stated on the label. If you think this won’t affect you because the product you have is considered high quality, think again. The researchers found that “best-before date, cost, country of origin and exclusivity were all poor markers of supplement quality”.
In the past few years I have consumed many bottles of Green Pastures Fermented Cod Liver Oil & Butter oil blend, but this was for the fat-soluble vitamins not so much EPA and DHA. I recently tested really well for adding some essential fatty acids to my life so decided to jump into the deep end with fish oil. I went with a product that came highly recommended to me, Wiley’s Finest Wild Alaskan Fish Oil - 1000mg EPA + DHA. The fish used is guaranteed sustainable and the processing used ensures that the product is not contaminated with heavy metals. It is also free of GMO additives.
Whichever EPA & DHA supplement you go with, just remember to do some research and go with a trusted source because the risk of those capsules containing a rancid oxidised polyunsaturated fat which could be more damaging than good is very high. Or play it safe and stick to whole food sources of these key fatty acids like eating sardines and wild salmon a few times a week.