All Fish Oils Alike

By Rookie

"Molecularly distilled fish oils are virtually
contamination free"

Omega 6 fatty acids come basically from all grains, its oils and many vegetables. Omega 3 fatty acids are found in some plants, in some vegetables, in small quantities, and in bigger amounts in cold water fish. That is, oily fish- salmon, rainbow trout, sardines, and mackerel-, flax, pumpkin seeds, soy, canola oil and walnuts.

It is important to keep in mind that one of the big differences between omega 6 and omega 3 fatty acids is the availability in the market. Omega 6 are normally in big supply because they are easily kept, they don’t become rancid fast at normal temperatures. Omega-6 oils are more abundant in corn, and vegetable oils, which are used in frying foods, and are hydrogenated to produce margarine and other cooking oils.

They also prove to have a longer shelf life than omega-3 fatty acids, and as such the omega-3 fatty acids are removed from most processed foods today. By contrast, Omega 3 are difficult to maintain and expensive to buy. As a result we are overloaded with omega 6 fatty acids, they are ever present in our diets. Even if we don’t want them, they are almost impossible to avoid.

Fish oils are ESSENTIAL fatty acids that you require to be healthy. It is the basic building block. Without it cells membranes become “clogged” or inflexible making all cell exchange, feeding, sending energy, etc, more difficult. That is why you need a balance between omega 6/omega 3 of 1/1.Our western diets usually have a 20/1 up to 50/1 ratio of omega 6 / omega 3.

Obviously, not all fish oils are the same. The best are the molecularly distilled fish oils than have gone thru a chemical process reducing pollutants to its minimum. The DHA and EPA concentration in the oils don’t make it better or worse. It just makes it more expensive as concentration increases.

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