You Hate the Taste of Fish Oil and Burping it Up.

Fish oils are not the only source for omega-3 fatty acids. There are several other sources that contain omega-3 fatty acids such as flax seed oil, walnut oil, rose hips and chia seed. The problem with plant omega-3s is that they do not contain EPA or DHA. While fish oils contain EPA and DHA, fish oil, before it’s bottled or encapsulated, requires a tremendous amount of refining and processing. Typically the fish that’s being processed for its oil is boiled to make it easier to obtain the oil when pressed under pressure. This process highly damages the oil which requires molecular distillation to clean the oil and establish a level of EPA and DHA. This process is done with soda ash, urea, and in some cases hexane, a neural toxin solvent. The fish oil that you typically find in bottles and capsules is not the same oil that’s found in fresh fish such as salmon. The processing of fish oil changes the molecular composition and changes the level of EPA and DHA, and even changes the position of the EPA and DHA on the triglyceride chain. You might say that fish oil is far from being a natural product. After it is heated, pressed and distilled, the levels of EPA and DHA are spiked and altered to such a degree that it no longer resembles the fresh oil in salmon.

So what is the best choice? Eating salmon of course is an excellent choice. However, we should be concerned with the levels of heavy metals and PCB’s.  While we are encouraged to include more fish in our diet, we are also cautioned not to eat it too frequently because of the possibility of heavy metals and other toxins. After years of research by the top three lipid (fat) researchers in the world at the University of Nancy in France, a new form of omega-3 fatty acid was found in salmon that did not require the processing that was used in the past. Vectorization, the patented processing of this new form of omega-3 fatty acid requires an enzyme and a cold water extraction. Therefore, there is no denaturing or destruction of the components of salmon. All fish oil requires consuming large quantities because the processing inhibits the absorption of the EPA and DHA. There is no fish that has levels of EPA and DHA that is commonly found in softgels or liquid oil. The levels of EPA and DHA are artificially inflated.

This processing offers a natural, whole food omega-3 fatty acid containing EPA and DHA bound to a phospholipid complex that is in the same ratio and structure as found in fresh salmon. Admittedly, the EPA and DHA are in relatively small quantities because they are in the same level as found in fresh salmon. After the phospholipid complex is extracted from salmon, it is freeze-dried and placed in a tablet. The results, 1 tablet is equivalent to 6 ounces of salmon or nine, 500 mg softgel capsules, and with the absorption up to 50 times greater than fish oils. You will experience no fishy aftertaste, burping or regurgitation. You can also be reassured that this processing offers a very clean source of omega-3 fatty acids with no harmful levels of contaminants, heavy metals and PCB’s. You can enjoy all the benefits of omega-3 fatty acids with the EPA and DHA and none of the downsides.