Bookmark Website  | Free Registration  | The Team
The Lounge  | Champions  | The Wire |  Schedule |  Audio  |  Arcade  |  The Top Ten  |  Historical  |  Email  |  Video

Fish Oil


The research in support of dietary omega-3 fatty acids (such as in fish oils) continues to flood the scientific literature. This is perfectly predictable given our genetic roots. In the wild, eating natural raw foods, we would be consuming large amounts of omega-3 fatty acids daily. But today, on processed, grain-based diets, we get little.

Instead, we have dramatically increased the consumption of omega-6 fatty acids. Although these too are essential in the diet, their excess results in a pro-inflammatory response that lies at the base of a mix of modern degenerative diseases such as arthritis, autoimmunities and heart disease. The natural diet should have a ratio of omega-6 to omega-3 of about 1:1, but today is more like 20 or 30 to 1! See a problem?

Certain fish, algae, some vegetables, grass-fed meats, wild meats, high omega-3 eggs, seeds such as flax and supplements help. Variety is always important. Any food may contain toxins, so varying the diet gives the body an opportunity to detoxify.

For example, fish can contain the toxins methyl mercury and PCBs (polychlorinated biphenyls), both by-products of our industrial age that gravitate into water. These are lipophilic (fat loving) and thus are present in fish oils and then tend to accumulate in our fat depots when consumed. This is a consideration for dieters since the lipophilic toxins in fat stores that are being rapidly melted away can flood the body, potentially creating a toxic shock. (Not an excuse to not lose weight here, just a caution on radical weight loss or repeated yo-yo dieting.)

This is also of particular concern for pregnant and nursing moms since these toxins can transfer to and accumulate in the fetus, increasing the risk of abnormalities, disease and weakness.

Increasing the amount of omega-3s is not easy and requires a purposeful shift in dietary habits. Official dietary agencies are recommending about 0.65g/day of omega-3s (EPA, DHA) for pregnant and lactating women, and about 1g for people with cardiovascular risk. (These are conservative. In the wild we would naturally consume much more.) To obtain the 1g/day level, 210g of canned light tuna in oil would need to be consumed or about 50g of farmed Atlantic Salmon. Fish type is important, with the cold-water species having the highest concentrations of omega-3s.

Other fish such as tilefish, swordfish, shark, king mackerel and tuna steaks increase the risk of mercury exposure. One can estimate that PCB intake parallels fish consumption.

Omega-3 dietary supplements vary widely in omega-3 content, ranging from 50% to 150% of label claims. Supplements can as well contain mercury and PCBs. Omega-3s are very fragile and can easily convert to toxins themselves when exposed to heat, light, air and water so supplements should be chosen carefully and stored properly.

My feeling is the risk from the toxins is less than the risk of not increasing omega-3s in the diet. For example, the concentration of PCBs in supplements ranges from 2% to 43% of recommended safe levels. If fish are eaten as the main source of omega-3s, variety is what will decrease the risk.

The wise course is to follow the Optimal Health Program?, which will help you return to your dietary roots, including, wild-type foods, raw and fresh as much as possible and appropriately designed supplements. Shop for high omega-3 food options and keep your intake of antioxidants high to protect these fragile oils when they are consumed. Supplements should be chosen carefully, be oxidant protected, properly packaged in light- and oxygen-barrier packaging, and kept frozen until consumed.

In the end, omega-3s are not a new scientific discovery. They are just part of the diet we are genetically programmed to eat. If we had not veered from that design in our eating habits, the omega-3 "discovery" would be meaningless. This is yet another lesson that paying attention to our natural design provides the best hope for prevention and optimal health.

Dr. Wysong is a former veterinary clinician and surgeon, college instructor in human anatomy, physiology and the origin of life, inventor of numerous medical, surgical, nutritional, athletic and fitness products and devices, research director for the present company by his name and founder of the philanthropic Wysong Institute. He is author of The Creation-Evolution Controversy now in its eleventh printing, a new two volume set on philosophy for living entitled Thinking Matters: 1-Living Life... As If Thinking Matters; 2-The Big Questions...As If Thinking Matters, several books on nutrition, prevention and health for people and animals and over 15 years of monthly health newsletters. He may be contacted at Wysong@Wysong.net and a free subscription to his e-Health Letter is available at http://www.wysong.net


MORE RESOURCES:

Voice of America

Cambodia Project Improves Nutrition
Voice of America
Although Cambodia is considered “food secure,” there are still many whose diet has problems," said Professor Tim Green, a nutrition expert from Canada's University of British Columbia. “So what that really means is that they have adequate amounts of ...



Fast Company

Nutrition App MyFitnessPal Launches Its First Premium Version
Fast Company
The premium version boosts MyFitnessPal's nutrition aspect, with dietitian-approved recipes and meal plans. A new "nutrient dashboard" takes the free version's calorie counting and expands it to track and set goals for things like protein and ...
Health And Fitness Tracker MyFitnessPal Targets Power Users With Its First ...TechCrunch
MyFitnessPal releases first paid product to better track fitnessBusiness Standard

all 14 news articles »


Marketplace.org

Flavor, nutrition and the end of 'blandification'
Marketplace.org
Food writer Mark Schatzker argues that while nutritious food is getting bigger and blander, junk food keeps getting more flavorful, giving us incentive to eat healthy. He explores the issue in his new book, "The Dorito Effect: The Surprising Truth ...
Food flavorings may be fueling obesity epidemicCBS News

all 8 news articles »


Chicago Tribune

Environmental Nutrition: Wrap it up
Chicago Tribune
But wait, wraps are made with all sorts of whole grains and vegetables, making them packed with fiber and nutrition, right? Not so fast. True, there are wraps and tortillas on the market made of ingredients such as whole grains and beans, but far more ...



'Top Chef' judge Simmons joins NY school nutrition effort
Concord Monitor
Top Chef judge Gail Simmons is joining anti-hunger advocates and the officials who serve 850,000 New York City school meals a day to raise awareness of childhood nutrition issues. The advocates met at a Manhattan public school recently as cafeteria ...



Shape Magazine (blog)

4 Nutrition Rules to Combat Running-Induced Hunger
Shape Magazine (blog)
As the nutrition editor at Shape, I'm constantly looking for the best, most up-to-date info on healthy eating and pre- and post-workout fuel. But even though I have the most recent studies and knowledgeable experts at my fingertips, I found myself ...



Menu labeling: How accurate does nutrition information need to be?
Nation's Restaurant News
The Food and Drug Administration's “Guidance for Industry: Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food Establishments; Small Entity Compliance Guide” (Guidance for the Industry) serves as an easier-to-understand ...

and more »


Knoxville News Sentinel

McIntyre appoints new nutrition director
Knoxville News Sentinel
Knox County Schools Superintendent Jim McIntyre has appointed a new executive director of nutrition. Wanda McCown, who has worked with the school system since 1982 and has held a number of positions in that department during that time, will take over ...

and more »


Digital Trends

SmartPlate uses cameras and sensors to determine your dinner's nutritional value
Digital Trends
But if you're making a salad, you have to manually add each ingredient to the accompanying app to get a full look at the nutrition information of the whole dish. To make the process of getting an accurate picture of what you're eating, Fitly decided to ...

and more »


Pulaski County schools mark School Nutrition Employee Appreciation Week
Southwest Times
Preparing healthy school meals, teaching good nutrition habits and offering a friendly greeting are all in a day's work for more than 60 child nutrition employees in Pulaski County Public Schools. In March, 89,787 breakfasts, lunch and afterschool ...


Google News


Advertisement



Section Site Map - Submit News - Feedback - Comments - Advertise with Us

Copyright 2006 Luminati Inc. All rights reserved.