Steve Kripps on Omega 3 Oils - FISHOL E.C.
They contain EPA (Eicosapentaenoic Acid) Omega-3 (W 3) 20:5w3 and DHA (Docosahexaenoic Acid) 22:6w3 Omega-3 Fatty Acids. EPA and DHA help keep our arteries clean, and our platelets less sticky. EPA is the starting material for making series 3 prostaglandins, which have beneficial effects on blood pressure, cholesterol and triglyceride levels, kidney function, inflammatory response and immune function.EPA and DHA have other functions. In our retinas, for example, these highly active fatty acids are involved with the conversion of light energy entering our eyes into the chemical energy of nerve impulses. Also in our brain, they have neurological functions that involve energy conversion and electron transfer. They attract the oxygen necessary for intense chemical activity of brain cells. In adrenal and sex glands, they provide increased chemical activity.
Omega 3 oils are very sensitive to destruction by light, air, and heat. Therefore they are removed from commercial vegetable oils. Currently they are available as FISHOL E.C. capsules and FLAXOL capsules. Flaxseeds, freshly crushed and frozen immediately, are a good source of w3 and w6 omega oils.
Some researchers claim that fatty degeneration involves a lack of essential fatty acids and the presence of altered fatty materials such as trans-fatty acids.
Most of the common degenerative diseases, including cardiovascular disease, cancer, obesity, multiple sclerosis, premenstrual syndrome, arthritis, fatty deposits in inner organs, and even some behavioral problems, involve fatty degeneration.
ESSENTIAL FATTY ACIDS cannot be manufactured by our body. They must be obtained from the food we eat. If we do not obtain an adequate amount, serious heath problems arise. One of the best sources of these essential fatty acids is fish oil from deep-sea cold water fish. No heat is required to process the oil. This is very important, as the two essential fatty acids are very unstable if heated or exposed to air and light. FISHOL E.C. capsules are hermetically sealed to exclude air, and are enteric coated to protect the oil from digestive juices of the stomach.
Commercial oil making methods from seeds and grains either by mechanical (expeller) pressing or solvent extraction subjects seeds or grains to cleaning and cooking, degumming, refining, bleaching and deodorizing. Some of these processes require a temperature of 240-270 C. Therefore, commercial vegetable oils contain very little or none of the essential fatty acids.
Another excellent source of the two essential fatty acids is flaxseed ground in a blender or coffee grinder. The flax meal should be put immediately in the freezer in a dark, airtight container. Make about one week supply at a time. One to two tablespoonfuls daily will provide fresh essential fatty acids and a nutritious food.
VIRGIN OLIVE OIL
If olive oil is not labeled ‘virgin’ it is non-virgin refined olive oil. Olive oil is made from whole, ripe, undamaged olives. It is made without heat. It is unrefined oil that still contains many natural factors unique to olives. Research with virgin olive oil shows that this ‘fruit oil’ protects against cardiovascular disease. However, olive oil is the poorer source of essential fatty acids w3 and w6.
Prepared by Stephen Kripps Ph.C.
Club Vitamin Inc.
Suite 3315 - 349 West Georgia Street
Vancouver, B.C., CANADA V6B 3Y3
Tel (604) 602-7284
Fax (604) 325-0020
