Krill Oil Vs. Fish Oil
By Dr. David Ryan
Omega-3 oils are important for all of us to take. They are considered essential since we can’t make them in our bodies and they make us healthy.
As we age and stress our body stores more Omega-6. We need to constantly ingest more Omega-3s to lower bad cholesterol (LDL) and help fight cancer and about a 1000 other benefits.
Krill is seafood that represents the largest biomass on the planet Earth. It is estimated so large that if you round up every fish, animal, bird on the planet, they would be only 1/3 the size of the krill. Krill naturally makes phosphorylated Omega-3.
Phosphorylation is important since it absorbs 3-10 times more efficiently than standard fish oil. That’s less pills and cost for the same benefit.
Neither krill oil nor fish oil, have any effect on insulin and therefore, is not harmful to diabetics. Many marketing concerns are related to mercury levels in fish oil verses krill, but the actual difference is quite difficult to determine. Larger fish always have more mercury according to the literature. Processing is necessary through distillation to remove other contaminates including mercury.
As a nutritional writer, I am always supporting the issue of raw foods and here is no exception. I would have to say that krill wins out. Fish oils can be phosphorylated, but it is not a natural process like the krill. Just check the label to see if your Omega-3 has phosphorylation to assure the best absorption.
The benefits of fish oil hasn’t been around very long, it wasn’t until the 1970’s that scientist have isolated the chemicals in the fish fat and found some of the health benefits.
Today the healing power of these fatty acids is staggering. Fighting cancer, boosting immune systems, fighting cardiac disease, stopping many mental disorders and Alzheimer’s disease and reducing many types of inflammation (including those with concussions) is just the short list of what Omega-3s can do.
The entire topic can get complex, but the key here is to get more Omega-3s in your diet.
Marketing from vitamin companies has left a huge question mark on the minds of most consumers. False claims of superior products are difficult for legitimate manufactures to overcome.
When you look on the internet or do some label inspection, it is difficult to make the choice. There is no question that eating natural sources of fish oil is the best way to obtain Omega-3s, but eating enough seafood is not feasible and so supplementation is critical and necessary.
It is possible to contact any nutrition manufacturer and ask for a “certificate of analysis”. A proof of quality is normally on the website or available from any good fish oil producer. Make a phone call and if they don’t know what you are talking about with a certificate of analysis, hang up the phone and move on to another producer.
Every manufacture of fish oils is under the eye of the Canadian based IFOS (International Fish Oil Standards). Each company is rated with a 0-5 star rating and so it is simple to look for that all important and difficult 5 star rating.
Quality manufactures will add stabilizers that help with absorption. The smell test is also important and no fish or krill oil product should have any scent of sea life to it.
Some individuals feel that they can obtain Omega-3s from eating plants alone, but the body takes a 15-16 chain fatty molecule and manufactures it into a longer 18-20 sized lipid. As you get older, the bodies’ ability to do that molecular lengthening is weaker and so fish based Omega-3 become highly necessary for someone over the age of 50.
The need for these oils doubles with each decade of life since the average American 65 year old has an Omega-6 to Omega-3 ratio is around 20:1 and should be more like 1:20.
So eat your almonds and flax seeds, but remember to get a good quality seafood based phosphorylated Omega-3 to keep you healthy and fit.
Yours in Health!
Columbus Chiropractic Center Director
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