Fish oil with high-dose omega-3 | 250ml

Description

Not converted, in its natural form (and not in the form of artificially converted ethyl esters) also contains the beneficial omega-3 fatty acids EPA and DHA as well as 4 types of tocopherol (vitamin E) to make it as stable as possible.  It has a slight fishy flavour, which is almost completely masked by the lemon oil, so you don't have to swallow dozens of capsules. 1 tablespoon corresponds to about 15 fish oil capsules!

Dosage: 1 tablespoon (~10ml) per day with meals, either on salad/toast or as desired. For children on a weight-for-weight basis.

Storage: Store in a cool, dry place protected from light

Longevity: Once opened, store at room temperature and consume within 1.5 months. Stored in the refrigerator, the fish oil will keep its expiry date for 3 months. Make sure to measure the required amount only with a clean spoon so as not to contaminate the product, as this leads to faster spoilage.

The main benefits of taking fish oil

It would be almost impossible to list all the benefits of consuming fish oil, i.e. an adequate omega-3/6 ratio and a high intake of EPA, DPA and DHA fatty acids. The most important results that have been proven by research are:

Brain and nervous system:

• Reduces aggression and irritability
• Reduces bad mood
• Supports learning processes and develops intelligence

Heart and vascular system:

• Helps to maintain the elasticity of blood vessels, regulates the heart rate and cholesterol levels
• Significantly lowers triglyceride levels and blood pressure in hypertension

Further advantages:

• Generally anti-inflammatory
• Good effect on the capillaries of the eye
• Helps to keep hair and skin healthy
• High concentrations of EPA and DHA in the blood shorten the telomeres, which protect the ends of the DNA chain, more slowly, which is currently the most accurate indicator of life expectancy.

About Omega-3

The ideal ratio of omega-3 and omega-6 fatty acids is essential for the proper functioning of our body. While the omega-3 fatty acids EPA and DHA produce hormone-like substances that reduce inflammation, excessive consumption of omega-6 fatty acids produces substances that increase inflammation. Most of the most common (so-called civilisation) diseases are caused by a high general level of inflammation, and ageing itself is also significantly accelerated.

Restoration of a healthy omega-3/6 ratio

Humans are genetically "designed" for an omega-3/6 fat ratio of approximately 1:1. This was the case for our ancestors, as well as for members of the healthier population groups living today. As we rarely eat saltwater fish and seafood, but consume a lot of vegetable oils with a high omega-6 content and feed animals, this ratio has shifted significantly towards omega-6 (1:8 - 1:32), which can be a cause of many diseases.

The best way to restore the correct ratio is to significantly reduce your intake of omega-6 rich foods, take regular clean supplements containing EPA and DHA and try to eat sea fish and seafood regularly.

Why are most plant-based omega-3 oils not good?

With the exception of algae oil, omega-3-containing vegetable oils are not suitable, as they do not contain EPA and DHA, but alpha-linolenic acid (ALA) as omega-3, which is not or only slightly converted into the beneficial EPA and DHA fatty acids in the human body.

Animal and algae-derived omega-3 fatty acids are the most beneficial for humans. Vegetable omega-3 (ALA) is not only poorly convertible into the beneficial forms EPA and DHA, but also reduces the production of a beneficial fatty acid in our body, dihomo-gamma-linolenic acid, which also has anti-inflammatory properties. As the production of this important fatty acid is also reduced by excessive omega-6 consumption, it is particularly important not to compensate for a high omega-6 intake with plant-based sources of omega-3.

Aspects of product development

• It contains the most effective omega-3 fatty acids (EPA, DPA and DHA) in the form of triglycerides found in nature and not in the form of ethyl esters.
• We need to be able to get large quantities of these active ingredients into our bodies with as few harmful substances as possible.
• Make it as economical as possible without compromising on efficiency and cleanliness.
• They are very stable and prevent oxidation of the degradable omega-3 fatty acids, both in the body and during storage.

Each litre of the product contains fewer harmful substances than a single tin of sardines. And a daily portion (approx. 10 ml) contains about 100 times as much and about 5 times as much omega-3 fatty acids as a portion of sardines or salmon. In other words, per unit of omega-3 fatty acid, you get less than 100 times as much omega-3 fatty acid as if you ate fish.