Guest guest Posted July 4, 2004 Report Share Posted July 4, 2004 I think you're suppose to take Omega 3's in a certain ratio with your Omega 6 intake. -- Ken > So, now I got Lachsoel (salmon oil) in capsules. It says that it > contains Omega 3 fatty acids. Is this what I would want to add to my > diet? Like in cod liver oil? > CU Anja Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2004 Report Share Posted July 4, 2004 --- In , " Anja " <schnittie01734@y...> wrote: > So, now I got Lachsoel (salmon oil) in capsules. It says that it > contains Omega 3 fatty acids. Is this what I would want to add to my > diet? Like in cod liver oil? Well, that depends. It might be worth adding, but it wouldn't have the benefits of cod liver oil such as vitamins A and D, which are just important as the omega-3s. Do you have a specific problem you are addressing? If not, and you are just taking it as a general supplement, I'd go with CLO instead to hit three bases in one. (You can get CLO in capsules too.) Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 4, 2004 Report Share Posted July 4, 2004 > > > So, now I got Lachsoel (salmon oil) in capsules. It says that it > > contains Omega 3 fatty acids. Is this what I would want to add to my > > diet? Like in cod liver oil? > > CU Anja --- In , " Ken Gage " <gageken@n...> wrote: > I think you're suppose to take Omega 3's in a certain ratio with your Omega 6 intake. > > -- Ken > Is the Omega 6 the same as polyunsaturated oils? If so don't Americans get way too much already? I was under the impression too much polyunsaturated caused the liver to hoard good cholesterol, as a defensive mechanism, away from the other tissues and that that was the reason studies using corn oils showed lower cholesterol levels in the tissues. Speaking of oil, I just finished some delicious hot cocoa. I had stirred in an egg yolk and a couple tablespoons of virgin coconut oil. With the coconut oil it tasted like a Mounds candybar. Darrell Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2004 Report Share Posted July 5, 2004 > Is the Omega 6 the same as polyunsaturated oils? omega-6 (n-6) and n-3 fats are both polyunsaturated. > If so don't > Americans get way too much already? Yes, but that doesn't mean that Anja does. In general, Americans have deficient polyunsaturated n-3s, severe excess polyunsaturated n- 6s, yielding a total excess of pufa. But consuming too much n-3 in proportion to n-6 can be a problem, which one could easily do by supplementing n-3s while simultaneously avoiding grains (which some on the list do) and vegetable oils. People need more n-6s than n-3s, especially if very active. > I was under the impression too > much polyunsaturated caused the liver to hoard good cholesterol, as > a defensive mechanism, away from the other tissues and that that was > the reason studies using corn oils showed lower cholesterol levels > in the tissues. There's only one kind of cholesterol. I'm not sure what pufa does with respect to the liver hoarding cholesterol, but most or all of us would agree too much pufa is a problem, in any case. However, the amount in the fish oil supplements is certainly tiny compared to, say, cooking with vegetable oil. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2004 Report Share Posted July 5, 2004 This was helpful, thanks! Anyways, I don't really know where to *look* for CLO, as I don't want to buy it online at some US-based company and have it shipped for much money (and not at a UK-based company, for everything is so expensive over there, in general). Plus I know I'd rather drink it than take capsules, but can only do that if the taste is ok and doesn't make me gag (which lots of " healthy " stuff does, like straight VCO off a spoon, flax oil). I don't feel too well about trying to sneak this stuff into my diet, because maybe it IS some kind of way to prevent me from eating it? Maybe my body DOES know what isn't good for it (at least sometimes)? I just took the first of the capsules. Oh and it has Vit E (veggie source) added, which doesn't seem too good? The ingredients are 677,6 % salmon oil, gelatin, glycerin, Vit E 1014 mg. The package claims that the product is good for cholesterol. I'm not addressing something in particular, just playing around, wanting to add something good (still waiting for my sauerkraut to become better in the fridge). CU Anja > Well, that depends. It might be worth adding, but it wouldn't have > the benefits of cod liver oil such as vitamins A and D, which are > just important as the omega-3s. Do you have a specific problem you > are addressing? If not, and you are just taking it as a general > supplement, I'd go with CLO instead to hit three bases in one. (You > can get CLO in capsules too.) > Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2004 Report Share Posted July 5, 2004 I have the impression that more people in Europe still cook " from scratch " (a term I didn't understand in the beginning, when I read on some list someone asked how to make pancakes from scratch, I thought, from WHAT? Heck, everyone knows you make pancakes from flour, milk and eggs plus sugar and salt, not SCRATCH, sure you can play around with those ingredients, let the flour soak in kefir or something like that or use water instead of milk (carbonated water is supposed to make them fluffy), but it's still mainly the same. Since some months or so there is a commercial on a shaker with powdered stuff in it and you add milk, shake and voila, pancake batter. But using that isn't " normal " . So, if that is " normal " in the US, that would make a difference. Normal is going to Aldi, buying the cheapest wheat flour (which is white and fine), eggs that come from caged chicken, regular white sugar and salt (with added iodine mostly) and vegetable oil. I bought coconut oil that's de-odorized (with vapor) for cooking and keep my bf from buying vegetable oil in the supermarket and he's pretty much swallowed the pill. When he ran out of that CO, he dug into my VCO and complained about the taste and smell (instead of trying to buy vegetable oil, how about telling me the CO is low and we'll be running out soon?). I got a case of 6 glasses of CO, but hide it from him and only give him 1 glass at a time. So, he's using the CO and seems to be ok with it. I think his complaints are that it is more expensive (though he doesn't know the prize but can tell that I must have a reason not to tell him) and that he can't pour it from a bottle but has to spoon it out of the glass. BUT, those are just general complaints, he doesn't tell me all the time. He told me, I didn't really care and he hasn't changed his mind in the meantime and I didn't, neither. So much about baby steps. I think the main problem with the " from scratch " thing is that I wouldn't consider it " making " pancakes to add milk to a bottle and shake it and use this batter for pancakes. So, what's " making from scratch " for some people is just " making " in my thinking. I don't consider opening a package and pouring the insides into boiling water *cooking*. So, after drifting off... the conclusion is that I think that people who cook (from scratch ) get *less* additives that make food taste more, stay " fresh " longer, have a certain colour, etc. compared to people who (just as mentioned above) buy the ingredients at Aldi (or some other regular supermarket) and cook with them and live less healthier than those. So, that's not NT (cooking like people used to cook), but like nt (cooking like your grandmother had to cook, because there were no such things as frozen pizzas). CU Anja > > If so don't > > Americans get way too much already? > > Yes, but that doesn't mean that Anja does. In general, Americans > have deficient polyunsaturated n-3s, severe excess polyunsaturated n- > 6s, yielding a total excess of pufa. But consuming too much n-3 in > proportion to n-6 can be a problem, which one could easily do by > supplementing n-3s while simultaneously avoiding grains (which some > on the list do) and vegetable oils. People need more n-6s than n-3s, > especially if very active. However, the > amount in the fish oil supplements is certainly tiny compared to, > say, cooking with vegetable oil. > Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2004 Report Share Posted July 5, 2004 In a message dated 7/5/04 7:14:35 AM Eastern Daylight Time, schnittie01734@... writes: > Oh and it has Vit E (veggie source) added, which doesn't seem too > good? The ingredients are 677,6 % salmon oil, gelatin, glycerin, Vit E > 1014 mg. I doubt the vitamin E is a problem. It's probably isolated from soy oil, but it's still vitamin E. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2004 Report Share Posted July 5, 2004 In a message dated 7/5/04 7:48:10 AM Eastern Daylight Time, schnittie01734@... writes: > Since some months or so > there is a commercial on a shaker with powdered stuff in it and you > add milk, shake and voila, pancake batter. But using that isn't > " normal " . So, if that is " normal " in the US, that would make a > difference Anja, No, it's worse. " Normal " in America is using the stuff that you add WATER to, not milk. (The powdered milk is in the mix.) " Normal " in America for muffins is to go to Dunkin' Donuts and buy one already made, but if you're " old-fashioned " you use Bisquick, which has everything but the eggs and liquid in the correct proportion, then add what we call " vegetable oil, " which no one except those who read the fine print knows is soy oil, eggs (or, if you are health conscious you use the eggs that you pour out of the carton from the fridge, which have the yolks removed), and your 1% fat milk. If you walk into a US grocery store, you will see that nearly the ENTIRE STORE, and this is a gigantic store, is full of about 15 aisles or 30 long shelves of canned and boxed food. Only the periphery (maybe 10% of the products?) is fresh food. Ditto for the health food store, actually, although there are less aisles so maybe 20% is fresh. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 6, 2004 Report Share Posted July 6, 2004 > If you walk into a US grocery store, you will see that nearly the ENTIRE > STORE, and this is a gigantic store, is full of about 15 aisles or 30 long shelves > of canned and boxed food. Only the periphery (maybe 10% of the products?) is > fresh food. Ditto for the health food store, actually, although there are > less aisles so maybe 20% is fresh. Last summer I nearly had an anger-induced FIT in the middle of a suburban New Jersey Pathmark. I hadn't been in a " regular " grocery store in some time and the sheer amount of edible non-food caused steam to spurt out of my ears. I was hungry and couldn't find anything worth eating, let alone paying for. The store was so incredibly huge and the people shopping there looked so unhealthy and miserable. My husband got an undeserved earful when I returned to the car! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 6, 2004 Report Share Posted July 6, 2004 >No, it's worse. " Normal " in America is using the stuff that you add WATER >to, not milk. (The powdered milk is in the mix.) " Normal " in America for >muffins is to go to Dunkin' Donuts and buy one already made, but if you're > " old-fashioned " you use Bisquick, which has everything but the eggs and liquid in the >correct proportion, then add what we call " vegetable oil, " which no one except >those who read the fine print knows is soy oil, eggs (or, if you are health >conscious you use the eggs that you pour out of the carton from the fridge, >which have the yolks removed), and your 1% fat milk. Actually, few folks I know will COOK a pancake from anything. Usually they buy frozen waffles and pop them in the toaster oven. Even frozen scrambled eggs. Or stop and Mc's for a McBreakfast. One person I know had her stove broken for a year or two ... couldn't cook anything. Ate most meals out. My daughter commented that at school, the other kids keep begging for her food, because she gets homemade food. Most kids get Lunchables or buy cafeteria food. >If you walk into a US grocery store, you will see that nearly the ENTIRE >STORE, and this is a gigantic store, is full of about 15 aisles or 30 long shelves >of canned and boxed food. Only the periphery (maybe 10% of the products?) is >fresh food. Ditto for the health food store, actually, although there are >less aisles so maybe 20% is fresh. > >Chris THAT is so true. I hear the stores actually lose money on produce, but it does get people into the store so they stock it. There is one aisle for " baking goods " that has mixes for cakes, pancakes, flour, sugar etc. but mostly it is premade stuff ready to eat out of the box. And since that food has to keep, it is either low in oil or uses hydrogenated or preserved oils ... nasty stuff. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2008 Report Share Posted February 18, 2008 Hello Leena, My Naturopath had me start taking " Nordic Naturals Artic Cod Liver oil " . It has A D and E with it. I really like it. You can check it out on the internet. Have a great day! Kay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2008 Report Share Posted February 19, 2008 Hi Leena, When I am good and remember I take Udo's Choice which is a blend of Omega 3, 6, and 9 oils. I find that because I am really active it helps my joints to feel a bit more loose. Or mobile is probably a better word. I get really stiff. The chondroitin / glucosamine I took post elbow surgery also made me feel good. I am hoping to get my routine back this weekend is the start. I am doing a lot of work travel plus a rally through Morocco in March, so my focus on health has been subsumed by my busy-ness! Not a good start in that sense to 2008! I will keep you posted on what works and what doesn't for me! Best wishes from London, Donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2008 Report Share Posted February 24, 2008 Hi Leena, I take fish oil due to my cholesterol/triglyceride issue. Over the years, I've tried a few different brands. Quality makes a difference. Some gave me a fishy taste an hour or two after taking. Costco now sells an enteric-coated version to prevent the fishy aftertaste. Quality is also important due to potential issues with chemicals like mercury. The DHA content is another factor to consider. Dr. Oz recommends 600 mg of DHA Omega 3 supplement plus foods rich in Omega 3's. Here's a high-end option that doesn't leave any after taste with me... https://n3prod.n3inc.com/OA_HTML/ibeCCtpSctDspRte.jsp?section=10023 Here's the Costco enteric-coated option... http://www.costco.com/Browse/Product.aspx?Prodid=11248464 & whse=BC & topnav= & browse\ = & lang=en-US & s=1 Here's the Dr. Oz recommended list...http://www.oprah.com/download/pdfs/health/oz/oz_antiaging_checklist.pdf It's not necessary to take Vitamin E with your fish oil, but you may want to take it for other reasons, based on your own health situation. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2008 Report Share Posted June 6, 2008 There have been past discussions on which is the best brand and/or highest quality fish oil. Consumer Labs just tested over 50 products, ranging from high profile brands like Nordic Naturals and Omega Brite to generic brands like Costco, BJs, and CVS. All products passed the testing and showed that all were fresh and contained their claimed amounts of EPA and DHA -- key omega-3 fatty acids . None of the products were found to contain detectable levels of mercury [over 10 ppb (parts per billion) ]. In addition, none of the products contained unsafe levels of lead or PCBs. Several of the products were additionally tested for dioxins, which can be found in some fish. However, none of these supplements contained unsafe levels of dioxins. None of the products showed signs of spoilage Something to think about when recommending (or ingesting) a product. Regards Jeff Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.