Omega 3 Microencapsulation: The Newest Development

In an effort to add Omega 3 from the right source (fatty fish) to our grocery store products, the latest attempt to cash in on the Omega 3 band wagon is micro encapsulated Omega 3 fish oil in of all things, orange juice (Tropicana), butter (I Can’t Believe It’s Not Butter) and yogurt. Suffice it to say, micro encapsulation is a complicated process that requires a scientific background to explain.


What I do know is, I never wish to add fish of any kind, in any form, encapsulated, freeze dried, flaked or otherwise to orange juice, butter, yogurt, or any food for that matter. It’s not only tremendously unappealing, many people are deathly allergic to fish. Will they have to read labels of orange juice, butter and yogurt to make sure dried or encapsulated Omega 3 fish oil is not lurking within?

We are inundated by commercialism, clever advertisers, hype, powerful food and drug companies complicated by our own time limitations to dig deep for answers. So we do our best to keep up, read a bit here, listen a bit there and assimilate information often on the run. When we walk into our grocery stores and see Omega 3 on products, our first reaction is to buy knowing we need to add Omega 3 yet so few know they just added more seed oils to their bodies. And with today’s textbook science clearly showing seed oils are the culprit behind chronic inflammation affecting Americans’ health today, it is not a stretch to call the behavior of food manufacturers unscrupulous in their duping of the American consumer in the most dreadful way – not the cash in their hand but the very health they are trying to either keep or restore.

Research once showed ALA from seed oils was beneficial to heart health and other diet-related diseases, yet those conditions continued to climb and studies began emerging linking an over-abundance of ALA and other seed oils to chronic inflammation (arachidonic acid) being at the core of those diseases. And unless you’ve stayed clear of fast food restaurants, prepackaged foods, treats, and your favorite sit down restaurant, you’ve unknowingly been consuming huge quantities beyond any healthy recommendation that was suggested just a few years ago.

The first attempt at misleading labeling was conscienceless but the newest of dropping tiny caplets of micro encapsulated Omega 3 fish oil into juice and dairy products defies logic. My mind, nor my palate, can tolerate the thought of the taste or texture. At first glance it might appear as a step in the right direction by at least adding fish oil that we need but do you want fish oil delivered to you in those products? And if we throw Omega 3 microencapsulated fish oil into a wide array of grocery store products, how will we know if we’ve consumed a gram a day as suggested by the AHA or ten grams a day? It is estimated that by 2011, sales of Omega 3 enriched products will soars to $7 Billion Dollars.

A simpler solution is educating the American public as to the difference between food grade Omega 3 fish oils that offer no benefit and pure pharmaceutical grade fish oil from the right fatty fish that do. Purifying fish oil requires years of skill utilizing molecular processes. Suppliers who purchase 50 gallon drums of fish oil to turn into capsules for resale can afford to buy one, get one free and offer a two month supply for $25.00. Your health is precious and finding a quality source of fish oil only requires a little looking beyond the labeling.

Find a fish oil manufacturer (not a fish oil reseller, retailer or supplier) who began the process of producing fish oil by contracting with deep sea fisherman to deliver it to their lab. Make sure they either own the pharmaceutically lab purifying the oil or are aware of the lab’s standards. If not, your supplement passed through so many hands, it’s amazing it made it to the shelf in tact. Check for testimonies from real, satisfied customers who have experienced significant health changes. There are great fish oil products out there.

Author: Lois Smithers, former avid equestrian who fractured two vertebra, spent years researching Omega 3 she credits with ending debilitating chronic inflammation. With Debra Morgan, they own Sea-Based Health, LLC. Sign up for their newsletter and product recommendations, visit http://seabasedhealth.com

Omega 3 Micro encapsulation: The Newest Development

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EATING MORE FISH IS HEALTHY REGARDLESS RISK OF TOXINS

Eating more fish is definitely a heart-healthy benefit. You might be a little weary, however, of the risk of toxins, like mercury found in some kinds of fish. The safety of farm-raised fish, wild fish and fish you catch is also a concern for many people. Use this article as a resource to help you learn how you can eat fish safely.

Some of the health benefits associated with eating fish includes:

• Generally low in calories
• Generally low in saturated fat
• Generally low in cholesterol
• It is a good substitute for poultry and meat because it is generally low in calories, saturated fat and cholesterol
• Cold-water fish like salmon, mackerel and herring are high in omega-3 fatty acids, which appear to decrease risk of coronary artery disease, may protect against irregular heartbeats, and help to lower blood pressure.

There are potential drawbacks to eating fish even though it is good for your health. Some types of fish may contain contaminants like mercury, polychlorinated biphenyls, dioxins or other chemical pollutants. Fish get these toxins from pollutants in lakes, rivers and oceans. Other disease-causing organisms, bacteria, viruses and parasites also infect fish just the same way that poultry and meat can be infected.

Although the Food and Drug Administration regulates seafood to reduce potential hazards, you still need to safely store, prepare, cook and serve fish to help reduce your risk of contracting food-borne illnesses.

One of the major contaminants found in fish is mercury. Large, predatory fish like tilefish, swordfish and king mackerel tend to have higher levels of mercury. The Environmental Protection Agency report that for most people the amount of mercury they consume by eating fish is not a health concern.

There are two locations from which our fish purchased in the grocery store come from. They are:

• Fish caught in the wild such as an ocean, river or freshwater lake
• Fish raised on a fish farm

Farm-raised fish may have more total fat, calories and higher levels of contaminants due to toxins present in the feed given to fish. Farm-raised fish is more readily available and often cost less. State or federal governments set harvest limits on commercially harvested fish that make them more expensive. The United States requires labels on consumer fish products that states either “farm-raised” or “wild.” Wild fish may also be harvested for personal consumption by sport anglers.

Fish caught by sport angling are not held to the same standards as fight caught commercially. The FDA regulates commercial fish to help ensure safety. Advisories in each state is responsible for protecting residents from the health risk of eating wild fish, for example, which types and much fish is safe to eat. If you are unable to find local advice, the FDA and EPA recommend you limit consumption of fish from local waters to about 6 ounces a week.

Most people do not eat enough fish and have no need to worry of eating too much to cause a health concern. The American Heart Association recommends at least two, 3-ounce servings of fish – preferably omega-3-rich fish – each week. For most consumers, especially those at risk for heart disease, the omega-3 benefits of eating fish regularly outweighs the potential risks.

For women who might become pregnant, pregnant women, nursing mothers and children younger than age 5, the FDA and EPA recommend the following:

• Avoid eating shark, swordfish, king mackerel or tilefish due to the high levels of toxins
• Eat up to 12 ounces per week of fish and shellfish that contain low levels of mercury. Sources include: shrimp, canned light tuna, salmon, Pollock, catfish. Limit intake of albacore tuna to 6 ounces per week.

You don’t have to avoid seafood altogether if you are in any of the above groups. In fact, some studies suggest that not enough seafood during pregnancy may contribute to poor verbal skills, behavioral problems and other developmental issues during childhood.

In addition to the many governmental safety precautions in place, you still need to safely store, prepare, cook and serve fish. Review the following tips:

• Never consume raw seafood, particularly raw shellfish
• Wrap fresh fish in a plastic bag securely and store in your refrigerator
• Eat fresh fish within two days, most preferably the day of purchase
• Store frozen seafood no more than six months
• Do not refreeze fish.
• Defrost frozen seafood in the refrigerator just before cooking or for quicker thawing, place frozen fish in a sealed bag and immerse in cold water.
• Wash hands, cutting boards and utensils with soap and water after coming in contact with fish
• Allow 10 minutes cooking time for every inch of thickness for medium-cooked fish.
• Use a fork or the tip of a knife to cut into the fish to see if it is done. When done the fish should separate into flakes and appear opaque throughout.

Source: Mayo Foundation for Medical Education and Research (2007)

Disclaimer: *This article is not meant to diagnose, treat or cure any kind of a health problem. These statements have not been evaluated by the Food and Drug Administration. Always consult with your health care provider about any kind of a health problem and especially before beginning any kind of an exercise routine.

Author: Connie Limon, Trilogy Field Representative. Visit nutritionandhealthhub.com and sign up for a weekly nutrition and health tip. The article collection is available as FREE reprints for your newsletters, websites or blog. Visit www.healthylife27.com to purchase an array of superior quality, safe and effective products inspired by nature, informed by science and created to improve the health of people, pets and the planet.

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