According to Joseph Maroon, M.D., Vice Chairman of Neurosurgery at the University of Pittsburgh School of Medicine,√ Reduced Inflammation2 can help you experience...
So why is it that not everyone experiences a meaningful benefit from taking fish oil?
Never has this question been more crucial. According to a recent study at Harvard University —. It’s a deficiency that can lead to a host of problems, including obesity… poor heart health… weakened immunity… and much more.
So if you’ve ever sought out any of these benefits, or looked to avoid Omega-3 deficiency with a fish oil supplement in the past — here are 2 reasons why you mayhave succeeded.
Our research shows that the “triglyceride” form of fish oil (TG for short) is optimum for the following reasons:
Unfortunately, most companies selling fish oil products (approximately 9 out of 10 brands) use a form called ethyl ester (EE).
This form results when a key step is skipped during the fish oil manufacturing process (usually in order to save money).
Here is how it works. Because almost all of the fish we eat contains heavy metals like mercury, fish oil must be decontaminated using a method called “molecular distillation.”
Of course, making sure your fish oil is free from heavy metals and other toxins is critical, but the way the toxins are removed creates a new problem.
When found in nature, Omega-3 fatty acids are in their natural triglyceride form (TG). However, in order to purify the oil it's necessary to add ethanol (an industrial alcohol) to form a synthetic substrate.
In a vacuum, the mix is then distilled, resulting in a concentrated Omega-3 ethyl ester (EE) solution. Chemically, this new form replaces the glycerol backbone of the oil with ethanol.
The benefit is purity and the ability to concentrate the healthy Omega-3’s to high levels. This is why almost all of the “highly concentrated” fish oils are in the EE form.
However, research is now showing that although this form of fish oil can yield higher concentrations of Omega-3s, the EE form is less absorbable in the body compared to the TG form.
What most people don’t know is that manufacturers can in fact convert the Omega-3 concentrated EE form back into the natural triglyceride (TG) form.
But manufacturers do NOT do it because the costs are significantly higher.
So instead, they sell you “powerful” fish oil that has the following problems:
1) Less Absorbable: Studies have shown that fish oil in the EE form can be up to 50 times more resistant to digestive enzymes than the TG form8. Because of this resistance, it's more difficult for your body to break down the oil and receive the full range of benefits fish oil has to offer.
This may help explain why some studies have shown the TG form to be up to 1.7 times more bio-available than the less expensive EE form9.
2) Less Stable: Studies also show that the EE form is also up to 33% more unstable than the TG form10. The more unstable your fish oil, the less effective it is, as rancid oil is neither digestible nor usable by your body.
This can sometimes be the reason why people “burp” a fishy taste after consuming a typical fish oil product, as a portion of the oil has gone rancid and your body is struggling to digest it.
3) Can’t Be Take Alone: The third problem is that in order to be absorbed the synthetic EE form must be taken with a high-fat meal11.
This can be inconvenient, especially when on the go. However, with the TG form you can achieve full absorption even on an empty stomach.
Speaking of absorbability, you might have heard of some “alternative” forms of Omega 3’s like Krill Oil that claim to be more absorbable. When formulating this product we did our research on sources like this and found these claims NOT to be credible.12 This is in addition to the fact that those sources are not sustainable and potentially harmful for the ocean’s eco-system.
The TG form of sustainable fish oil we include is superior to any Omega-3 delivery system we could find.
In addition to using the sub-optimal EE form, many companies don’t include enough Omega-3’s to achieve the health benefits documented in the majority of research studies. This is clearly short-changing the consumer.
For example, many of the fish oil products on the market contain (if you read the label carefully) just 300-500mg of actual Omega-3's per day.
The American Heart Association (AHA), on the other hand, notes that significant therapeutic benefits from Omega-3's (such as lowering triglycerides13) don’t come untilin the form of EPA and DHA are consumed on a daily basis.
Furthermore, other studies suggest the “sweet spot” where the optimum benefit occurs is at 2.4 grams daily of Omega-3s.14 To be clear, this is not just 2.4 grams of fish oil, it is 2.4 grams of Omega-3’s per day.
True to our promise of providing, “The Right Ingredients at the Real Dose”, RealDose Super Critical Omega-3 TG provides you with 2.4 grams of Omega-3’s per day in the superior triglyceride (TG) form.
This offers you the best chance to actually experience the full range of benefits that 8,000 human research studies have proven to be possible.
This is the RealDose Super Critical Omega-3 TG difference… the right ingredients at the real dose... finally a nutritional supplement that lives up to its promise, and works as intended.
RealDose Super Critical Omega-3 TG is improved compared to our original formula (RealDose Omega-3 TG) in two important ways:
Improved Concentration: We previously had the highest concentration of Omega-3 fatty acids available in the superior Triglyceride (TG) form at 60%. Using a new technology called Super Critical extraction, we were able to achieve a 33% increase which means that our oil now consists of 80% concentrated with Omega-3s. What this means for you is the same amount of Omega-3 fatty acids in fewer pills.
Increased Bio Availability: By adding a cutting edge technology called ClearEnteric™, the capsules pass through the stomach and are instead digested in the small intestine. What this means for you is increased bio-availability15 compared to non-enteric options and NO FISH BURPS.
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1. Joseph C. Maroon, M.D. Fish Oil: The Natural Anti-inflammatory; Sep 2, 2009
2. Kiecolt-Glaser JK, et al. Omega-3 supplementation lowers inflammation in healthy middle-aged and older adults: A randomized controlled trial. Brain Behav Immun. 2012 Aug;26(6):988-95.; http://www.ncbi.nlm.nih.gov/pubmed/22640930
3. Kesse-Guyot E, et al. Thirteen-year prospective study between fish consumption, long-chain n-3 fatty acids intakes and cognitive function. J Nutr Health Aging. 2011 Feb;15(2):115-20. http://www.ncbi.nlm.nih.gov/pubmed/21365164
4. T A Mori, et al. Effects of varying dietary fat, fish, and fish oils on blood lipids in a randomized controlled trial in men at risk of heart disease. American Journal of Clinical Nutrition. May 1994 vol. 59 no. 5; http://www.ajcn.org/content/59/5/1060.abstract
5. Hye-Kyeong Kim, et al. Docosahexaenoic Acid Inhibits Adipocyte Differentiation and Induces Apoptosis in 3T3-L1 Preadipocytes. J. Nutr. December 2006 vol. 136 no. 12; http://jn.nutrition.org/content/136/12/2965.abstract
6. Sarah Conklin, Ph.D and Jennifer I. Harris, M.D. Omega 3 Fatty Acids Influence Mood, Impulsivity And Personality. University of Pittsburgh Medical Center (2006, March 3). http://www.upmc.com/media/NewsReleases/2006/Pages/omega-3-study.aspx
7. Danaei G, et al. The Preventable Causes of Death in the United States: Comparative Risk Assessment of Dietary, Lifestyle, and Metabolic Risk Factors; Public Library of Science Medicine Journal; Vol. 6, April, 2009. http://www.ncbi.nlm.nih.gov/pubmed/19399161
8. L-Y Yang, et al. Lipolysis of menhaden oil triacylglycerols and the corresponding fatty acid alkyl esters by pancreatic lipase in vitro: a reexamination. Journal of Lipid Research; Volume 31, 1990; http://www.jlr.org/content/31/1/137.full.pdf
9. J. Dyerberg, P. Madsen, J.M. Moller. Prostaglandins, Leukotrienes and Essential Fatty Acids. Official Journal of the International Society for the Study of Fatty Acids and Lipids. September 2010, Volume 83, Issue 3, Pages 137-141.
10. Beckermann B., Beneke M. Steitz I., 1990. Comparative bioavailability of eicosapentaenoic acid and docasehexaenoic acid from triglycerides, free fatty acids and ethyl esters in volunteers. Arzneimittelforschung. June; 40(6):700-4; http://www.ncbi.nlm.nih.gov/pubmed/2144420
11. Lawson LD, Hughes BG. Absorption of eicosapentaenoic acid and docosahexaenoic acid from fish oil triacylglycerols or fish oil ethyl esters co-ingested with a high-fat meal. Biochem Biophys Res Commun. 1988 Oct 31;156(2):960-3. http://www.ncbi.nlm.nih.gov/pubmed/2847723
12. NAD on Krill Oil Claims. ASRC News. New York, NY – March 3, 2009. http://www.asrcreviews.org/2009/03/schiff-nutrition-group-crn-participate-in-nad-forum/
13. Lisa J. Schwellenbach, PharmD, BCPS, et al. The Triglyceride-Lowering Effects of a Modest Dose of Docosahexaenoic Acid Alone Versus in Combination with Low Dose Eicosapentaenoic Acid in Patients with Coronary Artery Disease and Elevated Triglycerides. Journal of the American College of Nutrition. December 2006 vol. 25 no. 6 480-485. http://www.jacn.org/content/25/6/480.full
14. Neil J. Stone, M.D.; Fish Consumption, Fish Oil, Lipids, and Coronary Heart Disease. Circulation. 1996; 94: 2337-2340; http://circ.ahajournals.org/content/94/9/2337.full
15. Belluzzi A, Brignola C, Campieri M, Camporesi EP, Gionchetti P, Rizzello F, Belloli C, De Simone G, Boschi S, Miglioli M, et al. Effects of new fish oil derivative on fatty acid phospholipid-membrane pattern in a group of Crohn's disease patients. Dig Dis Sci. 1994 Dec;39(12):2589-94.