Omega-3 Salmon Oil is another excellent product spawned by NeoLife.
Now even people who do not enjoy eating sardines, herring, mackerel and salmon, or who are not able to fit two to three weekly servings of fish into their diets can catch the numerous benefits of fatty fish!
PURITY IS THE NEOLIFE DIFFERENCE
NeoLife’s Omega-3 Salmon Oil features oil from salmon obtained in the cold, deep, clean waters of the North Atlantic. We do not use oil from sharks, scavengers, shellfish, bottom feeders, or other fish at high risk of exposure to environmental toxins. Nor do we use oil from sea mammals. The result? Omega-3 Salmon Oil sets the industry standard for product purity.
POTENT AND BALANCED RATIOS OF OMEGA-3 FATTY ACIDS
Three soft-gelatin capsules provide the omega-3 fatty acid value of half a serving of fresh salmon. As salmon is one of the richest sources of omega-3 fatty acids, each serving of Omega-3 Salmon Oil is a potent source of EPA and DHA. As a naturally occurring food source, NeoLife’s Omega-3 Salmon Oil provides balanced ratios of essential fatty acids. Its potency is guaranteed two years from the date of manufacture.
FORMULATED FOR HUMAN WELL-BEING
Omega-3 Salmon Oil is derived solely from health-screened, disease-free fresh salmon, selected exclusively for human consumption. We use only fish oils pressed from the flesh of the fish. Selecting body oils from only the edible portion of the salmon reduces exposure to substances which may collect in organs - herbicides, pesticides and heavy metals. Each 21 kilojoule capsule has only 1 mg of cholesterol and virtually no vitamin A or D.
Usage tip: If you find that Omega-3 Salmon Oil “repeats,” try storing capsules in the freezer.
*NOTE: If you are undergoing medical treatment for cardiovascular disease, consult with your physician before taking Omega-3 Salmon Oil. Medical consultation is particularly important if you are taking medication to “thin” your blood.
THE STORY OF OMEGA-3 FATTY ACIDS
DIETARY LIPIDS: THE GOOD, THE BAD AND THE ESSENTIAL
In our eternal quest for thinness, we have turned fat into a villain. And in our attempts to eat low-fat diets and shun saturated fats and cholesterol, we often make the mistake of avoiding all fats. But all fats are not bad. Indeed, fat can be good, even essential.
We absolutely require certain fats for health - lipids, sterols and essential fatty acids. Some types of “good” fat make up the bulk of the membranes surrounding every cell in your body. Other types are critical components of the fatty tissues of the brain, eyes and nerves and play important roles in bodily defence.
A BALANCE OF OMEGA-6 FATTY ACIDS IS ESSENTIAL FOR HEALTH
Of the many “good” fats that play important roles in the body, two types - omega-6 and omega-3 polyunsaturated fatty acids - have gotten a lot of attention in the scientific community in the last three decades for their beneficial effects. Requirements for omega-6 fatty acids, found in vegetable oils and many other foods, are more than met by the diets of developed nations. Omega-3 fatty acids are harder to come by: Fatty fish - especially salmon, herring, mackerel and sardines - are the only viable dietary sources.
If you aren’t eating two to three servings of fatty fish each week, you may not be getting enough EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These long-chain omega-3 fatty acids are required for normal growth and development and optimal function of the heart, blood and blood vessels, brain, nerves, eyes, joints, skin and sex organs. Omega-3 fatty acids have been the subject of more than 2 000 scientific studies.
For instance, a great deal is known about their favourable effects on cardiovascular health, as they “thin” blood and decrease the risk of blood clots and heart arrhythmias. In addition, omega-3 fatty acids may play a role in inhibiting inflammation and cancer.
Omega-3 and omega-6 fatty acids are called “essential” because the human body cannot produce them in sufficient quantities, so they must be supplied in the diet. For instance, the body can make the omega-3 fatty acids EPA and DHA from a parent compound, linolenic acid, but this synthesis is slow and unreliable. For this reason it is more efficient to obtain them directly from the diet as preformed nutrients, as they occur in fish oil.