Why Omega-3

No. Cod liver oil is made from the liver of the fish and is therefore higher in vitamins A and D (because these vitamins are fat soluble and are stored in the liver). The liver is where all toxins and contaminants are processed so cod liver oil is likely to contain high levels of the environmental pollutants that are frequently found in the sea for e.g. heavy metals and dioxins.

Sardines and anchovies are used in Eskimo-3. These are the best source of high quality fish oil. The sardines come originally from the Antarctic, and are caught outside South America.

Purity is most important when choosing a fish oil. Fish oil is extremely susceptible to contamination from heavy metals such as mercury, and also from environmental chemicals such as fertilizers and pesticides. Eskimo-3 researchers had to develop a method of removing these harmful toxins from the oil. The extensive research and development behind Eskimo-3 has made it one of the purest, most stable, and therefore most effective fish oils on the market today.

A survey by the Food Safety Authority of Ireland in 2002 examined a range of popular fish oil capsules for the presence of dioxins. Of all the fish oils scientifically tested, Eskimo-3 was found to have the lowest levels of contaminants, which include dioxins and dioxin like PCBs. Also, the concentration of heavy metal contaminants such as cadmium and mercury were below detection levels in Eskimo-3.

Ongoing research in other countries has confirmed the leading position of Eskimo-3

Stability is the opposite to rancidity. Fish oil quickly goes rancid during exposure to oxygen, so to prevent this natural deterioration, the original antioxidants in the fish oil have to be restored. Eskimo-3 is one of the most stable fish oils available. An unpalatable taste or fishy odour distinguishes unstable fish oils from stable varieties, which have a neutral taste and are odourless.

Natural stable fish oil, such as the market leader Eskimo®-3, contains a patented antioxidant mixture called Pufanox, which is a combination of vitamin C, mixed tocopherol vitamin E, rosemary extract and lecithin.

Eskimo-3 is the only product containing this unique mixture, to provide extreme freshness and stability.

Eskimo-3 contains lecithin, which helps emulsify fats and therefore improves absorption.

• Fatty fish should be an ideal source of omega-3 fatty acids, but unfortunately, most people today don’t eat much fish.
• Some fish can be contaminated with environmental poisons: mercury, organochlorines (fertilizers and pesticides), and cancer causing compounds known as dioxins, furan’s and PCBs are the most common toxins to accumulate in our fish.
• Rancidity: fish starts to become rancid immediately after death, which affects quality of omega-3 and taste.
• Fish fatty acids can be destroyed during the preparation of the fish e.g. frying.

Eskimo-3 is not chemically modified. Therefore, it is safer and less likely to induce side effects.

“Natural fish oil has a maximal concentration of omega-3 fatty acids of 38%. If a fish oil has a higher concentration of omega-3 fatty acids, it is chemically modified.” Professor Saldeen, Department of Medicine, Uppsala University, Sweden.

Omega-3 fish oil should not be taken with anti-coagulant medication, such as Warfarin, Heparin, Coumarin, and greater than 75mg Aspirin per day. Consult your doctor or pharmacist if you have any concerns.

Eskimo-3 does not contain vitamin A, and is safe during pregnancy.

Absolutely, yes! Omega-3 plays a vital role in foetal development. DHA maternal intake is particularly essential for the normal brain and eye development in the growing foetus.

Fish oil supplementation during pregnancy has been shown to lower the risk of premature birth, increase the length of the pregnancy and result in infants with a higher birth weight.

Flax is a good source of fibre but it is not a direct source of Omega-3 EPA and DHA. Studies show that humans only convert 15% of ALA (omega-3 source found in seeds) to EPA and it may not convert to DHA at all in many people. Fish oil is a direct source of both EPA and DHA. Eskimo-3 contains 750mg EPA and 500mg DHA in each teaspoon.

The conversion of ALA to EPA and DHA in the body is frequently inadequate. For this reason, eating oily fish and supplementation with a fish oil is vital as they supply a direct source of the important fats EPA and DHA. No conversion is required.

Omega-3 and Omega-6 fatty acids are classified as Essential Fatty Acids (EFA’s). They have to be obtained through your diet because the body cannot manufacture them.

Types of Essential Fatty Acids

The main essential fatty acids in the human diet are omega-3 and omega-6 fatty acids. Foods that provide omega-3 fatty acids include oily fish such as sardines, mackerel, salmon, and tuna, fish oil and certain plant and nut oils, while omega-6 fatty acids can be found in palm, soybean, rapeseed, and sunflower oils. Omega-9 fatty acids, which are not considered essential, can be found in animal fat and olive oil.

Omega-3 fatty acids are thought to provide a wide range of health benefits, including a lower risk of coronary heart disease and improvement in cholesterol. There have also been promising results from studies looking at omega-3 for brain health, depression, and attention-deficit hyperactivity disorder (ADHD).

There is evidence that recommended amounts of DHA and EPA, taken as fish or fish oil supplements, may lower triglycerides and reduce the risk of heart attack, abnormal heartbeat, and stroke in people who have heart disorders. DHA and EPA may also benefit people who have hardening of the arteries or high blood pressure.

While seeds provide Linolenic acid, Eicosapentanoic acid (EPA) & docosahexanoic acid (DHA) are the most beneficial omega-3 essential fatty acids. EPA and DHA have been shown to maintain a healthy heart, brain and vision. Alpha Linolenic Acid (present in seeds or plant oils) needs to be converted to EPA and DHA in order to offer these benefits.

• It is toxin free. Environmental toxins accumulate in fish, and unless removed will concentrate in fish oil. Eskimo-3 oil undergoes an extensive purification process (called molecular distillation) to ensure it is toxin free, and independent studies have consistently shown that Eskimo-3 is one of the purest fish oils available.
• It is extremely fresh. Eskimo-3 contains a special antioxidant mixture called pufanox which means it stays fresh & stable for much longer than other fish oils. Most fish oil products available today become rancid when exposed to air, which is damaging to the body. Eskimo®-3 lasts much longer once opened, making it safer.
• Eskimo-3 is supported by science. More than 100 scientific articles have been published in leading medical journals worldwide demonstrating the effects of Eskimo-3 fish oil and the Eskimo®-3 range of products.
• Sustainable fishing practices. Eskimo-3 fish oil comes from fully sustainable sources, where the fishing is strictly monitored and controlled by the government. In fact, the fishery which supplies the oil for Eskimo®-3 has recently been awarded Friend of the Sea certification, in recognition of its commitment to sustainable fishing.
• No Fishy taste or smell. Due to the incredible stability, Eskimo-3 has no fishy smell or aftertaste.
• Available in liquid or capsules: Eskimo-3 comes in the convenience of either capsules or liquid. The pleasant tasting liquid form is often preferred by children who are frequently resistant to swallowing capsules and tablets.

Eicosapentanoic acid (EPA) and docosahexanoic acid (DHA) are Omega-3 essential fatty acids found in oily fish such as sardines, anchovies, salmon, tuna and mackerel.

Benefits of EPA

• Maintains a healthy heart.
• Supports circulation and healthy blood vessel function.
• Supports joint mobility and flexibility.
• Anti-inflammatory.
• Maintains balanced blood sugar levels.
• Increases fat burning and improves body composition.

Benefits of DHA

• Supports brain development
• Enhances retinal development in a growing foetus and infant.
• Promotes a positive mood and well-being.
• Promotes memory and learning ability.
• Vital for pregnant and lactating women.

• Purity: Does the fish oil offer third party test results for purity and freshness. A third-party certificate of analysis indicates the levels of purity from environmental toxins, and the oxidation level (or freshness) of the oil.
• Manufacturing standards. Is the fish oil manufactured according to international quality standards?
• Smell and taste. Does the fish oil smell or taste fishy? If so, the fish oil has most likely been exposed to oxygen and is becoming rancid. Rancid (oxidized) oils should be avoided, as they yield less-than-healthy effects. Avoid fish oils that have really strong flavorings added to them because they are most likely trying to hide the fishy flavor of rancid oil.
• Triglyceride molecular form. Research has shown that triglyceride form omega-3s are up to 70% better absorbed than synthetic ethyl ester omegas.
• Supportive scientific research to prove the efficacy of the fish oil brand.
• Sustainable fishing practices. Any environmentally responsible fish oil manufacturer should offer transparency into their fishing practices.