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Re: Fish Oil - i take it » Larry Hoover

Posted by lindka on October 4, 2007, at 13:55:50

In reply to Re: Fish Oil - i take it » lindka, posted by Larry Hoover on October 4, 2007, at 10:22:30

with Nordic Naturals I have never tasted or smelled fish. here below is taken from the website nordicnaturals.com

"Freshness, which ensures product integrity and biological efficacy, may be the single most important quality of fish oils. Nordic Naturals’ patented, oxygen free manufacturing process delivers peroxide values (indicators of freshness) down to absolute 0.0 mEq/kg, with an average of 0.75 mEq/kg or approximately 14 times below the Norwegian Medicinal Standard and European Pharmacopoeia Standard limits. The lower the peroxide value, the fresher the fish oil.

Freshness is crucial for several reasons. It eliminates key complaints of taking fish oil, which are fishy taste and fishy repeat. On the physiological level, a low peroxide value prevents free radical formation, which has been shown to have a negative effect on the human body.

A low peroxide value may be the key reason why so many people, who previously did not benefit from fish oil supplementation, report extraordinary results when using the Nordic Naturals brand.

Effects of Rancid Oils
Aside from fishy taste and smell, ingesting rancid oils has a negative effect on the human body. In vitro studies show that oxidated DHA, known as F4-neuroprostanes, have been detected in patients with Alzheimer’s disease at levels higher than in control groups. It has been determined that the formation of F4-neuroprostane might adversely effect neuronal function as a result of the alterations they induce in the biophysical properties of neuronal membranes. Several aldehyde compounds that result from oxidative degradation of Omega-3
fatty acids have been shown to be harmful to human cells."

Therefore if we buy it within the expiration date we can feel confident it is the best for our bodies with no fish burps.

i have taken it with and without food and never tasted fish.


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