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Fish Oil Processing

Overview of Fish Oil

Our Fish Oil is derived primarily from very high quality sources such as Sardines Anchovies, and Mackerel.
 
To maintain the very high concentrations of DHA and EPA we sometimes add Salmon to adjust the DHA content upward and Herring to increase the EPA level (rarely necessary).
 
All fish used for oil in our products are caught in deep cold water channels in the Northern Atlantic and Pacific oceans and therefore do not pose the mercury risk associated with fresh-water fish.
 

There are two types of fat, omega-3 and omega-6, which are essential for human health. The average American consumes far too many omega-6 fats in their diet while consuming very low levels of omega-3. The ideal ratio of omega-6 to omega-3 fats is 1:1. Today, though, our ratio of omega-6 to omega-3 averages from 20:1 to 50:1!

By far, the best type of omega-3 fats are those found in fish. The omega-3 in fish is high in two fatty acids crucial to human health, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). These two fatty acids are pivotal in preventing many diseases.

The human brain also relies heavily on DHA; low DHA levels have been linked to depression, schizophrenia, memory loss, and a higher risk of developing Alzheimer’s disease.

Researchers are now also linking inadequate intake of these omega-3 fats in pregnant women to premature birth and low birth weight, and to hyperactivity in children.

Sadly, eating fresh fish, whether from the ocean, lakes and streams, or farm-raised, is no longer recommended due to an increase in mercury content. Mercury levels in all fish have now hit dangerously high levels across the world, and the risk of mercury to your health now outweighs the omega-3 benefits of fish.

Routine consumption of Fish Oil, however, is highly encouraged as a key ingredient in improving your health. Fish oil contains the highest levels of the best omega-3 fats, EPA and DHA fatty acids; and since it is in pure form, our Fish Oil does not pose the mercury risk of fresh fish.

Sources of Our Fish Oil

• Our Fish Oil is derived primarily from Sardines (Sardina/Sardinella 9 different sub species names) and Anchovies (Engraulidae under 8 different sub species names). Sometimes Mackerel is also used.
• At times, Salmon (Salmo/Salmonidae 8 different sub species) are used to adjust the DHA content upward and Herring (Clupea/ Clupedidae 6 of the 11 subspecies) are used on rare occasions to increase the EPA level.
• All fish used for oil in our products are caught in deep cold water channels in the Northern Atlantic and Pacific oceans.
• The fish oil used comes from ‘fish body oil’ which is primarily found in the flesh.

Purity of our Fish Oil

• The specification for mercury in Fish Oil is a maximum of 0.005 parts per million or 0.005 mg/kg. There is one gram (which is the equivalent of 1000mg) of Fish Oil in each softgel; therefore the amount of mercury per softgel is guaranteed to be less than 0.000005 mg. The ppm will always be 0.05 ppm of the fill material.
• The molecular distillation processing of the Fish Oil removes any and all Dioxins that may be in the oil. Dioxin content is measured in a complicated TEQ system and the Fish Oil is guaranteed to meet all USA standards and the stringent European Union (EU) standards. These EU standards are the toughest in the world. (Typically, Dioxins are more of a problem in Fish Liver Oils because they cannot be molecularly distilled as thoroughly).
• For additional information, please see the attached process flow chart.

 

Fish Oil Processing Chart