Carlson The Very Finest Fish Oil Liquid Omega-3 Lemon, 500ml
2Carlson The Very Finest Fish Oil Liquid Omega-3 Lemon, 500ml
- Carlson
Very Finest Fish Oil Lemon Flavor by Carlson Laboratories 500 ml Liquid The Very Finest Fish Oil comes from deep cold ocean-water fish. It is processed and bottled in Norway to ensure maximum freshness. Take by the teaspoonful mix with foods try it on salads It has a refreshing lemon taste. THIS PRODUCT is regularly tested (using AOAC international protocols) for freshness potency and purity by an independent FDA-registered laboratory and has been determined to be fresh fully potent and free of
List Price: $ 48.50
Price: $ 26.50
Eric “Me Like Amazon”
This is a Winner, if you’re Cholesterol Concerned you Need it,
You need the EPA and the DHA from the fish. The other omega-3’s, 6’s etc. aren’t the same. Skip the flaxseed, etc. You want enough EPA and DHA, you don’t wanna be grossed out by the taste or get a fishy “repeat”, and you don’t wanna drink a bunch of unnecessary fat.
This stuff is good because: it has the right concentration of EPA/DHA: 1.3 g/teasp, which is high. And it tastes good. Even Nordic Naturals, a very respected company, has a similar EPA/DHA level, but tastes nasty.
Remember these supplements aren’t regulated. Go to consumerlabs.com, they test the supplements. This wasn’t tested, but Carlson capsules and cod liver oil were tested and passed, so i assume and hope this passes also.
That’s all you need to know. If you’re 30 or older, and you have high blood pressure and cholesterol like everyone else, take in at least 2 grams of EPA/DHA a day, your arteries will stay clean.
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Excellent way to balance n-3:n-6 PUFA,
There’s a lot of misconception out there regarding heart disease. Heart disease is primarily caused by oxidized LDL. You get oxidized LDL when your diet is low in stable medium chain triglycerides, and high in PUFA (poly unsaturated fatty acids, like omega3 and omega6). What’s worse is when the PUFA is primarily omega 6, which causes inflammation in the body to increase and LDL to become small/dense which is more likely to oxidize.
You could have low total LDL, but have high oxLDL and still get heart disease. Conversely, you could have high total LDL but have low oxLDL and live to be 100. The cholesterol hypothesis is based on the work of Ancel Keys’s 7 countries study in which he correlated *all* fat with heart disease in 7 countries. That’s really it. And there were actually way more countries, but it didn’t fit Keys’s theory so he dropped him. No true scientist does this. For example, France and Nordic countries have low heart disease, but high fat intake (including saturated). Chile has low fat but high rates of heart disease.
Getting to a 1:1 omega 3 to omega 6 ratio is key to reducing inflammation and preventing chronic diseases. But too much PUFA including omega3 is also bad. I would recommend reducing your omega 6 intake (industrialized seed oils, vegetable oils) and supplement about a tablespoon of this stuff daily. Get your fats from medium chain triglycerides (cream, coconuts, lard). This is in conflict with public dietary advice, but not with the science.
To those trying to lower triglycerides, lower your fructose intake and improve insulin sensitivity through exercise. Fish oil isn’t going to cure the effects of 36 oz soda/day.
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