Not All Omega-3s Are Created Equal

Why phospholipids get through so much quicker and work more effectively.

The omega-3 found in krill oil is bonded to a Phospholipid rather than a Triglyceride. Phospholipids don’t need bile for digestion. They spontaneously form micelles and are dissolved immediately in water passing easily through the villi of the small intestine. They’re distributed immediately throughout the body by blood plasma and even the lymphatic system.

Once they reach the cells, they are immediately absorbed through the cell wall and the omega-3 is delivered to the mitochondria. When omega-3s are bonded to phospholipids instead of triglycerides, scientists find greater concentrations of omega-3s in the cells of critical organs such as the brain and the liver.

K48-Plus Premium Omega-3 E. Superba Extract—the most pure form of krill oil on the market

K48-PLUS is extracted from fresh, raw krill on floating factories in the pure, pristine waters of the Antarctic. These floating factories brave the harsh conditions of this untouched part of the world to harvest these amazing animals and keep them alive and fresh under water until they are ready for processing on that same vessel.

This means that the bioactive elements in the krill are of the highest possible potency. Our K48-PLUS is the most bio-available and pure form of omega-3s available.

Why our E. Superba extract is significantly better than other krill oil on the market.

K48-PLUS uses only the Euphausia Superba species of krill. Many inferior krill products harvest numerous species and combine them before extracting the oil. These other species don’t contain the same properties and benefits as the E. Superba but are more easily harvested and thus less expensive.

K48-PLUS Premium Omega-3 E. Superba Extract is just that, a pure extract from ONLY the E. Superba species. Not an assortment of species. That’s why we call ours an E. Superba extract and not just krill oil. It is more pure and more potent.

We use a state-of-the-art cold extraction process that preserves the beneficial properties of this amazing oil as opposed to a process that uses heat or steam. These inferior processing methods are less expensive and easier to extract, but they damage the quality of the oil.

K48 PLUS also delivers vitamin E, vitamin A, and a significant amount of a potent anti-oxidant known as astaxanthin. When compared to fish oil, the absorbability and antioxidant potency of K48 PLUS was found to be at least 48 times greater than fish oil on the ORAC (Oxygen Radical Absorbency Capacity) chart.

Recent third-party clinical analysis reveals that many other brands of so called “high quality” krill oil on the market dilute the pure oil with other oils, usually plant oils. This makes it less expensive but also less effective.

Where your health is concerned, it’s important to know that not all krill oils are equal. You must know what they contain. As omega-3 products become more popular—especially krill oil—an increasing number of subpar and mediocre products will continue to be introduced into the market. Many of these products are ineffective, making them a complete waste of money.

The oil used in K48-PLUS is pure E. Superba extract while the oil in others may be mixed with other marine and plant oils with significantly lower omega-3s, antioxidant benefits and bioactivity. Diluting the oil makes it less expensive but also less effective. The E. Superba extract used in K48-PLUS is not heat or steam processed. It is cold processed from freeze-dried krill. The processing of most leading brands involves high temperatures and steam, which further degrades the quality of the anti-inflammatory and antioxidant ingredients.

Krill oil:
378 times greater in antioxidant value (ORAC) than Vitamins A and E
o 48 times greater antioxidant (ORAC) absorption than fish oil
o 21-64% less PMS symptoms including stress compared with fish oil
o 38.4% less pain from osteoarthritis compared with a placebo
o 39.1% less stiffness from osteoarthritis compared with a placebo
o 30.9% less signs of inflammation (lower CRP)
o 25.4% lower triglycerides
o 44.4% lower LDL cholesterol
o 6.6% lower glucose

Certain Foods can Help or Hinder Arthritis Symptoms

For arthritis patients – especially those with rheumatoid arthritis (RA) – certain foods can help or hinder arthritis symptoms. But many patients aren't aware of the effects these foods produce.
Tomatoes contain solanine, an alkaloid known for its toxicity. Potatoes, eggplants and peppers are also members of the Solanum family. These plants are known as nightshade plants, and the solanine in their leaves and roots provide natural protection against insects. For most of us non-insects, solanine is neutralized in the intestine. But because solanine foods often trigger joint pain, some researchers believe that arthritis patients may lack the intestinal mechanism that undoes solanine's toxicity.

One report noted that a solanine-free diet won't reduce joint pain right away, and for some patients it may have no effect at all. Meanwhile, a study from Europe shows that rheumatoid arthritis patients may require an entirely different dietary change in order to find relief.

Meat of the matter - Scientists at university research facilities in Norway and Sweden conducted a study to investigate reports that certain foods may increase RA severity. Their plan: Measure antibody response. Antibodies are proteins produced by the body as an immune response to the presence of antigens; substances the body perceives as toxic.

STUDY ABSTRACT
Researchers recruited 14 patients with RA, and 20 healthy control subjects
Blood samples and intestinal fluids were examined for antibody activity
Irregular antibody response was significant among many of the RA patients, but not among the healthy subjects

In particular, high levels of antibodies were detected in the intestines
Researchers concluded that milk, pork, cod, eggs and cereal triggered antibody activity In recent years, we've seen reports that a high intake of red meat might be linked to RA risk. This study sheds new light on that link, recognizing that certain people may be predisposed to develop RA when their diet includes plenty of high-protein foods. More research is needed to clarify the RA/protein link. In the meantime, researchers point out that doctors should pay close attention when RA patients report suspicions about foods they think may play a role in the severity of their condition.

High C - While we're on the subject of rheumatoid arthritis and diet… In the e-Alert "Behavior Mod Squad" (10/2/03), a University of Manchester (UM) study that analyzed the association between RA and dietary vitamin C intake among 25,000 subjects over an eight-year period. Only 73 subjects developed RA, and their diets had one thing in common: low intake of fruits and vegetables.

And almost two years later, another UM study in the e-Alert "Calming the Flame" (8/23/05), the UM team expanded on their previous research (again using the data from the cohort of 25,000 subjects) and found that subjects who consumed the most foods that contained two key carotenoids (zeaxanthin and beta-cryptoaxanthin) were significantly less likely to develop inflammatory polyarthritis (a form of RA) compared to subjects who consumed the least of the two nutrients. Good sources of zeaxanthin and beta-cryptoaxanthin include oranges, tangerines, watermelon, peaches, papaya, plums, nectarines, apricots, pumpkin squash, corn, carrots, cilantro and pickles. http://www.hsibaltimore.com/ealerts/freecopy.html