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
Showing posts with label fatty acids. Show all posts
Showing posts with label fatty acids. Show all posts
Saturday, May 29, 2010
Saturday, December 6, 2008
No nutrient is more important for decreasing cardiovascular death—and more lacking—than omega-3
Monday, August 11, 2008
From Fish Oil to Medicine
No nutrient is more important for decreasing cardiovascular death—and more lacking—than omega-3
By Bernadine Healy M.D.
With all the talk about fat being bad—whether it's on our bodies or in our diet—we have failed to take seriously a significant nutritional fat deficiency that afflicts most Americans: We have too little omega-3s of the kind found in oily fish, which cannot be made by the human body yet are essential to metabolism. Even though we need only a small dose, our western diet runs woefully low, forcing our cells to run their engines slightly off balance. Over time, this takes its toll. The deficiency significantly increases the risk of heart attacks and sudden cardiac death, and mounting evidence suggests omega-3 shortages contribute to problems as disparate as premature birth, neurological disorders, mental illness, autoimmune disease, obesity, and certain cancers. This is no fish story: Raising omega-3s could be as important to public health as lowering cholesterol.
Think about that comparison. Reining in our nation's cholesterol levels over the past 40 years has yielded great benefit to health and longevity. The change was a grass-roots effort driven by individuals—patients motivated by test results and doctors who helped monitor and manage them. The National Cholesterol Education Program even launched a "know your number" campaign. But who knows their levels of omega-3s?
Well, we should. Omega-3 compounds, eicosapentaenoic acid, or EPA, and docosahexaenoic acid, or DHA, become embedded in the membrane of each of the trillions of cells that make up the body, and from that perch influence cell structure and function, including cell-to-cell communication and electrical stability. On demand, they also generate a reservoir of hormone like molecules to help blood vessels relax, tame inflammation, and reduce blood clotting. All cells feel the pinch of omega-3 deficiencies. Like a car that's out of tune, they run at a suboptimal level and are more prone to breakdown.
Based on what we currently know, says William Harris, director of metabolism and nutrition research at Sanford Research in Sioux Falls, S.D., there is no nutrient more important for decreasing risk of cardiovascular death—and more lacking—than omega-3. And its benefit to other organs is rapidly taking shape.
It is possible to measure a person's omega-3 levels, but the tests are used mainly for research. We don't yet know the range of acceptable values (as was the case for cholesterol), so there is a compelling need to determine optimal levels for age, sex, or medical condition. Knowing one's personal blood levels are too low would motivate dietary change or supplement use, and repeat testing would measure the patient's progress. Though the test is not covered by most insurance, individuals can get their numbers at boutique labs for $100 to $200.
Taking aim. For now, people use dietary targets rather than blood-level goals—that is, if they think about omega-3s at all. The recommendation of several public health organizations that everyone eat fish twice a week just isn't on the radar screens of most homes or doctor's offices. Moreover, not everyone responds the same way to a meal of omega-3s. Genes influence levels of omega-3s in the body, much as they do cholesterol. Some people, such as women of childbearing age, seem to be more effective in generating EPA and DHA from a lesser source, called alpha linolenic acid, found in certain plant oils. And, of course, not every fish meal delivers the same dose of nutrients. Nevertheless, the Japanese, who consume eight to 15 times more fish than we do—and have higher omega-3 blood levels to prove it—experience less heart disease and greater longevity despite smoking more.
Though the medical and nutrition communities generally believe eating fatty fish is the way to go, refined fish oil supplements with specified doses of EPA and DHA can make for a more certain prescription, and one that alleviates concerns about fish being contaminated with mercury or PCBs. (Nasty fish burps can be avoided by freezing the gel capsules and taking them at bedtime. And vegans can find supplements derived from algae, the fishes' omega-3 source.) The FDA, which oversees supplements, advises that patients should not take more than 2 grams without physician guidance. There is now a highly refined prescription form of omega-3 called Lovaza that can deliver the DHA and EPA at levels of 4 grams or more.
That's right. The FDA has approved an omega-3 pill as a medicine. So, we have a treatment and we have a blood test. Before long, your personal omega-3 index just could be the new cholesterol—the number you want to brag about.
Which fish oil do you use? How does it stack up to Metagenics EPA/DHA? Did you know Metagenics EPA/DHA is less expensive gram per gram than most professional brands, and have you seen Metagenics multiple purity assays? Please give us a call to see how your oil stacks up! JES 208-325-9292 www.jescollection.meta-ehealth.com
From Fish Oil to Medicine
No nutrient is more important for decreasing cardiovascular death—and more lacking—than omega-3
By Bernadine Healy M.D.
With all the talk about fat being bad—whether it's on our bodies or in our diet—we have failed to take seriously a significant nutritional fat deficiency that afflicts most Americans: We have too little omega-3s of the kind found in oily fish, which cannot be made by the human body yet are essential to metabolism. Even though we need only a small dose, our western diet runs woefully low, forcing our cells to run their engines slightly off balance. Over time, this takes its toll. The deficiency significantly increases the risk of heart attacks and sudden cardiac death, and mounting evidence suggests omega-3 shortages contribute to problems as disparate as premature birth, neurological disorders, mental illness, autoimmune disease, obesity, and certain cancers. This is no fish story: Raising omega-3s could be as important to public health as lowering cholesterol.
Think about that comparison. Reining in our nation's cholesterol levels over the past 40 years has yielded great benefit to health and longevity. The change was a grass-roots effort driven by individuals—patients motivated by test results and doctors who helped monitor and manage them. The National Cholesterol Education Program even launched a "know your number" campaign. But who knows their levels of omega-3s?
Well, we should. Omega-3 compounds, eicosapentaenoic acid, or EPA, and docosahexaenoic acid, or DHA, become embedded in the membrane of each of the trillions of cells that make up the body, and from that perch influence cell structure and function, including cell-to-cell communication and electrical stability. On demand, they also generate a reservoir of hormone like molecules to help blood vessels relax, tame inflammation, and reduce blood clotting. All cells feel the pinch of omega-3 deficiencies. Like a car that's out of tune, they run at a suboptimal level and are more prone to breakdown.
Based on what we currently know, says William Harris, director of metabolism and nutrition research at Sanford Research in Sioux Falls, S.D., there is no nutrient more important for decreasing risk of cardiovascular death—and more lacking—than omega-3. And its benefit to other organs is rapidly taking shape.
It is possible to measure a person's omega-3 levels, but the tests are used mainly for research. We don't yet know the range of acceptable values (as was the case for cholesterol), so there is a compelling need to determine optimal levels for age, sex, or medical condition. Knowing one's personal blood levels are too low would motivate dietary change or supplement use, and repeat testing would measure the patient's progress. Though the test is not covered by most insurance, individuals can get their numbers at boutique labs for $100 to $200.
Taking aim. For now, people use dietary targets rather than blood-level goals—that is, if they think about omega-3s at all. The recommendation of several public health organizations that everyone eat fish twice a week just isn't on the radar screens of most homes or doctor's offices. Moreover, not everyone responds the same way to a meal of omega-3s. Genes influence levels of omega-3s in the body, much as they do cholesterol. Some people, such as women of childbearing age, seem to be more effective in generating EPA and DHA from a lesser source, called alpha linolenic acid, found in certain plant oils. And, of course, not every fish meal delivers the same dose of nutrients. Nevertheless, the Japanese, who consume eight to 15 times more fish than we do—and have higher omega-3 blood levels to prove it—experience less heart disease and greater longevity despite smoking more.
Though the medical and nutrition communities generally believe eating fatty fish is the way to go, refined fish oil supplements with specified doses of EPA and DHA can make for a more certain prescription, and one that alleviates concerns about fish being contaminated with mercury or PCBs. (Nasty fish burps can be avoided by freezing the gel capsules and taking them at bedtime. And vegans can find supplements derived from algae, the fishes' omega-3 source.) The FDA, which oversees supplements, advises that patients should not take more than 2 grams without physician guidance. There is now a highly refined prescription form of omega-3 called Lovaza that can deliver the DHA and EPA at levels of 4 grams or more.
That's right. The FDA has approved an omega-3 pill as a medicine. So, we have a treatment and we have a blood test. Before long, your personal omega-3 index just could be the new cholesterol—the number you want to brag about.
Which fish oil do you use? How does it stack up to Metagenics EPA/DHA? Did you know Metagenics EPA/DHA is less expensive gram per gram than most professional brands, and have you seen Metagenics multiple purity assays? Please give us a call to see how your oil stacks up! JES 208-325-9292 www.jescollection.meta-ehealth.com
Monday, August 11, 2008
No nutrient is more important for decreasing cardiovascular death—and more lacking—than omega-3
Which fish oil do you use? How does it stack up to Metagenics EPA/DHA? Did you know Metagenics EPA/DHA is less expensive gram per gram than most professional brands, and have you seen Metagenics multiple purity assays? Please see how your oil stacks up! www.jescollection.meta-ehealth.com
Monday, August 11, 2008
From Fish Oil to Medicine
No nutrient is more important for decreasing cardiovascular death—and more lacking—than omega-3. By Bernadine Healy M.D.
Posted August 7, 2008
With all the talk about fat being bad—whether it's on our bodies or in our diet—we have failed to take seriously a significant nutritional fat deficiency that afflicts most Americans: We have too little omega-3s of the kind found in oily fish, which cannot be made by the human body yet are essential to metabolism. Even though we need only a small dose, our western diet runs woefully low, forcing our cells to run their engines slightly off balance. Over time, this takes its toll. The deficiency significantly increases the risk of heart attacks and sudden cardiac death, and mounting evidence suggests omega-3 shortages contribute to problems as disparate as premature birth, neurological disorders, mental illness, autoimmune disease, obesity, and certain cancers. This is no fish story: Raising omega-3s could be as important to public health as lowering cholesterol.
Think about that comparison. Reining in our nation's cholesterol levels over the past 40 years has yielded great benefit to health and longevity. The change was a grass-roots effort driven by individuals—patients motivated by test results and doctors who helped monitor and manage them. The National Cholesterol Education Program even launched a "know your number" campaign. But who knows their levels of omega-3s?
Well, we should. Omega-3 compounds, eicosapentaenoic acid, or EPA, and docosahexaenoic acid, or DHA, become embedded in the membrane of each of the trillions of cells that make up the body, and from that perch influence cell structure and function, including cell-to-cell communication and electrical stability. On demand, they also generate a reservoir of hormonelike molecules to help blood vessels relax, tame inflammation, and reduce blood clotting. All cells feel the pinch of omega-3 deficiencies. Like a car that's out of tune, they run at a suboptimal level and are more prone to breakdown.
Based on what we currently know, says William Harris, director of metabolism and nutrition research at Sanford Research in Sioux Falls, S.D., there is no nutrient more important for decreasing risk of cardiovascular death—and more lacking—than omega-3. And its benefit to other organs is rapidly taking shape.
It is possible to measure a person's omega-3 levels, but the tests are used mainly for research. We don't yet know the range of acceptable values (as was the case for cholesterol), so there is a compelling need to determine optimal levels for age, sex, or medical condition. Knowing one's personal blood levels are too low would motivate dietary change or supplement use, and repeat testing would measure the patient's progress. Though the test is not covered by most insurance, individuals can get their numbers at boutique labs for $100 to $200.
Taking aim. For now, people use dietary targets rather than blood-level goals—that is, if they think about omega-3s at all. The recommendation of several public health organizations that everyone eat fish twice a week just isn't on the radar screens of most homes or doctor's offices. Moreover, not everyone responds the same way to a meal of omega-3s. Genes influence levels of omega-3s in the body, much as they do cholesterol. Some people, such as women of childbearing age, seem to be more effective in generating EPA and DHA from a lesser source, called alpha linolenic acid, found in certain plant oils. And, of course, not every fish meal delivers the same dose of nutrients. Nevertheless, the Japanese, who consume eight to 15 times more fish than we do—and have higher omega-3 blood levels to prove it—experience less heart disease and greater longevity despite smoking more.
Though the medical and nutrition communities generally believe eating fatty fish is the way to go, refined fish oil supplements with specified doses of EPA and DHA can make for a more certain prescription, and one that alleviates concerns about fish being contaminated with mercury or PCBs. (Nasty fish burps can be avoided by freezing the gel capsules and taking them at bedtime. And vegans can find supplements derived from algae, the fishes' omega-3 source.) The FDA, which oversees supplements, advises that patients should not take more than 2 grams without physician guidance. There is now a highly refined prescription form of omega-3 called Lovaza that can deliver the DHA and EPA at levels of 4 grams or more.
That's right. The FDA has approved an omega-3 pill as a medicine. So, we have a treatment and we have a blood test. Before long, your personal omega-3 index just could be the new cholesterol—the number you want to brag about.
Monday, August 11, 2008
From Fish Oil to Medicine
No nutrient is more important for decreasing cardiovascular death—and more lacking—than omega-3. By Bernadine Healy M.D.
Posted August 7, 2008
With all the talk about fat being bad—whether it's on our bodies or in our diet—we have failed to take seriously a significant nutritional fat deficiency that afflicts most Americans: We have too little omega-3s of the kind found in oily fish, which cannot be made by the human body yet are essential to metabolism. Even though we need only a small dose, our western diet runs woefully low, forcing our cells to run their engines slightly off balance. Over time, this takes its toll. The deficiency significantly increases the risk of heart attacks and sudden cardiac death, and mounting evidence suggests omega-3 shortages contribute to problems as disparate as premature birth, neurological disorders, mental illness, autoimmune disease, obesity, and certain cancers. This is no fish story: Raising omega-3s could be as important to public health as lowering cholesterol.
Think about that comparison. Reining in our nation's cholesterol levels over the past 40 years has yielded great benefit to health and longevity. The change was a grass-roots effort driven by individuals—patients motivated by test results and doctors who helped monitor and manage them. The National Cholesterol Education Program even launched a "know your number" campaign. But who knows their levels of omega-3s?
Well, we should. Omega-3 compounds, eicosapentaenoic acid, or EPA, and docosahexaenoic acid, or DHA, become embedded in the membrane of each of the trillions of cells that make up the body, and from that perch influence cell structure and function, including cell-to-cell communication and electrical stability. On demand, they also generate a reservoir of hormonelike molecules to help blood vessels relax, tame inflammation, and reduce blood clotting. All cells feel the pinch of omega-3 deficiencies. Like a car that's out of tune, they run at a suboptimal level and are more prone to breakdown.
Based on what we currently know, says William Harris, director of metabolism and nutrition research at Sanford Research in Sioux Falls, S.D., there is no nutrient more important for decreasing risk of cardiovascular death—and more lacking—than omega-3. And its benefit to other organs is rapidly taking shape.
It is possible to measure a person's omega-3 levels, but the tests are used mainly for research. We don't yet know the range of acceptable values (as was the case for cholesterol), so there is a compelling need to determine optimal levels for age, sex, or medical condition. Knowing one's personal blood levels are too low would motivate dietary change or supplement use, and repeat testing would measure the patient's progress. Though the test is not covered by most insurance, individuals can get their numbers at boutique labs for $100 to $200.
Taking aim. For now, people use dietary targets rather than blood-level goals—that is, if they think about omega-3s at all. The recommendation of several public health organizations that everyone eat fish twice a week just isn't on the radar screens of most homes or doctor's offices. Moreover, not everyone responds the same way to a meal of omega-3s. Genes influence levels of omega-3s in the body, much as they do cholesterol. Some people, such as women of childbearing age, seem to be more effective in generating EPA and DHA from a lesser source, called alpha linolenic acid, found in certain plant oils. And, of course, not every fish meal delivers the same dose of nutrients. Nevertheless, the Japanese, who consume eight to 15 times more fish than we do—and have higher omega-3 blood levels to prove it—experience less heart disease and greater longevity despite smoking more.
Though the medical and nutrition communities generally believe eating fatty fish is the way to go, refined fish oil supplements with specified doses of EPA and DHA can make for a more certain prescription, and one that alleviates concerns about fish being contaminated with mercury or PCBs. (Nasty fish burps can be avoided by freezing the gel capsules and taking them at bedtime. And vegans can find supplements derived from algae, the fishes' omega-3 source.) The FDA, which oversees supplements, advises that patients should not take more than 2 grams without physician guidance. There is now a highly refined prescription form of omega-3 called Lovaza that can deliver the DHA and EPA at levels of 4 grams or more.
That's right. The FDA has approved an omega-3 pill as a medicine. So, we have a treatment and we have a blood test. Before long, your personal omega-3 index just could be the new cholesterol—the number you want to brag about.
Friday, August 31, 2007
Fatty Acid Tied to Depression and Inflammation
Last Updated: 2007-04-17 11:50:28 -0400 (Reuters Health)
By Anne Harding
NEW YORK (Reuters Health) - The imbalance of fatty acids in the typical American diet could be associated with the sharp increase in heart disease and depression seen over the past century, a new study suggests.
Specifically, the more omega-6 fatty acids people had in their blood compared with omega-3 fatty acid levels, the more likely they were to suffer from symptoms of depression and have higher blood levels of inflammation-promoting compounds, report Dr. Janice K. Kiecolt-Glaser and her colleagues from Ohio State University College of Medicine in Columbus. These compounds, which include tumor necrosis factor alpha and interleukin-6, are "all-purpose 'nasties' for aging," and have been tied to heart disease, type 2 diabetes, arthritis and other ailments, Kiecolt-Glaser told Reuters Health.
Omega-3 fatty acids are found in foods such as fish, flax seed oil and walnuts, while omega-6 fatty acids are found in refined vegetable oils used to make everything from margarine to baked goods and snack foods. The amount of omega-6 fatty acids in the Western diet increased sharply once refined vegetable oils became part of the average diet in the early 20th century.
Hunter-gatherers consumed two or three times as much omega-6 as omega-3, Kiecolt-Glaser's team notes in their study, published in Psychosomatic Medicine, but today Westerners consume 15- to 17-times more omega-6 than omega-3.
The researchers investigated the relationship among fatty acid consumption, depression and inflammation in 43 older men and women. The 6 individuals diagnosed with major depression had nearly 18 times as much omega-6 as omega-3 in their blood, compared with about 13 times as much for subjects who didn't meet the criteria for major depression. Depressed patients also had higher levels of tumor necrosis factor alpha, interleukin-6, and other inflammatory compounds. And as levels of depressive symptoms rose, so did the omega 6 and omega 3 ratio.
The effects of depression and diet enhanced each other, the researchers found. "It was more than additive," Kiecolt-Glaser said. "People who had few depressive symptoms and/or a good diet were generally fine." However, when depressive symptoms increased and diets become worse, "we really saw big differences."
Depression alone is known to increase inflammation, the researchers note in their report, while a number of studies have found omega-3 supplements prevent depression.
Following recommendations for a healthy diet -- and eating fatty fish like salmon, mackerel or sardines every now and then -- could go a long way to promote a healthier omega-6/omega 3 balance, Kiecolt-Glaser said. "If people actually had more fruits and vegetables in their diet, they probably would have less omega-6."
SOURCE: Psychosomatic Medicine, online March 30, 2007.
By Anne Harding
NEW YORK (Reuters Health) - The imbalance of fatty acids in the typical American diet could be associated with the sharp increase in heart disease and depression seen over the past century, a new study suggests.
Specifically, the more omega-6 fatty acids people had in their blood compared with omega-3 fatty acid levels, the more likely they were to suffer from symptoms of depression and have higher blood levels of inflammation-promoting compounds, report Dr. Janice K. Kiecolt-Glaser and her colleagues from Ohio State University College of Medicine in Columbus. These compounds, which include tumor necrosis factor alpha and interleukin-6, are "all-purpose 'nasties' for aging," and have been tied to heart disease, type 2 diabetes, arthritis and other ailments, Kiecolt-Glaser told Reuters Health.
Omega-3 fatty acids are found in foods such as fish, flax seed oil and walnuts, while omega-6 fatty acids are found in refined vegetable oils used to make everything from margarine to baked goods and snack foods. The amount of omega-6 fatty acids in the Western diet increased sharply once refined vegetable oils became part of the average diet in the early 20th century.
Hunter-gatherers consumed two or three times as much omega-6 as omega-3, Kiecolt-Glaser's team notes in their study, published in Psychosomatic Medicine, but today Westerners consume 15- to 17-times more omega-6 than omega-3.
The researchers investigated the relationship among fatty acid consumption, depression and inflammation in 43 older men and women. The 6 individuals diagnosed with major depression had nearly 18 times as much omega-6 as omega-3 in their blood, compared with about 13 times as much for subjects who didn't meet the criteria for major depression. Depressed patients also had higher levels of tumor necrosis factor alpha, interleukin-6, and other inflammatory compounds. And as levels of depressive symptoms rose, so did the omega 6 and omega 3 ratio.
The effects of depression and diet enhanced each other, the researchers found. "It was more than additive," Kiecolt-Glaser said. "People who had few depressive symptoms and/or a good diet were generally fine." However, when depressive symptoms increased and diets become worse, "we really saw big differences."
Depression alone is known to increase inflammation, the researchers note in their report, while a number of studies have found omega-3 supplements prevent depression.
Following recommendations for a healthy diet -- and eating fatty fish like salmon, mackerel or sardines every now and then -- could go a long way to promote a healthier omega-6/omega 3 balance, Kiecolt-Glaser said. "If people actually had more fruits and vegetables in their diet, they probably would have less omega-6."
SOURCE: Psychosomatic Medicine, online March 30, 2007.
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