Fish oil with high dose Omega-3 250ml

Description

GAL Omega 3 Fish oil, 250ml

Not converted, in its natural form (and not in the form of artificially converted ethyl esters) also contains the Omega-3 fatty acids EPA and DHA, which are good for humans, and 4 types of tocopherol (vitamin E) to make it as stable as possible.  It has a slight fishy taste, almost completely masked by the lemon oil, so you don't have to swallow dozens of capsules. 1 tablespoon is equivalent to about 15 fish oil capsules!

Dosage: 1 tablespoon (~10ml) a day at mealtimes, either on salad/toast or as you like. For children on a weight-for-weight basis.

Storage: Store in a cool, dry place away from light

Durability: After opening, store at room temperature and consume within 1.5 months. If stored in a refrigerator, the fish oil will keep its expiry date for 3 months. Be sure to measure out the required amount only with a clean spoon so as not to contaminate the product, as this will lead to faster spoilage.

The main benefits of consuming fish oil

It would be almost impossible to list all the benefits of consuming fish oil, i.e. an adequate omega-3/6 ratio and a high consumption of EPA, DPA and DHA fatty acids. The most important results that have been proven by research are:

Brain and nervous system:

• Reduces aggression and irritability
• Reduces bad mood
• Helps learning processes and develops intelligence

Heart and vascular system:

• Helps maintain blood vessel elasticity, regulates heart rate and cholesterol levels
• Significantly reduces triglyceride levels and blood pressure in hypertension

Other benefits:

• General anti-inflammatory
• Good effect on the capillaries of the eye
• Helps keep hair and skin healthy
• High levels of EPA and DHA in blood shorten the telomere protecting the ends of the DNA chain more slowly, which is currently the most accurate indicator of life expectancy

About omega-3

The ideal ratio of omega-3 and omega-6 fatty acids is essential for the proper functioning of our body. While the omega-3 fatty acids EPA and DHA produce hormone-like substances that reduce inflammation, excessive consumption of omega-6 fatty acids produces substances that increase inflammation. Most of the most common (so-called civilisation) diseases are caused by high general levels of inflammation, as well as significantly increasing ageing itself.

Restoring a healthy omega-3/6 ratio

Humans are genetically "designed" for an omega-3/6 fat ratio close to 1:1. This is what our ancestors had, as do members of the healthier populations living today. Because we rarely eat saltwater fish and seafood, but we consume a lot of high omega-6 vegetable oils and feed animals, this ratio has shifted significantly towards omega-6 (1:8 - 1:32), which can be a source of many diseases.

The best way to restore the right ratio is to significantly reduce your intake of omega-6-rich foods, take regular clean supplements containing EPA and DHA, and try to eat saltwater fish and seafood regularly.

Why are most vegetable omega-3 oils no good?

With the exception of algae oil, vegetable oils containing omega-3 are not suitable because they do not contain EPA and DHA, but alpha-linolenic acid (ALA) as omega-3, which is not or only barely converted into the useful EPA and DHA fatty acids in the human body.

Animal-derived and algae-derived omega-3 are the most beneficial for humans. Plant omega-3 (ALA), in addition to its low conversion capacity to the useful forms EPA and DHA, reduces the production of a useful fatty acid in our body called dihomo-gamma-linolenic acid, which also has anti-inflammatory properties. Since the production of this important fatty acid is also reduced by excessive omega-6 consumption, it is particularly important not to compensate for high omega-6 intake with plant sources of omega-3.

Aspects of product development

• It contains the most potent omega-3 fatty acids (EPA, DPA and DHA) in the form of triglycerides found in nature and not in the form of ethyl esters.
• We need to be able to get large amounts of these active substances into our bodies with as few pollutants as possible.
• Make it as economical as possible, without compromising on efficiency and cleanliness.
• Be highly stable, eliminating oxidation of degradable omega-3 fatty acids, both in the body and during storage.

Each litre of product contains fewer pollutants than a single can of sardines. And a daily serving (about 10 ml) contains about 100 times as much, while containing about 5 times as much omega-3 fatty acids as a serving of sardines or salmon. In other words, you can get less than 100 hundred times as much omega-3 fatty acid per unit of omega-3 fatty acid as you would if you ate fish.