Fish Oil

Although fish oils have been taken for many years by fishing communities, it is as recent as the 1960s when the full potential of fish oils was revealed.  Two Danish scientists, Jorn Dyerberg and H.O. Bang travelled to Greenland to study Eskimos in their own environment.  The two scientists discovered that, although Eskimos ate large quantities of fat, they did not suffer heart problems.  This was eventually attributed to the high proportion of fish in their diets because of the unique nature of the polyunsaturated fatty acids found in many cold-water fish.

The Benefits of Fish Oil

When used in supplement form or taken as the fish itself, fish oil has been found to have significant benefits on heart health including:-

• Altering the balance of blood fats in a favourable way.
• Reducing the likelihood of undesirable blood clotting.
• Make the heart less prone to irregular beating patterns.
• Reducing blood viscosity promoting blood flow.

Properties

Fish Oil is derived from two sources:-

The flesh of fatty fish (e.g., Salmon).

The livers of white fish such as Cod and Halibut.

Salmon Oil contains a much higher percentage of EPA and DHA than Cod Liver Oil and other fish liver oils.  EPA and DHA are omega 3 fatty acids that are converted in the body to produce prostaglandins, which affect a wide variety of physiological processes due to the way they modulate hormones.  It is thought that EPA and DHA reduce the risk of coronary heart disease.  Research suggests that DHA is essential for normal brain development in unborn babies.

Contra-indications/Precautions

Probably best avoided by asthmatics, diabetics and anyone taking anti-coagulants.

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