Flash distillation accomplishes the same thing as molecular distillation, but utilises steam rather than a vacuum. Any potential impurities and saturated fats are distilled out of the oil, leaving only the key beneficial components of the fish oil. All time and temperature specifications are proprietary, but we can assure you that no trans fats are created during any of our distillation processes. Molecular distillation is gentle with exceptionally low heat residence time and is performed in a vacuum to further reduce heat requirement. Molecular distillation removes impurities (heavy metals, dioxins, etc.), saturated fats, and other undesirable organic compounds. To date, there are only 3 published human studies conducted with krill oil, whereas fish oil-when manufactured according to international quality standards-has a proven record of efficacy, purity, safety, and sustainability that is backed by several thousand published studies. In contrast, fish oil supplements are predominantly produced from sardines and anchovies-species that are currently in abundant supply, fished well below mandated limits, and are considered ideal for sustainability, given their short reproductive cycles.įish oil is not only a more sustainable source for omega-3 supplements, however-it also generally provides a higher concentration of omega-3, is much more stable, and is backed by much more science than krill oil. Krill are shrimp-like crustaceans that are a crucial link of the marine food chain, and concerns about the ecological impact of increased fishing of krill has resulted in krill fishing being banned on the West Coast of the US and strictly limited in Norway and Antarctica. Recently, some companies have started selling krill oil supplements as a source of omega-3. Any environmentally responsible fish oil manufacturer should offer transparency into their fishing practices. Supportive scientific research to prove the efficacy of the fish oil brand.Research has shown that triglyceride form omega-3s are up to 70% better absorbed than synthetic ethyl ester omegas. Avoid fish oils that have really strong flavourings added to them because they are most likely trying to hide the fishy flavour of rancid oil. Rancid (oxidised) oils should be avoided, as they yield less-than-healthy effects. ![]() Does the fish oil smell or taste fishy? If so, the fish oil has most likely been exposed to oxygen and is becoming rancid. Is the fish oil manufactured according to international quality standards? A third-party certificate of analysis indicates the levels of purity from environmental toxins, and the oxidation level (or freshness) of the oil.
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