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  #11  
Old 02-28-2006, 11:49 AM
verbatimreturned verbatimreturned is offline
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good link..thanks alot for the info
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  #12  
Old 02-28-2006, 12:00 PM
EricT EricT is offline
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Figured I may as well provide a link directly to the chart.
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  #13  
Old 09-22-2006, 12:37 PM
EricT EricT is offline
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Just saw a list of recently tested fish oil products from ConsumerLab.com. To get the full list you'd have to buy a subscription (which may be worth it for some; they test a LOT of stuff) but the part they provided for free I thought may be of use to someone who happens to be using one of the tested products. I think pretty much all of them passed...

http://www.consumerlab.com/results/omega3.asp
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If you act sanctimonious I will just list out your logical fallacies until you get pissed off and spew blasphemous remarks.
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  #14  
Old 11-17-2006, 10:50 AM
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I just picked up Omega-3 (I was taking 3-6-9's, but someone said that was a waste) These gel caps are 1000mg, with a yielding of EPA 300mg, DHA 200mg.

It's just the Jamieson brand. I broke one open and it spells like oil (not fishy) just to make sure, I believe Eric said that's one way of telling if their good or not

What is the purpose of the yielding ?
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  #15  
Old 11-17-2006, 11:29 AM
EricT EricT is offline
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Quote:
I was taking 3-6-9's, but someone said that was a waste
Who said that? I don't believe that for a second! The omega 3, 6, and 9's like you would get from Flax oil are very useful in the body. People get hung up on epa and dha and forget all the othervarious pathways of these fatty acids in the body. Fish oil contains no ALA...one of the most important.

Remember to keep your caps in the fridge now that you've opened them . The BACK of the fridge.

Quote:
What is the purpose of the yielding ?
What do you mean?
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  #16  
Old 11-17-2006, 02:14 PM
EricT EricT is offline
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Oh I see what you were asking. I misread your post. The yielding is the amount of the omega 3 fatty acids eicosapenthaenoic acid(EPA) and docosehexaenoic acid(DHA). There are various other saturated, monounsaturated, and polyunsats in the oil. These omega 3’s are the ones considered essential.

If you go to this link and look up “fish oil” and then choose something like sardine or salmon oil you will find a breakdown of all the fatty acids. At the bottom you’ll find a polyunsat that reads: 20:5n-3 which is EPA and one that reads 22:6n-3 which is DHA. The “n-3” btw, designates them as omega 3’s.

http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl
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  #17  
Old 11-18-2006, 10:25 AM
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[QUOTE=Eric3237;25401]
Remember to keep your caps in the fridge now that you've opened them . The BACK of the fridge.QUOTE]

I usually keep all my vit's in my gym bag, because I'm always on the go and when I was keeping them at home I would forget to take them (sometimes). Plus I try to spread them out , through out the day. I guess what I'm asking is how important is it to keep the Omega's in the fridge ?
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  #18  
Old 11-18-2006, 10:35 AM
EricT EricT is offline
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^^^^VERY important. They are going to spoil almost immediately in your gym bag. The are that fragile. Think of it this way: What would happen to fish if you left it in your gym bag? I'm not saying it's the same thing just that the outcome is very rancid . They would be worthless and a little poisonous...I know that a lot of people are probably taking spoiled stuff all the time. They're wasting their money at best.

Maybe if you could remember to take them with breakfast and/or later on at some point.
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  #19  
Old 11-19-2006, 12:05 PM
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Thanks Eric. What you say makes sense. They're in the fridgenow.

Oh, I know that most capsels (omega's , fish oils or whatever) are found on the shelf. How are we supost to know how long they have been there and why wouldn't they keep them in a fridge or cool place?

Last edited by TALO; 11-19-2006 at 12:14 PM.
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  #20  
Old 11-19-2006, 12:28 PM
EricT EricT is offline
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^^^^Good friggin question! The answer is we don't know how long they have been there. They are relying on at best very quick processing, probably some form of pasteurization (crazy since even low heat destroys the stuff....and the preformed efa's like epa and dha are even less stable) and the addition of antioxidants. The expiration dates are vastly overstated. Etc, etc. Making them "shelf stable" simply allows them to penetrate more markets and they save more money. You look at milk and bread and they rotate stock and discard the old stuff. Fish oil is very costly to produce so....

This is exactly why I buy oil only from the fridge (health food store, vitaminshoppe, etc.) Cold pressed. Vitamin E added (real E not synthetic) and kept cold from the get-go. You'll notice on those products that the expiration date comes much sooner.
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