Omega-3 has a diverse array of health benefits: lower cholesterol levels, improved blood circulation, provision of nutrients to the brain and retina, improved joint health, blood pressure control, and improved prostate health. Despite the long list of benefits, Omega-3 may still do more harm than good if consumed incorrectly
First, over consumption of Omega-3 is unlikely when it is acquired solely through natural food sources. It is difficult to eat such large amount of food, and the other nutrients in such foods produce a synergy effect with the Omega-3. However, industrial Omega-3 supplements are a different story. There is a real danger of eating too much. This is the result of industrial manufacturers competing with each other by providing as much discounted Omega-3 as possible. Unsurprisingly, the quality of the Omega-3 made and sold this way is poor. The practice of megadosing on Vitamin C has become trendy, and it has unfortunately spread to Omega-3 consumption. But over dosing on Omega-3 is very dangerous. Our company’s flagship products are mainly for diabetes patients. We frequently see diabetes patients having particular difficulty controlling their blood glucose levels after ingesting too much Omega-3 having particular difficulty controlling their blood glucose levels. There have been many dangerous cases where people took Omega-3 while continuing their aspirin regime. As a result, their blood was not able to clot and wounds were not able to heal. The Omega-3 benefits mentioned above only occur when the proper dosage is taken. But the consequences of excessive consumption can be horrific. Practically all of the health benefits disappear, and the excessive Omega-3 amount can actually exacerbate the problems the supplements were supposed to alleviate in the first place. The benefits of Omega-3 seem infinitely diverse. But overdosing can also cause a boundless number of harms.
Second, you must consider the source and manufacturing process of the ingredients. When manufacturers simply use deep sea fish without differentiating the particular types of fish, there is an increased chance of polluting the body with poisonous heavy metals such as cadmium, mercury, and lead. The best fish to use for Omega-3 is deep sea fish caught in the designated clean areas of the Canadian northern regions. Naturally, making Omega-3 from this unique fish is expensive. Untrustworthy manufacturing processes are another problem. Omega-3 from fish can spoil and rot, and change into trans fats, becoming quite harmful to the body. The processing needs to happen in low temperatures that prevent good Omega-3 from becoming harmful trans fats. It is very costly to do. But ingesting even the smallest amounts of trans fats can induce arteriosclerosis and cancer. Omega-3 made in harmfully warm environments are also more likely to oxidize during the manufacturing process. Walnut oils and flax seed oils have been used increasingly for their Omega-3. However, many experts are concerned about the presence of female hormones in these oils, and their relative inability to lower cholesterol. Also, mass producers of Omega-3 supplements add preservatives to prolong their shelf life. But these preservatives can destroy the actual Omega-3 content. Mass producers frequently use farmed fish which are raised using large amounts of chemical fertilizers. The Omega-3 content in such fish is lower than what is found in the fish caught in the wild.
Third, then what is the natural, true Omega-3? Omega-3 was originally discovered and developed after scientists observed that heart disease was rare amongst the Inuit residing in northern Canada. Therefore, “real” Omega-3, whose benefits are “truly” supported by science, is the Omega-3 extracted from the fish originally consumed by the Inuit. Omega-3 may now be extracted from other sources from other regions, but the original Omega-3 was extracted from the fish in northern Canada, and this Omega-3 unsurprisingly remains the best today.