Ratio of omega3 to omega6 makes a difference. Cutting out omega6 from seed oils immediately improves the ratio. Makes a huge difference to choose organic pasture raised eggs compared to standard eggs with high omega6.
@@relaxgood512 I've heard that also, but I'm very suspect of the motivation for that claim (in other words, they are directing you to another product to buy) but then how do you account for the health benefits people experience in studies that include placidos?
I grill canned salmon and mackerel on a panini girl with Italian dressing and then use it in homemade veggie burgers and if I don't tell people there is fish in it they do not know.
In general, plant sources of omega 3s only provide the body with ALA. ALA can convert into EPA and DHA, but only small amounts of ALA will convert into bioavailable forms of the other 2 fatty acids. DHA is the most important omega 3 fatty acid in terms of supporting cell structure and generally only available in animal sources of omega 3s. Algae oil can be a great source of ALA and EPA. Some EPA will be converted into DHA as well, but again, only small amounts. If you took an algae supplement and were able to consume fatty fish once or twice a week that might be sufficient for DHA and EPA levels.
Ahhh yes! The first suggestion made by Paul Greenberg was to consume Wild Alaskan Sockeye Salmon. Fine Paul, but do you live in the real world? Quite rightly, this particular species of salmon is protected from over fishing, and if you are lucky enough to find it in your local store, then it will be too expensive for the vast majority of consumers, especially those on low incomes. The Oceans are becoming ever more contaminated and micro-fibres are being found in most fish that end up in the local store. Fish oil pills are missing vital co-factors called phospholipds, which makes fish oil difficult for many people to absorb effectively. If you want to eat what the FISH EAT, then search: 'DNA VERIFIED NANOCHLOROPSIS GADITANA'. Simples!
@David Chaplin A rather childish retort. Many folks can hardly afford to pay their bills - including those who have lost their job due to corona-virus. What suggestions do you have to "earn more money"?
Help! Can’t stand the strong fish taste but I bought sardines in hot sauce, herring in can, will try canned salmon but how do I disguise the fishy taste to get it down?
@@vas4739 I’m so glad you have seen my message, I have wanted to eat sardines for years but it was too much of an over powering taste, decided to mix with some paprika, wow , quite like that taste now, have them twice a week, happy healthy eating
@@annebayliss9886 now I can’t wait to try that. I do have paprika & use it on my scrambled eggs. Oh I’m hoping to do better for myself and on the different channels to which I subscribe all say small fish like sardines, etc. thank you for your kindness and advice!
I think a big miss in America is the availability of cheap and reliable blood testing. To check omega 3/6 to me means I have to find a doctor and pay for a doctor visit and get blood work authorized. This transaction will often cost over $100 when all many people need is a bloodwork. Would be nice if we could go to a clinic, get our blood work done, and the results show up online somehow. Maybe charge a flat $20 fee if need be.
Thanks for fish update. I take nordic naturals omega3 cod liver oil. Plus eat sockeye salmon as well as canned sardines in water. Prefer to use my EVOO ORGANIC DRIZZLED IN SALAS W/ MUSTARD. WITH ASSORTED GREENS IT IS THE PERFECT LUNCH FOR ME.
Yes Krill oil is superior to all fish-oil supplements. This is because when the oil is extracted from Krill, it is attached to Phospholipids - the same substance contained in our cell membranes. Therefore Krill oil is easily assimilated by our body. On the other hand, fish oil is missing those important Phospholipids - they are left behind in the body of the fish. That's why whole fish are the better choice compared to fish oil supplements. Unfortunately it is impossible for the consumer to know the level of contamination in fish that ends up in the supermarket. The cleanest and healthiest fish on the Planet is Wild Alaskan Sockeye Salmon - if you can afford it!
Krill oil is terrible for you. Omega 3's are a marketing scam. If you are going to get omega 3's get it from eating sardines. Little heavy metals and has a bunch of other nutrients. Instead of supplementing omega 3's supplement Vitamin E.
I make a large batch of salmon patties (8 cans)seal them and freeze don't use wheat so I PUT A MINIMAL amount of rice flour and potato starch an as many eggs as it will take and still stay together
You can tell that outside of fish, omega 3 and mercury Paul haven't researched a lot, oh the wonders of ignorance, I remember those days where I didn't know about the adverse effects of plastics, fish oil going rancid, diluted olive oils, shitty farming practices, soy, anti-nutrients, seed oils, carbohydrates, micronutrients deficiency, lectins, FODMAP and an ever growing list of toxins and potentially bad things to be exposed to.
So simple. Just eat 2 cans of Moroccan sardines per week. $1.65/can at Costco. Great on the road too - just keep some cans and a fork in vehicle. Pull over and get out of vehicle when eating or oil ~will~ get on something.
I'm sorry Doc, in my humble opinion your interviewee sounded unsure of himself and not confident. Plus he advocates Farmed Salmon. He says some things which cast doubt upon anything else that might be construed as being positive.
Yes, correct! Wild Alaskan Sockeye Salmon - if you can get it - is a protected species of wild fish and it's only available in limited quantities - obviously. This species lives in both fresh and sea water and is a very lean, healthy creature. In addition, a WHOLE fish (not squeezed out oil) provides a balanced array of fatty acids PLUS important phospholipids that are not present in highly refined fish oil. The lipids are important for enabling human cells to absorb the Omega fatty acids. Do the research.
Do omega-3 fats survive the heating and processing involved with canning fish? I wouldn't be surprised if most of them become oxidized and possibly toxic by the time they arrive on your plate.
keppela1 macronutrients dont oxidize or degrade just because theyve been heated or processed... thats like saying cooling a salmon removes its protein and good fats... it just doesnt make scientific sense
@@ElWCont Oxidation/degradation of omega-3 fatty acids due to heat exposure is a well-known phenomenon. Just Google "thermal oxidation fish oil" and dozens of articles will come up about it. If you're familiar with the medical literature, you can also find dozens of scientific articles on the topic.
Hi guys thank you great video good info but one thing please for the love of god leave out the generic crappy background music ? Absolutely no need for it just ruins the video very distracting and annoying but great otherwise
Today’s approach to clinical trials is sooo siloed. I think … The current paradigm of just focusing on one (1) variable at a time is flawed We all know that food/nutrition is much more complex and dynamic. Oftentimes, there are synergies between components (vitamins, minerals, fats, enzymes, cofactors, etc.) that are required in combination to confer the benefits. Here is a link to a study on how the combination of B vitamins and Omega3s showed efficacy while …. each component being tested by itself… failed to so positive results. The difference is remarkable. Previous studies may be missing the other substances/cofactors that make the difference ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-unguMlKkc74.html ( 50:43 min mark - How B Vitamins & Omega 3s Reverse Cognitive Decline)
Guys here is a nice recipe: 1 tablespoon of raw honey 1 tablespoon of maple syrup 1/2 tablespoon of sesame seed oil Finely chopped ginger, add a good amount as the other ingredients help mediate the punch Finely chopped garlic. 1/2 to 3/4 tablespoon of soy sauce. Mix all this nicely in a small container. Now marinate the salmon on both sides and let marinate for 1 hour in the fridge. Keep the leftover marinade. Preheat oven to 400 degrees Grab olive oil or butter and heat to high temps and let salmon sear on both sides for about 1 minute to a minute and 15 seconds on both sides. Boil some carrots and steam some broccoli. Take salmon off saucepan and let it bake in the oven for 12-15 minutes. Take salmon out of oven and put on plate and pour the remaining marinade over it. Serve with a dish of brown rice and black beans. Cut raw tomatoes and pineapples into the rice. Serve the rice beans tomatoes and pineapple on plate, add salmon and add carrots and broccoli on the side. Enjoy your restaurant quality meal
Too much sugar and soy sauce has gluten in it ----- salmon with crust made with ground flax and chia seeds with avocado oil and pink Himalayan salt and black pepper
What about the fish we get in the market...that's also frozen. nevertheless we cant preserve it for more days unlike canned foods. So shall we reduce the fish what we get in the market
