- Reduces Inflammation
- Reduces blood clotting
- Protects against heart disease
- Eases pain from arthritis
Fish are one of the most abundant sources of essential fatty acids (EFAs), but most Americans don’t eat enough fish on a regular basis. Even those who eat fish several times a week aren’t getting enough EFAs because much of the fish consumed today are farm raised which have a higher portion of omega-6 and lack significant amounts of EPA and DHA found in wild fish.
The “bad” fats are trans-fatty acids and saturated fats from animal products. Trans-fatty acids should be avoided completely; this includes margarine, shortening, and processed foods.
The “good” fats include essential fatty acids. EFAs are considered essential because they cannot be produced in the human body, and therefore must be provided in the diet. Omega-3 and Omega-6 acids constitute the two families of essential fatty acids. Omega-6 fatty acids include corn, soybean, safflower and sunflower oils. While they may be essential, it is important to limit our intake of these. It is Omega-3 that our standard American diet is lacking in. Sources of omega-3 include cold water oily fish such as salmon, mackerel, anchovies, sardines, and herring.
Omega-3 fatty acids comprise approximately eight percent of the average brain. The benefit of omega-3 is helping the brain to repair damage by promoting neuronal growth. This is especially true for the EFA component called DHA. Omega Max has an exceptionally high level of DHA compared to other fish oils – almost 800 mg in two capsules.
Elevated triglycerides are directly related to the progression of atherosclerosis and are considered independent risk factors for heart disease. Fish oil EPA and DHA have shown consistent triglyceride lowering effects in both animals and humans.
Recommended use: Daily dose – 2 capsules per day
Therapeutic dose – 4-6 capsules per day