Thanks for the confirmation, Roma!
Research is so important, its good to know why you're taking something... also to stay current as most of these studies are of short duration.
Meaning there may be some short term benefits but years later there may be unforeseen side effects not evident in short term studies.
I've taken the Carlson's brand, lemon flavor... for years now. tried a few other brands that cost less or were in pill form but have always come back to Carlson's.
I prefer oils that pour, so that I can mix them into smoothies for better absorption, or on my veggies to help make the oil soluble vitamins they contain (A, E, K, D) plus antioxidants like beta carotene, lycopene, lutein, zeaxanthin, etc more bioavailable. Carlson's lemon Flavor is GREAT on salad along with some Nakamo's Seasoned Rice Vinegar.
With the pourable form, you can taste if its gone rancid, before it hits your stomach.
A teaspoon of Carlson's has 500.mgs DHA and 800 mgs EPA... 33% of the RDA of vitamin E... its added to preserve the fatty acids from degrading.
A couple of months ago I added a teaspoon of Carlson's Cod Liver Oil to my diet.
Its got 500mgs of DHA and 400 mgs of EPA.
In addition to A, D, and E.
Its unflavored and has a mild fishy taste.
So that gets mixed into my breakfast smoothie.
Both oils need to be refrigerated. Fish oils are notoriously unstable.
The E in both of them is helpful but its not magic!
The form of vitamin A that CCO has is the retinol form.
For those who don't know already, retinols, unlike betacarotene, doesn't need to be "turned" into A. Like T3 its the "good to go" form.
Carlson's Cod Liver Oil only supplies 17% of the RDA for vitamin A, so I don't have to worry about getting too much or it impacting my bones. The remaining A I get from the betacarotene form found in dark greens, sweet potatoes and carrots.
As for using the blender, my thoughts here are that the blender breaks the oil into microscopic oil particles (micelles), creating an emulsion with whatever protein you've used, increasing the surface area of the oil for greater exposure to lipases (enzymes that break fatty acids out of the filler oil base). Johanna Budwig did studies of this years ago referential to keeping the body cancer free, only she used linseed oil. Since then we've learned that linseed oil's ALA isn't as easily converted to DHA and EPA the body needs... so fish oil IMO is the BBD.
Okay, I see I'm rambling again... haha
Have a fun day, thx Mom for reading and Roma for your wonderful research and advice!
This is how we grow healthy and informed as a Team!
Edited by: MZZCHIEF at: 4/17/2013 (10:50)
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