Fish oil or flaxseed oil? That is the question posed by millions of health-conscious people each day. But what is the main reason why millions of people are reaching for either fish oil or flaxseed oil? If you said omega-3 fatty acids then you’re correct.
But what if I told you that one of these oils doesn’t present us with a viable or usable source of omega-3s in the body? Pretty shocking, eh!
Well the truth of the matter is that fish oil offers you a much better omega-3 “bang for your buck”. Why? It all boils down to two important compounds known as EPA and DHA.
We need EPA and DHA to protect our heart, for healthy brain and eye development, prevention and treatment of skin diseases, arthritis, for immune function and more.
Why Not Just Eat Flax?
For decades a debates have been fought about whether flaxseed oil could provide adequate levels of EPA. The verdict – flaxseed should never be used for its EPA producing ability.
Flaxseed oil is a wonderful healing oil but it is not a source of EPA.
Having said, I will often add flaxseed oil to many of my salad dressings and other foods but it is not the oil I use for EPA and DHA.
Research shows that flaxseed oil is poorly converted to EPA and that it provides absolutely no DHA. One study published in the American Journal of Clinical Nutrition evaluated 45 healthy men and post-menopausal women (18 to 65). They all had normal cholesterol and were asked to eat olive oil as their oil source. They were divided into 3 groups. One got ALA (alpha linolenic acid – from flax) and the other two with a supplemental form of EPA.
Each was given 750mg for 3 weeks and then 1,500mg for 3 weeks in a supplement. Both the EPA groups had significant increases in EPA in red blood cells however there was no increase in EPA in the ALA (flax) group. Neither the ALA nor EPA group showed significant increases in DHA; which, means that we should also supplement with DHA.
The reason why the flax ALA group did not witness an increase in EPA in red blood cells is because of an enzyme in the body that is needed to convert ALA to EPA.
This enzyme called the Delta-6-desaturase if not working properly stops the conversion of ALA to EPA. The Flax Council of Canada states that flaxseed has a limited conversion to EPA in healthy people of up to only 8%! However, new very sophisticated studies are showing that this is even rare.
The reasons why the Delta-6-desaturase enzyme does not work as well as why we can’t convert ALA to EPA are as follows:
* Anyone with diabetes has a faulty delta-6 enzyme
* Viral infection
* Allergic disease
* High cholesterol
* Stress hormones
* Aging
* Menopause (menopausal women have been found to have an inactive enzyme)
* Alcohol
* Smoking
* Arachidonic acid
* Saturated fat
* Trans fatty acid consumption in the diet
* Nutrient deficiency of Zinc, B6, vitamin C
DHA for the Brain
Perhaps you may have seen recent commercials promoting “white bread” now infused with DHA and then claiming that this “white bread” is now essential for the healthy development of our children’s brains and nervous systems.
Well, besides the fact that these artificially-enhanced foods provide no nutritional value whatsoever, the point still remains that DHA is essential for the proper functioning of the brain, and for the development of the nervous system and visual abilities. It is essential for smart babies too. DHA research has also shown it reduces the risk of heart disease.
The human brain is about 60% fat, and DHA is one of the crucial structural fatty acids in both the brain and the retina. Many vegetarians, vegans, and raw foods dieters are also at risk of insufficient DHA unless they supplement with DHA.
Studies have also shown that North American babies have much lower levels of DHA than babies born in Asian countries. DHA plays a role in our babies IQ. So if you want
a super smart and healthy child you may want to consider supplementing with fish oil (not flaxseed oil) for its high content of readily available DHA and EPA.
But what about vegans who are adamant about getting their omega-3s from plant sources? Well, for the answer you’ll just have to stay tuned for the next article where I’ll talk about one of the world’s most incredible superfoods that even blows fish oil out of the water (no pun intended)!
Is Fish Oil Really Better Than Flaxseed Oil?
DHA and Its Abilities in the Body
A lot of research has been preformed over the past twenty years which has concluded that fats and cholesterol play a huge role in the development of heart disease, which happens to be the number one killer in the United States. It has been found that certain types of cholesterol in our blood can eventually lead to a buildup of plaque in the arteries, which restricts the blood supply to the heart and sets us up for a potential heart attack.
These researchers found it ironic when looking at the Greenland Eskimo, whose diet is rich in animal fat, but who is almost entirely free from coronary artery disease. Studies have proved that high levels of DHA and EPA that are found in the fish, seal, and whale diet of the Eskimo is what protects them from the heart disease that many people in the United States battle.
In order to improve cardiovascular health, DHA must performs many tasks. Increased DHA and EPA levels have been shown to lower total serum cholesterol. It has also been shown to selectively lower LDL cholesterol while elevating protective HDL cholesterol. Additionally, DHA and EPA supplementation lowers triglycerides. In terms of heart health, these omega-3s also reduce the tendency of platelets to clump and adhere to blood vessels and the blood vessels themselves to constrict.
Although diets that are high in fat content are believed to be potential risk factors for the development of certain types of cancer, especially breast cancer, the rates for some common cancers are relatively low among the Eskimos of Greenland and Alaska even though they have a high fat intake. Studies preformed to look into this fact concluded that the type of fat consumed may be important in determining cancer incidence, rather than just the overall fat intake.
DHA and EPA consumption suppresses the formation of a lot of leukotrienes, which are compounds that affect many different body systems. These leukotrienes stimulate bronchial contraction and are strongly associated with asthma, as they stimulate the production of mucus, affect cerebral circulation, and are powerful pro-inflammatory agents. To sum it up, leukotrienes can contribute too several severe health conditions, so consuming DHA and other fatty acids, have shown to reduce the production of leukotrienes by as much as seventy-five percent. Also, supplementation causes immune and inflammatory responses to be greatly diminished, which is especially important for immune response disorders such as rheumatoid arthritis and inflammatory bowel disorder.
Unless people are eating a good amount of fatty fish and other sea foods daily, it is likely that both adults and children are deficient in DHA. To ensure the proper amount of DHA in the most effective way, one should take DHA in supplement form. Research has shown that consuming DHA exclusively from fish oil may have some drawbacks, specifically the taste of fish.
Fish oils that contain both DHA and EPA are now available in capsule form, which allows one to avoid the issue of taste. For those who prefer to have their supplements from a plant source, microalgae, the food source of fish, is a great source of DHA. This source can be used by both vegetarians and individuals on low-fat diets, both of whom are extremely vulnerable to having a lower dietary DHA level.
Move Over Fish Oil – Vegans Bring in the Spirulina
Move Over Fish Oil – Vegans Bring in the Spirulina
For all those vegans (and non-vegans) out there who are hesitant to supplement with fish oil there’s an even better solution for you.
It’s called spirulina and it is one of the most incredible foods our planet has to offer. Spirulina is a blue-green algae. Spirulina usually grows in waters of lakes naturally alkaline localized in arid zones.
Spirulina has unparalleled health benefits (explained later) and is an incredibly sustainable food source. For instance, according the journal Human Nature, spirulina presents a fast reproduction rate, dividing itself three times a day! Therefore, an area exclusively aimed at spirulina growth may produce 125 times more protein if compared to an area of the same size aimed at growing corn and 70 times more protein if compared to the breeding of cattle.
Furthermore, the spirulina presents some advantages in relation to other algae and seaweeds such as presenting no problems with digestion and no toxicity to humans. This can’t be said for other seaweeds such as Chlorella.
Spirulina – the omega-3 food choice for vegans!
Now let’s get to the good stuff. If you’re a vegan and looking for an alternative to fish then spirulina is what you want. This is because algaes, like spirulina, are athe original source of omega-3 fatty acids. Algaes are what small, bottom-feeding fish consume. These fish are then eaten by larger ones, and then eventually by humans. Cold water fish, which are well-known for their omega-3 fatty acids, owe their “omega-3 fame” to the consumption algaes such as spirulina, even if indirectly.
Here are some more incredible nutritional characteristics of spirulina. For starters, spirulina is the probably the highest vegetarian protein source consisting of 60-70% protein! It is also rich in chlorophyll and carotenoids, vitamins (vitamin A, especially) and tons of important minerals from deep in the seabed. An important note (especially for vegetarians and vegans) is that spirulina is a terrific source of vitamin B12 and iron.
Iron is the most common mineral deficiency in the world. Since spirulina contains high iron concentrations its bioavailability has been tested in comparison to ferrous sulfate which is the typical iron supplement. One such comparison was revealed in the journal Nutrition Research, spirulina fed rats absorbed 60% more iron than rats fed the iron supplement!
So next time someone asks you where you’re getting your protein, iron, or B12 from just tell them you’re eating an incredible blue-green powder called spirulina.
Aside from human breast milk and evening primrose oil, spirulina is the only food source rich in gamma linoleic acid (GLA). The GLA content comprises 25% of the total polyunsaturated fatty acid content of spirulina, a number that is much higher than the GLA content of evening primrose oil (only 7%)!
The Importance of GLA
GLA is essential fatty acid that has numerous benefits to the body. Along with omega-3 fatty acids, GLA has powerful anti-inflammatory properties. Both are excellent skin fatty acids for preventing and treating eczema, psoriasis, wrinkles, rashes and more. Research has confirmed that GLA has positive effects in breast cancer treatment; they enhance lubrication in those with Sjogren’s syndrome; help relieve PMS symptoms, breast pain, skin conditions (including eczema and psoriasis, and wrinkles), and attention-deficit hyperactivity disorder in children; improve cardiovascular health, mental health; and much more!
A British study published in 2000 observed women who had locally advanced and metastatic breast cancer (when cancer cells spread elsewhere in the body). They found that women with breast cancer who were taking Tamoxifen (a drug that blocks estrogen-receptor positive breast cancer) and received GLA demonstrated faster clinical response than those taking Tamoxifen alone. Study participants received 3 grams of GLA. The researchers concluded that GLA was a useful adjunct to primary Tamoxifen treatment with no serious side effects: “… this study suggests high-dose oral GLA to be a valuable new agent in the treatment of hormone-sensitive breast cancer.”
Spirulina’s Effects on Blood Lipids and Cholesterol
Numerous studies on rats have shown that spirulina has powerful effects on blood lipids and cholesterol. Almost all these studies show a reduction in LDL (bad) cholesterol, triglycerides, and fat deposits in the arteries upon consuming spirulina.
A human study investigating the cholesterol-lowering effect of spirulina published in Nutrition Reports International looked at 30 male volunteers who had mild hyperlipidemia and mild hypertension. They were divided into two groups. Group A subjects were given spirulina at 4.2 g/day and group B subjects the same amount of spirulina for 4 weeks and, then were observed for the next 4 weeks without spirulina.
The results showed a statistically significant reduction of LDL-cholesterol in Group A subjects after 8 weeks. The LDL-cholesterol also fell significantly in Group B subjects after 4 weeks of spirulina consumption, but thereafter increased to its baseline value after administration of spirulina was discontinued.
Anti-Cancer and Anti-Radioactive Properties of Spirulina
Several animal studies have shown that spirulina inhibits tumor and protects the body from cancer propagation.
There are also unpublished reports from scientists and doctors about the radioprotective effect of spirulina in experiments conducted on child victims of the Chernobyl radiation. In a study involving 49 children, 3-7 years old, in Beryozovka, administration of spirulina for 45 days resulted in an increase in T-cell suppressors and beneficial hormones. In addition, the radioactivity of the urine decreased in 83% of the children!
These are just some of the powerful benefits and healing powers possessed by spirulina. So whether or not you supplement with fish oil, I would highly recommend spirulina as an addition to your diet for lifelong health, strength, and vigor!
References:
Furst PT. Spirulina – a nutricious alga, once a staple of Aztec diet, could feed many of the world hungry people. Human Nature 1978;3:60.
Nakaya N, Honma Y, Goto Y (1988) Cholesterol lowering effect of Spirulina Nutr. Rep. Int. 37: 1329-1337.
Johnson P, Shubert LE (1986) Availability of iron to rats from Spirulina, a blue-green alga. Nutr. Res. 6: 85-94.
