Nov 2, 2010

Omega-3 and Krill Oil

Hi Everybody,

This is my November Newsletter which discusses Omega-3 and krill oil.  Included is a delicious fall recipe to try.



The benefits of Omega-3 essential fatty acid in cardiovascular health, brain health and joint health are well known and widely accepted. Although omega-3 ‘s are now added to eggs to give us omega-3 rich eggs, and to milk products, the most natural source is still cold water fish and fish oil supplements to give us EPA and DHA (the most valuable omega's). The problem is that fish oil may be contaminated with heavy metals and PCB's - toxins that nobody needs. Fish oil should be molecularly distillated to separate the oils from the toxins. This process exposes fish oil in the form of triglycerides to heat and makes fish oil more susceptible to oxidation. The alternate and superior source of these essential fatty acids is tiny krill, especially krill from waters surrounding Antarctica.

Why is krill oil superior?  Because it is very pure!   Due to lack of civilization around Antarctica, the waters surrounding this continent are among the purest in the world. By living in this environment Antarctic krill do not become contaminated with heavy metals and industrial pollutants.

Stability: The fatty acids in krill are bound to phospholipids, which are a much more stable and bioavailable form than the free triglycerides found in the fish oil. It also contains natural vitamin A and antioxidant carotenoid - astaxanthin, which protects not only the oil, but cellular walls from oxidation. You will see that krill oil capsules look different -they have a deep reddish hue due to the presence of astaxanthin. It is the same carotenoid that makes salmon pink.  Krill's omega-3's are more efficiently absorbed in the small intestine because they are in the same form that can be incorporated in the building of cellular walls and the membrane surrounding nerves.  One thing that fish oil sometime has and krill oil does not is a fishy after -taste.  Patients diagnosed with cardiovascular disease have lower levels of Omega-3 ‘s in the blood, tissues, and red blood cells.

Omega -3 fatty acids have been shown to:

  • Lower blood pressure
  • Help prevent arrhythmia
  • Decrease the level of LDL-"bad cholesterol"
  • Decrease the level of triglycerides
  • Increase the level of HDL-"good cholesterol"
  • Prevent platelet aggregation or prevent clot formation.
  • Support brain function

Only fat tissue contains more fatty acids than the brain, spinal cord and nerves. The omega-3-DHA, which is the most common fatty acid in the human brain, constitutes 15% of all brain fatty acids. It plays a key role in structure and function of the brain cell membranes and cell signaling. 
An omega-3 fatty acid deficiency may result in delayed development. That is why it so important for pregnant women and children, especially in the first 2 years of life to have adequate amount of omega-3 in the diet.  Low levels of omega-3 fatty acids are observed in the blood and brain of children and adults with ADH-attention deficit hyperactivity disorder.
Research suggests that an omega-3 fatty acids deficit may contribute to the onset of depression and mood swings and omega-3 may be used for treatment of these conditions.  Omega-3 fatty acids are important for prevention of memory loss and cognitive decline that can start after middle age.  Association has been suggested between the intake of omega-3, the amount of omega-3 in the brain and the risk of developing dementia.  Patients with dementia have shown decreased levels of DHA in the brain tissue.

Let's eat salmon, take good quality omega-3's from krill or fish oil and enjoy life!

Try this healthy and tasty soup:

Haitian Pumpkin Soup

2 pounds chunks from seeded peeled pumpkin
10 cups water and more if needed
salt and pepper to taste 
2 jalapeno or hot chili peppers
10 whole cloves
4 carrots peeled and sliced
2 turnips peeled and sliced
½ small head green cabbage 
½ teaspoon of nutmeg
3 table spoon lemon juice
¼ pound vermicelli
1/3 cup chopped parsley

Put pumpkin, water, salt pepper into large pot. Stud peppers with cloves by pushing them halfway into the fresh, then add peppers into the pot, bring to boil. Reduce heat and simmer until pumpkin is ready, 15-20 minutes, transfer peppers in to a small bowl and set aside. Working in batches, puree remaining contents of pot in blender or food processor until smooth , return pureed pumpkin mixture into the pot aside with peppers, add carrots, turnips, cabbage, nutmeg, lemon juice, salt, pepper, cover and bring to the boil. Then reduce heat and simmer 10 minutes. Stir in vermicelli and parsley and simmer until pasta is ready.
Yield: 8 servings.

Enjoy this unusual fall soup, bon appetite!


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