Bogus “freezer test” clouds the truth: urban myth spread by makers of a highly processed fish oil 06/25/2007
The idea of freezing fish oil to test its purity or potency is a fast-spreading urban myth being fueled by the makers of a particular fish oil… a product rendered artificially high in omega-3s by high-temperature distillation.
Unfortunately, the “freezer test” idea has been swallowed whole by uninformed folks... including some physicians.
Our Wild Sockeye Salmon Oil contains all of the fatty acids natural to salmon, including naturally occurring levels of omega-3, omega-6, saturated, and monounsaturated fatty acids, so our oil will appear cloudy when frozen.
But the presence of small amounts of saturated, and monounsaturated fatty acids in a fish oil is (pardon the pun) a red herring, for two reasons:
- All fish contain saturated and monounsaturated fatty acids, albeit in amounts much smaller than in meats.
- Scientists discovered the healthful effects of omega-3s by studying people with fish-heavy diets, before supplemental fish oil even existed.
Compared with concentrated fish oils lacking any "cloudy" fats, fish oils with lower—that is, naturally occurring—levels of omega-3s will raise blood levels into the range needed yield the molecules' heart benefits.
Blood tests show that taking our Salmon Oil at recommended daily doses for several weeks raises the percentage of omega-3s in red blood cells into the desirable target range set by leading researchers in the field. It may just take a little bit longer to achieve those levels using our oil versus fish oils with artificially higher omega-3 levels.
Fish oil: The "wholer" the better, we say
The general superiority of whole foods over isolated nutrients for promoting health continues to be affirmed by one study after another.
This is why we take pride in and make no apologies for the true-to-nature profile of our Sockeye Salmon Oil.
In addition to omega-3s our Wild Sockeye Salmon Oil offers significant amounts of vitamin D and astaxanthin: a potent antioxidant that colors salmon flesh red-orange and protects the omega-3s in salmon oil from oxygen.
Our examination of the “research” section of the freeze-test-touting company's web site reveals that they must realize that health claims for omega-3s rest do not rest primarily on clinical trials that used artificially concentrated fish oil.
Instead, much of what we know about omega-3s comes from either of two sources:
- Population studies comparing fish-poor diets with fish-rich diets. (Usually low-omega-3 white fishes.) Fish contain substantial amounts of saturated and monounsaturated fatty acids, in ratios to omega-3s similar to those found in standard, distilled but un-concentrated fish oils.
- Clinical trials using supplemental fish oils that contained widely varying levels of both omega-3s (EPA and DHA) ... not super-high concentrations of either or both.