DHA

In Part 1 and Part 2 of our "Fish oil: Friend or foe?" series we wrote about our perspective on omega-3 fish oil, especially what we perceive to be its problems. In Part 3, we will be discussing a recent survey that we think cannot be ignored. Continue reading →

The benefits of omega-3 fatty acids In our previous blogpost we explained how slowly researchers came to the realization that omega-3 fats play a vital role in our body. Below we explain why we are no fans of omega-3 fish oil products, and, therefore, do not sell them. Our advice here is to get the most out of eating fish or shellfish. Should this cause problems, krill oil is your best bet. Continue reading →

The love-hate relationship with omega-3 fatty acids That fish-borne omega-3 fatty acids are important has been well-known. However, this has not always been the case. For her book The Queen of Fats science writer Susan Allport dived in the history of the love-hate relationship we developed with omega-3 fatty acids. Continue reading →

By: Toine Wilke, Dutch nutritionist, biochemist and seaweed expert. Many people believe that cod liver oil is made from whales and regard it as the stinking stuff they know their parents and grandparents took to get them through the fall and winter. But cod liver oil is not old-fashioned, it has, in fact, never gone out of style. The richness of nutrients remain an excellent addition to our Western diet. Continue reading →