omega-3 fatty acids

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 →

Complex creatures Oysters look like very simple things: two shells with gray meat in-between. But do not be fooled: oysters have extraordinary nutritional value and characteristics. Oysters are among the most nutritious foods in the world. Including 59 trace elements, 12 vitamins, 19 amino acids and omega-3 fatty acids, each oyster offers an incredible range of nutrients. Oysters contain zinc in especially large quantities. Oysters are a real brain food; they have, according to some experts, played a leading role in the evolution of our brains. Everyone should be eating oysters on a daily basis-- or taught to eat them. 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 →