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The Definitive Fish Oil Buyer’s Guide


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Update: I now recommend Bio-Avail Omega+ from Adapt Naturals. It’s a blend of ultra-pure fish oil and the most bioavailable forms of curcumin and black seed oil.


Sorry, folks. Another long one. It was unavoidable, though, because I really did want this to be a “definitive guide” that covers all (or at least most) of the relevant issues involved with choosing a fish oil. Here’s a summary for the time-challenged:

  • There are five important factors to consider when choosing a fish oil: composition, purity, freshness, bioavailability, and sustainability.
  • Not all fish oils are created equal. It’s essential to do your homework and make an informed choice. Many fish oils are oxidized or made with poor-quality ingredients and may cause health problems instead of solving them.
  • The potency of various products depends not only upon the levels of EPA and DHA but also upon the molecular structure of the fats in the oil, which in turn affects absorption.
  • Natural triglyceride fish oils are better absorbed than highly purified (i.e. ester) fish oils.
  • Many fish oils are made from fish that are endangered. Choose products made from fish that are certified by organizations such as Friend of the Sea or MarinTrust.


So far in this series we’ve looked at why fish is superior to plant-based sources of omega-3. We’ve examined the importance of reducing consumption of omega-6 fats. We’ve considered how much omega-3 is needed to support health and treat disease. We’ve revealed that concerns about the safety of fish consumption have been overblown, and that eating fish regularly is not only safe but incredibly beneficial. And in the previous article we compared the benefits of eating fish to taking fish oil.

In this final article of the series, we’re going to take a closer look at fish oil. Fish oil is one of the most popular supplements taken by consumers today. Most people who are at least relatively health conscious understand that they need omega-3 in their diet and are probably not getting enough from food (unless they eat a lot of fish).

But why should you consider taking fish oil in the first place? Which fish oils are best? How much should you take? And what should you look for in a good product?

There’s a tremendous difference in the ingredients, purity, freshness and therapeutic benefit of the fish oils available today. The supplement industry is rife with false claims and unsavory companies that are far more interested in profiting on the fish oil craze than they are in your health and well-being.

In this article, I’ll focus more on dispelling common misconceptions about fish oil and helping you to choose the best product for your needs.

My current thoughts on fish oil

My view and recommendations for fish oil have evolved over time.

I’ll tell you what has remained constant first, then tell you what has changed.

I still recommend getting EPA/DHA from the diet whenever possible—either as your exclusive source or as a foundation to build upon.

And I still don’t recommend super-high doses of fish oil, like 10 grams per day. This isn’t common anymore, but there was a time when many health gurus were suggesting this as a way to reduce inflammation. But it’s not supported by research, and there’s no additional benefit beyond the 1-3 grams a day studies suggest is the best therapeutic target.

What has changed is my growing appreciation for the role fish oil can play in ensuring adequate EPA/DHA intake for many people. For all of the reasons I’ve mentioned in this series, many folks are just not getting enough EPA/DHA, and taking a fish oil supplement is probably the only way they’re going to get these critical fatty acids.

It’s also true that some people benefit from greater amounts of EPA/DHA than they can easily obtain in their diet.

My specific recommendations for EPA/DHA supplementation have also evolved. I have recommended cod liver oil for many years, and I still do today. It’s a good option because it contains vitamins A and D in addition to EPA/DHA.

However, the amounts of EPA and DHA are lower in cod liver oil than in most fish oil supplements. And if you’re already consuming organ meats like liver or an organ meat supplement, like Bio-Avail Organ from Adapt Naturals, you don’t really need (or even want) the additional A/D from cod liver oil.

This is why I now recommend a high-quality fish oil supplement for people who are either not getting enough EPA/DHA from their diet or who would benefit from additional EPA/DHA because of a chronic, inflammatory, or autoimmune condition.

But finding a high-quality fish oil is easier said than done. The global market for fish oil is north of $2 billion now. Whenever there’s that much money to be made, you can be sure all kinds of shenanigans will ensue!

So, let’s look at some of the most important factors to consider when buying fish oil.

Factors to consider when buying fish oil

There are five primary variables to be aware of when shopping for fish oil:

  1. Composition. In order to have the desired anti-inflammatory effect, fish oil must contain an adequate amount of the long-chain omega-3 derivatives EPA and DHA.
  2. Purity. The oil must meet or exceed international standards for heavy metals, PCBs, dioxins, and other contaminants. Many do not—even when they claim they do.
  3. Freshness. The oil should be fresh and not rancid. Rancid/oxidized oils promote oxidative damage and increase inflammation, both of which are risk factors for nearly every modern disease. Sadly, many fish oils on the market contain high levels of oxidative by-products.
  4. Bioavailability. The ability to absorb the beneficial components of fish oil is based on the molecular shape of the fatty acids. The more natural the structure, the better.
  5. Sustainability: The fish should be harvested in a sustainable manner, and species that are under threat should be avoided.


Composition refers to the overall concentration of EPA/DHA and the ratio of EPA to DHA. To some extent, this depends on the goal of taking fish oil. For example, some conditions may call for a higher proportion of DHA, while others benefit from more EPA.

Most studies suggest that a 3:2 ratio of EPA to DHA is optimal, with a total amount of omega-3 ranging between 500 mg and 2 g per day.

The optimal amount for each person will vary based on several factors, including how much fish/seafood you’re consuming in your diet. If you don’t eat any, and/or you have an inflammatory or autoimmune condition, you want to aim for the higher end. If you eat some fish/seafood, you can aim for the lower to mid-range.


Many species of fish are known to concentrate toxic chemicals like heavy metals, PCBs, and dioxins, which can cause serious diseases, especially in children and developing fetuses. In a previous article, I explained how these chemicals are typically not a concern when eating whole fish because fish also contains selenium. Selenium binds to mercury and makes it unavailable to tissues, thus protecting against any damage it may cause.

And while fish constitute only 9% of our dietary intake of dioxins and PCBs, high doses of fish oils taken every day (as is often recommended) may raise this percentage significantly and expose us to undesirable levels of these toxins.

To address this, fish oil manufacturers use a process called molecular distillation to remove the toxins from the oil. When done correctly, molecular distillation is capable of reducing the toxins in fish oil to levels considered to be safe by the EPA and other agencies.

Although almost any fish oil manufacturer will tell you their product is free of these toxins, independent lab analyses tell a different story. In March of 2010, a lawsuit was filed in California court against the manufacturers of ten popular fish oils because they contained undisclosed and (possibly) unsafe levels of contaminants.

Unfortunately, this kind of deception is all too common in the supplement industry. The best companies will be able to provide a Certificate of Analysis (COA) from the manufacturer upon request. A COA is an analysis performed by an independent lab to measure the ingredients of a product and confirm whether it lives up to the claims made by the manufacturer.

If the manufacturer won’t provide a COA, I start to get suspicious. This is standard practice in the industry, and there’s no reason they shouldn’t be happy to show you theirs.

In general, fish that are lower on the food chain, like sardines and anchovies, naturally have a lower concentration of contaminants. For this reason, it may be wise to look for a product made from these fish.

So what levels of these toxins are safe? As you might imagine, there is some disagreement on this question since there is no single governing body that determines acceptable levels. However, the standards that are most often followed by fish oil manufacturers are summarized in the table below.

fish oil toxin standards

* ppt = parts per trillion
* ppb = parts per billion

The best fish oils will not only meet but exceed these international standards.


I have written extensively about the dangers of oxidized, rancid oils. They promote oxidative damage and increase inflammation, both of which are risk factors for nearly every modern disease.

The more unsaturated an fat is, the more vulnerable it is to oxidation. Long-chain, omega-3 fats found in fish oil are the most unsaturated of the fats, and thus the most susceptible to being damaged.

This is why it’s crucial to ensure that the fish oil you select is fresh and not rancid. Once it has gone rancid, it will have the exact opposite effect on your body than you want it to.

The first thing to do is to check something called the “peroxide value” on the COA. This is a measure of rancidity reactions in the oil that have occurred during storage. It should be less than 5 meq/kg.

If this checks out, and you decide to order that product, break open a capsule once you receive it. There should be no “fishy” odors. They should smell like the ocean, but not like rotten fish. They should also not have a strong lemon or lime scent, which could be an indicator that the manufacturer is trying to mask the rancidity.

The p-anisidine value measures secondary oxidation products. The IFOS and GOED standard is less than 20 units. However, it’s important to note that p-anisidine is not appropriate for measuring secondary oxidation in omega-3 oils that have a strong color or contain added flavorings.

For example, salmon oil contains carotenoids, which have a natural yellow/orange coloring. Bio-Avail Omega+ from Adapt Naturals contains curcumin, which also has a natural orange coloring. This throws off the p-anisidine values and makes it an irrelevant test.

TOTOX is the last way to measure oxidation. It’s simply a combination of the peroxide and p-anisidine values. (For this reason, it’s also not appropriate for products with a strong color.) The IFOS and GOED thresholds are 19.5 and 26 meq/kg, respectively. But the best products have TOTOX values below 15 meq/kg.

Finally, some studies have shown that adding antioxidants (e.g. curcumin or resveratrol) to fish oil can improve stability.

A common misconception is that you can determine the quality of fish oil by freezing it. The theory goes that if you freeze the oil and it is cloudy, it’s rancid. That is not the case. All fish contain saturated and monounsaturated fatty acids, albeit in small amounts. These fatty acids make the capsules appear cloudy when frozen in products that contain whole fish oil.


This is another area surrounded by significant controversy. Some argue the levels of individual constituents in fish oil aren’t paramount. Scientists discovered the healthful effects of omega-3s by studying people with fish-heavy diets, before supplemental fish oil even existed. Clinical trials using supplemental fish oils over the past few decades have contained widely variable levels of both long-chain omega-3 derivatives (EPA and DHA), and not super-high concentrations of either or both.

However, due to poor conversion of ALA to EPA and DHA, unless you are eating fish it is very likely you are deficient in long-chain omega-3s.

Following this line of reasoning, the DHA content in particular of fish and fish oils does seem important if we wish to obtain the best possible therapeutic effect. Many recent studies demonstrating the anti-inflammatory potential of fish oil used a daily dosage of DHA in the range of 1-3 grams. What’s more, foods like salmon roe that have been prized by traditional cultures for their nourishing and healing effects contain large amounts of DHA. A single 6 oz. serving of salmon roe contains 1 g of DHA. (In fact, this would be the best way by far of supplementing with DHA if money were no object. (Unfortunately, wild salmon roe goes for about $28/serving.)

The suggested DHA dose will of course depend upon the condition being treated. If you have a chronic inflammatory condition (heart disease, arthritis, Crohn’s or ulcerative colitis, etc.) I would suggest taking between 1 and 2 grams per day. If you are taking it simply for health maintenance, 500 mg is probably sufficient.

Unfortunately, many fish oils do not have significant amounts of DHA. This means you’d have to take an impractically high number of capsules each day to obtain the therapeutic dose. This is not desirable, since all unsaturated oils (including fish oils) are subject to oxidative damage. We don’t want to take large quantities of them for this reason.

Remember to check the label and ensure that your product has approximately 200-300 mg of DHA per capsule. This will allow you to achieve the therapeutic dose by taking no more than 3 capsules twice a day.

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The ability to absorb the beneficial components of fish oil is based on the molecular shape of the fatty acids. In short, the more natural the structure and the less it is chemically altered, the better.

This is true for any nutrient, of course, and it explains why I am always in favor of obtaining nutrients from food or food-based sources when possible. Each additional step in processing from the natural state of food to extract or isolate nutrients introduces the potential of damaging the nutrient or changing its chemical form so that it’s more difficult to absorb or affects the body in a different way.

When it comes to fish oils, there are three forms currently available on the market:

  1. Natural triglyercide oil. This is what you get when you “squeeze” the whole fish and extract the natural oil from it. It is the closest to eating fish oil in its natural form and is highly bioavailable. The drawback of this form is that, because it’s not concentrated, it usually has low levels of EPA and DHA. And because it isn’t purified, it can have high levels of contaminants such as heavy metals, PCBs, and dioxins.
  2. Ethyl ester oil. Occurs when natural triglyceride oil is concentrated and molecularly distilled to remove impurities. The ester form is still in a semi-natural state because it is the result of a process that naturally occurs in the body. The advantage of this form is that it can double or triple the levels of EPA and DHA.
  3. Synthetic triglyceride oil. This form occurs when natural triglycerides are converted to ethyl esters for concentration (as above) but then re-converted into synthetic triglycerides. The original position of the triglyceride’s carbon bonds changes, and the molecule’s overall structure is altered, which impacts the bioavailability of the oil.

Studies on absorption of the various types of fish oil suggest that, unsurprisingly, the natural triglyceride form is absorbed better than the ethyl ester form, which in turn is absorbed better than the synthetic triglyceride form.

One study by Lawson & Hughes in 1988 showed that 1 gram of EPA and 0.67 grams of DHA as natural triglycerides were absorbed 3.4 and 2.7 fold as well as the ethyl ester triglycerides.

In the previous article, we saw that fish oils were better absorbed when taken with a high-fat meal. In another study by Lawson & Hughes later the same year, they showed that the absorption of EPA & DHA from natural triglycerides improved from 69% with a low-fat meal (8g total fat) to 90% with a high-fat meal (44g total fat). Absorption of both EPA and DHA from ethyl ester oils was increased three-fold from 20% with a low-fat meal to 60% with a high-fat meal.


Our global fisheries are in dire straits, and fish oil is a big business. So, it’s crucial to choose a product that is manufactured with sustainability in mind and that has a fully transparent and traceable supply chain.

The easiest way to do this is to choose a product that is certified by organizations like Friend of the Sea or MarinTrust, two of the leading organizations for sustainable and responsible fishery management.

I would also choose a supplier/manufacturer with practices that minimize waste and its environmental impact.

For example, rather than catching fish that is only used to produce fish oil, some producers instead use fish meal to make the oil. This eliminates one of the main concerns about fish oil, which is that it will further deplete fisheries.


As a Functional Medicine clinician, author, and educator, I’ve been following the fish oil market closely for many years. I’ve used several different fish oils with my patients. I’ve read hundreds of studies on the purity, freshness, composition, and benefits of fish oil. I’ve spoken to industry experts and insiders, and I know what many companies do to cut corners and save money (at your expense).

When I started my own supplement company, Adapt Naturals, I knew that one of the first products we’d make would be fish oil. I wanted to create a product with the purest, freshest, and most sustainable fish oil available. And that’s exactly what we did with Bio-Avail Omega+.

I chose VivoOmega from GC Rieber as our fish oil. As the chart below illustrates, it significantly exceeds international standards for both purity and freshness.

Purity and freshness are critical. But I didn’t stop there. Most people who take fish oil are taking it to achieve certain outcomes, like better muscle and joint health, increased mental clarity, a more stable mood, clearer skin, and more balanced immune function.

So, when I formulated our fish oil product (Bio-Avail Omega+), I added the most bioavailable forms of two powerful nutrients that also support these goals: curcumin and black seed oil.

Now you can get the benefits of all three of these superfood nutrients in a single, two soft-gel daily serving.

Bio-Avail Omega+ contains an optimal composition of EPA and DHA (510 mg of EPA and 330 mg of DHA, a 3:2 ratio). It is made with triglyceride oils for optimal bioavailability and absorption. And it is produced with the most sustainable and traceable fish oil material in the industry. (See this page for more info.)

I’m proud of this product. It came directly out of my experience working with patients for 15 years and my extensive research into what is most important in a fish oil product. I hope it helps you to achieve your health goals!

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Join the conversation

  1. Hi,
    The article is more informative. Who are new to buy this type of product they are highly understood their information. This article knows them what is right & wrong. If I were a buyer at first I research, find feedback good/ bad then make decision.

  2. Kindly explain:

    Note: I have no affiliation with any of these companies. These are simply the products I recommend based on my research. It’s very likely that there are other good products that I missed in my search. This is not an exhaustive list.

    Affiliate Disclosure

    This website contains affiliate links, which means Chris may receive a percentage of any product or service you purchase using the links in the articles or advertisements. You will pay the same price for all products and services, and your purchase helps support Chris‘s ongoing research and work. Thanks for your support!

    • Just because he has affiliate links on the site doesn’t mean they are in every article.

      If you take a look at the links on this page to the products, they look like they just go to the website page – I can’t see any affiliate id on them.

      Hope this helps

  3. Hi, I agree. In my experience Nordic Naturals is very quality product. They provide certificate of analysis for each product and the environments are very clean!

  4. It seems there is research that conflicts with your statement that nTG is more bioavailable than EE, which in turn is more bioavailable than rTG. True, nTG is more bioavailable than EE. But the studies cited below in my comment show that rTG is better absorbed and EE:

    “In a major human double-masked, randomized, placebo controlled study, Dyerberg et al (1995) assessed the bioavailability of the five most common fish oil concentrates. The study showed the bioavailability of EPA plus DHA from the re-esterified triglyceride was far superior (134%) compared with the synthetic ethyl ester form (76%) by a factor of 1.763.12 Dyerberg et al (2010) further stated that the bioavailability of EPA plus DHA from re-esterified triglycerides was superior (124%) compared with natural fish oil, whereas the bioavailability from ethyl esters was inferior (73%). This represents a multiple of 1.698.13 – See more at: http://eyetubeod.com/2011/02/is-there-a-difference-between-re-esterified-triglyceride-and-ethyl-ester-fish-oil#sthash.SCXoajtK.dpuf

    Perhaps it is true that nTG is more bioavailable. But because rTG can be concentrated to high amounts of DHA/EPA, that as much or more is absorbed in the rTG form.

  5. PIXE

    What are your current recommendations for Omega 3 Supplements and in what form? OmegaVia seems to be a good choice still based on the Labdoor testing however it doesn’t state whether the product is EE/TG/rTG (I have emailed them) although I am sure you know the answer. I have been on combination of Nutrigold Triglyceride Oil/Jarrow MAX DHA dosed accordingly for some time which I like, however I am sure there are always better choices.

    I am sort of leaning towards Vital Choices Wild Salmon oil due to it being a natural TG with astaxanthin however It isn’t that economical in terms of value and I noticed people are worried about rancidity?

    I have been checking this thread every few months for some time and read a lot of it but the market and research is always changing and I value your opinion as a major contributor of this thread.

    Thank you for your hard work and contribution to this topic.

    • Tests by SINTEF (a Norwegian body analogous to the SRC) found that in oxidative stress models, astaxanthin protects omega 3’s for only 3-4 hours. This means it may keep 3’s sweet in the capsule but will not chaperone them on their journey from the stomach until they finally get incorporated into cell membranes. For that you need lipophile polyphenols such as thesecoiridoids or phlorotannins, which the Finns are currently trialling as fish preservatives. (Yes, the same phlorotannins that keep omega 3’s intact in the marine algae that produce them).

      nb. Vitamin E (in its various forms) is NOT appropriate either, in many situations it acts as a pro-oxidant. There is a large scientific literature on this.

      • Interesting. Yeah I figured that naturally occurring astaxanthin may protect the fish oil from rancidity/oxidation inside the capsule, especially when it’s come from something like Red Sockeye in pure triglyceride. Whether it does or not it seems to me like a better solution then using Vitamin E which we know is a problem or potentially even mixed tocopherols if they are not full spectrum which usually isn’t specified.

        I also have since been in touch with OmegaVia who are in the process of switching their fish oils to an rTG from EE which will be available as of july for those interested. Currently that is what I am leaning towards unless someone can give me a better recommendation at a reasonable price.

  6. I agree with much of your work Chris, but think you may have got it wrong with fish oil. May I suggest you look at:
    Clayton P, Ladi S. Have we Reached peak Fish Oil? Journal of the Royal Society of Medicine; 2015, Vol. 108(9) 351–357

  7. Chris,
    Thank you so much for this information. I really appreciate the breakdown you offer here re: the 7 components of fish oil.

    On another note, I am wondering if the recommendations you offer are available in liquid form OR if you have separate recommendations for liquid fish oils? Thank you so much…

  8. What about U-Omega fish oil by Utzy Naturals? It’s a natural triglyceride product.

  9. Chris:
    Here is an opportunity for your readers to voice their opinion on the term “natural” and “100% Natural” that appears on many products including dietary supplements. In particular, there are several products that are advertised as “100% Natural” “fish oil” on the principle display panel (PDP) but when you read the supplement facts panel, some list the ingredients as “ethyl esters” which are synthetic. The same goes for some rTAG products. Here is the link to comment:

    • PIXE

      What are your current recommendations for Omega 3 Supplements and in what form? OmegaVia seems to be a good choice still based on the Labdoor testing however it doesn’t state whether the product is EE/TG/rTG (I have emailed them) although I am sure you know the answer. I have been on combination of Nutrigold Triglyceride Oil/Jarrow MAX DHA dosed accordingly for some time which I like, however I am sure there are always better choices.

      I am sort of leaning towards Vital Choices Wild Salmon oil due to it being a natural TG with astaxanthin however It isn’t that economical in terms of value and I noticed people are worried about rancidity?

      I have been checking this thread every few months for some time and read a lot of it but the market and research is always changing and I value your opinion as a major contributor of this thread.

      Thank you for your hard work and contribution to this topic.

  10. Thank you for the informative article. You wrote: “KO at a daily dose of 1g, 1.5g, 2g or 3g achieved significant reductions of LDL of 32%, 36%, 37% and 39% respectively.” Are those dosages the total amount of KO or total amount of EPA + DHA? For example, one cap of my KO has 500mg of KO, but only 60mg of EPA and 30 mg of DHA. Thanks.

  11. Has anyone seen any fish oil dietary supplements with “Product of China” on the label? Since China is producing numerous fish oil dietary supplements for export, I have not seen any labels stating “Product of China” from the 2,000 products I reviewed. I realize that the 2,000 products is a small sample of the thousands of products sold in various countries. Strange that my contacts in China say they have their relatives in the US send “Made in USA” fish oil capsules to them in China. Funny if they are sending back what is really made in China.

    Any thoughts?

  12. Hello! I am AIP Paleo and am trying to find a good fish oil that doesn’t also contain tocopherols which could be from seeds. Any suggestions?

  13. From what I can find, V-Pure Algae oil has been discontinued and replaced by Nuique, which is much higher potency (similar to fish oil) making it an affordable DHA/EPA supplement.

    **Please post an update for those who are seeking an Algae oil.

    I am going to try Nuique for several months, not because I’m Vegan in any sort of common way, but because I strongly believe that some nutrients will need to come from laboratories due to overpopulation. If we hope to nourish the planet, and potentially all human beings, there is no way all our DHA needs can be met from the ocean (longterm, without destructive influence). The “survival of the richest” mentality is good for us who are fortunate, and once you feel safe and nourished it’s time to look beyond yourself.

    Also, I disagree with your recommendation of Jarrow, I tried this oil and it was definitely rancid prior to expiration. Vital Choice Salmon oil seems pretty good, fishy tasting but not to the point of nausea.

  14. HI Chris

    Thanks so much for your really exhaustive and helpful study on sources of Omega 3s. Been looking at this myself and this is one area where I think getting back to basics is the best route.

    There doesn’t seem to be a reliable source of low-toxin and metal wild salmon or cod-derived oil supplements. As you say, there is still debate amongst the researchers on krill oil.

    Farmed salmon is something I never touch. Farmed salmon are fed steroids to promote growth, antibiotics and other treatments for fungus and parasites to deal with diseases created or exacerbated by overcrowding, The commercial feed they are given contains byproducts from the poultry industry (also high users of steroids and antibiotics) and may include genetically-modified grains such as soymeal and rapeseed. In addition, to produce farmed salmon takes 8 times as much wild fishmeal and oil than its bodyweight. This is done by giant factory trawlers that scrape the ocean from the seabed to the surface, destroying the areas they pass through so completely that it takes decades for marine life to re-establish. Since the resulting cash is simply pulverised for fishfeed, within this are plastics and microplastics that are now global though most visible in the 5 plastic gyres. Your readers can look up info on salmon feed, plastic gyres, fish farm diseases and treatments as all this info is widely available.

    So in short, I think we need to try to eat more fish full stop. Ideally more of the small oily fish lower down the fish chain e.g. sardines, herrings, mackerel, whitebait, etc. and I commiserate with many others as I really am not keen on this fish. These smaller fish mature quickly so absorb less toxins and metals, they are not bottom feeders (which is where most of the metals are absorbed) or deep sea fish like tuna or cod, and from a sustainability point of view, this is infinitely better for the planet. There is epidemiological data to show this works – look at the Japanese who traditionally eat a lot of smaller fish and oily fish but don’t supplement. With smaller fish they eat the whole thing – head, bones, eyes – getting additional nutrients. They live longer and have relatively low rates of heart disease.

    We don’t really need supplements for general health maintenance and much of the world’s population has thrived for millennia without access to regular or any access to fish in their diets.

    Since these little fish are not my favourite, my plan is to eat a variety of fish, more often, and to supplement with organic flaxseed oil. It’s simply not sustainable and possibly carries unexamined health risks to supplement with commercially produced fish oils.

    all the best

    • Zoe:
      I use sardines ($1.00) when on sale. I then make a smoothie of the fish with fresh fruit and vegetables of the season. I throw in some honey and sunflower lecithin as an emulsifier. Taste great and see http://omega-3snakeoil.com/.

  15. hi chris,

    could you recommend a brand for an ANCHOVY fish oil supplement (not salmon or cod)?
    i’m allergic to finned fishes but am fine with anchovies, sardines, and shellfish. i’m avoiding krill for the the time being.

    any suggestions would be greatly appreciated.

    thank you,
    dl greber

  16. hey all, If you are worried about diabetes the best success that I have ever had was with Blood sugar sniper (i found it on google) Without a doubt the most interesting program that I have used to help lower blood sugar.

  17. I’ve noticed fish-oil capsules in my stools & they obviously are not doing any good. I’ve tried several brands with similar results & am on a search for one where the capsule material is highly soluble. No one seems to address capsule solubility, so I presume I must have a six-sigma digestive tract. Any suggestions?

    • John:
      You are probably taking enteric coated products. Try fish gelatin capsules. Also, as the other poster stated, there are numerous liquid products such as Barleans fresh catch. If you don’t like the liquid products, just blend them with your smoothie.