Nutritional Therapist London UK Jill Barber Life To The Power Of Food
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Natural Dispensary

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News

August
26

Fat, oils and fishy tales

 

Fish oil supplements are now being met with scepticism for reducing cardiovascular risk.  For many years early studies found that taking a fish oil supplement reduced cardiovascular events in high-risk patients. But more recent research has mostly shown no benefit.  But there could be a reason behind this latest research. The patients in recent trials were already well treated with statins, antihypertensives, and antiplatelet therapies.

So adding a fish oil supplement might not provide much more benefit for patients who are already well treated.

Eating oily fish 1-2 times per week still makes sense for most people. Think salmon, mackerel, herrings, sardines and trout. Tuna is an oily fish but as it is large it may continue more pollutants so it should be eaten less often than other oily fish.

A good alternative could be the vegetable fatty acids provided they are in a good balance between Omega 3 and Omega 6 as balance between these essential fats is vital for good health.  Providing we eat a diet with a big variety of vegetables and fruits, our bodies can convert these vegetable fatty aids to the one that fish provide. These are two fats, which are vital for the brain and inflammation known as EPA and DHA (eicosapentaenoic acid and Docosahexaenoic acid).  There is a large and well-accepted evidence base supporting the anti-inflammatory effects of omega-3 fatty acid.

If you do go down the vegetable fatty acids route, choose a good quality one such as Udo’s Choice Ultimate Oil or BodyBio Oil 4:1 both are available from the Natural Dispensary.