How Fish Oil Protects Your Heart

[Guest guest]

http://www.mercola.com/2005/jan/12/fish_oil_heart.htm

 

How Fish Oil Protects Your Heart

 

While there are many (unnecessary) pharmacological treatments for the

prevention and management of coronary heart disease, both health

professionals as well as the public believe simple dietary

interventions may prove to be more beneficial.

 

Specifically, omega-3 fatty acids from fish and fish oils can protect

against cardiovascular disease.

 

Omega-3 Protects Your Heart

 

Following are just some of the benefits omega-3 has to offer:

 

* Antiarrhythmic: counteracting or preventing cardiac arrhythmia

* Antithrombotic: tending to prevent thrombosis (a blood clot

within a blood vessel)

* Antiatherosclerotic: preventing fatty deposits and fibrosis of

the inner layer of the arteries from forming

* Anti-inflammatory: counteracting inflammation (heat, pain,

swelling, etc.)

* Improves endothelial function: a major factor in promoting the

growth of new blood vessels

* Lowers blood pressure

* Lowers triglyceride, or neutral fat, concentrations

 

Guidelines from the American Heart Association have supported the use

of fish oil supplements for patients with documented coronary heart

disease. (Please note: Any and all recommendations regarding fish and

fish oil consumption should be balanced against safety issues.)

 

British Medical Journal 2004;328:30-35 January 3, 2004 (Free Full Text

Article)

 

Dr. Mercola's Comment:

 

I know this article from the British Medical Journal is one year old

but I felt this piece remains extremely relevant and includes some

great charts and illustrations. (You might want to click the hyperlink

on the reference and save the free full text article, as it is one of

the best references on the benefits of fish oil).

 

The perspective of this article mirrors my own opinions about the use

of fish oil as a natural alternative -- along with a healthy diet --

in protecting your heart instead of conventional medicine's all too

common " Band Aid " approach. (It is my belief that modern health care

focuses on toxic drugs that treat specific symptoms and never on the

root cause of the problem.)

 

One important factor to remember about taking fish oil (that this

excellent piece doesn't cover) is: Since most fish of all varieties

have high levels of mercury -- a tasteless but toxic heavy metal --

it's vital you find a FISH OIL source free of impurities.

 

How do you know which fish oil is best for you? Here are three quick

tests:

 

1. Make sure that your brand is free of mercury and PCBs. This will

not be on the label so you will need to:

 

* Contact the manufacturer for their analysis

* Review an independent third party that has analyzed the product

* Hire a company to test the product yourself

 

2. Confirm that there are very low oxidation products in the fish or

cod liver oil.

 

It is important to understand fish oil and cod liver oil have

long-chain unsaturated fats (primarily EPA and DHA) and they are very

susceptible to oxidation or damage. If the oil is not processed

properly damage will occur. Many years ago nearly all the fish oils

were oxidized. That is why when you mention cod liver oil to most

anyone they turn up their nose in disgust. Typically, they only taste

bad when they are oxidized.

 

3. Make certain that your fish oil or cod liver oil has therapeutic

levels of vitamin E in it.

 

Nearly all manufacturers insert a small amount of one unit per

teaspoon. This is sufficient to prevent oxidation of the fish oil in

the bottle. However, after you consume it this is woefully inadequate.

Your body will tend to oxidize the fish oil and much larger doses of

vitamin E are needed to prevent the fish oil from going rancid in your

body.

 

There are several high-quality fish oils on the market, but most of

them are not and you are playing Russian roulette with your health

unless you do your homework. Do your own test as I have described

above or select Carlson's fish or cod liver oil. You can purchase them

in nearly any health food store or you can support our work and all

the free information we provide you and purchase it in our store.

 

You see, generally our diet contains far too much omega-6 fat (found

in margarine and vegetable and sunflower oils). Experts looking at the

dietary ratio of omega-6 to omega-3 fatty acids suggest that in early

human history the ratio was about 1:1. Currently most Americans eat a

dietary ratio that falls between 20:1 and 50:1! The optimal ratio is

most likely closer to the original ratio of 1:1.

 

For most of us this means greatly reducing the omega-6 fatty acids we

consume and increasing the amount of omega-3 fatty acids such as those

found in fish oil.

 

And, as I mentioned above, while fish WOULD BE an excellent omega-3

source, mercury levels in almost all fish have now hit dangerously

high levels across the world, and the risk of this mercury to your

health now outweighs the fish's omega-3 benefits.

 

 

Among the salmon's outstanding nutritional benefits are high levels of

omega-3 with DHA and EPA. These two fatty acids are pivotal in

preventing heart disease, cancer and many other diseases.

 

Related Articles:

 

FDA Approves Fish Oil For Heart Disease

 

Cardiovascular Benefits of Omega-3 Fats

 

Importance of Omega Three Fats in Health and Disease

 

More Support for Fish Oil for Heart Disease

 

Not Any Old Fish Food Will Reduce Heart Attacks