Omega uses fish found in clear, pristine waters of the Atlantic and is derived from molecularly distilled fish oil that is independently tested to be guaranteed free of heavy metals (mercury and lead) and other contaminants including polychlorinated biphenyls (PCBs).
Omega-3 fatty acids are a form of polyunsaturated fats, one of four basic types of fat that the body derives from food. (Cholesterol, saturated fat and monounsaturated fat are the others.) All polyunsaturated fats, including the omega-3s, are increasingly recognized as important to human health. Omega-3’s must be obtained from food or supplements because the body cannot make them on its own.
Omega-3’s (and Omega-6s) are termed essential fatty acids (EFAs) because they are critical for good health. Although the body needs both omega-3s and omega-6s to thrive, most people consume far more 6s than 3s. (The American diet contains 16-20 times as much 6s.) Hardly a day goes by, however, without reports of another health benefit associated with omega-3s.*
The key omega-3 fatty acids include eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), both found primarily in oily cold-water fish such as tuna, anchovies, salmon and mackerel. Aside from fresh seaweed, a staple of many cultures, plant foods, rarely contain EPA or DHAs.
So while you are standing in your local health food store, reviewing omega labels, make certain the product label lists the actual amount of EPA and DHA, not just the total amount of fish oil or Omega-3s, since not all fatty acid oils are EPA and DHA.