Last night the news on TV displayed a concern with the amount of Omega-3 fatty acids in the Tuna cans. It also mentions the vast popularity of Omega-3 such that various products, such as milk and bread, even claim to contain Omega-3. However, the issue with the Omega-3 is not just about the amount. Several important elements are missing from the news.
Firstly, neither the reporter nor the “expert” mentioned about the unstable nature of the Omega-3 fatty acids. Omega-3 is so unstable that it is easily oxidised. After the oxidation, it becomes inert and hence cannot be used by our body. The only way to prevent (or at least minimise) the oxidation, Omega-3 must be combined with Vitamin E. (Note that Vitamin E is one of the vitamins that are soluble in fat.) There are numerous brands of Omega-3 capsules available from the chemists. However, I have not found any of these brands that combine Omega-3 with Vitamin E. I am only aware of one company that combines the two ingredients together and the product is only available directly from the distributors.
The second element is the chain of the Omega-3 fatty acids. The good Omega-3 must have a long chain. Such Omega-3 is only available from the cold water fish. This type of fish normally comes from water covered with ice. On the other hand, Omega-3 harvested from the warm water fish only have short chain and hence not useful for our body.
It’s amazing how quick the media is in raising certain issues and yet not informative…..On second thought, I shouldn’t be surprised, should I?