Top Four Reasons to Take Pure Form Omega®

Posted on 5/16/2017 by

1) Pure Form Omega contain the Essential Fatty Acids (EFA’s), Linoleic Acid (LA), which is the Omega-6, and Alpha Linolenic Acid (ALA), which is the Omega-3. These 2 fatty acids are required from the diet (hence ESSENTIAL) and are only made by PLANTS. From these 2 fatty acids, all others can be made in the fatty acid cascade. See Figure:

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The 3 Macronutrients Necessary For Everything

Posted on 5/11/2017 by

When we talk of supplementation, most people simply think of vitamins and minerals. Both are actually in fact micronutrients as they are required in small amounts. Macronutrients are the things that our cells are actually made of, as we need these in much larger amounts. Some of these would be Proteins, Fats and Carbohydrates.

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Alzheimer's Disease, Is Prevention Possible? New Study Points The Way

Posted on 5/9/2017 by in Alzheimers Cholesterol Omega 6 Omega 3 Omega

If you look at current Alzheimer’s studies today, they are mostly epidemiological or population based studies. These are notoriously inaccurate but relatively easy and cheap to do. This leads to a constantly changing view of the disease that is frustrating for both the public and physicians to make sense of.

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10 Easy Steps to Improving Your Brain Health

Posted on 9/30/2016 by

It’s interesting that when we talk health, we often forget to talk about the most important organ in our body, the brain. It is so vital that it consumes 20% of the energy that we produce just to run day-to-day operations. The reason we don’t have hair on our foreheads is that we would overheat! What is good for our brain has to be good for the rest of our body.

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Pure Form Omega, As Pure As It Gets - Purity Report

Posted on 8/4/2016 by in Rancidity

A recent article grabbed my attention and highlights some issues that I have long argued is a problem with Omega fish and krill oil. (To read article, please see below) If you read the article, it is stunning. A new study by researchers at the Liggins Institute at the University of Auckland in New Zealand found that nearly 30 percent of newborn pups born to pregnant rats fed highly oxidized (rancid) fish oil died within two days after birth. Mothers given rancid fish oil also had a higher incidence of insulin resistance at weaning compared with those given unoxidized supplements or water. Even the authors where surprised. "Once we discovered so many supplements were oxidized, we decided to focus on the health effects of oxidized fish oil during and after pregnancy," research fellow Dr. Ben Albert, from the Liggins Institute at the University of Auckland said in the release. "We were surprised by the death rate," said study lead Professor Wayne Cutfield, also from the Liggins Institute. "We'd expected some negative health effects on the rat offspring, but we didn't expect them to die."

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The Importance of Vitamin D in Todays World

Posted on 4/4/2016 by

Well, what can be said about Vitamin D that already hasn’t been said. Anyone who knows me, knows I'm a big proponent. First of all, it’s important to realize, Vitamin D is not a vitamin. It is a hormone. It has the same chemical structure as other hormones in the body such as Testosterone and Estrogen. There are Vitamin D receptors on every cell of your body. It is made from the skin and eyes exposure to ultraviolet radiation from the sun. Lack of Vitamin D has been associated with Multiple Sclerosis, Alzheimer’s, Cardiovascular Disease and pretty much every type of cancer. In spite of this overwhelming evidence, we still have these very dangerous recommendations from dermatologists and the US government to avoid the sun at all costs. By doing this we are ensuring an ongoing explosion of chronic illness.

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High Blood Levels of Omega-6 Linked to Lower Levels of Diabetes

Posted on 3/30/2016 by in omega-6 Omega Polyunsaturated Fatty Acid

A new study from the University of Eastern Finland shows that high serum Omega-6 polyunsaturated fatty acid concentrations are linked to a significantly reduced risk of type 2 diabetes. The findings were published in the American Journal of Clinical Nutrition.

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