Fish Oil vs Krill Oil

I was told by my vendors that KRILL oil is "3x better than fish oil" …I think a reality check is in order.

I have been teaching classes on Omega fatty acids for over 10 years. The marine source oils are without question beneficial. EFAs have two principal roles.

1- EFAs provide flexibility and stability to the cell membrane. All living organisms must be able to transport nutrients into and out of the cell. This biochemical processes is the key to life. TOXINS must be moved out and foods need to be moved in. If the cell wall is too thick, fat or inflexible then the cell will begin to die.

2- The second big role for PAIN and INFLAMATION EFAs are a precursor for prostaglandins, local tissue hormones that control various functions including blood clotting, repair.

As you see we take fish oil because it is the primary source of nutrients that help the body MANUFACTURE chemical precursors. They are named essential because we can’t live with out them.

Krill oil is now marketed as "1 krill oil capsule=3 fish oil capsules," DEAD wrong. While Krill does have some EPA and DHA, by volume it is very low.

In one 1,000 mg. capsule of krill oil only has a total 300 mg. omega-3 fatty acids! And the important reason to take fish oil which is the EPA and DHA, KRILL has barely 150 mg. EPA and measly 90 mg. of DHA.

Patient who are at risk for heart problems, or who have advanced joint arthritis should be considering taking at least 3 to 5000 mg Daily of EFAs and the amount of EPA in this dose should be about 1600 mg the amount of DHA should be around 1400

In populations of humans where quality of life improved quickly, our human ancestors ate primarily marine source proteins. *Humans did not eat Krill. *It has barely been studied in humans. *drdavesbest.com

Chronic pain and your foods.

by Dr. David Thomson

Omega-6 oils increase Pain and Inflammation. Omega 6 oils increases the risk of developing dementia, alzheimer's and memory problems. The problem is that Omega 6 oils are in almost everything. Things that contain Omega 6 oils are so common that it is often difficult to eat most prepared foods without getting 10 times the recommended daily dose of this very caustic oil. Foods that contain this type of fatty acid are: Most cold cereals, breads, most boxed and packaged foods. It is also in many replacements for butter in the non-dairy spreads

Think of it this way Omega 6 oils are very stable and keep food from going bad or losing that soft “twinkie” feel. Breads would quickly harden if not for omega 6 oils. Bagels and pastries would also lose the fresh baked feel in a matter of days if not for this long chain fatty acid. For this reason food producers love to use this very cheep oil for food production because it maintains the illusion of freshness!

In today’s era of easy to get information, I am very surprised by how many of my patients still come to me and complain of chronic pain in the shoulders, hips, knees and spines. Many patients simply do not associate the fact that the foods they eat responsible for chronic pain, many times it is as harmful as the initial insult or injury.

When treating patients with long term chronic pain the first thing I do is evaluate the diet for the ratio of omega-6 oils to the omega-3 oils it should be in a (1:1)one to one ratio, amazingly in the patients with chronic pain the ratio is over (40 to 1). That’s 39 % more of the caustic pain causing omega-6 that is recommend.

If you have unresolved pain that does not seem to respond to conventional therapy consult your Chiropractor for safe practical ways to increase the Omega-3’s in your diet.