![]() Still, a bit of fish oil does have other benefits, like improved insulin sensitivity and better absorption of protein following workouts – which are nothing to sniff at. But with my diet, do I really need it?What happens if my ratio is 2:1 in favor of Omega 3?Īs far as the eicosanoid ratio goes, I’d imagine you’re doing fantastic and don’t really need it. I do take Krill oil daily because, well everyone says you need it. I eat 100% grass fed Black Angus beef, 0% vegetable oil, (I use coconut and EV olive oil) no processed foods whatsoever, and no sugar at all. Sardines are a good source – I like ‘em with horseradish and Dijon mustard, myself. Sardines (canned in sardine oil, not olive oil)? I’m just wondering if eating sardines would be “just as good” as fish oil supplements, or would it be too weak to replace them.Ī 3.5 ounce serving of canned Atlantic sardine has 500mg DHA and 500mg EPA (and even 500mg ALA, but we don’t do much with that stuff). What is the concentration of DHA/EPA (generally) in say. You might save some money in the process. If not, there’s certainly no harm in lowering your fish oil intake. Do you think this is bad or overkill? Ive never experienced anything bad (not that I might) and its been close to a year since I upped my dosage.Īre you eating much Omega-6? If yes, keep with it. I take in about 6.4 grams EPA/DHA of fish oils. As you can see from the list, you might just want to avoid veggie oils altogether! Here’s a list showing the omega ratios of pretty much all of ‘em (per 100g). Is there a magic ration of grams of Fish Oil to ounces of veggie oil or meat?ĭepends on the type of meat or veggie oil. You don’t want to have super thin blood and bleed everywhere from a little cut. A little extra Omega-3 has beneficial effects aside from the ratio stuff, but don’t go crazy with it and start mega-dosing. Try to keep a 1:1 ratio between Omega-3s and Omega-6s. One question I have is this, should one’s intake of supplementary fish oil be adjusted based on the intake of the omega 6 heavy foods or will our bodies just dispose of excess of both once it reaches it’s preferred ratio? And if so is there a “rule of thumb” that would make it easier to get this ratio down?ĭefinitely. Bottom line: as long as you’re getting a reasonable amount of DHA and EPA, the exact ratio won’t matter too much. In my capsules, I do a 600mg DHA/900mg EPA ratio, simply because we make EPA from DHA, and I figure giving more of the finished product cuts down on waste in the body. Coastal Grok, therefore, wouldn’t have gotten a constant ratio from the real food he was eating. If you look at the table of DHA/EPA ratios in seafood, you’ll notice that they’re all over the place. I’m not really sure one even exists, to be honest. I’d say an ideal DHA/EPA ratio hasn’t been pinned down just yet. I have know idea what is a typical or ideal DHA/EPA ratio or how many mg of each I should be taking. But I would have liked info on DHA/EPA ratios and quantities. I’m glad you did a primer on fish oil, I’ve been thinking about it lately. I guess if you stock up and buy several years’ worth, freezing would be a good idea. You recommend storing fish oil in the fridge, but how about storing capsules in the freezer? Wouldn’t this be an even better step to take to prevent the oil from oxidizing?įreezing your fish oil isn’t necessary (the fridge is fine), but it certainly won’t affect the quality in a negative way and I’ve heard that it can reduce those unpleasant fish burps if you have this problem with your brand of fish oils. Since the back and forth discourse is my favorite part of doing the blog, I’ll see if I can get to all of them. You guys had tons of questions following last week’s Definitive Guide to Fish Oils.
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