“In the past, diseases were simple; they were mainly infectious diseases,Tuberculosis, syphilis, typhoid, or meningitis. Once they were identified, and if you had the appropriate antibiotic, they were easily cured.
Today diseases can be chronic, and can be complex. There isn’t just one main cause anymore, but multiple causes. There is no longer a single unique treatment, but many different ones aimed at reducing symptoms. Chronic diseases like these have become one of the main reasons for suffering and sometimes death.
70 years ago, antibiotics were discovered and this became the biggest step forward in the history of medicine. Today we are witnessing a similar revolution. We now understand how important the effects of nutrition are for the human body and how it can seriously affect our health. One of the most serious factors is the strong increase of Omega 6 in the western diet along with the simultaneous reduction of Omega 3.
“There is a broad consensus amongst scientific experts, that this imbalance is an important explanation for many chronic diseases that affect us today. Biology, biochemistry, physiology, and even therapeutic human testings all show the same thing: the imbalance of Omega 3 to Omega 6, can cause, trouble for the body, however, its correction can bring the body back to a normal state.”
Pr David Servan Schreiber
Pittsburg University (USA), University of Lyon (FRANCE).
Up until around 1920, there was only a limited production of edible oils. Oils were cold-pressed and purchased in small quantities as their benefits only lasted for a limited period of time. Indeed, Omega 3 goes bad quickly when exposed to oxygen and light. Feeling obliged to meet the demands of mass-produced foodstuffs, the industry pushed for the production of more stable oils, which were less rich in Omega 3.
These oils were then refined, reducing their Omega 3 content even further. Moreover, consumption of fish decreased. This meant that due to industrialisation of food, changes in food habits and daily consumption of sunflower oil, safflower- and corn oil (which are claimed to be healthy), our present diet has increased in Omega 6 content since the sixties. It is estimated that the Omega 6/Omega 3 ratio is between 10 and 30 Omega 6, to 1 Omega 3 – or even as much as 100 Omega 6 to 1 Omega 3 in some countries while ideal ratio would be 1 to 1 or, at the worst, 5 to 1.
The situation is made worse by the fact that Omega 6 prevents the benefits of Omega 3 to our body from taking effect. This is because Omega 6 and Omega 3 compete with each other. Furthermore, Omega 3 and 6 metabolisms use the same enzymes, vitamins and minerals. An excessive supply of Omega 6 immobilizes those precious substances and prevents the organism from accurately organising the Omega 3 metabolism.
It is also more important to reduce consumption of Omega 6 than to increase consumption of Omega 3. These health measures, associated with Omega 3 supplementation, could be an aid in reducing the number of chronic diseases such as rheumatism, allergies, auto-immune diseases, cardiovascular diseases, some cancers, depression and many others.
Fish oil is, by far, the best source of Omega3 compared to other marine oil such as krill oil, mussels; seaweeds or vegetable oil as flax seed oil, purslane and, among fish, salmon is the king.
Therefore, Agel have partnered with a salmon farm located in the Northwest coast of Norway in a beautiful fjord of cold water, far from pollution and chemical contamination. Norwegians are known for mastering the art of gently extracting the oil from salmon and preserving it from oxidation until its final destination: our stomach! Immediately after extraction from the salmon, the oil is purified by gentle molecular distillation, removing any potential heavy metal and the remaining concentrated oil is protected against oxidation by a patented process. The result: a creamy gel emulsion with a zesty orange flavor.
Some manufacturers offer flavored fish oil capsules to mask the smell and taste of oxidation, others offer enteric fish oil capsules, which are coated with a substance that dissolve only after entering in the intestine so that potentially rancid fish oil will not be burped up. We focus on preventing oxidation, which means that we don’t have to disguise these effects.
When taking fish oil supplements one should be concerned, not so much about the quantity of fish oil, but about the quality of the contents of the fish oil. High-end expensive oil will get more EPA and DHA concentration (both ingredients are essential, the remaining product being simply “marine product”). OM3 is produced by the “high-end” of fish oil manufacturers and contains the maximum of DHA and EPA.
“Good Fats” influence every aspect of our life, from the beating of our hearts to our ability to learn and memorize. Eating a healthy balance of essential fatty acids will help to reduce the risk of many diseases; it might even save our lives. OM3 essential fatty acid is…quite simply essential for life and essential for our health and well being. OM3 is for everyone from conception to old age and OM3 is timeless, to be enjoyed all our lives, everyday of our lives.
William Amzallag, M.D.
Executive Director Product Science
Extracted from Agel.com email updates and published here by Rachel Henke, Independent Team Member of Agel Europe
Here is Agel UK leader, Rachel Henke meeting Boyd Matheson, the new Agel CEO, for the first time. As you can see they hit it off!
Agel UK Team Members, Natalie and Rachel enjoying the wonderful energy in the room.
Toivo Kimmel from Agel Estonia team with Rachel Henke
