We only use use FOS (Friend of the Sea) certified wild caught fish (mainly sardin and anchovy)

All fatty acids hold enormous potential for the body, in that they are converted into other molecules that perform vital roles in regulating, mediating, inducing and countering myriad body functions.

It has been ascertained that people need to consume polyunsaturated Omega-3 and Omega-6 fatty acids in order to be able to live. The main sources of these fatty acids are vegetable fats (Omega-6) and fat fish (Omega-3).

A normal diet consists of around 30 % dietary fat, 55-60 % carbohydrates and 10-15 % protein. Dietary fat contains many different fatty acids, including Omega-3 and Omega-6, bound to triglycerides (intake around 90 g per day), phospholipids (intake 4-8 g per day) and cholesterol (intake around 0.3 g per day).

Dietary fat is carried intact by mouth and stomach to the small intestine where it is mixed with bile acid and enzymes and converted into fatty acids. The free fatty acids are taken up by intestinal cells and liver cells that use the fatty acids as building blocks in the production of their own triglycerides and phospholipids.

Dietary fat is carried to the blood via the small intestine, the lymph node system and the liver and transported to all of the body’s cells along with cholesterol, bound to protein.

These are bundled along with cholesterol and protein into various “boats” (VLDL, LDL, HDL, chylomicrons) that carry the fatty acids in the body’s flow systems, lymph nodes and blood, to all the body’s cells.

LDL cholesterol carries fatty acids in the blood to all of the body’s cells

Cholesterol is carried to the cells principally by the “LDL” boat, while surplus cholesterol is carried back to the liver in the “HDL” boat and transformed into bile acid. Triglycerides choose to travel mainly on the “VLDL” and “chylomicron” boats, while phospholipids position themselves “on deck” in the different boats. The protein in the boats recognizes the stopping points (the receptors) in the cells that utilise Omega-3 and Omega-6 fatty acids as building blocks in the membranes surrounding the cell and the components inside the cell.

Below you will find an introduction to the differences between omega-3’s, 6’s and 9’s and should give you a better idea as to why this fatty acids are important and why we hear so much about one fatty acid versus another. 

Omega-6 and Omega-3 are called essential fatty acids.

Omega-3 and Omega-6 the two important polyunsaturated fatty acids are linoleic acid (LA) and alpha-linolenic acid (ALA). Linoleic acid (LA) is used to build omega-6 fatty acid. Alpha-linolenic acid (ALA) is used to build omega-3 fatty acids. 

These fatty acids cannot be synthesized in the body and must be supplied by the diet. Omega-6 and Omega-3 are called essential fatty acids. 

Omega-3 and omega-6 fatty acids are important in the normal functioning of all tissues of the body. 

Omega-3 from plant oils. 

Short chain omega-3 fatty acids are polyunsaturated fatty acids found in plant oils and fat from plants, e.g. raps and linseed oil. The fatty acids may be converted in vivo to long chain omega-3 fatty acids, but in this process more than 90% is lost, and cant be converted to long chain omeg-3 from fish.

Omega-9 is a nonessential fatty acid, since it is produced naturally by the body, it does not need to be supplemented.

Omega-9 is mainly used when there is an insufficiency of either omega-3, omega-6 or both. When the body doesn't have enough omega-3 or omega-6, it tries to compensate by producing omega-9 fatty acids to take their place.

Omega-3 fatty acids are important components of cellular and membrane lipids (the chief structural constituents of living cells) that are essential for life and health. Omega-3 fatty acid is a essential fatty acid (EFAs) that cannot be synthesized by the human body and therefore must be ingested in the foods we eat. 

Food source: Fish, Krill, Seal, Halve, Sea food, and same omeg-3 from all sea food sources. 

n−3 fatty acids (popularly referred to as ω−3 fatty acids or omega-3 fatty acids) are a family of essential unsaturated fatty acids that have in common a final carbon–carbon double bond in the n−3 position; that is, the third bond from the methyl end of the fatty acid.

Nutritionally important n−3 fatty acids include α-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), all of which are polyunsaturated. The human body cannot synthesize n−3 fatty acids de novo, but it can form "long chain" 20-carbon n−3 fatty acids (like EPA) and 22-carbon n−3 fatty acids (like DHA) from the "short chain" eighteen-carbon n−3 fatty acid α-linolenic acid. The short chain n−3 fatty acids are converted to long chain forms (EPA, DHA) with an efficiency of approximately 5% in men, and at a greater percentage in women.

Algae synthesize Omega-3 fatty acids from sunlight and carbon dioxide.

Small animals eat the algae.

Larger animals (i.e. fish) eat the smaller ones

Humans eat the fish.

Generally, yes, if you eat fat fish 2-3 times a week minimum 300 to 500 g each time. Ideally, your diet should supply at least 2650 mg of long-chain Omega-3 (DHA + EPA) per day, either from food sources or dietary supplementation.

Omega-3 fatty acids are found in deep, cold-water fish, such as salmon, mackerel, anchovies, and sardines.

Since most people are low in the Omega-3 fatty acid EPA it is important for us at ArcticMed to use fish oil from fish (sardins and anchovies) that are higher in EPA than DHA.

Discover the Latest Findings on Omega-3's Blood Thinning Effects Click for video from Dr. Bill Harris at Omegaquant.com