Omega 3 Plus – Panaxea

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Omega 3 Plus – Panaxea

R441.95

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Omega3Plus is made from open-ocean-caught Sardines and Anchovies. Anchovies and Sardines have the highest naturally-occurring levels of fatty acids EPA and DHA. In addition, Omega3Plus is free of heavy metals, dioxins, antibiotics and other contaminants found in fish oil from farmed sources.

For added purity Omega3Plus has been molecularly distilled, and for easy usage has been formulated with natural lemon flavours to eliminate fishy tastes.

Description

 

 

 

Omega3Plus is made from open-ocean-caught Sardines and Anchovies. Anchovies and Sardines have the highest naturally-occurring levels of fatty acids EPA and DHA. In addition, Omega3Plus is free of heavy metals, dioxins, antibiotics and other contaminants found in fish oil from farmed sources.

For added purity Omega3Plus has been molecularly distilled, and for easy usage has been formulated with natural lemon flavours to eliminate fishy tastes.

Indications

  • Cardiovascular health
  • Elevated cholesterol
  • Elevated triglycerides
  • Poor concentration & learning
  • Essential in pregnancy & breast feeding
  • Downregulates pro-inflammatory states
  • Essential daily supplement
  • Pain Syndromes
  • Depression

Contains:

  • Omega-3 marine triglycerides 100 mg
  • (EPA) Eicosapentaenoic acid 430 mg
  • (DHA) Docosahexaenoic acid 325 mg
  • Natural lemon flavour (made from lemon peel)

Dosage and Directions for Use:

Adults: 2 capsules daily

The following is a list of dosages, individually distilled from the most recent research:

  • The general consensus is that 1g EPA+DHA (2 capsules) per day is sufficient to maintain optimum performance of the cardiovascular system in most people.
  • To maintain a healthy cholesterol: 2 capsules
  • To maintain a good level of triglycerides: 4 Capsules
  • To maintain emotional well-being: 2 capsules
  • To support concentration and learning ability and enhance the ability to concentrate: 1-2 capsules
  • To support a healthy pregnancy and breast- feeding: 1 capsule

Size & Presentation: 60 x 1700mg softgel capsules

Packed in a white plastic bottle, sealed, with a childproof lid

 Proposed Mechanism of Action:

  • Essential fatty acids for optimum health
  • Reduce triglycerides in the blood
  • Promotes healthy blood vessels and improves circulation
  • Reduces joint aches and pains
  • Supports healthy brain function and enhances performance scores in memory tests
  • Alters inflammatory cascade through modulating the prrostaglandin pathway, regulating vagal tone
  • Neuroprotective
  • Antioxidant
  • Research also reveals Omega 3 enhances anti-depressant effect, significantly reduces the scores in Hamilton depression scale score, and enhances quality of life in the elderly

Caution:

  • It is advisable not to take Omega-3 supplements if you are allergic to one of the ingredients (fish, gelatine).
  • It is advisable to tell your physician that you are taking Omega-3 supplement if you are about to have surgery or take anticoagulants.

Research : Omega 3 Plus – Scientific Data

Our bodies need omega-3 fatty acids to maintain optimum condition. A lack of Omega- 3 as is the case with our modern Western diet – affects our health. Clinical studies have shown that Omega-3 Fatty acids are extremely well tolerated. The general consensus is that 1 g EPA+DHA per day is sufficient to maintain optimum performance of the cardiovascular system in most people. Omega-3 fatty acids may also help to maintain emotional wellbeing, concentration and mood.

Much of the emphasis in food safety in the Western World has focused on the dangers of genetically modified crops, or the addition of hormones and antibiotics to animal feed. Consumers everywhere want organic food if they can afford it. Although these issues are very important, public focus on them has tended to obscure some of the more basic questions. Is the current factory food production system capable of supplying us with healthy wholesome food?

The latest food to attract attention is salmon. A substantial portion of salmon sold today is from fish farms. An extensive study of chemical contaminants in salmon from many countries has identified significantly higher levels of 13 toxins in farmed salmon, in comparison with wild salmon in many parts of the world. The undesirable toxic chemicals included PCBs, dioxins and pesticides. The study found: The average dioxin level in farm-raised salmon was 11 times higher than that in wild salmon – 1.88 parts per billion compared with 0.17 ppb. For PCBs, the average was 36.6 ppb in farm- raised salmon and 4.75 in wild salmon. Salmon from Europe, Scotland in particular, was identified as worst. USA and Canadian fish were next with Chilean salmon at the bottom of the danger list. Over half the world’s salmon is now farmed. Most US supermarket salmon comes from Chilean fish farms.

It appears that Southern Hemisphere fish farms produce fish with contaminant levels that are generally only one eighth that of their Northern Hemisphere counterparts. This probably reflects the lower levels of pollutants in the Southern Hemisphere. It has to be remembered that 95% of the people in the world live in the Northern Hemisphere. People produce pollution! It appears that the fundamental problem is that by feeding any species of carnivorous fish with food composed mainly of other fish, largely from polluted waters, environmental toxins are magnified. The debate is now focusing on just how dangerous are the levels of these toxins. Environmental and health agencies have very differing views on safety levels for the substances concerned. This is a concern in itself. If we can’t agree what levels of toxins are acceptable (not too dangerous), it makes regulation difficult. It has been claimed that many fish farmers in the United States, Canada and Chile are slowly replacing some of the fish oil in salmon feed – the main source of toxins – with soybean and canola oil to address the pollutant problem. It is clear that salmon fed a different diet will as a result have a different tissue composition than their wild counterparts.

In New Zealand it has recently been revealed that two large salmon farms have been feeding their fish with chicken feathers: more precisely chicken feather meal provided by an Australian supplier. The farms involved say that the meal is a high quality safe source of protein. The feather meal is apparently heat treated to destroy any bacteria and claimed to be devoid of chicken faeces. Clearly the consumption of the feather protein is going to alter the chemistry of the salmon flesh. This practice may be unique to New Zealand. (Feeding of feather meal to cattle is permitted in the US.) One local expert says that he has never heard of the practice in fish farming overseas. Unfortunately we all seem to have to rely on the press to ferret out information in our respective countries. Consumer groups in New Zealand are concerned that bacteria, which may have developed resistance to antibiotics fed to chickens, could potentially infect farmed and ultimately wild fish. (Some farmed salmon do escape from their cages). Many also believe that it is wrong in principle to feed any chicken parts to fish.

PLEASE NOTE: THE FISH USED IN THIS PRODUCT ARE OPEN-OCEAN-CAUGHT WILD SARDINES AND ANCHOVIES not farmed fish of any kind.

References:

  • Maurice McKeown, BDS, PhD Factory Farming – A View from New Zealand
  • Stokstad, TOXICOLOGY: Salmon Survey Stokes Debate About Farmed Fish, Science 2004 303: 154- 155