Why take Fish Oils?

Fish Oils

  • Fish oil is derived from the tissues of oily fish
  • Fish oils contain the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) that are known to reduce
  • A new study suggests consuming more omega-3 fatty acids—found in many types of fish—may benefit people at risk for Alzheimer’s disease
  • Those who consumed higher amounts of two omega-3 fatty acids found in fish—DHA and EPA—did better on tests assessing their ability to switch between mental tasks

Fish Oil in Food

The most widely available dietary source of EPA and DHA is cold-water oily fish, such as salmon, herring, mackerel, anchovies, and sardines. Oils from these fish have a profile of around seven times as much omega-3 oils as omega-6 oils.

Benefits of Taking Fish Oils

  • Stimulates Weight Loss: fish oil is used favourably in the body to build the outside layer of fat to protect cells. It improves the activity of insulin, which stimulates fat loss. It also decreases the stress hormone cortisol, which degrades muscle, leads to fat gain and makes you feel stressed.
  • Builds muscle: a recent study that gave adults 4 grams of fish oil a day found an increase in protein synthesis, producing a muscle building effect.
  • Decreases Inflammation: inflammation in the body is damaging for your health (such as arthritis) and also discourages muscle building and fat loss. Fish oil has powerful anti-inflammatory properties, which help reduce chronic inflammation and acute inflammation (from exercise).

Recommended Daily Allowance

  • If you don’t consume fatty fish at least twice a week, you can take 500 milligrams of EPA and DHA combined for general health
  • For treating coronary heart disease, the American Heart Association recommends taking 1000 milligrams of a combination of EPA and DHA per day
  • To lower triglycerides and prevent heart disease, take a combo of 2,000 to 4,000 milligrams of EPA and DHA.

Forever living Fish Oils have more than the recommended consumption for general health and disease prevention. If you are looking to treat heart disease, double up on the servings.

Amount of Fish Oils Found in Food

Grams of Omega-3 Fatty Acids per 3oz (85g) Serving of Popular Fish

Herring, sardines: 1.3-2

Spanish mackerel, Atlantic, Pacific: 1.1–1.7


Halibut: 0.60–1.12

Tuna: 0.21–1.1

Swordfish: 0.97

Greenshell/lipped mussels: 0.95

Tilefish: 0.9

Tuna (canned, light): 0.17–0.24

Pollock: 0.45

Cod: 0.15–0.24

Catfish: 0.22–0.3

Flounder: 0.48

Grouper: 0.23

Mahi mahi: 0.13

Orange roughy: 0.028

Red snapper: 0.29

King mackerel: 0.36

Hoki (blue grenadier): 0.41

Gemfish: 0.40

Blue eye cod: 0.31

Sydney rock oysters: 0.30

Tuna, canned: 0.23

Snapper: 0.22

Barramundi, saltwater: 0.100

Giant tiger prawn: 0.100

Grams of Omega-3 Fatty Acids per 3oz (85g) Serving of Common Non-Fish Foods


Chia seeds: 14.8

Hemp seeds: 7.5

Walnut: 1.7

Soybean: 1.1

Butter: 0.27

Eggs, large regular: 0.109

Lean red meat: 0.031

Turkey: 0.030

Cereals, rice, pasta, etc.: 0

Fruit: 0

Milk regular: 0

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