How to choose an Omega-3 Supplement
A minimum of 60% of the fish oil concentration should contain the Omega-3 fatty acids EPA and DHA with a ratio of 40:20* and
contain a low percentage of saturated fat. The concentration of Omega-3 fatty acids in a poor quality grade fish oil is between 15 and 30% with the balance being made up of saturated fat. Remember, it takes 100 gallons of fish oil to produce 1 gallon of pharmaceutical grade fish oil concentrate. The 400 mg of EPA and 200 mg of DHA is often expressed as a 40:20 EPA/DHA product in parts per 100.
The fish oil should be in the natural triglyceride (TG) form to ensure bioavailability of up to 250% higher than the synthetic ethylester (EE) form in fish oil products. The 40:20 EE synthetic form can then obtain the same benefits of the 40:20 TG natural form, but larger quantities of the 40:20 EE product are required. Numerous studies comparing a natural triglyceride (TG) form to a synthetic ethyl ester (EE) can be viewed at: Recent Studies
The fish oil should be free of any contamination with the supported evidence to prove it.
The PURE pharmaceutical grade fish oil must have a Certificate of Analysis from an independent institute that uses the most stringent parameters in
the world and receives a 5 star rating, which confirms the exceptional high grade quality. These stringent parameters can be found at the International Fish Oil Standards (“IFOS”) are hundreds and thousands of times below the limits allowed by law in European countries. Only the best brands of fish oil in the World have a 5 star certification from IFOS which is based at the University of Guelph in Canada. The full list of fish oil products that receive a 5-star are available on its website
This list also shows whether or not the fish oil product is a natural triglyceride (TG) form or a synthetic ethyl ester (EE) form. Unfortunately, there are not many
companies that sell the highest quality natural triglyceride (TG) form.
Fish oil is a delicate and perishable product. PURE pharmaceutical grade fish oil must have the highest quality as well as freshness and
must not be oxidized and remain intact so that one can benefit from all its natural goodness.