Marine Phytoplankton Health

Omega-3 cools chronic inflammation. Fish oil is an inferior source of Omega-3. Fish oil is a toxic, harshly processed and unsustainable source of Omega-3. Where do you get your Omega-3? Fish? Fish oil? Marine phytoplankton? Flax oil? Snake oil?

Fish oil commonly sold today is processed from fish guts, skin, heads, fins, trimmings and blood in industrial fishmeal rendering plants where farmed fish by-products and small wild fish are ground up as feed for farmed fish. This crude fish oil is an industrial by-product contaminated with toxins that would make you sick if you ate it. It first must be refined using high heat under pressure with harsh solvents. Fish oil is not a pure natural whole food.

Fish oil is contaminated with the toxins present in the water of the fish farm and wild marine environment, such as PCB, dioxin, flame retardant, mercury, lead, herbicides, pesticides, as well as the antibiotics, growth hormones and food coloring. Farmed fish can be diseased, mutated and parasitic.

To remove toxins from the fish oil, it is heavily processed using Molecular Distillation, an aggressive oil refining process with heat in excess of 450 degrees F., high pressure centrifugal force, and harsh solvents such as hexane or ethanol. This permanently degrades the structural integrity of the oils significantly from their natural state into a refined, distilled, concentrated state. It is no longer a naturally balanced triglyceride. The relative proportions of DHA to EPA are altered. Some companion fatty compounds are removed. Exposure to light, heat and air causes all oils to become rancid. All of this processing renders fish oils into products far removed from their natural whole food origin.

Not all the toxins can be completely removed from the fish oil. Residual trace amounts remain in the oil that can accumulate in your body over time and create inflammation and serious complications, even though they may be below detectable levels set by the manufacturer. Also, during industrial processing, the oils oxidize and become rancid, which explains the fishy smell or burp. So the oil must be deodorized; lemon flavor may be added. Unfortunately, rancid oils are easily concealed in gelatin capsules, and they are pro-inflammatory when consumed.

These negative effects of oil refining might explain why the daily serving amount of fish oil is so high, typically in the thousands of mg. Yet, only 100mg a day of Pacific marine phytoplankton has enough Omega-3 for most people to notice remarkable health results. Also, marine phytoplankton lipids are more absorbable than highly processed oils.

What is the best source of Omega-3? Pacific marine phytoplankton is a superior pure natural whole food source of Omega-3 with a complete balanced array of micronutrients. Fresh sustainable wild Alaskan salmon is a source of Omega-3. Sea snake oil has more Omega-3 than salmon. It is used today in China for inflammation and pain. A snake oil elixir was patented in England in 1712. Flax oil is good for many reasons, but it provides the wrong kind of Omega-3. Flax contains ALA which must be converted by our bodies to EPA/DHA. The conversion is inefficient, maybe 7 percent.

Fish oil is not sustainable. It is environmentally unfriendly.

Fish farms require four to ten pounds of wild fish ground up into fishmeal and fish oil to grow one pound of farmed fish. The international high-tech fishing industry vacuums the ocean day and night to suck up small wild fish of unknown quality to become fishmeal for fish farms. Fish farm waste pollutes the environment.
Wild fish stocks are in decline worldwide threatening salmon, tuna, cod and others with extinction.

Reputable marine experts predict global fish stocks will be irreversibly depleted. Some fisheries already have collapsed.

Omega-3 is anti-inflammatory. Doctors and nutritionists recommend it.

Omega-3 balances the typical Western pro-inflammatory diet to prevent or treat chronic degenerative conditions. There are over 8,000 published clinical trials that support the use of Omega-3 EPA/DHA in reducing the risk of and symptoms of many chronic diseases. This nutrition and prevention knowledge dates back to the early 1900s when Omega-3 from fish oil was known as Vitamin F.

Medical research has clearly demonstrated that an increased amount of Omega-3 EPA/DHA relative to Omega-6 in the diet results in a shift of biochemical homeostasis and a decreased risk of degenerative disease. One of the most damaging effects of Omega-3 deficiency is the development of chronic inflammation. Advances in science and extensive clinical research have established a link between chronic inflammation and a broad range of degenerative conditions such as heart disease, cancer, immune dysfunction, arthritis, obesity, diabetes, psychiatric disorders and more.

Omega-3 DHA/EPA originates in marine phytoplankton.

Small wild fish obtain Omega-3 by consuming marine phytoplankton, the sole producer of Omega-3 EPA/DHA. The Omega-3 fatty acids are transported through the marine food chains to become enriched in the fats of fish, marine mammals and other higher animals.

Pacific Marine Phytoplankton is a superior, sustainable, vegetarian source of Omega-3. It is gently dehydrated with very low temperature at low pressure that seals in the clean, wild, whole food nutrition with Omega-3 oils in a pure natural state. It is grown without the use of bioreactors, synthetic cloned species or refining. The entire sea farm operation on Vancouver Island, Canada is environmentally friendly, renewable and nonpolluting. The 200+ species of wild marine phytoplankton are tested at every stage of growth and harvest for toxic strains and contaminants. The pure finished product is a highly absorbable, balanced natural whole food — Mother Earth’s first source of nutrition.

Pacific Marine Phytoplankton contains a wide range of essential fatty acids in a complete, balanced array of natural phytochemicals and micronutrients. It is especially rich in the vital Omega-3 fatty acids:
Docosahexaenoic acid (DHA) Eicosapentaenoic acid (EPA) Alpha linoleic acid (ALA)

Pacific Marine Phytoplankton contains nature’s complete balance of micro-nutrients for health:
Omega-3 DHA EPA, Omega-6, vitamins, rare trace minerals & elements, antioxidants, carotenoids, pigments, amino acids, enzymes, polyphenols, chlorophyll, phytonutrients, lean protein, and much more. The nutrients are bound to naturally occurring emulsifiers, thereby enhancing balanced cellular nutrition with optimal absorption.

by Phil Doyle, CEO SeaCell Nutrition, Inc. SeaCellNutrition.com [http://SeaCellNutrition.com] Since 2005, SeaCell Nutrition, Inc. has researched marine phytoplankton. Review the nutrition profile, science, studies, research, practitioner quotes, chemical test results, health stories, videos and product information at: SeaCellNutrition.com Get your Omega-3 from Pacific Marine Phytoplankton! Phil Doyle has researched fish oil and marine phytoplankton since 2005. He gets his Omega-3, phytonutrients and micronutrients from Pacific Marine Phytoplankton.