Why finding the Best Fish Body Oils is Important
Let’s face it. Fish body oils are relatively easy to find. Even cod liver oil is not derived solely from the livers, anymore. It’s actually a byproduct of fishmeal production, in which the whole fish is used.
Years ago, cod liver oil was produced by placing the fresh livers in a wooden barrel, along with seawater. The concoction was allowed to ferment for up to a year. That might explain why it tasted so terrible and smelled even worse.
Today, the better manufacturers press the oil from the flesh. In some species, there is a long strip of fat in each filet, so separating the fat from the filet is an easy process. New Zealand hoki is an example of a species that has the strip of fat.
Once the oil is separated from the flesh, it should be tested for contaminants, such as mercury and PCBs. Other heavy metals, such as lead and arsenic should be tested for, too. But, mercury and PCBs are the most common contaminants.
The liver would contain the highest concentration of contaminants, because it is something of a dumping ground. But, fish body oils can easily be contaminated, too.
Mercury is said to bioaccumulate in the flesh and organs of larger species, such as King Mackerel and Swordfish. Because the larger species feed on smaller ones, the contaminants present in the smaller ones stay in their bodies. So, it accumulates up the food chain.
If we, being at the top of the food chain, consume a great deal of contaminated seafood, the concentration in our bodies will be high, too. And, it will continue to accumulate, throughout our lives. Only with chelating agents can the heavy metals be removed.
An independent laboratory is necessary to accurately test the fish body oils for contaminants. There are a number of different labs throughout the world that do the testing. Of course the supplement companies have to pay for testing and the labs charge an additional fee for each additional contaminant. So, some companies do not have testing conducted.
If they do have testing conducted, the lab will issue a certificate of analysis or COA. Assuming the results are something to be proud of, the COA will be posted on the company’s website.
The lab can also check for the amount of omega-3s that are present in the fish body oils. Not all of the fat is omega-3 fat. Some is omega-6 and some is omega-9. The COA should break that down.
There are two important fatty acids in the omega-3 group. One is called Docosahexaenoic acid or DHA. The other is called Eicosapentaenoic acid or EPA. The two should be listed separately, either on the COA or on the manufacturer’s label.
