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The Food Industry's: How Misleading Labeling Of Omega-3 Foods Undermines American Health

Apr 10, 2008
Do you know which one you need? Is it Omega-3 ALA, EPA or DHA? With grocery store aisles over-flowing with Omega-3 ALA products everywhere you look, you'd think a mad-scientist had found a way to synthesize fish into your cereal, eggs, bread, pasta and most recently, a line of pork items.

Information a-bounds that Omega-3 EPA and DHA sourced from the oil of fatty fish are a miracle to health, and they are but there's a vast difference between ALA and EPA DHA. Knowing the difference in these fatty acids, and the source of each, means the difference in creating more inflammation or good health. Knowing that all Omega-3s are not created equal is essential.
One of the least understood elements to the Omega-3 craze is how soybean, corn, safflower, flaxseed (to name but a few); all Omega-3 ALA oils, promote inflammation. What few may realize is unknowingly we've consumed these deceptively hidden oils in foods for decades and depending on your age, it could be many decades.

TIME Magazine's February, 2004, cover story entitled "The Fires Within" set the stage for an uncovering of the damage from inflammation and the critical link between chronic inflammation and heart health, Alzheimer's, Lupus, and all inflammatory illnesses. While this was one of the first major publications to bring this information to light, the evidence is now found throughout numerous medical studies.

The discovery that Omega-3 EPA and DHA sourced from the oil of fatty fish reduces inflammation is a discovery that boggles the mind in its significance to health; unfortunately, it's becoming obscured causing much confusion to consumers strolling grocery store aisles filled with Omega-3 ALA products.

Do you buy those products wanting to get Omega-3 in your body and since you don't care too much for fish, fear ocean contaminants, this seems to be the best way? Can you decipher the confusing, misleading labels? By purchasing those products, you are creating more inflammation to that which your body has been accumulating for decades. How? Omega-3 ALA is converted by our bodies into pro-inflammatory Omega-6s, a crucial fact most consumers do not know. Says Dr. Joseph Hibbeln, National Institutes of Health, world renowned Omega-3 researcher:

"When you look at the percentages of Omega-6s to Omega-3s in the US diet, it's about 90% of all the polyunsaturates in our tissues are Omega 6s and about 10% are Omega 3s. So you had a one-to-one balance to inflammation when we were evolving, and now it's a 10-to-one balance in favor of inflammation because of the predominance in seed oils. Soybean oil is called the lubricant of the food industry, and it literally is."

Until about 1909, Americans received most of their fat from free-range animals. They also consumed a miniscule amount of soy bean oil - 0.02 pounds per year increasing gradually thereafter annually until about 1960, when "soybean oil took over the U.S. food chain," says William Lands, a retired biochemist with the National Institutes of Health.

"It was like a tsunami. These two types of fatty acids have a biochemical yin-and-yang relationship. While omega-3s reduce our body's inflammation response, Omega-6s encourage it. Each fatty acid is crucial. For example, if your inflammatory response is too weak, you won't be able to fight infection properly. And in theory, the push and pull should create perfect balance. Instead, the excess of Omega 6s in our diets may have left us in a perpetual state of inflammation."

Medical and research studies are confirming at an astonishing rate we are, indeed, in a perpetual state of inflammation causing heart disease, diabetes, obesity, high blood pressure, cholesterol-an endless list associated with inflammation. That food manufacturers have confused the discovery Omega-3 EPA and DHA from fatty fish reduces inflammation by flooding the marketplace with ALA products that adds to inflammation needs to be written across the sky alerting consumers.

Because most consumers are unaware of the abundance of plant and seed oils our foods are floating in from packaged goods, fast food chains and restaurants, they don't know the "silent killer" is mounting each passing year in their tissues, bodies and brains until disease, stroke, Alzheimer's or a heart attack hits. Rather than beginning as a whisper, the silent killer erupts into a mighty roar throughout the body forever changing the quality of life.

To learn how you can make better choices and protect your health, "The Food Industry's Greed: How Misleading Labeling of Omega-3 Foods Undermines American Health" is an eye-opening investigative expose into the travesty underfoot that digs deeply into the confusing Omega-3s, labeling, medical studies, FDA guidelines, research, complaints filed, and what you, personally, can do about it.
About the Author
I've been in business two years. We have an award winning line of
Omega-3 and other
sea-based health
products that form the foundation of a
business opportunity ,
have an e-book now for sale, author of other articles.
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