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miniaturemoonheart · 1 year

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Chicken of the Sea

MACKEREL PATTIES

Put mackerel in the mix — these patties are a delicious change of pace from salmon or crab.

TOTAL TIME

minutes

SERVINGS

servings

INGREDIENTS

1 (15 oz) can Chicken of the Sea® Mackerel in Water, drained, bones and skin removed

1 cup diced red bell peppers

1/4 cup cooked, chopped bacon

2 Tablespoons shredded Parmesan cheese

2 Tablespoons chopped parsley

1/2 teaspoon cayenne pepper

2 eggs, beaten

1 cup seasoned bread crumbs (or crushed pork rinds for low-carb/glutenfree)

2 Tablespoons olive oil

Optional condiments: aioli, mayonnaise, tartar sauce, hot sauce

INSTRUCTIONS

Remove large bones from center of mackerel. Take off skin and discard. Flake meat into bowl.

In separate bowl, mix together bell peppers, bacon, Parmesan, parsley and cayenne pepper. In separate bowl, mix together bell peppers, bacon, Parmesan, parsley and cayenne pepper.

Add egg, bread crumbs (or crushed pork rinds for low-carb/gluten-free) and mackerel. Blend well.

Shape into 12 equal patties.

Add oil to hot skillet and fry patties on each side until golden brown (about 4 to 5 minutes per side).

Drain on paper towels and serve hot with optional condiments.

NUTRITION FACTS

Calories

144

Total Fat

10.8g

Saturated Fat

Trans Fat

Cholesterol

132mg

Sodium

161mg

Total Carbohydrates

Fiber

Total Sugars

Protein

Vitamin D

16%

Calcium

Iron

Potassium

IN THIS RECIPE:

Chub Mackerel in Brine

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absushi · 4 years

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Saba (Chub Mackerel) - a typical dish of Japanese peopleJapanese people love to eat fish, especially sea fish. It is not difficult to realize that in most Japanese meals there is the presence of fish. That is because fish has many substances good for the cardiovascular system and brain, helping the Japanese have a healthy heart and live a long life. If salmon, tuna or swordfish are expensive fishes, Saba fish is a popular fish dish suitable for all classes. It sounds strange, but this fish can be understood as mackerel, fish with white flesh, much lean meat, low fat, moderately tough, tasty and easily processed into many dishes such as grilled Saba fish, grilled Saba with tamarind sauce, braised Saba fish, pickled Saba fish, etc. Although popular, but the nutrient content of Saba fish is extremely plentiful, not inferior to the premium fish. Lean meat and fat of Saba contain a lot of DHA, Omega-3 and EPA which are good for the eyes, brain and body to develop well. In addition, Saba fish also provides essential vitamins such as A, C, D, B6, etc to support the recovery of health, improve beauty and nutritional balance in the body. That is why Saba fish has become a typical and popular dish of Japanese people nowadays.

#absushi #sushi #ecopark #ecoparkvangiang

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the-ice-castle · 4 years

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can you eat crab while pregnant

While it is recommended that everyone consume fish that are a healthy source of food and protein, this situation differs in pregnant women. So we answered this question with this sentence “ can you eat crab while pregnant” Researches reveal that frequent consumption of high-mercury fish during pregnancy negatively affects the brain and nervous system development of the fetus.

Nutrition and Diet Experts say that salmon, tuna, sardine, white fish, trout and mackerel are fish that can be consumed during pregnancy. "Seafood is important in feeding pregnant women, but fish containing mercury should not be preferred."

Crab is one of the delicious seafood. And some people are not aware of this jewel. Especially in Mexico and North America, the industrial blue crab is very healthy. The protein content in the clamps of the blue crab is 18 percent and the fat rate is 1 percent. Pregnant woman

should eat blue crab for their baby and their health. Crab Meat is also rich in omega-3, which is beneficial for those suffering from inflammatory diseases such as ulcerative colitis, psoriasis and calcification. Omega-3 is also important for the development and perceptual functions of the brain. Minerals such as copper, zinc and selenium that support the immune system are also abundant in this crustacean.If you do not have cholesterol problems, you can eat safely. but don't overeat

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The iodine content in crabs is also remarkable. With 163 micrograms, 100 grams provides 80 percent of the average daily requirement . In USA iodine is usually insufficient, but it is especially important for the proper functioning of the thyroid. Crabs also have significant amounts of other important nutrients such as vitamins in group B and various minerals such as calcium, magnesium, iron and fluoride.

The most risky seafood in deep waters is mussels. The capacity to hold heavy metals is quite high. In addition, the nutritional values of deep-water fish such as whiting, sea bass, bluefish, red mullet, chub and shield are very high, but it is very important which sea they hunt. These fishes in clean seas can be easily consumed. If you want to eat fish without risk, surface fish should be preferred. Fish such as anchovy, horse mackerel, bonito and mackerel fall into this category. As long as attention is paid to its freshness, it can be consumed very easily. Some fish may contain some mercury. However, not all of them have harmful effects on humans. In large fish that live long and eat other fish, the level of methyl mercury is at the highest level, and those who eat these fish constantly are at great risk. Paying attention to your fish selection protects you from this risk.

Apart from these, salmon, tuna, sardine, white fish, trout and mackerel are fish that can be consumed during pregnancy and they are rich in folic acid as well as their nutritional properties. These have both high omega 3 fatty acids and very low mercury rates. It is important for pregnant mothers. However, it should not be taken without asking which seas these fish came from. Candidates who do not consume fish can get fish oil supplements containing omega 3. However, they should definitely take such vitamin and mineral supplements on doctor's advice.

Eating an average of 350 grams of cooked fish a week is a reliable amount for pregnant women. Fish consumption in a week does not affect the level of methyl mercury immediately. If excessive fish is consumed in a week, fish consumption should be reduced the following week or fish should not be eaten that week. It is recommended not to consume raw fish and canned additives during pregnancy. Some features should be considered while preparing the fish. Methods such as steaming, grilling and baking should be preferred. In frying, the fish lose all the vitamin. Therefore, it is important not to cook long. While eating fish, it should be eaten with freshly prepared salads. A very healthy and very nutritious meal can be created with soup or whole grain bread.

Seafood offers many benefits for both mother and child;

Increasing omega-3 fatty acid levels in seafood in the late stages of pregnancy may decrease the risk of postpartum depression. In the last months of pregnancy, DHA and EPA, the natural healthy oils of the mother, are discharged because they are concentrated in the child's brain. It is seen that eating more seafood in the late stages of pregnancy and restoring omega-3 fats reduce the risk of depression.

Regular intake of omega-3 fatty acids in seafood helps children improve brain function, better physical coordination and even social skills in later life.

Eating seafood rich in natural fats during pregnancy helps the children have a healthy bone and skeletal structure by activating calcium in the body thanks to its vitamin D content.

Thanks to its iodine content, seafood helps to maintain energy level, regulate metabolism and grow. Iodine deficiency can lead to symptoms such as fatigue, drowsiness, depression, and swelling of the thyroid gland.

#crab

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advicetomoms-blog · 4 years

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Things to Consider in Consumption of Fish During Pregnancy!

Deniz Şafak, Nutrition and Dietetic Specialist from Central Hospital, stated that seafood is important in the nutrition of pregnant women and that salmon, tuna, sardine, white fish, trout and mackerel are fish that can be consumed during pregnancy.While the consumption of fish, which is a source of protein and a healthy food, is always important, researches; reveals that frequent consumption of high-mercury fish during pregnancy negatively affects the development of the brain and nervous system of the fetus. Deniz Şafak from Central Hospital, Nutrition and Diet Specialist, stated that seafood is important in the nutrition of pregnant women and that salmon, tuna, sardine, white fish, trout and mackerel are fish that can be consumed during pregnancy .

Why is fish consumption important during pregnancy?

Fish is a very rich food in terms of Omega 3 and Omega 6 fatty acids.Consumption during pregnancy is very important for the brain and eye development of the unborn baby.Also fish; It is also a source of nutrients rich in protein and vitamin D, and thus contributes critically to the development of the baby.

Pay attention to the consumption of fish containing mercury during pregnancy!

When the fish containing mercury is consumed during pregnancy, it is absorbed by the body and passes through the placenta.Research reveals that frequent consumption of high-mercury fish during pregnancy negatively affects the development of the brain and nervous system of the fetus.Baby's cognitive skills, motor skills, language skills, and eyesight can be more or less affected by this.

Marine pollution and heavy metals

In recent years, with the pollution of the seas, heavy metals such as lead, cadmium and mercury have accumulated deep in the water and fish living in these waters have started to pose a health risk.Toxic substances can have serious effects such as poisoning, reproductive disorders, DNA and chromosomes deterioration, learning disorders.In the short term, there are also effects such as diarrhea, nausea, vomiting and severe headaches.

Which fish and seafood are harmful during pregnancy, which are useful?

The seafood mussel is the most risky in deep waters since its capacity to hold heavy metals is very high .The nutritional values of deep-water fish such as whiting, sea bass, bluefish, red mullet, chub and shield are very high, but it is very important which sea they hunt . These fishes in clean seas can be easily consumed.If you want to eat fish without risk, surface fish should be preferred. Fish such as anchovy, horse mackerel, bonito and mackerel fall into this category.It is also necessary to pay attention to the freshness of the fish in fish consumption.Although there may be some mercury substance in each fish, not all of them have harmful effects.In large fish that live long and eat other fish, the level of methyl mercury is at the highest level, and those who eat these fish constantly are at great risk.Salmon, tuna, sardine, white fish, trout and mackerel are fish that can be consumed during pregnancy and they are rich in folic acid as well as their nutritional properties. These fish have both high omega 3 fatty acids and very low mercury rates. However, it is also important from which seas these fish come from.Candidate mothers who do not consume fish can get fish oil supplements containing omega 3 - absolutely with the advice of a doctor.

What should be the amount of fish consumption during pregnancy?

Eating an average of 350 grams of cooked fish a week is a reliable amount for pregnant women.If excessive fish is consumed in one week, fish consumption should be reduced the next week or fish should not be eaten that week.It is recommended not to consume raw fish and canned additives during pregnancy.Methods such as steaming, grilling and baking should be preferred.In frying, the fish lose all the vitamin. Therefore, it is important not to cook long. While eating fish, a lot of freshly prepared salads should be eaten.A very healthy and very nutritious meal can be created with soup or whole grain bread. Read the full article

#FishDuringPregnancy #Nutrition #pregnancy

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battybat-boss · 6 years

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Is Your Dog Smarter Than the CDC?

Dogs and birds know the sun's good for them. When they lie out in the light of the sun, oils in their fur or feathers are kick-started into making vitamin D.

Snakes and lizards hold onto energy by absorbing sunlight. That way they can eat less and warm up easier.

These creatures can sense that they need the power of the sun. And it's no wonder.

The sun is the Earth's main energy source. It warms the planet. Its solar power is the driving force for precipitation and our water cycle. It makes life possible.

And now that summer's here, we're thinking beach, barbeques and enjoying the outdoors. This is the perfect opportunity to naturally soak up some vitamin D by embracing the sun - exactly as our ancestors did.

Hard to believe, but before fashion icon Coco Chanel stunned the world with her French Riviera glow in the 1920s being tan was considered unattractive. But a healthy glow is about so much more than your appearance.

We need the sun because it creates vitamin D - probably the most important nutrient we know of. Even so, the CDC is still pushing its hide-from-the-sun campaign, calling for wide-brimmed hats, clothing over our entire body and staying in the shade. It still claims, “There's no such thing as a safe tan!”1

They couldn't be more wrong. They now have you shying away from the sun or slathering up with sunscreen.

Sunscreens skyrocketed after doctors in the 1970s wrongly linked an outbreak of tanning salon-caused cases of skin cancer in Australia with normal sun exposure.

So vitamin D levels tanked…

The Vitamin D Council says that 70% of people in the U.S. are now deficient in this all-important vitamin - that's 228 MILLION men, women and children with dangerously low levels of this nutrient.2

Low vitamin D has been linked to asthma, diabetes, high blood pressure, depression, Alzheimer's, multiple sclerosis, Crohn's disease and coronary artery disease.

In fact, the more vitamin D you make from the sun, the lower your risk of dying from 15 different types of cancer.3

That same study found that 96% of people who have a heart attack are deficient in vitamin D - but when vitamin D is boosted, death rates drop by 11%.4

Your body makes vitamin D when your skin is exposed to sunlight. That's one of the reasons why I encourage my patients to get out in the sun every day, if possible, without sunscreen.

But production of vitamin D depends on the season, where you live and time of day. Sunscreens with a sun protection factor (SPF) of 8 or greater will block UV rays that produce vitamin D.

You will not be able to get enough vitamin D from sunlight during late autumn through winter. Especially if you live in the upper half of the United States. But there are ways to boost your vitamin D levels anytime of the year.

Don't be “D-prived”!

Your absolute best source of vitamin D is the sun. But I also let my patients know they can boost their levels every day and avoid vitamin D deficiencies.

Eat your vitamin D! Especially during the winter, look for wild Alaskan salmon, North Atlantic (chub) mackerel, sardines, canned chunk light tuna, pasture-raised eggs, grass-fed beef and dairy. Just look at the amount of vitamin D you can get from your food:

Food Serving Vitamin D IUs Cod Liver Oil 1 Tablespoon 1,360 Salmon, cooked 3-1/2 ounces 360 Mackerel, cooked 3-1/2 ounces 345 Tuna fish, canned in oil 3 ounces 200 Sardines, canned in oil 1-3/4 ounces 250 Orange juice, fortified 8 ounces 100 Milk, nonfat, reduced fat and whole, fortified 1 cup 98 Egg (vitamin D is found in egg yolks) 1 egg 20 Liver, beef, cooked 3-1/2 ounces 15 Cheese, Swiss 1 ounce 12

Add cod liver oil to your morning routine. Next to sunlight, this is the best source of vitamin D. As you can see in the table above, it provides 1,360 IUs in just a single teaspoon per day. Since cod liver oil is whole-food based and easily digested, you can take it any time of day - though many people prefer a spoonful in the morning as it helps with energy regulation throughout the day.

Supplement with vitamin D3. Be sure not to confuse it with vitamin D2. Chain-store manufacturers use a synthetic, chemical form of vitamin D2 (called ergocalciferol or calciferol). You want vitamin D3. Vitamin D3 - also called calcitriol - is the active form of vitamin D that your body makes when you go out in the sunshine. It can boost your energy levels, help you maintain a strong immune system and give you better bone-boosting support. br>

I recommend 5,000 IUs a day - and take it in the morning. Make sure your supplement also provides vitamin K2 (menaquinone-7), which helps activate and improve absorption of vitamin D3.

And don't forget to supplement with magnesium citrate, since magnesium levels can dip when you're taking this vitamin. I recommend daily magnesium supplementation of 600 mg to 1,000 mg per day with your vitamin D3.

To Your Good Health,

Al Sears, MD, CNS

P.S. In case you missed it, I just let my Ageless Beauty Secrets readers in on a way to harness your body's “internal sunscreen” power using a breakthrough antioxidant formula made in France. Click here to read more.

1. CDC. 5 Simple Sun Safety Strategies. Posted May 8, 2018. 2. Tovey A. “Are we currently amid a vitamin D pandemic?” Vitamin D Council. November 18, 2016. Accessed May 14, 2018. 3. Grant WB, et al. “The association of solar ultraviolet B (UVB) with reducing risk of cancer: Multifactorial ecologic analysis of geographic variation in age-adjusted cancer mortality rates.” Anticancer Res. 2006;26(4A):2687-2699. 4. Chowdhury R, et al. “Vitamin D and risk of cause specific death: Systematic review and meta-analysis of observational cohort and randomised intervention studies.” BMJ. 2014;348. Doi: 1136/bmj.g1903.

The post Is Your Dog Smarter Than the CDC? appeared first on Dr. Al Sears, MD Anti Aging Pioneer Alternative Health Newsletter.

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lopezdorothy70-blog · 6 years

Text

Is Your Dog Smarter Than the CDC?

Dogs and birds know the sun's good for them. When they lie out in the light of the sun, oils in their fur or feathers are kick-started into making vitamin D.

Snakes and lizards hold onto energy by absorbing sunlight. That way they can eat less and warm up easier.

These creatures can sense that they need the power of the sun. And it's no wonder.

The sun is the Earth's main energy source. It warms the planet. Its solar power is the driving force for precipitation and our water cycle. It makes life possible.

They couldn't be more wrong. They now have you shying away from the sun or slathering up with sunscreen.

Sunscreens skyrocketed after doctors in the 1970s wrongly linked an outbreak of tanning salon-caused cases of skin cancer in Australia with normal sun exposure.

So vitamin D levels tanked…

The Vitamin D Council says that 70% of people in the U.S. are now deficient in this all-important vitamin - that's 228 MILLION men, women and children with dangerously low levels of this nutrient.2

Low vitamin D has been linked to asthma, diabetes, high blood pressure, depression, Alzheimer's, multiple sclerosis, Crohn's disease and coronary artery disease.

In fact, the more vitamin D you make from the sun, the lower your risk of dying from 15 different types of cancer.3

That same study found that 96% of people who have a heart attack are deficient in vitamin D - but when vitamin D is boosted, death rates drop by 11%.4

Your body makes vitamin D when your skin is exposed to sunlight. That's one of the reasons why I encourage my patients to get out in the sun every day, if possible, without sunscreen.

But production of vitamin D depends on the season, where you live and time of day. Sunscreens with a sun protection factor (SPF) of 8 or greater will block UV rays that produce vitamin D.

Don't be “D-prived”!

Your absolute best source of vitamin D is the sun. But I also let my patients know they can boost their levels every day and avoid vitamin D deficiencies.

I recommend 5,000 IUs a day - and take it in the morning. Make sure your supplement also provides vitamin K2 (menaquinone-7), which helps activate and improve absorption of vitamin D3.

To Your Good Health,

Al Sears, MD, CNS

The post Is Your Dog Smarter Than the CDC? appeared first on Dr. Al Sears, MD Anti Aging Pioneer Alternative Health Newsletter.

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foodtechhacker-blog · 7 years

Text

Adventures In Nutrition: Intentionally Overdosing Myself on Omega-3s

I have a unique quality of taking things to a whole new level when I’m trying to answer a question or solve a problem, and people seem to always underestimate what I’m willing and able to do. It’s had some pretty fascinating results that I’ll be writing about over the coming months in my Adventures in Nutrition series of blog posts. Today, by popular Twitter request, I’m going to be exploring the experience of overdosing on omega-3s.

Biofeedback Basics

I’ve always had a unique ability to extract patterns from my own personal biological experiences. For example, when I was younger, what got me interested in dietary supplements was when I noticed an interesting effect where my skin quality (particularly pimples) seemed to be improved when I had increased sunlight exposure, particularly in the summer (very pronounced in the Northwestern United States where I grew up) and I noticed that this effect occurred even on parts of my body that were never exposed to the sunlight. I quickly realized this must have been from vitamin D synthesis occurring. I began taking vitamin D3 supplements at a healthy dose and found I got most of the benefit year around without sunlight exposure.

From there, my desire to closely at my own body and its responses to refine my understanding of diet, nutrition and biochemistry has exploded. Over the years, I developed a wide range of different techniques to be able to see ever finer biochemical details. I’m not immune to placebo effect, but I definitely am pretty good at canceling out noise like that over time through a variety of techniques. I’ll be be covering these concepts in more depth soon.

A Deep Curiosity in Omega-3s

I attended The Evergreen State College, an extremely progressive liberal arts school that had a huge focus on interdisciplinary study. The school is architected in such a way that everyone is pretty much forced to take full time programs each quarter - a single interdisciplinary program co-taught by approximately 3 faculty in rather different areas of focus with a single theme. Students are then encouraged to take a deep dive into a subset of the larger program theme, culminating in an end-of-quarter project or paper much like a mini-thesis. When I was in the program “The Science of Fat” my focus was omega-3s.

My work familiarized me with some pretty shocking realities - how our omega-3/6 ratios have radically skewed over the past few hundred years, primarily due to the wide scale cultivation of “vegetable” oils in northern climates. I quickly began to think about the n-3/n-6 ratio as being far more important than the exact amount of n-3 in the diet. I learned about the hugely therapeutic potential of omega-3s, especially for autoimmune and inflammatory issues, such as rheumatoid arthritis. I learned about the difficulties mammals have in synthesizing long chain n-3s from short chain ALA, and the issues in getting plants to synthesize long chain n-3s.

Since then, I’ve applied this learning extensively and seen remarkable benefits to human health by deploying high doses of omega-3s in people’s diets. One of the most remarkable examples was the complete reversal of rheumatoid arthritis in my mom, when she began consuming hot flax meal for 2 of her 3 meals per day. Her experienced chiropractor had never seen anything like this in over 20 years of practice. I also tested high doses of chia and flax oils* in myself and found there wasn’t really any discernable way to significantly overdose on omega-3s simply because they have a top ratio around 4:1 n-3/n-6. (I would say there are slight negative effects after a while from that, but they aren’t significant.)

*At the time I had access to drums of flavorless, odorless flax and chia oils, making it relatively easy to replace virtually all the fat in my diet with those oils.

Overdosing on Long Chain Omega-3s

Naturally, being hypercurious, I decided that I needed to embark on a new test to explore the limits of omega-3. I decided to use fish-based oils this time, as it provides exclusively long chain omega-3s, and has almost incredibly low levels of n-6. (I hesitate to state the ratios because variance in methods and source seafood, but they are something in the range of 10:1 to 20:1 n-3/n-6 - roughly a complete inversion of the typical American diet.)

Because I absolutely love seafood*, I decided I would simply eat as much low-mercury, high-fat** seafood as possible until I achieved an overdose. This took roughly a month of eating mostly the highest fat canned fish as my primary caloric source, red salmon (49 g fish oil per ~15 oz can) and chub mackerel, including drinking all the fish oil in the water broth in the can. (I did eat a variety of other seafood, especially shrimp, for variety. The key was all wild whole seafood.) Canned seafood includes the skin and does not lose any of the oil during processing, making canned red salmon significantly higher in omega-3s than skinned fillets. (It also retains the bones, providing other valuable minerals in much higher quantities.)

* If you would like to kill me, just give me an endless supply of highly marbled swordfish steaks. I would probably eat that for every single meal until I died of mercury poisoning or went completely insane. (This assumes I’m not already completely insane!)

** When it comes to seafood, except for marine mammals, it is very hard to find anything with the majority of calories from fat. If anybody could provide me with a safe source of high-fat marine mammal meat, I would gladly repeat this experiment. Unfortunately, I am not a Native American and thus the US Marine Mammal Protection act largely makes this impossible.

It took roughly a month to achieve a clear overdose. I generally felt very good, improving health overall, for the first two weeks. It leveled off after that. Around 3 weeks, I noticed that foods seemed to taste more bitter, especially potassium rich foods and I felt a little bit off from my peak, but not too much. In some ways, it felt a little like when you take a high dose NSAID for a long time, you don’t feel bad necessarily, but you can kind of feel that your body is just a little bit off from its normal homeostasis with maybe a touch of dysphoria. I also began to have this bizarre intense craving for foods rich in oleic acid, which is something I’ve had never experienced prior or since.

Around the 1 month mark, I was out for an extended mountain bike ride and had a big fish lunch packed. I stopped to eat it, and kept riding for another hour or two, then stopped and had a drink of a beverage sweetened using high intensity sweeteners including acesulfame potassium. It was so potently bitter. Given that I’ve filed a patent in the arena of sugar replacement, I’ve tasted this ingredient and blend a hell of a lot of different times and it never tasted like this to me. It was like a light began flashing in my head - what in the world caused this? The effect was so pronounced, even years later, I can see the exact spot deep in the hills of southwest Washington where I was when I had this experience.

I went home and decided to experiment around. I tried different beverages and foods and it was clear that somehow I had massively amplified my sensitivity to potassium bitterness. I surmised it was the first clear and overt sign of serious omega-3 overdose. Over the next week I experimented around, and I found I was on some sort of nonlinear biological line, and I could inch myself one way or the other with a relatively small dose of omega-3 or omega-6. I consumed soybean oil rich mayonnaise to back off my ratios, and used molecularly distilled fish oil to push myself back across the line. (Using molecularly distilled fish oil allowed me to be sure it wasn’t some other nutrient or impurity in the fish oil responsible for the effect.) It took maybe 10-15 g of either and 12-24 hours to go back and forth across this discrete nonlinear line to potassium sensitivity.

I later conducted a fair amount of research into this subject and found a lot of studies that linked omega-3 long chain fatty acids to various potassium ion channel systems in the body and it makes a good amount of sense what I experienced. I really would need to invest some serious time to fully understand all the mechanisms inside the body here and am hesitant to cite research that I really do not fully understand. However, for the curious, searching on Google Scholar and using Sci-Hub to get any papers not readily available as free fulltext will yield a lot of interesting and very dense reading. If anybody wants to provide further understanding on this front, I will gladly update this post.

Conclusions

It is exceptionally hard to overdose on omega-3 fatty acids and basically saying “as much as possible” is probably not an unreasonable suggestion for most people in the real world, especially given the huge bodies of research showing benefits for heart, brain, autoimmune, triglycerides, some forms of cancer and much more.

The narrower range of biological effects of ALA and lack of sources extremely high in ALA but with negligible n-6 makes it largely impossible for most people to overdose on plant source omega-3s, even on extreme diets as followed by my mom to reverse RA. Interestingly, because of the slightly lower molecular weight of ALA compared to long chain forms, the lower cost of plant based sources, and the ability to produce completely odorless, flavorless forms of flax and chia oils at affordable prices makes it an interesting therapeutic target for autoimmune and inflammatory issues, but it largely lacks the heart and brain health benefits as these organs appear to use long chain n-3s functionally and structurally.

The ability to overdose on long chain n-3s from whole seafood sources is interesting and actually surprised me. I did not expect dramatic effects like the altered taste. I was mostly expecting something like an upset stomach or overall feeling of being unwell, but any dysphoric sensation was incredibly limited. I would like to study this further in the context of native Alaskan/Inuit diets. It seems that some of their diets might sometimes get enough long chain n-3s to induce the potassium ion issue I experienced, but my best guess is that their marine mammal fat sources may have saved them.

That said, it is exceptionally hard to imagine one overdosing on fish oil from supplements - I consumed around 100 g a day of fish oil on this regimen, and even if we distilled pure n-3 and gave people 1000 mg per softgel, that would be around 30 soft gels per day, which is pretty hard to imagine. Additionally, that would be additive to a normal diet, whereas I replaced virtually all oils with fish oil, so it would take even more soft gels to overdose on fish oil. I strongly feel that a whole diet approach needs to be taken to get enough n-3.

Further Discussion

I was surprised when a number of people expressed interest in reading about my experiences with omega-3 overdosing, so I’m not really sure how much depth is of interest here. I can sketch approximated curves of experiences, do more calculations of my intake, and provide more detailed accounts of the experiential component if people are interested. Reach out to me on Twitter with questions or further discussion of this subject!

#omega3 #salmon #sockeye salmon #fishoil #omega3s #AdventuresInNutrition

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