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Source of fish in Super Omega 3

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 Posted 2/4/2014 7:24:51 AM
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DDye and oscar2u: It's ironic that a ubiquitous synthetic additive for a change might have inadvertently extended lifespan of modern people if its proponents are correct. I wasn't aware before but BHT is available in isolated form at many e-tailers (even LEF carries it, though like all websites, not prominently featured). That's if one was inclined to consume it in addition to that already present in commercially prepared food and cosmetics whether one likes it or not. Not to be totally dismissed, BHT may turn out to be a panacea after the dust settles.

oscar2u: The analogy I suggested was to help understand the general hydrocarbon nature of oils regardless of whether derived from animal or plant. The perceptual and real difference between plants and animals is the reason for disbelief of similarity by people unfamiliar with chemistry. That similarity can for example be applied to extraction method, at least at a gross level, hence links to the web page and videos. Sorry if I seemed to have underestimated your intelligence and education achievements; only trying to help and share information.

I don't disagree about varying composition of fatty acids in oils from plants such as olive and animal sources such as fish once you analyze details. That is why they complement each other. The standard American diet is well known to not contain enough fatty fish hence the need of supplements for most.

Part of the reason is that there are more ways to enjoy a wide variety of plant oils as you point out. Animal derived equivalents for cooking and flavoring are limited to butter and suet of a few species, and even then dependent on culture. One can sop up butter just like olive oil but it's not conventional to use fish oil for cooking even though both are of animal origin. On the other hand, there is no reason why it can't work in conjunction. For example, oil in the fish itself along with plant oil or butter when frying (low heat of course). I have actually sopped up fish oil/olive oil/seasonings and even drank it straight upon cooling. Depending on the fish, it may not taste pleasant to many but I find it acceptable especially considering little of beneficial fish oil, part of which leaches out to the cooking oil, is being discarded. This was reinforced at a fine seafood restaurant where I noticed the chef pouring the flavorful oily mixture of herbs, spices and fruits back onto the fish before serving.

Bio-accumulation, especially larger the fish, is a whole other topic.
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 Posted 2/4/2014 8:51:09 AM
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leer (2/4/2014)
DDye and oscar2u: It's ironic that a ubiquitous synthetic additive for a change might have inadvertently extended lifespan of modern people if its proponents are correct. I wasn't aware before but BHT is available in isolated form at many e-tailers (even LEF carries it, though like all websites, not prominently featured). That's if one was inclined to consume it in addition to that already present in commercially prepared food and cosmetics whether one likes it or not. Not to be totally dismissed, BHT may turn out to be a panacea after the dust settles.

oscar2u: The analogy I suggested was to help understand the general hydrocarbon nature of oils regardless of whether derived from animal or plant. The perceptual and real difference between plants and animals is the reason for disbelief of similarity by people unfamiliar with chemistry. That similarity can for example be applied to extraction method, at least at a gross level, hence links to the web page and videos. Sorry if I seemed to have underestimated your intelligence and education achievements; only trying to help and share information.

I don't disagree about varying composition of fatty acids in oils from plants such as olive and animal sources such as fish once you analyze details. That is why they complement each other. The standard American diet is well known to not contain enough fatty fish hence the need of supplements for most.

Part of the reason is that there are more ways to enjoy a wide variety of plant oils as you point out. Animal derived equivalents for cooking and flavoring are limited to butter and suet of a few species, and even then dependent on culture. One can sop up butter just like olive oil but it's not conventional to use fish oil for cooking even though both are of animal origin. On the other hand, there is no reason why it can't work in conjunction. For example, oil in the fish itself along with plant oil or butter when frying (low heat of course). I have actually sopped up fish oil/olive oil/seasonings and even drank it straight upon cooling. Depending on the fish, it may not taste pleasant to many but I find it acceptable especially considering little of beneficial fish oil, part of which leaches out to the cooking oil, is being discarded. This was reinforced at a fine seafood restaurant where I noticed the chef pouring the flavorful oily mixture of herbs, spices and fruits back onto the fish before serving.

Bio-accumulation, especially larger the fish, is a whole other topic.


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Dear Leer, Well I surely underestimated you and regret doing so. Please do accept my sincere apologies. Yes there are special properties BHT has that no other compound has. You can add a third tert-butyl group at the methyl group`s position but the very many years of research done on BHT would not be valid. Said research began in 1947 and BHT was given an FDA approval as a food preservative in 1952. And BHT works so very well and has been researched so very thoroughly for so very long, it is here and now. All of it [ BHT ] safety parameters and such.
    BHT`s free radical and or reactive oxygen species scavenger abilities is one set of all this research. And then in 1975 Person, Keith, Cupp, and Snipes ground breaking discoveries regarding BHT`s ability to deactivate lipid Containing viruses. I do think it is more accurate to say lipid coated viruses at this time. A lot of collaborating research was done by them and others throughout the rest of the 1970s and throughout the 1980s. And then this big uproar throughout this same period in time that convinced many influential people that BHT was this horrible food additive. Xenobiotic, unnatural and on and on.
    It turns out BHT does occur naturally in certain phytoplankton and a growing number of other plants. And that BHT does for these plants the whole deactivating free radicals and reactive oxygen species thing.
    I have thrown a lot at you. I will end with wikipedia`s discussion of the tert-butyl effect here:

         http://en.wikipedia.org/wiki/Butyl#Tert-butyl_effect

There is a LOT more about all this.   ...Oscar 
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 Posted 2/5/2014 7:18:59 PM
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oscar2u (2/3/2014) Fish oils are especially prone to rancidity  ...   


Thanks Oscar for helping carry the torch. 

-Tom

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