Mechanism of Action Thanks to a remarkably low incidence of heart disease among Eskimo people (despite high fat intake) science has looked into the cardio protective effects of fish oils and uncovered many other health benefits. The flesh of deep-sea fish contains high amounts of the therapeutically active Omega 3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
Fish Oil is a rich source of Omega 3 Fatty Acids which help to balance the Omega 6 Fatty Acids, which are found mostly in vegetable oils and processed foods. When these two groups of fatty acids are out of balance, the body releases chemicals that promote inflammation. The ideal ratio is around 3:1 Omega 6: Omega 3 Fatty Acids. In the Western diet most people have a ratio of 20:1. This is likely to have a pro-inflammatory effect contributing to many degenerative diseases.
Components The type of fish used is generally a blend of Mackerel, Anchovy, Sardines and Pilchard. The fish are sourced from the waters off South America and Africa. The specification for heavy metals and pesticides is in compliance with the limits of the ANZFA Food Standard for fish.
The very first time I got my hands on this ‘wonder’ product, I must admit, I had no idea how to apply it. After a couple of failed attempts there was only one thing left to do; ask for some advice, of course.
Excessive sun exposure is very dangerous, especially in our part of the world. Not only does it cause premature aging it can also lead to life threatening conditions such as skin cancer.
COMMON MISTAKES
Makeup and Skincare
Tips that will make your skin and makeup application look and feel better.
Mechanism of Action
Thanks to a remarkably low incidence of heart disease among Eskimo people (despite high fat intake) science has looked into the cardio protective effects of fish oils and uncovered many other health benefits. The flesh of deep-sea fish contains high amounts of the therapeutically active Omega 3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
Fish Oil is a rich source of Omega 3 Fatty Acids which help to balance the Omega 6 Fatty Acids, which are found mostly in vegetable oils and processed foods. When these two groups of fatty acids are out of balance, the body releases chemicals that promote inflammation. The ideal ratio is around 3:1 Omega 6: Omega 3 Fatty Acids. In the Western diet most people have a ratio of 20:1. This is likely to have a pro-inflammatory effect contributing to many degenerative diseases.
Components
The type of fish used is generally a blend of Mackerel, Anchovy, Sardines and Pilchard. The fish are sourced from the waters off South America and Africa. The specification for heavy metals and pesticides is in compliance with the limits of the ANZFA Food Standard for fish.