Molecular Distillation of Fish Oils

Q. I recently attended a seminar run by a very well-known health expert who talked about the damage done to plant oils by the food industry through the industrial processing methods used to increase shelf life. One of the damaging factors cited was the use of heat during the process, and that this same damage would occur during the molecular distillation of fish oils as this involves the use of high temperatures. He also stated that the toxic byproducts, created during this process, if taken in sufficient quantities (such as would be contained in 5 grams of EPA/DHA from fish oil concentrate), could cause inflammation. This has somewhat undermined my confidence in the continued use of OmegaRx, and I would greatly appreciate your comment on this.

Jim H., Ottawa, Canada


A. Dear Jim,

Unfortunately, many health experts are not very knowledgeable when it comes to oil processing. The heat used in processing high-quality fish oil is much lower than what is used in the edible oil industry because of the very pressure involved. You would see such damage by the presence of isomers and high levels of peroxides, aldehydes, and ketones (TOTOX levels). Every batch of OmegaRx goes through an extensive analysis of fatty acid composition and oxidation quality before it is distributed. All results are posted online at an independent Web site (www.ifosprogram.com) operated by the University of Guelph in Canada. We are the only company that does such extensive testing and posting for the general public to inspect for every batch. The testing is expensive, but we set a higher standard of excellence for our customers. If you go to that Web site, you will also see the levels of toxins in OmegaRx are exceptionally low. All of our clinical studies with OmegaRx in a wide variety of disease conditions have consistently demonstrated a dramatic lowering of the levels of inflammation.

To Order Dr Sears Zone OmegaRx Fish Oil visit the Zone Cafe.

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