We found the best tasting fish oil with no fishy aftertaste: Barlean’s Citrus Sorbet Omega Swirl. It actually tastes like an orange creamsicle. Here’s what inside the bottle:
Here’s some info we discovered after talking with our doctor and doing some reading on the web:
Omega-3 fatty acids are found in fatty layers of cold-water fish and shellfish, plant and nut oils, English walnuts, flaxseed, algae oils, and fortified foods. You can also get omega-3s as supplements, like this fish oil.
There are the two main types of omega-3 fatty acids:
• Long-chain omega-3 fatty acids are EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These are plentiful in fish and shellfish. Algae often provides only DHA.
• Short-chain omega-3 fatty acids are ALA (alpha-linolenic acid). These are found in plants, such as flaxseed. Though beneficial, ALA omega-3 fatty acids have less potent health benefits than EPA and DHA. You’d have to eat a lot to gain the same benefits as you do from fish.
Hundreds of studies suggest that omega-3s may provide some benefits to a wide range of diseases: cancer, asthma, depression , cardiovascular disease, ADHD, and autoimmune diseases, such a rheumatoid arthritis.
All these diseases have a common genesis in inflammation,” says Joseph C. Maroon, MD, professor and vice chairman of the department of neurological surgery at the University of Pittsburgh School of Medicine. Co-author of Fish Oil: The Natural Anti-Inflammatory, Maroon says that in large enough amountsomega-3’s reduce the inflammatory process that leads to many chronic conditions.
The Other Fatty Acid: Omega-6
Unfortunately, the American diet is swimming in omega-6s instead, says Jeffrey Bost, PAC, clinical instructor in the department of neurosurgery at the University of Pittsburgh Medical Center and also co-author of Fish Oil: The Natural Anti-Inflammatory.
“It’s in almost everything we eat,” he says. “Our diet has shifted away from fresh veggies and fish to foods high in omega-6s, such as crackers, cookies, and corn-fed beef.”
Before the introduction of grains, fats, and artificial substances, says Maroon, the ratio of omega-6s to omega-3s was two to one. Today, we consume at least 20 times more omega-6s than omega-3s. The problem is that excessive amounts of omega-6 fatty acids can promote inflammation, a key step in many chronic diseases.
Omega-3 Fatty Acids as Brain Food
DHA is one of the most prevalent fatty acids in the brain. This could partly explain why our brains do better with a greater supply. A Rush Institute for Healthy Aging study analyzed fish-eating patterns of more than 800 men and women, ages 65 to 94. Those eating fish at least once a week were much less likely to develop Alzheimer’s disease than those who turned up their nose at it.
Another study of more than 2,000 Norwegians, ages 70 to 74, used food-frequency questionnaires to evaluate consumption of five different types of fish. The researchers then conducted cognitive tests. Those who ate fish of any kind were two to three times less likely to perform poorly on the tests.
*this was taken from WebMD.