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Natural or Refined?

Natural

The best way of obtaining Omega-3 is by eating fresh, Omega-3-rich fish like Salmon, Tuna, or Mackerel.

Salmon_FiletNOR-OIL extract the Omega-3-rich fish oil from premium Norwegian salmon within 75 minutes of catch to ensure freshness and quality. We heat the oil to a maximum of 90ºC for a maximum of two minutes (similar to a braised salmon filet) and we add only a natural antioxidant to guarantee freshness. Our aim is to provide the closest alternative to eating fresh, premium salmon, but in a convenient daily supplement.

Refined

Refining 250 degreesMost other Omega-3 fish oil supplements use refined fish oil. Refining involves heating the fish oil to temperatures up to 250ºC, for several hours. This is done for two reasons: to remove impurities and to separate and convert the oil into Ethyl Ester alcohol form which can then be concentrated. Refining also allows for the processing of rancid oil, as the high temperatures effectively bleach the rotten odour and taste.

Why fresh and natural is better

We think that simple common sense suggests that obtaining nutrition naturally is better. However, there are some specific reasons why fresh, unrefined Omega-3 oil is more likely to deliver the health benefit you expect:

1. Fresh, unrefined Omega-3 is absorbed more easily.

Refining at high temperature changes the molecular structure of Omega-3 into Ethyl-Ester (EE) form. This alcohol form is absorbed much less readily and more slowly into the human body. In fact, unless EE-form Omega-3 is eaten with a fatty meal, it is hardly absorbed at all – effectively useless, regardless of EPA and DHA content.

Because fresh, unrefined Omega-3 is absorbed much more effectively, you will feel a real health benefit even at lower doses compared with refined products.

Molecular-structure - Copy2. Fresh, unrefined Omega-3 fish oil is less likely to degrade and rot.

Refining separates and alters the molecular structure of the fish oil, making it less stable and quicker to rot. This helps to explain why most fish oils sold are actually rotten.

3. Fresh, unrefined Omega-3 fish oil does is not sourced rotten and/or polluted.

Refining allows for mass-production of Omega-3 supplements, using cheaply sourced waste oil. This is a further reason why most Omega-3 products sold are actually rotten. Refining at 250ºC for an extended time has the useful effect of bleaching rotten waste oil of colour, taste, and odour – effectively masking the rot, albeit temporarily: refined oil rots quickly.

Jumping_Out_From_Water_Salmon - CopyProducers of refined oil often suggest refining is necessary to remove harmful pollutants like dioxins, PCBs, and heavy metals. This is certainly true of waste fish oil sourced indiscriminately from polluted waters. Producers of fresh, unrefined oil on the other hand, simply ensure their salmon and the water they live in is unpolluted. NOR-OIL Premium Omega-3 Oil production meets extremely high European and International standards. The Salmon from which our oil is extracted is sold to some of the most discerning customers in the world – including the 2008 Beijing Olympic Games.

4. Fresh, unrefined Omega-3 tastes and smells better and is less likely to cause indigestion and/or smelly burps.

Many discussions mention smelly burps/breath as a negative factor for consumers. You should know that fresh fish oil – particularly the fresh Norwegian salmon oil used in NOR-OIL – tastes and smells much milder than most refined oils which are typically sourced rotten, and are quick to rot after refining. Rotten oil smells bad. Refined products are harder to digest – causing smelly burps. NOR-OIL is available not only in capsule form, but also by the bottle: many of our customers take the oil from a spoon the old-fashioned way. There’s no way we could get away with selling them rotten, smelly oil. Yes, our oil smells and tastes of salmon – It’s natural! But fresh salmon has a far milder smell than rotten fish products!

5. Fresh, unrefined Omega-3 contains all the additional nutrients found in fresh fish oil.

In addition to Omega-3 EPA and DHA, fresh fish oil contains important vitamins, phospholipids, minerals and fats which:

  • Are of special nutritional value

  • Have been shown in tests to aid the absorption of Omega-3 EPA and DHA

  • Maintain the overall stability of the fish oil, preventing rot

NOR-OIL Norwegian salmon contain special long-chain Mono-Unsaturated Fatty Acids known as MUFAs, unique to North Atlantic fish. These MUFAs have been shown in recent studies to provide similar health benefits to Omega-3 essential fatty acids.

Refined oil does not contain any of these valuable, health benefiting, naturally-occuring nutrients.

Norway6. You know where fresh, unrefined Omega-3 comes from.

At NOR-OIL, we are proud of our Omega-3 fish oil, sourced fresh from Norwegian Salmon from the Norwegian arctic sea. Logically it follows that we proudly display this information on our products. By contrast, most producers of refined Omega-3 oil are vague or non-forthcoming about the source of their fish oil. As recent food scandals have shown, vague information on food sources and long supply chains often points to bad practice and prioritisation of profit above quality.