Nature with Nurture: A Dietary Pursuit of Optimal and Organic Moderation–Why Nordic Natural Betters Norwegian Gold
Nature with Nurture: A Dietary Pursuit of Optimal and Organic Moderation _____ This is why Nordic Naturals may be ultimately and effectively better than Norwegian Gold, and why I decided to choose Nordic Naturals’ Ultimate Omega over Norwegian Gold’s Super Critical Omega, when realizing life beyond dietary excess and supplementation. My consumer credentials entail my past experience with this product and my current deviation after further self-examination and independent research. I would’ve given five stars, but I had to hold some degree of accountability for the resort to Molecular Distillation (instead of CO2 Extraction, though Molecular remains effective at purification), an 85% Content Value (instead of 100%, though relatively-high), and a relatively-lower dosage quantity (in which the combined EPA-DHA amount is not at or greater than 600 mg for one soft-gel capsule, though very close). If CO2 Extraction and a slightly better dosage quantity (per one soft-gel capsule) were introduced, I’d be quite tempted to revise my review, from four stars to five. I welcome all votes of opinion and commentary, as everyone comes to their own conclusions. I simply ask for consideration. _____ I think it would be pertinent to note that Nordic Naturals data-hook=”product-link-linked” class=”a-link-normal” =”/Nordic-Naturals-Ultimate-Omega-Support-for-a-Healthy-Heart-60-Soft-Gels-FFP/dp/B015RZ892I/ref=cm_cr_arp_d_rvw_txt?ie=UTF8″>Nordic Naturals – Ultimate Omega, Support for a Healthy Heart, 60 Soft Gels (FFP) has their product Good Manufacturing Practice (GMP)-backed, something that is not claimed by Norwegian Gold data-hook=”product-link-linked” class=”a-link-normal” =”/Renew-Life-Ng-Super-Critical-Omega-Fish-Gels-60-Count/dp/B0045VQSLK/ref=cm_cr_arp_d_rvw_txt?ie=UTF8″>Renew Life Ng Super Critical Omega Fish Gels, 60 Count. For more information on GMP, read what’s on the following site, the International Society for Pharmaceutical Engineering (ISPE) [ispe.org/gmp-resources/what-is-gmp]. • According to the ISPE: "GMP refers to the Good Manufacturing Practice Regulations promulgated by the US Food and Drug Administration under the authority of the Federal Food, Drug, and Cosmetic Act (See Chapter IV for food, and Chapter V, Subchapters A, B, C, D, and E for drugs and devices.) These regulations, which have the force of law, require that manufacturers, processors, and packagers of drugs, medical devices, some food, and blood take proactive steps to ensure that their products are safe, pure, and effective. GMP regulations require a quality approach to manufacturing, enabling companies to minimize or eliminate instances of contamination, mixups, and errors. This in turn, protects the consumer from purchasing a product which is not effective or even dangerous. Failure of firms to comply with GMP regulations can result in very serious consequences including recall, seizure, fines, and jail time. GMP regulations address issues including recordkeeping, personnel qualifications, sanitation, cleanliness, equipment verification, process validation, and complaint handling. Most GMP requirements are very general and open-ended, allowing each manufacturer to decide individually how to best implement the necessary controls. This provides much flexibility, but also requires that the manufacturer interpret the requirements in a manner which makes sense for each individual business." Furthermore, though the dosage is lower, the actual potency [or "content value," as I’d like to say] is, in fact, higher for Nordic Naturals’ Ultimate Omega than it is for Norwegian Gold’s Super Critical Omega, not to mention that Nordic Naturals’ Omega is provided in the form of Triglycerides (a chemical form that is more natural and promotive of one’s bodily metabolism, unlike Ethyl-Esters), though it is molecularly-distilled not CO2-extracted–CO2 Extraction is a process that preferably requires a cooler temperature, risking minimal-to-no structural damage to the fatty acids, but may not be as effective at pollutant-contaminant purification as molecular distillation. On the difference between Triglyceride and Ethyl-Ester Omega-3 Fatty Acids, read more from the following site, Ascenta Health [ascentahealth.com/omega-3-and-you/the-science/fish-oil-triglycerides-vs-ethyl-esters-comparative-review-metabolism-absorption-stability/]. • According to Ascenta Health: "Triglycerides are made of three fatty acids (e.g. EPA and DHA) attached to a glycerol backbone. This is the molecular form that makes up virtually all fats and oils in both animal and plant species. The omega-3 fats present naturally in fish are almost exclusively triglycerides ("Fish Oils as Triglycerides vs. Ethyl Esters: Why This Matters" Section "What are triglycerides?"). . .Ethyl esters are made of one fatty acid attached to one ethanol molecule. They are a class of lipids that are well characterized with their own monograph in the British Pharmacopoeia. Generally, ethyl esters are not found in nature, and are only created through chemical synthesis. ("Triglycerides vs. Ethyl Esters" Section "What are ethyl esters?")" "EPA and DHA in ethyl ester form have different chemical properties than EPA and DHA provided in the natural triglyceride form of fish oil. Both triglycerides and ethyl esters are ‘esterified forms,’ which means that an ester link/bond holds the fatty acids onto their chemical backbone. The fatty acids in triglycerides are esterified to a glycerol backbone, whereas the fatty acids in ethyl esters are esterified to an ethanol (alcohol) backbone. This may seem inconsequential, but it is important. According to Bailey’s Industrial Oil and Fat Products (6thEd.), ‘Fatty acids in oils and fats are found esterified to glycerol.’ Given this definition in a standard reference book on food chemistry and processing technology related to edible oils, ethyl esters are not technically oils. Triglycerides, on the other hand, which contain three fatty acids attached to a glycerol backbone, meet the above definition and are therefore classified as oils. Labelling ethyl ester forms of EPA and DHA as ‘fish oil’ is legally allowed, but it could be considered a misnomer since ethyl esters are not technically oil. ("Triglycerides vs. Ethyl Esters" Section "How are triglycerides and ethyl esters different?")" "While converting concentrated ethyl ester fish oil back to its natural triglyceride form increases manufacturing costs, it improves metabolism and bioavailability. All dietary fats (triglycerides) are digested in the small intestine by the action of bile salts and pancreatic lipase. Bile salts break up fat globules into much smaller emulsion droplets, which increase the surface area where lipase can work to liberate two of the three fatty acids from the triglyceride, resulting in two FFA and a monoglyceride (one fatty acid attached to glycerol). FFA and monoglycerides then form micelles, which are absorbed by intestinal enterocytes, the absorptive cells lining the intestines. Once inside the enterocyte, the FFA and monoglycerides are reassembled back into triglycerides. Carrier molecules called chylomicrons then transport the triglycerides into the lymphatic channel and finally into the blood. The digestion of ethyl ester is slightly different, because they lack a glycerol backbone. In the small intestine, ethyl esters are emulsified by bile salts and hydrolyzed by pancreatic lipase. This hydrolysis releases the fatty acid from the ethanol backbone resulting in a FFA and an ethanol molecule. While the release of ethanol in the intestine has been expressed as a potential concern regarding the safety of ethyl esters, the ethanol release in this process is considered insignificant and ethyl esters are safe for consumption in humans. Similar to triglycerides, the FFA liberated from ethyl esters are absorbed by enterocytes where they are converted to
triglycerides so they can be transported in the blood. This step is straightforward with triglycerides, since they already contain a glycerol molecule that can be used to re-esterify the FFA back to triglycerides within intestinal enterocytes. Ethyl esters contain ethanol and not glycerol, which means that the FFA must obtain a glycerol molecule from another source (such as dietary fat) within the enterocyte to become transformed into a triglycerides. Once transformed, triglycerides are packaged into chylomicrons that transport the TG into the lymphatic channel and subsequently into the blood. Metabolism of ethyl esters is less efficient than triglycerides. Pancreatic lipase hydrolyses ethyl esters to a lesser degree and at a slower rate than triglycerides. In fact, it takes pancreatic lipase 10 to 50 times longer to break the fatty acid-ethanol bond found in ethyl esters compared to breaking the fatty acid-glycerol bond found in triglycerides. To complicate matters, EPA and DHA hydrolysis may be further compromised in individuals with digestive disorders, such as pancreatic insufficiency. This has been demonstrated in a cystic fibrosis population whereby supplementation with ethyl ester fish oil increased the EPA/arachidonic acid ratio 9.8-fold, falling short of the 23-fold increase in healthy subjects. Furthermore, since a glycerol or monoglyceride substrate is absent in ethyl esters, triglyceride re-synthesis in the enterocyte is delayed and subsequent transport of EPA and DHA to the blood may be less efficient in ethyl ester fish oils than triglyceride fish oils. Given the metabolism differences between triglycerides and ethyl esters, one could conclude that there would be differences in EPA and DHA absorption as well. A comprehensive review of the scientific literature does indeed provide evidence suggesting that fish oil in triglyceride form is more efficiently absorbed than fish oil in ethyl ester form. ("Triglycerides vs. Ethyl Esters" Section "How do triglycerides work in my body, compared to ethyl esters?")" On the difference between vacuum-based Molecular Distillation and CO2-based Super-Critical Fluid Extraction (SFE), processes that are purposed with the concentration of fish oils but varied in their use of heat, please read from the following sites, Fatty Acids Hub [fattyacidshub.com/buyers-guide/molecularly-distilled-fish-oil/] and the U.S. National Library of Medicine (NLM) of the National Institutes of Health (NIH) [ncbi.nlm.nih.gov/pubmed/25581193]. • According to Fatty Acids Hub: "What ‘molecularly distilled’ really means. Other ‘pharmaceutical grade’ fish oils aren’t really pharmaceutical grade. They are, however, molecularly distilled. This means the oil is steamed out of the fish, and then sent through a second, low-temperature process to separate heavy metals and polychlorinated biphenyls out of the product. There are many mass-marketed brands of fish oil that skip this decontamination step. You shouldn’t buy these products. But there are better and worse ways to do molecular distillation. Cheap molecular distillation. The cheaper way to do a molecular distillation of fish oil is to mix it with a solvent called hexane. The hexane binds to the impurities, and then the mixture is heated to about 110° F (44° C) to evaporate the hexane. The fact is, not a lot of hexane stays in the fish oil. But the little bit that does creates an entirely new toxin! Effective molecular distillation. Some companies like Xtend Life use a molecular distillation process that is hexane-free. ("What You Need to Know About ‘Pharmaceutical Grade’ Fish Oil" Paragraphs 5-9)" According to Nordic Naturals, their products undergo a molecular distillation that is relatively free of chemicals and extreme heat. They state that "[they] use several proprietary and patented steps in processing our oils, from water and clay filters to an enzymatic molecular distillation processes— all with no chemicals such as hexane, or excessive heat, and all while preserving the natural constituents of the oil to the highest degree possible. In fact, Nordic Naturals has the gentlest processing technology of any fish oil manufacturer in the world. And [they] can prove it. [Their] patented enzymatic process removes environmental toxins (heavy metals, dioxins, PCBs, etc.), saturated fats, and other undesirable organic compounds, producing [their] industry-leading purity. And [their] patented nitrogen (oxygen-free) environment allows [them] to reduce heat requirements even further and produces [their] unsurpassed freshness levels. Moreover, [they] use only natural enzymes to produce [their] high-concentrate products, and all [their] products are manufactured in triglyceride form in order to ensure absorption and utilization, and thus results. ("Why Nordic Naturals?" 17)" [nordicnaturals.com/images/supportMaterials/PDFs/WhyNN.pdf] • According to the U.S. NLM of the NIH: "High-quality fish oil for human consumption requires low levels of toxic elements. The aim of this study was to compare different oil extraction methods to identify the most efficient method for extracting fish oil of high quality with the least contamination. The methods used in this study were Soxhlet extraction, enzymatic extraction, wet reduction, and supercritical fluid extraction. The results showed that toxic elements in fish oil could be reduced using supercritical CO2 at a modest temperature (60°C) and pressure (35 MPa) with little reduction in the oil yield. There were significant reductions in mercury (85 to 100%), cadmium (97 to 100%), and lead (100%) content of the fish oil extracted using the supercritical fluid extraction method. The fish oil extracted using conventional methods contained toxic elements at levels much higher than the accepted limits of 0.1 μg/g. ("Effect of supercritical fluid extraction on the reduction of toxic elements in fish oil compared with other extraction methods")" Now, let me explain my reasoning. Remember, docosahexaenoic acids (DHAs) and eicosapentaenoic acids (EPAs) are the ONLY essentials that are significant and should be taken into consideration when consuming *supplementary* Fish Oil for personal dietary benefit. The body naturally converts alpha-linolenic acids (ALAs) into DHAs and EPAs (though at low rate of less-than-1%), and the said acids are most naturally-available and readily-convertible via marine animals, compared to plants and distillates/ extracts. From there, the DHAs and EPAs are digested by the aid of the body’s bile salts and pancreatic Lipase. It is recommended that one consume an approximate minimum combined EPAs/ DHAs amount of 500 mg per diem, in order to sufficiently substitute for a diet *that lacks* the consumption of oily fish. However, if one was to consume fish instead, it is recommended that one consume an approximate minimum amount of *two portions* of oily fish per week, with herring possibly containing the highest amount of Omega-3, followed by salmon and sardines. For more information, read from the following site, Anabolic Labs [anaboliclabs.com/User/Document/Articles/Omega%203/2.%20Harris,%20n-3,%202004.pdf]. • According to Anabolic Labs, from an expert review titled "Fish oil supplementation: evidence for health benefits": "EPA and DHA are found almost exclusively in seafood. Fish do not produce EPA and DHA. Rather, these oils are synthesized by single-celled marine organisms that fish eat. These fatty acids are essential for fish as well as for humans. Generally speaking, the ‘oilier’ the fish, the more EPA and DHA are present. Fish that tend to have high concentrations include tuna, sardines, salmon, mackerel, and herring" ("Fish Oil Supplementation: Evidence for Health Benefits" 209). "The only known role of ALA, other than as a source of calories, is as a precursor of DHA in adult humans. However, only a small amount of ALA is converted to DHA (from less than 1% to 9%), 2–5 and ALA does not raise plasma DHA levels. One of the primary reasons that ALA is so poorly converted to the longer-chain EPA an
d DHA is because it is mostly used for energy, whereas EPA and DHA are not" ("Fish Oil" 210). "For general cardioprotection, the American Heart Association (AHA) recommends about 1 g of EPA/DHA daily for patients with known coronary heart disease. For people with no known heart disease, the AHA recommends eating oily fish at least twice a week, or about 500 mg of EPA/DHA per day. Much higher intake, ie, from 2 to 4 g per day, is needed to lower triglyceride levels, and this should be done in consultation with a physician. The AHA’s nutrition committee recommends oily fish as the preferred source of omega-3 fatty acids but acknowledges that, for people who cannot or will not eat enough fish to meet this target, an EPA/DHA supplement could be considered in consultation with their physician." ("Fish Oil" 216) Norwegian Gold contains, per one soft-gel capsule, 1175 mg of substance (including Omega fatty acids and the Lipase enzyme), with 800 mg being EPA and 124 mg being DHA. • NG-SCO = 924 mg of EPA-DHA ÷ 1175 mg of substance = "content value" of ~78.64% Nordic Naturals contains, per one soft-gel capsule, 640 mg of substance (including Omega-3s), with 325 mg being EPA and 225 mg being DHA. • NN-UO = 550 mg of EPA-DHA ÷ 640 mg of substance = "content value" of ~85.94% From what I’ve told you, it would actually be preferable to take on a natural-nurtured dietary routine, one that focuses primarily on optimal moderation. My recommendation would be to consume AT LEAST one portion of oily fish–it would be perhaps (an organic and wild-caught) tuna steak or (preferably) a salmon dish–per one week, while consuming half a serving size (which would be one soft-gel capsule) of Nordic Naturals’ Ultimate Omega, leaving a two-month’s supply for one person. This hybrid that merges natural consumption with supplementary consumption would not only be sufficient, but actually above-average. The only disadvantages may be the cons of molecular distillation and the inconveniences of a lower dosage quantity. That said, if one were to explicitly need a greater consumption (greater than that above-average), then one could simply obtain a greater supply of soft-gel capsules for higher daily dosage, ingest a greater number of weekly oily fish portions, or do both simultaneously, though such a need would likely be of clinical/ medical proportions and thus be more seldom than commonplace. In addition, Nordic Naturals’ products clearly state that their oil is processed in Norway and is derived from wild-caught fish (anchovies and sardines, to be exact). However, I will add that one main, but rather minor, complaint has been the occasional broken seal, capsule stickiness, capsule puncture, and staunch odor. If this happens, know that these occurrences are actually the result of poor warehouse handling, in which the product is mishandled to a point at which the product is compromised by breach or environmental exposure. An appeal for a return and refund/ exchange is highly recommended, as opposed to disregard and negligent consumption. Ultimately, this natural-nurtured dietary pursuit of optimal and organic moderation would be quite wholesome, deterring nutritional under-/over-dose and providing quality ends from quality means. _____ SIDE NOTE: As for vegetarians and vegans that don’t consume fish and/or fish products, the only advice I can offer is to conduct independent research and/or to speak with a professional dietician/ nutritionist, perhaps one that even specializes in veg dietary practices. But to offer examples of veg-friendly foods that are good Omega-3 sources, there are: Walnuts, Flax Seed, Kale, Grape Leaves, Spinach, Chia Seeds, Brussel Sprouts, Wild Rice, etc. I encourage acquiring said sources when raw and organic. Caution: Adequate planning should be done, otherwise critical nutritional deficiencies may become a serious health issue.
Great product. It was recommended to me by my …
Great product. It was recommended to me by my nutritionist.
Nice lemon flavor and potency, still 2 giant pills though
They are giant and you do have to take two, but I like the subtle lemon taste
See detail on Nordic-Naturals-Ultimate-Support-Healthy