Dear Friends,

When it comes to our bodies, each one of us makes choices that reflect the value we place on a healthy lifestyle. Do we forgo the glazed donut and replace it with a half grapefruit? Do we collapse in front of the TV prematurely or push ourselves to do 50 more sit-ups? In the case of taking omega-3 fish oil- the only supplement that is universally recognized as essential to preventing and alleviating many serious chronic diseases-the challenge is not about giving up something we love (ie: donuts, relaxing) but in adding to our daily diet something we may feel, deep down, is a little "icky."

To that end, our first priority in creating Omega Cure was to bring to The States a source of omega-3 which was so thoroughly inconspicuous that even "fish-phobic" Americans could easily make it a part of their daily regime. Once we got them over that first mental hurdle, we knew that the powerful and life-giving benefits of a sufficient, daily dose of omega-3-to skin, joints, heart, brain, sex organs-would ensure regular and continued use.

How, then, did we make Omega Cure so palatable? Well, with fish oil-as with most delicacies-taste and quality go hand in hand. So, to assist us in procuring this exquisite and thoroughly drinkable oil, we enlisted the services of Norway's premier fish oil manufacturer. After a fastidious selection process, the finest, freshest cold water fish in Norway is put through a gentle, highly-advanced refining technique. Pressing out the oil via a unique cold process, the filtration and purification procedures are carefully timed and controlled with minimal exposure to oxygen; the less oxygenation, the less fishy taste and smell. (What is true for fresh sushi, is true for the freshest fish oil). Omega Cure is the only fresh liquid omega-3 oil available in America to be processed in this ultra-pristine, holistic fashion. All other fish oils on the U.S. market fall short of this standard in one of three significant ways: they are either overly processed, partially synthetic or contain an artificial and narrow omega-3 composition .

The most common extraneous processing step is what the industry refers to as "winterization." This process involves the removal of crystallized particles that form naturally in the oil. By letting them separate from the clear portion and then skimming them, the oil will stay artificially clear even when refrigerated. In effect, a narrowing of the natural spectrum of beneficial fatty acids occurs when you "winterize" the oil. (Notice that when you put premium extra virgin olive oil in the refrigerator, the oil becomes equally thick and cloudy). The requisite over handling and heating of the oil may also create trans fats and free radicals.

Even more disconcerting are the new "pharmaceutical grade" fish oils now flooding the market. Many of these "so-called" fish oils are actually half synthetic. Look carefully at the labels: biochemically classified as ethyl ester EPA/ DHA, these oils are molecularly modified from the natural fish oil composition. Many of them come with the warning: "Not to be given to pregnant women and children." Several northern European countries have even banned the use of ethyl esters because of instability issues.

Given the choices, it seems abundantly clear: a little clouding in the refrigerator means Omega Cure is coming to you just the way nature intended. It is far and away the closest you can get to eating pure, fresh fish-without any worrisome pollutants. From a medical standpoint, this is quite simply, the healthiest choice.

As for taste, there is not a cleaner, lighter, more pleasant tasting fish oil in the world. Omega Cure. Now that you know the whole story, it's hard to imagine taking any other fish oil-or not taking your Omega Cure each and every day.