Dear Friends,

When we first decided to bring the
world’s purest, freshest, most drink
able, broad-spectrum omega-3 fish oil to The States, we knew that certain people would tend to balk at the word “fish.” What we did not anticipate was that the three little letters o-i-l– and all the preconceptions, misconceptions, and good old human emotions that go along with America’s love/hate relationship with fats–would be the greater stumbling block, keeping many from hearing this simple and inscrutable truth: fats and oils are essential to prolonging the life and health of each human cell. Period.
Without them–and omega-3 is at the very top of the list–
the building blocks of our bodies, and therefore our bodies
themselves, become dehydrated, inflamed, diseased and
trapped in a downward spiral of premature decline.

Let’s face it: Americans are deeply conflicted about fats.
One year our supermarket shelves are replete with lofat/
no-fat labels. The next, we’re eating a pound of bacon
with a scooner of half-and-half and counting off the melting pounds like it’s New Year’s Eve. It is commonplace to see someone order a cheeseburger and fries and a nice diet soda to go with it. A few decades back, the word “cholesterol” entered the vernacular and soon thereafter, the subcategories of good and bad. It was all a matter of avoiding saturated fats, we were told, spawning a craze of dunking our bread (that is, when we still ate bread) in generous dishes of extra-virgin olive oil, which ironically derives 15% of its calories from saturated fats.

But the acceptance of olive oil into the American diet has
been a step in the right direction. For the first time we
began to think of oil as a beautiful thing–not as something
naughty that had to be rationalized or accounted for or
eaten in stealth, but as a foundational element to good
health. Scientists and nutrition experts the world over consider omega-3 fish oil to be the cornerstone of this sort of foundational thinking. They would be quick to add that
the ultra-fresh, cold-filtered, broad-spectrum fish oil that
we call Omega Cure is, without a doubt, the second best
way to get it. What? So what’s the first, you ask? Well, the best way would naturally be to get your omega-3 naturally. In other words, to eat 4-5 servings a week of fresh, untainted salmon or other fatty fish. Unfortunately, there

is little untainted fish left in the sea. Mercury, pesticides,
antibiotics and other toxins cannot be removed from a
piece of wild or farm-bred fish. They can, however, be filtered out of the oil (if a manufacturer so chooses; sadly,
many do not) making it the only safe delivery method for
the steady intake of omega-3 your body demands.
Which brings us back to the issue of oil and the pesky
question in the back of many people’s minds: will adding
two teaspoons of oil a day to your diet make you gain
weight? The answer is only if you’re one of the rare folks
who are actually grossly underweight. In that case, the
omega-3 oil will help restore your body to health because
that is its function. For the rest of us, it actually serves to
shed added pounds in several ways 1) because fat is digested so slowly, it gives you a feeling of fullness for longer periods of time and thwarts the hunger pangs that lead to frequent snacking 2) when the omega-3s enter the bloodstream and take on the excess omega-6s, they help flush out toxins, restore balance in the cellular structure and improve the body’s metabolism, making it easier to lose weight 3) the daily intake of broad-spectrum omega-3 fish oil maximizes the effect of regular exercise, giving you a better result than with oil or exercise alone and 4) like
attracts like, and as your cells begin to heal they will cause
your body to “crave” healthier food sources, contributing to an upward spiral toward optimal health and longevity.


Next month: Why we chose to keep the oil known as
Omega Cure in its natural, cloudy state, and what happens
to the omega-3 structure when manufacturers boil
their oils to make them look more appealing. Until then,
consider yourself on the vanguard of good health.
Skål!

Dr. Anne-Marie Chalmers, MD
Dr. Bo Martinsen, MD