Jess Kane

So those are a derivative of ALA on the omega-3 pathway.

And they were offsetting their omega-6 pathway entirely and shutting it down.

And so people that chronically take fish oil, you'll see their levels of 6 to 3 are completely thrown off.

And then what ends up happening downstream from that is you will actually start to demyelinate if you don't have the proper amounts of omega-6.

It's fascinating.

I think in general, most of them, and I was on a podcast talking about this in the clip one, completely viral, or completely rancid.

I know too much about the manufacturing of these things because we manufacture, because I get to go in the back and see every single quality control report.

Because I see oxidation reports.

There's been this marketing of, you know, if it doesn't smell fishy, then it's so highly purified that it's not... It's like...

If we just go back to whole food forms of this stuff, if we go back to nature providing us the nutrients, that's where the good stuff is.

And there's no way you can derive these delicate essential fatty acids into...

all these different triglyceride forms, ethyl ester forms.

It's just over time, it's just not a good idea.

Now, I will say you can get forms.

We make a form that is like a cold-pressed caviar, essentially.

And it's super lightly treated.

There's no hexanes, no solvents, none of this crap to get the fish oil out.

And when it's delicately treated, it's a superfood.

But you use that in moderation.

It's not something for every day.