Fish oil: Why you should eat it?

By: Robert Thomson

Fish oil, one of the many substances that we feed by the spoonfuls to our children, is produced from the oily tissue of fish. They are mostly taken from the liver of cods. They’re considered very well for your strength due to having Omega-3 fatty acids.

Contrary to common belief, the oil is not produced by the fish themselves. Instead, the Omega-3 fatty acids are accumulated from the consumption of microalgae. The usual consumers are commonly herrings and sardines. These fish are eaten by predatory fish, such as mackerel, flounder and salmon. This causes the predatory fish to have a high intensity of Omega-3 fatty acids. This is due to the effects of biomagnification. In this case, they kill fish that are already stuffed with the substance.

Vegetarian versions are also presented, which are mostly pills containing the same nutrients except that they’re made from microalgae instead.

Fish oil has had a long an illustrious history. It has been used in the middle Ages in Europe, primarily in northern England, Scotland and Ireland. Originally, it was used for more practical goals, such as for fuel and leather softeners. The first indication of fish oil healing properties was its use in animal feed. Farmers were puzzled by the glossy coats of the animals after eating fish oil mixed with their food. It wasn’t long before people started using fish oil to rub on aches and sores on their skin.

During the 1700’s, fish oil consumption was considered an accepted healing for rheumatism. A German analysis conducted in that era found out that it was successful in treating rickets, a rheumatic disease. though it was not known back then, the oil had high levels of Vitamin D, a nutrient that is deficient in the patients of rickets. By the 1800’s, the taste and quality have improved, thanks to steam processing, and this improved the popularity of the substance.

Fish oil’s place in history was paved when doctors finally gave certified recognition in the nutritional importance of fish oil and its Omega-3 fatty acids constituent. This caused a boom in the demand of cod liver oil, until it had to be imported from Iceland during the war when the fishing business was disrupted. During World War Two, though many families faced hardship and bombings, the babies born during the time were healthiest babies ever.

Fish oil has now been accepted as a daily supplement by most nations and has been in the forefront of medical knowledge. The Louisiana state University has conducted research on the effectiveness of it combating Alzheimer’s. The Orygen research Centre of Melbourne says that cod liver oil helps with schizophrenia. Even the American Heart Association and the Canadian Medical Association Journal have given their approval to it.

You’ll have nothing to lose if you swallow a spoonful of cod liver oil daily. It’s low in sodium and will not cause any ill effect to high-blood pressure patients. But, beware! It has 1967 calories per serving and is high in saturated fat and cholesterol. Do not over consume this if you’re watching your weight.

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Clement is the creator of Fish Oil Benefits where you can find more information on why fish oil is good for your health and what are the main benefits of fish oil.. Visit .

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