Articles tagged with: omega-3

What is your relationship with food and eating?

Oxidation and rancidity in fish oils

All oils are susceptible to oxidation, and fish oils are no exception. Unlike fresh fish, it’s difficult to tell whether or not a supplement is rancid. The only way I know is to slice open a fish oil capsule and if it smells odd, don’t take it. Ideally it should have a ‘normal’ fishy odour and be pale yellow in colour.

19 August 2020 by Catherine Saxelby

Krill overkill - a must read from The Conversation

Krill overkill - a must read from The Conversation

Krill oil has bounced onto the huge market of fish oil capsules with unbelievable claims such as "better absorbed" and "more powerful...

15 April 2015 by Ken Harvey, Monash University; Aaron Kovacs, Monash University, Grace Jackel, Monash University

Q. I eat a lot of fish for their omega-3 – should I worry about mercury?

Q. I eat a lot of fish for their omega-3 – should I worry about mercury?

THE QUESTION IN FULL Q. I have heard that there are high mercury levels in fish. Yet I also read that some fish are the best source...

24 March 2014 by Catherine Saxelby

Product Snapshot: Tassal Easy Bake Atlantic salmon fillets

Product Snapshot: Tassal Easy Bake Atlantic salmon fillets

Nutritionists recommend two serves of oily fish a week but I find it hard to eat this regularly without resorting to canned salmon or...

7 February 2014 by Catherine Saxelby

Q. Is there a limit to the amount of omega-3s a child should consume?

Q. Is there a limit to the amount of omega-3s a child should consume?

Q. While I understand the benefits of omega-3, is there a limit to the amount a young child, such as a 2-year-old, should consume?

24 January 2014 by Catherine Saxelby

 Q. What fish are oily and what is the best way to cook them to preserve their nutrients?

Q. What fish are oily and what is the best way to cook them to preserve their nutrients?

A. Eating oily fish twice a week is recommended for your overall good health, especially for your heart and blood. Oily fish...

3 January 2014 by Catherine Saxelby