Fish Oil

**MuscleRebounding** · 01-31-2008, 12:26 AM

Want to 2nd Alex's recommendation for Barleans. . .very respectable co. . .top of the line mfg procedures & "tight" QC. . .farm most of their raw materials (what they don't grow, they keep watchful eyes & keep vested interests in their suppliers) including farming/owning their own fishery for their fish oil products. . .their stuff is "organic,". . . packaged in non-see through containers & they recommend to their retailers that products be sold in fridge section. . .labeling indicates press & suggested exp dates. . .they don't over-produce, but production is based on consumer demand, which is why/how they pride themselves in "freshness!"

**FIT42** · 01-31-2008, 06:42 AM

I ended up going with Barlean's--so far so good!

I still can't believe how many different brands there are. A friend was telling me her husband got "prescription" fish oil from his doctor, and it lowered his bad cholesterol like 100 points. I wonder what the difference is between a high quality fish oil like Barlean's and a "pharmaceutical" grade" like her husband takes. . . Anybody know?

**AlexRogers** · 01-31-2008, 09:24 AM

No such thing...well they can make it, but their is no difference between the two. Its just marketing bullshit

**pmiller383** · 01-31-2008, 12:04 PM

My father was prescribed Esterfied Fish Oil, he never stuck with it though to get any results, my mother on the other hand has taken Barleans and achieved great results because she stuck with it. I believe that is the most important part of fish oil, just sticking with a proper dose for a while.

**iabucky** · 02-16-2008, 07:29 PM

Originally Posted by MuscleRebounding

[COLOR="Black"]Can't say enough about "Dr." Udo Erasmus. . .I refer to his book FATS THAT HEAL/FATS THAT KILL as my "fats bible" so to speak. . .I'm talking referring to it on a weekly basis. . .His research blew the fats/oil industry away years ago. . .many an oil producer/manufacturer actually hired him as independent contractor to work for them. . .because of him I learned so much, some of which I'll share: .... 4)I cook w mostly coconut oil because of it's high heat sustainability. . .& here goes that word "unfiltered" again, sometimes referred to as "unprocessed" or "raw" in the coconut oil industry(I also use coconut oil topically on minor injuries, scrapes, scratches, light burns. . .natural antimicrobial;....!

Udo, help me here! I read that we should avoid coconut oil, especially in baked goods, crakers, etc.