Hi Everyone,
Wow. Health issues are critical, personal, criminal, but hopefully
informative.
The June 21 Victoria Times Colonist featured a story on the diminishing
smelt stocks that provide native harvesters with precious supplies of
eulachon oil, known to be an excellent omega 3 source, as well as Vit. A
& E.
This morning's CBC Radio One broadcast spoke of it as well, mentioning
of special note that when native populations return to their traditional
diets, so does their health.
Google eulachon oil, omega 3, and you'll get countless links praising it
as a nutritional must-- I won't pick and choose.
I find it fascinating that almost without exception, when I bought Udo's
Oil, late '90's to early '00's, it tasted fishy. This having been bought
from a refrigerated supply in Ontario. We would always transport cold
produce home in a cooler with ice packs and store the produce in the
fridge. I would return it to the vendor, and try again on the next
shipment because Udo's won an award for quality. Transportation, I'm
sure, was the big problem, whereby so much is ruined when truck coolers
are turned off or loading takes place in the sun. Drivers need to be
educated in the food preservation of all types of food. Few people
understand that oils, especially cold pressed/organic must be
refrigerated at all times.
Now I'm wondering if this fishy taste is inherent to Omega 3, after all,
and I failed to appreciate it. Natural source Vit. E certainly smells
disgusting. Also, I'm wondering if the eulachon oil, which is used as a
preservative, might be less offensive, knowing it actually is a fish
source, and may possibly be better utilized within our systems for the
purpose of restoring health to fatty tissue.
Natalia
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