Robyn Openshaw
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The truth about fish oil and essential fatty acids.

By Robyn Openshaw, MSW | May 22, 2014

sprouted flax

Coming soon, New Packaging!

One of my favorite, very simple solutions, for covering hard-to-find nutrition bases, is our SPROUTED FLAX. Why? Because people desperately need essential fatty acids (EFA’s), EVERY DAY, from their food. To avoid heart disease, neurological problems, and anxiety and depression.

And Americans aren’t getting adequate levels of EFA’s. 80 percent of us are deficient in Omega 3’s! And Americans have been duped into believing that FISH OIL is a good means to that end.

Fish oil just isn’t an effective or health-promoting solution. I’ll share why in a minute.

But first, for the good news–you can get essential fatty acids easily, inexpensively, from nutrient-dense plant foods. I’m a fan of raw, live, plant-based whole foods being our nutritional answers. I just knocked $6 off the price of our sprouted, raw flax, through the end of the month only, while supplies last. That’s one-third off, the best deal we’ve ever had.

That’s the ONLY ingredient in the bag. No flow agents, preservatives, fillers, chemicals for “mouth feel” or clumping or other crazy stuff nearly every manufacturer puts in their food supplements.

It’s how I cover my essential fatty acids daily.  And our testing shows NO rancidity after two years. That’s because sprouting stabilizes Omega 3 fatty acids. When you sprout a nut, seed, or grain, you neutralize enzyme inhibitors and unlock the nutrition inside that food!

Most flax grown in American soil is poor quality, feed grade, and often it’s rancid before it is milled. Most flax is processed at high-speed, involving high heats—which causes that seed’s oils to become rancid. Companies who sell MILLED flaxseed recommend refrigeration because they don’t want to expose that their product is so low quality, that it is rancid already or will be very soon. Most flax products are not high quality so that the manufacturer can save money. And I won’t offer them to my readers.

Our flaxseed is very high quality and nutrient dense and organic. It is sprouted (germinated), causing fiber to double, and vitamins and minerals to increase in bio-availability by 200 to 900 percent! Do not refrigerate it (which would alter the flavor)—just keep it sealed in your dark pantry or cupboard.

I like to put a scoop in my quart of green smoothie every day. Not only is this giving you heart-healthy Omega 3 fatty acids, but the nutrients in greens are absorbed at a higher rate when good fats are in the same meal.

So what’s so bad about fish oil, as a source of Omegas? First of all, most of the world’s fish, despite what marketers tell you, contain dangerous amounts of heavy metals due to pollution of our waterways. Second, while a billion-dollar industry has convinced our doctors to prescribe fish oil for heart health, we’ve devastated many ecosystems harvesting fish that are needed only for their oil.

Third, by the time the fish is harvested, the oil is manufactured, and it is put through the distribution channels, the oil is 6-12 months old when you consume it. By definition, it is rancid. So fish oil manufacturers have learned to mask the rancidity of their oils by deodorizing and “purifying” (refining) the oils. That doesn’t decrease its rancidity–it only makes the rancidity less noticeable for you, eating the fish oil pill!

And finally, perhaps most importantly, consuming $1 billion of fish oil pills has done nothing for our cardiovascular health. Which was the whole point in the first place. Don’t take my word for this—Google “meta study” and “fish oil” to see what the meta-studies, covering hundreds of published research studies, have to say about the net effect of 30 years of Americans eating rancid fish oil pills. It isn’t pretty. What a tragedy that billions of fish died needlessly for some manufacturers to make products that help no one–and may even lead to increased rates of prostate cancer.

Let’s get quality essential fatty acids from real foods. Best if it’s superior-grade, 99%+ sproutable, nutrient dense flax from North America–sprouted, and dehydrated below 100 degrees to retain nutrition. You’re also getting a lot of fiber, and many other vitamins and minerals, in addition to the essential fatty acids–and for $6 off through May only!

I hope this is a helpful tip for you to take your green smoothie habit to an even higher level!



Posted in: Nutrition, Research, Robyn Recommends

6 thoughts on “The truth about fish oil and essential fatty acids.”

Leave a Comment
  1. Leslie says:

    Can you tell me the difference between the sprouted flax and the Triomega flax seed?

    1. Robyn says:

      Hi Leslie, TriOmega has sprouted chia and broccoli seed, in addition to the sprouted flax. Just more diversity and power in the nutrient profile.

  2. Diane says:

    Robyn, if you would, please clarify proper storage for your sprouted flaxseed. The bag states it last 6 months in the fridge after opening, but this article states not to refrigerate. I think mine has gone bad due to the confusion. Thanks!

    1. Robyn says:

      Hi Diana, I said on the bag label to refrigerate, but since then have learned some really interesting things, that it doesn’t need refrigeration! However, doing so won’t make it “go bad.” 🙂

      1. Diane says:

        Thanks, Robyn. I assumed it was going bad b/c it’s starting to smell different after I started to refrigerate it. I think I’ll open a new bag. With your new information, what’s the shelf life on an open bag? Thanks again.

  3. Dylan says:

    The flaxseed oil might be toxic if it is highly processed. If you choose a flaxseed supplement, it is recommended to prefer a cold-pressed oil that is extracted with a mechanical process – source –

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