That was my question, thanks. But I also have more questions. For example, should other omega 3 sources be refrigerated? I have some omega 3 which smells, it actually smells good. I don't think it's rancid. But it's not refrigerated, so I am wondering.
Thank you for this video. I've been pinging you about this in the comments in recent months. I had questions halfway through and you nailed it perfectly to alleviate my concerns of your approach on this topic.. I have often been concerned about studies where we're measuring a few biomarkers when we don't know all the biomarkers that may be affected. Such as is there a deleterious effect that we just don't know how to measure yet. Excellent work dude!
I wasn’t very concerned about oxidation with fish oil but I appreciate this video being able to dispel pretty much all concern. What I would really love to see is your take on the oxidation of polyunsaturated fats.
Awesome addendum to your previous video! Was wondering about this very question for a while now... Thanks for your very informative videos. I always look forward to them!
This was so easy to digest. I really understood you and the shorter period of the video really helped. From an old alter boy with adhd. Really appreciate your time and intelligence. Blessings. ❤🙏
I’m a big fan of yours. I would love to see you do a deep dive into Strontium citrate for bones. There’s so much conflicting information online. Hard to know if it’s beneficial or dangerous.
This leads me to a couple of more questions. Is "cold processed" fish oil better than standard processed fish oil, and is "wild caught" fish oil better than standard fish oil?
Great analysis. One important question is: is oxidized fish oil better than NO fish oil? To me it seems yes, since manufacturers have no reason to have it oxidized, like you pointed out
NO! You didn't pay attention. Oxidized/rancid oil cause free radicals which damage cells, cause inflammation which will exacerbate any existing issues including cancer, Alzheimer's, etc. Also depletes the body's vitamin B and E supply.
Thanks for being Frank (with us), Nick! I have long heard about fish oils not being the best for us when packaged in plastic and spending time in the heat and/or sun while in storage and/or transit. This may include rancidness or not, but, too, the oil's effectiveness if not rancid. I have been buying liquid fish oil in dark glass bottles with a tin cap. I keep it fridged and shake it before usage. On days I eat sardines or salmon, my two main sources of omega 3s, I do not take any fish oil, so the oil is more of a gap filler (probably three days a week). I also use olive oil (quality form) but hear it does not breakdown in the body as beneficially as marine omega 3s (another video?). I probably have it all wrong, ha! Thanks again for your videos!
@@liamb5791 I guess it's a matter of trust. A lab can test bottles of a supplement and those may be A-okay, but than the next batch may contain high levels of toxins, and these may go untested. Supplements need to be regulated in my view. We are all just throwing the dice each time we pop them into our mouths.
Consumer Labs has tested 14 brands of fish oil supplements, and all except one had mercury levels of LESS THAN 0.001 mg./g. The outlier had between 0.001 and 0.005. So, mercury is not a common problem in fish oil supplements.
I kept my essential fatty acids in the fridge. Then I read the studies for assessing mdas with tbars treated with heat and during digestion. Now I just eat walnuts and lightly cooked fresh fish.
@@Optimizemorehere ya go: Bioaccessibility and Oxidative Stability of Omega-3 Fatty Acids in Supplements, Sardines and Enriched Eggs Studied Using a Static In Vitro Gastrointestinal Model This model simulated all phases of digestion in vitro, meaning in the lab. What they suggested as the best solution was to get your efas enteric coated so that it wouldn't hit digestion until It hits your intestines. It would probably help to freeze them too. Keep them in the freezer. Next thing you know they're going to determine that oxidation of it is just fine... I mean, how did people survive with their efas before? Lol -Best T.
Nice review. The studies mentioned that "injecting" rancid oil makes no sense. The body would have to digest fat to get it into the blood. Any chance there are studies on how bile acids impact oxidation when they break down the fat into fatty acids that then have to be reassembled into Chylomicrons to be delivered into the body. ?
Great video bro, i love all your videos actually. Thank you for all you do. Would you ever do a video on Cissus Quadrangularis? I was in a car wreck a while back and broke my hip. I heard that this supplement helps with bone fracture healing and bone density. I also read it seems to improve bone density. Cant find a lot of videos i trust on it and would love to hear your take on it.
My hypothesis is that it's messing up your heart and blood vessels. I base this on my own experience, getting chest pains after several days using fishoil that smelled horrible when I poked the gel. Chest pain went away when I stopped consuming them.
In addition to the quality dissemination of valuable info, you've again provided your listeners with some top-notch humor in this video! The marketing dept. being on vacation and the Frank/Nick comments were delightful! Great creativity! While, the humor is certainly enjoyed (along with the cool variety of backgrounds [red with white polkadots, etc.]), I hope you never feel obligated (e.g., when in a low-energy state) to provide those perks. Your videos are AWESOME with or without!
I once bought a very expensive fish oil, and after taking it for a few days I thought I would open it up and see what it tasted like fresh....it wasn't just rancid, it was rotten. I am still heaving from the memory. I couldn't even get my money back, the company just ignored me. So from hear on...test your capsules.
Years ago, the fish oil seemed to be a lesser quality you would burp up fish. It was pretty gross, I buy the brand that has no smell flavor aftertaste and then I put it in the refrigerator. I never put them in the cupboard.
@@polycrystallinecandy light degrades all food. Oil hydrolizes with light exposure I know, but it may also promote oxidation. The veggie capsule is permeable enough to permit that exchange, just not enough to leak the contents inside. But I do think most of it would occur pre capsulation.
i have waited for this video for a while. i waited so much i wanted to ask you the question myself because i wondered how much time will it take for you to upload about omega 3s' going rancid lol
Nick! You’re super awesome! Thanks for all this! I learned a lot especially as I do take a brand sold at Boots Pharmacy in the UK. Appreciate your work! SUPERHUGGS
Speaking of fatty acids, when will you look at the studies behind C15 (pentadecanoic acid) and tell us if it's really an essential fatty acid in which we are all deficient?
@physionic The cholesterol changes were -29, +5, -9 and the triglycerides were -39, -44, -44. So it makes sense that they mentioned cholesterol and not triglycerides because that was the main change from the other groups. Unless I’m reading it incorrectly.
Yup, and this finding has been replicated in more detail in Rundblad 2017. Note, these are the same authors as the first study he covers finding no effect on oxidation markers - the video ended prematurely!
@@Physionic Yup, but blocking beneficial effects on cholesterol/apoB might be important (Rundblad 2017). The authors suggest some possible mechanisms involving reverse cholesterol transport and cholesterol absorption. In terms of actual harm, oxidised oils will hit the intestine first, so that might be the place to look. There's also another overlooked way to oxidise fish oil - eat it with red meat (i.e. heme-iron). See research by Kanner et al on the POSI (e.g. Tirosh 2015, Kanner 2017). Thanks for the videos 👍.
i tested every brand of fish oil i could buy at a popular online vitamin store, they were all rancid (even the ones attempting to be disguised by lemon oil). Krill/squid oil wasn't as bad.
I can sense a rancid pecan, walnut, or peanut hiding behind a closed pantry door from across the room, but I've never encountered a rancid fish oil capsule in over thirty years. Thanks for another delightful debunking!
I have taken fish oil for the past 30 years and I would say I’ve had several instances where the fish oil has gone bad but it’s probably 5% of all the bottles that I have consumed and I buy high-quality stuff. I recently threw out three bottles from a highly reputable source That were rancid and I could tell because my stomach was upset after eating or taking them (I have a sensitive stomach) then I would just put a pin in one of the capsules and squeeze it out and it stank!!! you are either very lucky or have a very strong stomach stomach.😊
@@ericzimmerman7775right on, i burst every cap in my mouth. If it tastes like nothing then I know it's not rancid and I don't keep mine in the fridge.
@@ItsMeChillTyme I generally prefer to keep any food oil in the fridge out of principle, and I find they never go rancid while some of my friends store them in the kitchen and I can always smell and taste the difference. Many non cold pressed oils technically come rancid from the factory but are treated to remove the color and odor, so I feel it's better to not further increase the level of decomposition post purchase. Otherwise they get oxidized a lot of times, including during cooking.
Is rancidifying fish oil worse than totally rancid? Has rancid oil stabilized. I once read that rancidifying oil can cause more damage than rancid oil. Thanks.
This issue has come up in prior years. Udo Erasmus was sort of the pioneer of healthy fats. He doesn't believe in fish oil. Neither did Andrew Weil. But the science and the products have come a long way. New Chapter makes a product called WholeMega, sort of a "whole-food" fish oil. They use rosemary extract to prevent oxidation. But it's expensive & you have to take a lot.
Thank you for your good work and your entertaining program. I have now realized that a lot of supplements are encased in gelatin capsules there are made from the ingredient soybean oil or vegetable glycerin. Might this even nullify taking fish oil for the omega-3 when you’re also taking vegetable glycerin/soybean oil/omega-6?
Common logic would tell anyone that rancid oil of any kind is not good for you… However, as you pointed out, it would take a lot to make some thing that has gone through even the most basic manufacturing processes, totally rancid. Rancid oil is a smell that is very distinct, and most people would not ingest some thing if it had that type of smell. Although fish oil does not smell very good, you could definitely tell if it had went bad by simply checking it.
The human body has complex mechanisms to manage oxidation, free-radicals, and the immune system. Back in the day, "anti-oxidants" were all the rage. The ORAC score of fruits & vegetables was considered cutting edge. I was taught in my Bioactive Compounds class that ORAC doesn't mean squat. Bottom line: we're still figuring this out.
The way to test for oxidized fish oil, is simply to taste it. If you have capsules, bite into one. If it tastes fishy, it's ok. If it tastes bad and not fishy, it is likely oxidized.
What if you dump a teaspoon of ascorbyl palmitate in your fish oil upon opening the bottle. I'm not talking about fish oil capsules. I buy bottled fish oil... Could this possibly help with any negative effects of oxidized fish oil ..... I started doing this when all of this bad press started....
From time to time I bite a cap in two and smell and taste it. I believe I can detect if it is rancid. Though I am open to criticism if anyone has some.
Hi! Please do something about the canola oil /brain since 2017 controversy... Is it really detrimental to the brain or is it another one of numerous industrial sabotage attempts against the Canadian canola...? Seems nearly Impossible to judge from what is available. Even comes studies published on NIH site seems bad but (most) others from serious sites are good... Thank you!
One question: how can you tell if the fish oil you purchase is rancid? I bought three bottles of cod liver oil a couple days ago. The first two had a smell like oil-based paint and an unpleasant taste so I threw them away. The third smelled and tasted fine, so I have been using it. But is smell/taste sufficient to detect rancidity? Could the bottle I am using just be a little less rancid? Based on the studies, I guess it won't hurt me, but I don't think I would want to use it if I knew it was rancid.
Has no one else poked capsules to check for off oil besides me? Pin, pointy end to capsule, pierce. Oil is fishy buy not (wtf? fishy+rancid and acrid) If you have the former, you have good oil, if you have the latter, you have something I wouldn't eat, but you can if you wish.
Yes, at ConsumerLab, for example, they have tested over a dozen brands. Peroxide values varied a lot. Three out of fourteen were disapproved for high levels.
It's useless unless it was not oxidized before going into the capsule and then constantly refrigerated during packaging, shipping, in the store or warehouse...
@@SeminarioMAE Sure, but it takes longer. But as other people have pointed out, no guarantee that it wasn't already oxidized before you put it in the fridge. Another thing that will slow it down is vacuum packing it in glass jars with metal lids (again, provided it wasn't already oxidized when you bought it).
Did you guys even watch the video regarding his analysis of the study? Did you see in the methodology what level of pure oxygen exposure for 21 days it took to actually produce the oxidised fish oil? Who the hell is pumping pure oxygen into their vitamin cupboard at home? Add in the important part that in the study there’s no evidence for negative health outcomes consuming the oxidised fish oil. In fact, it seemed to have positive outcome for lowering triglycerides, which is weird and interesting. Yes refrigerate. Yes but a good source. Worry? Absolutely not.
Can you please explain to me how synthetically glycine is good for you,don't the chemicals used to make this product not so good,I always thought that glycine was an amino acid made of natural ingredients,boy was I wrong ,when I googled it,it shocked me of the combination of chemical they make it with,no thanks I'll get my glycine with gelatin or collagen.
Gelatin and Collagen might be better, yes. And I wonder if the real reason Glycine is good for sleep has to do with reducing tryptophan intake as a proportion of our protein diet.
I don’t take fish oil pills😂 . I get liquid fish oil in bottle. That’s far more economical. I mix it in with reduced fat plain Greek yogurt to be ingesting it with a greater variety of fats. I keep the bottle in the cold and use up a bottle after opening it up within 90 days. If it smelled off or tasted bad I would know it. Simple. It’s fine straight but mixing it in some food just makes it a bit more ingesting an omega-3 rich food than popping pills.
Re: Oxidized oil and TGs (6:50) ALL groups, even the one without oil consumption, showed a reduction of TG in the same range (40 mg/100ml), this means the diet had an effect, not the oxidation of the oil. Correct?
I'm finding the issue around heavy metals in chocolate rather confusing. E.g. the Consumer Report reviewed 28ish common brands and found they exceeded desirable maximum levels of cadmium and lead. The As We Sow live tracker monitors levels. Califorian has recommended maximum levels whilst in the UK/EU there are regulations restricting the levels of heavy metals in products for sale. Each of the sbofe uses a different metric and different safe/maximum level in studies and recommendations. So, which is the best level to go by? What does the data say on safe levels? Absorption through the gut in chocolate and other compounding factors. How do the different metrics convert?
This all seems so trivial. keep A1c, LDLc and TG's low - exercise, eat well, don't be fat and I'm 100% sure your body will handle a little oxidized fish oil. if you're health relies on rancid/non-rancid fish oil - you have bigger issues than "how fresh is my supplement".
Badly designed study? "Dark Calories" von Dr. Shanahan describes different outcomes in a different study. Short, it takes up to 2 years of continuous omega-6 seed oil consumption, until the oxidative stress damage sets in. High-oleic sunflower oil is one of those bad oils listed in the book. She also relates to other studies on fish oil, where except in some view very specific cases, the vast majority of participants didn't have any significant improvements in their health.
It's disturbing when we are told that consumption of rancid and degraded foods are not deleterious to our metabolism. It should be understood that seed oils are a manufactured (synthetic) product and that encapsulated oils are modified in the factory to be standardized as per the label (and so may be reduced in potency) whereas real fish components (like cod livers) are not reduced in potency.
@@mattl8774 Mother nature lets perfectly healthy salmon and cuttlefish die after spawning, proving that a long life is not expected as long as you get laid.
It always blows my mind how many of the highest voted comments on Nick's videos are people arguing things which directly contradict his video, and in which they point to zero research or evidence. What are these people even doing on these videos...
Every unsaturated fat can and will oxidize when cooking. Is this the reason why fatty meat may have some negative long-term effects? After all a lot of the fat in meat is unsaturated, and almost all of the meat we eat is cooked.
@@rxcashdaddy87 Can you be more specific? I have asked one question and stated more than one thing. So which is untrue and why? 1. Aren't saturated fats more stable than any unsaturated fat? 2. Is there any meat that has more than 50% of its fats as saturated? Let alone all of it? 3. How much of the meat people eat hasn't undergone heat treatment?
![Does Glycine extend Lifespan? [Study 297 Study Analysis]](http://i.ytimg.com/vi/ovTdkYyrkWQ/mqdefault.jpg)
Yes, this applies to other omega-3 sources, too (like krill and algal oil)
And cod liver oil too? ☹️
That was my question, thanks. But I also have more questions. For example, should other omega 3 sources be refrigerated? I have some omega 3 which smells, it actually smells good. I don't think it's rancid. But it's not refrigerated, so I am wondering.
Thank you for this video. I've been pinging you about this in the comments in recent months. I had questions halfway through and you nailed it perfectly to alleviate my concerns of your approach on this topic.. I have often been concerned about studies where we're measuring a few biomarkers when we don't know all the biomarkers that may be affected. Such as is there a deleterious effect that we just don't know how to measure yet. Excellent work dude!
Does Astaxanthin in Krill oil protect it from oxidation?
@@sojournern I’m wondering about the odor too. My Krill oil supplement has a fish odor but it doesn’t smell rancid. But what does rancid smell like?
Came for the differences in triglycerides, stayed for the subtle humor. Thanks Frank (6:07)
I wasn’t very concerned about oxidation with fish oil but I appreciate this video being able to dispel pretty much all concern. What I would really love to see is your take on the oxidation of polyunsaturated fats.
I heard they have a process where they remove the bad smell because it oxidizes quickly. Who knows.
Polyunsaturated fats are about to become far more publicly controversial.
I salute your (usually absent) self-restraint ... no "that's fishy" jokes.
That's because he was being Frank with us.
@@thomcarr7021 serving hot dogs? 🌭
did I miss it?
There's a Thyme and a Plaice for Fish jokes...
@@thomcarr7021 I saw-saged what you did there
Interesting video. Many people seem to WANT fish oil to be harmful. It's odd.
I agree, it is odd
And seed oils to be healthy
Awesome addendum to your previous video! Was wondering about this very question for a while now... Thanks for your very informative videos. I always look forward to them!
Happy to oblige
I had same issue bothering me since I saw the last video on the subject. So glad he got it out of the way for me. 😊
Really helpful. Thanks Nick
This was so easy to digest. I really understood you and the shorter period of the video really helped. From an old alter boy with adhd. Really appreciate your time and intelligence. Blessings. ❤🙏
I’m really glad - thanks for watching
I'm so glad I found your invaluable channel! Kudos for another great video
Thanks!
I’m a big fan of yours. I would love to see you do a deep dive into Strontium citrate for bones. There’s so much conflicting information online. Hard to know if it’s beneficial or dangerous.
This leads me to a couple of more questions. Is "cold processed" fish oil better than standard processed fish oil, and is "wild caught" fish oil better than standard fish oil?
Thanks for the clear analysis. Strangely this was my question of the week!?
Great analysis.
One important question is:
is oxidized fish oil better than NO fish oil?
To me it seems yes, since manufacturers have no reason to have it oxidized, like you pointed out
Also some percentage may be oxidised but not entirely. That also adds to it.
👍🤔
NO! You didn't pay attention. Oxidized/rancid oil cause free radicals which damage cells, cause inflammation which will exacerbate any existing issues including cancer, Alzheimer's, etc. Also depletes the body's vitamin B and E supply.
Making videos answering just the questions I am wondering about with data. I salute you!
I worry more about micro plastics, heavy metals, & radio active isotopes.
Great vid! Dispelling the negative placebo effect from doubting my fish oil will make it more effective 🥰
Thanks for being Frank (with us), Nick! I have long heard about fish oils not being the best for us when packaged in plastic and spending time in the heat and/or sun while in storage and/or transit. This may include rancidness or not, but, too, the oil's effectiveness if not rancid. I have been buying liquid fish oil in dark glass bottles with a tin cap. I keep it fridged and shake it before usage. On days I eat sardines or salmon, my two main sources of omega 3s, I do not take any fish oil, so the oil is more of a gap filler (probably three days a week). I also use olive oil (quality form) but hear it does not breakdown in the body as beneficially as marine omega 3s (another video?). I probably have it all wrong, ha! Thanks again for your videos!
Great level headed video, thanks!
I'm more concerned about mercury toxicity.
Just buy a brand that purifies for heavy metals and mercury
@@liamb5791 I guess it's a matter of trust. A lab can test bottles of a supplement and those may be A-okay, but than the next batch may contain high levels of toxins, and these may go untested. Supplements need to be regulated in my view. We are all just throwing the dice each time we pop them into our mouths.
Most of the major brands utilize fish that is extremely low in mercury. If you are worried that much, take selenium which will bind to the mercury.
Consumer Labs has tested 14 brands of fish oil supplements, and all except one had mercury levels of LESS THAN 0.001 mg./g. The outlier had between 0.001 and 0.005. So, mercury is not a common problem in fish oil supplements.
No, def no. You can taste it. Oil technician 20 years. Oxidized unsaturates quickly hydrolyze and you wouldn't go near that stench.
the concern was that it's bad for you not whether it's nasty tho
@@DoozyyTVI believe his point is that it is not oxidizing because it doesn't stink.
@@nobodynever7884 You get bad fish at the store. Anyone who claims no fish oil pills are oxidized just isn't being honest.
I have no sense of smell I just buy Udos and trust it’s ok
But can you smell/taste it when the oil is inside the capsule?
I can't figure out how your jokes always manage to make me laugh!
As always, fantastic information-thanks for sharing and doing all the research!
I kept my essential fatty acids in the fridge. Then I read the studies for assessing mdas with tbars treated with heat and during digestion. Now I just eat walnuts and lightly cooked fresh fish.
Could you share the names of the studies? I keep my oils in the fridge. Is that wrong?
Plant based omegas arent great.
@@Optimizemorehere ya go: Bioaccessibility and Oxidative Stability of Omega-3 Fatty Acids in Supplements, Sardines and Enriched Eggs Studied Using a Static In Vitro Gastrointestinal Model This model simulated all phases of digestion in vitro, meaning in the lab. What they suggested as the best solution was to get your efas enteric coated so that it wouldn't hit digestion until It hits your intestines. It would probably help to freeze them too. Keep them in the freezer.
Next thing you know they're going to determine that oxidation of it is just fine... I mean, how did people survive with their efas before? Lol -Best T.
I keep mine in the freezer, but no idea how long they have been in HOT room temperature
In my opinion, what's missing from the first study is a lipidogram to assess how the composition of the cell membranes has changed
Nice review. The studies mentioned that "injecting" rancid oil makes no sense. The body would have to digest fat to get it into the blood. Any chance there are studies on how bile acids impact oxidation when they break down the fat into fatty acids that then have to be reassembled into Chylomicrons to be delivered into the body. ?
Great video bro, i love all your videos actually. Thank you for all you do. Would you ever do a video on Cissus Quadrangularis? I was in a car wreck a while back and broke my hip. I heard that this supplement helps with bone fracture healing and bone density. I also read it seems to improve bone density. Cant find a lot of videos i trust on it and would love to hear your take on it.
My hypothesis is that it's messing up your heart and blood vessels.
I base this on my own experience, getting chest pains after several days using fishoil that smelled horrible when I poked the gel.
Chest pain went away when I stopped consuming them.
Interesting. So we should all test poke a pill before consuming the whole bottle!
hahahahhahahahhahah, this is like 0 yo baby testing. Even baby would make better conclusion.
Have you tried it with non-rancid fish oil?
@@klojoify yes, i still consume fishoil but now i poke a hole in the gel capsules once a week to make sure the oil still smell fresh 🙏
Keep them refrigerated cold to reduce reactivity. Also fish oil thins your blood as far as I know, so that should have something to do with it.
6:07, absolute genius. That got me good lol.
Someone got it :)
So, it's completely safe to consume "fishy" smelling fish oil?
In addition to the quality dissemination of valuable info, you've again provided your listeners with some top-notch humor in this video! The marketing dept. being on vacation and the Frank/Nick comments were delightful! Great creativity! While, the humor is certainly enjoyed (along with the cool variety of backgrounds [red with white polkadots, etc.]), I hope you never feel obligated (e.g., when in a low-energy state) to provide those perks. Your videos are AWESOME with or without!
Haha, thanks, Martha - jokes aren’t planned. I think of them in the moment, so they aren’t an additional work. Glad you enjoy it all the same
You should do a video on the impact of triacyglycerol vs diacylglycerol rich oils.
I once bought a very expensive fish oil, and after taking it for a few days I thought I would open it up and see what it tasted like fresh....it wasn't just rancid, it was rotten. I am still heaving from the memory. I couldn't even get my money back, the company just ignored me. So from hear on...test your capsules.
Hi, Nick. This is a valuable You Tube channel. I'm sharing your cancer vids with a friend who understands better than I do😂.
Years ago, the fish oil seemed to be a lesser quality you would burp up fish. It was pretty gross, I buy the brand that has no smell flavor aftertaste and then I put it in the refrigerator. I never put them in the cupboard.
I'm pretty sure that depends on the coating, not the oil. Good capsules remain intact until later in the GI tract
@@polycrystallinecandy Depends on the person average time is 20 minutes
If its in a tinted container like brown tinted, it is likely not oxidised so easily.
@@ItsMeChillTyme I think the oxidation occurs during production, because once it's sealed in a capsule, there shouldn't be an oxidation agent
@@polycrystallinecandy light degrades all food. Oil hydrolizes with light exposure I know, but it may also promote oxidation. The veggie capsule is permeable enough to permit that exchange, just not enough to leak the contents inside. But I do think most of it would occur pre capsulation.
Very interesting. Awesome vid!
i have waited for this video for a while. i waited so much i wanted to ask you the question myself because i wondered how much time will it take for you to upload about omega 3s' going rancid lol
Nick! You’re super awesome! Thanks for all this! I learned a lot especially as I do take a brand sold at Boots Pharmacy in the UK. Appreciate your work! SUPERHUGGS
Thanks for the reasonable explanation
Speaking of fatty acids, when will you look at the studies behind C15 (pentadecanoic acid) and tell us if it's really an essential fatty acid in which we are all deficient?
@physionic The cholesterol changes were -29, +5, -9 and the triglycerides were -39, -44, -44. So it makes sense that they mentioned cholesterol and not triglycerides because that was the main change from the other groups. Unless I’m reading it incorrectly.
Yup, and this finding has been replicated in more detail in Rundblad 2017. Note, these are the same authors as the first study he covers finding no effect on oxidation markers - the video ended prematurely!
Yep, I get that. Either way, it doesn’t provide evidence of it being detrimental, however.
@@Physionic Yup, but blocking beneficial effects on cholesterol/apoB might be important (Rundblad 2017). The authors suggest some possible mechanisms involving reverse cholesterol transport and cholesterol absorption. In terms of actual harm, oxidised oils will hit the intestine first, so that might be the place to look. There's also another overlooked way to oxidise fish oil - eat it with red meat (i.e. heme-iron). See research by Kanner et al on the POSI (e.g. Tirosh 2015, Kanner 2017). Thanks for the videos 👍.
i tested every brand of fish oil i could buy at a popular online vitamin store, they were all rancid (even the ones attempting to be disguised by lemon oil). Krill/squid oil wasn't as bad.
I can sense a rancid pecan, walnut, or peanut hiding behind a closed pantry door from across the room, but I've never encountered a rancid fish oil capsule in over thirty years.
Thanks for another delightful debunking!
I have taken fish oil for the past 30 years and I would say I’ve had several instances where the fish oil has gone bad but it’s probably 5% of all the bottles that I have consumed and I buy high-quality stuff. I recently threw out three bottles from a highly reputable source That were rancid and I could tell because my stomach was upset after eating or taking them (I have a sensitive stomach) then I would just put a pin in one of the capsules and squeeze it out and it stank!!! you are either very lucky or have a very strong stomach stomach.😊
@@ericzimmerman7775right on, i burst every cap in my mouth. If it tastes like nothing then I know it's not rancid and I don't keep mine in the fridge.
@@ItsMeChillTymeWhy not keep it in the fridge? Cold should further reduce reactivity oxidiation.
@@murmenaattori6 I could, it's just that I find it convenient in my drawer. But I think you're correct, it should reduce the reactivity.
@@ItsMeChillTyme I generally prefer to keep any food oil in the fridge out of principle, and I find they never go rancid while some of my friends store them in the kitchen and I can always smell and taste the difference. Many non cold pressed oils technically come rancid from the factory but are treated to remove the color and odor, so I feel it's better to not further increase the level of decomposition post purchase. Otherwise they get oxidized a lot of times, including during cooking.
Thank you, Nick!
How do I tell if my fish oil is oxidized?
I just cut one open from each bottle and smell it. If it doesn't smell rancid it isn't, right?
Is rancidifying fish oil worse than totally rancid? Has rancid oil stabilized. I once read that rancidifying oil can cause more damage than rancid oil. Thanks.
How can you tell if the fish oil is oxidised?
Frankly (Nickly?), the title is way too clickbaity IMO. Stay with your excellent humor, don't go Doc Brad on us ;-)
I think it’s accurate :)
@@PhysionicYes. We want to know.
Even if it's not oxidized, it will be when it goes into your stomach.
Key question - at what temperature do omega 3s oxidize? If it’s below body temperature, (which I’m suspecting) that could be a problem.
How can an individual test, know or detect whether their fish oil is oxidized?
Simplistically, consuming something in a soft-gel package that I would turn my nose up if exposed isn't worth the convenience.
How does it oxidize if its inside a little capsule that doesnt allow oxygen in?
Maybe oxidized before encapsulation
It happens during the processing of the fish.
This issue has come up in prior years. Udo Erasmus was sort of the pioneer of healthy fats. He doesn't believe in fish oil. Neither did Andrew Weil. But the science and the products have come a long way. New Chapter makes a product called WholeMega, sort of a "whole-food" fish oil. They use rosemary extract to prevent oxidation. But it's expensive & you have to take a lot.
Some brands seem to add anti oxidants to "protect fragile oils"
True!
Well that's relieving.
As far as rancid, wouldn't the heat play in the accumulated time to oxidize?
So, if I open one of my fish oil capsules and the flavor is not fishy/bitter am I good to go?
Are there any brands that can be trusted to be fresh?
Drink it on a spoon, codiver oil you will be able to tell easily how fresh it is.
Thank you for your good work and your entertaining program. I have now realized that a lot of supplements are encased in gelatin capsules there are made from the ingredient soybean oil or vegetable glycerin. Might this even nullify taking fish oil for the omega-3 when you’re also taking vegetable glycerin/soybean oil/omega-6?
Common logic would tell anyone that rancid oil of any kind is not good for you… However, as you pointed out, it would take a lot to make some thing that has gone through even the most basic manufacturing processes, totally rancid. Rancid oil is a smell that is very distinct, and most people would not ingest some thing if it had that type of smell. Although fish oil does not smell very good, you could definitely tell if it had went bad by simply checking it.
The human body has complex mechanisms to manage oxidation, free-radicals, and the immune system. Back in the day, "anti-oxidants" were all the rage. The ORAC score of fruits & vegetables was considered cutting edge. I was taught in my Bioactive Compounds class that ORAC doesn't mean squat. Bottom line: we're still figuring this out.
The way to test for oxidized fish oil, is simply to taste it. If you have capsules, bite into one. If it tastes fishy, it's ok. If it tastes bad and not fishy, it is likely oxidized.
Waiting for your video on TMG !
What if you dump a teaspoon of ascorbyl palmitate in your fish oil upon opening the bottle. I'm not talking about fish oil capsules. I buy bottled fish oil... Could this possibly help with any negative effects of oxidized fish oil ..... I started doing this when all of this bad press started....
Alot of fish oils have that in the product along with rosemary to prevent oxidation.
From time to time I bite a cap in two and smell and taste it. I believe I can detect if it is rancid. Though I am open to criticism if anyone has some.
Do a video on how to stop fish oil burps.
The audio settings are a bit off. Seems like the attack/decay is just janky and adding a silliness to your voice that doesn’t need to be there.
Hi! Please do something about the canola oil /brain since 2017 controversy... Is it really detrimental to the brain or is it another one of numerous industrial sabotage attempts against the Canadian canola...? Seems nearly Impossible to judge from what is available. Even comes studies published on NIH site seems bad but (most) others from serious sites are good... Thank you!
One question: how can you tell if the fish oil you purchase is rancid? I bought three bottles of cod liver oil a couple days ago. The first two had a smell like oil-based paint and an unpleasant taste so I threw them away. The third smelled and tasted fine, so I have been using it. But is smell/taste sufficient to detect rancidity? Could the bottle I am using just be a little less rancid? Based on the studies, I guess it won't hurt me, but I don't think I would want to use it if I knew it was rancid.
Has no one else poked capsules to check for off oil besides me? Pin, pointy end to capsule, pierce. Oil is fishy buy not (wtf? fishy+rancid and acrid) If you have the former, you have good oil, if you have the latter, you have something I wouldn't eat, but you can if you wish.
Go to the source. Would not Omega-3 oils from algae be less rancid?
There are places that test many brands. Rhonda Patrick posts links to that place and several brands that have tested well.
Yes, at ConsumerLab, for example, they have tested over a dozen brands. Peroxide values varied a lot. Three out of fourteen were disapproved for high levels.
I always chew my capsules and taste is just very good, you don't need to be in laboratory to examin that.
“I’ll wonk you through it”😅😅😂
Refrigerators are your friend
It's useless unless it was not oxidized before going into the capsule and then constantly refrigerated during packaging, shipping, in the store or warehouse...
Refrigeration in production, transit, store and home is tricky to guarantee though 😕
will still go rancid in the fridge
@@SeminarioMAE Sure, but it takes longer. But as other people have pointed out, no guarantee that it wasn't already oxidized before you put it in the fridge.
Another thing that will slow it down is vacuum packing it in glass jars with metal lids (again, provided it wasn't already oxidized when you bought it).
Did you guys even watch the video regarding his analysis of the study?
Did you see in the methodology what level of pure oxygen exposure for 21 days it took to actually produce the oxidised fish oil?
Who the hell is pumping pure oxygen into their vitamin cupboard at home?
Add in the important part that in the study there’s no evidence for negative health outcomes consuming the oxidised fish oil. In fact, it seemed to have positive outcome for lowering triglycerides, which is weird and interesting.
Yes refrigerate. Yes but a good source.
Worry? Absolutely not.
Can you please explain to me how synthetically glycine is good for you,don't the chemicals used to make this product not so good,I always thought that glycine was an amino acid made of natural ingredients,boy was I wrong ,when I googled it,it shocked me of the combination of chemical they make it with,no thanks I'll get my glycine with gelatin or collagen.
Gelatin and Collagen might be better, yes. And I wonder if the real reason Glycine is good for sleep has to do with reducing tryptophan intake as a proportion of our protein diet.
The chemicals used to synthesize something are irrelevant.
I don’t take fish oil pills😂 . I get liquid fish oil in bottle. That’s far more economical. I mix it in with reduced fat plain Greek yogurt to be ingesting it with a greater variety of fats. I keep the bottle in the cold and use up a bottle after opening it up within 90 days. If it smelled off or tasted bad I would know it. Simple. It’s fine straight but mixing it in some food just makes it a bit more ingesting an omega-3 rich food than popping pills.
But, does the oxidated fish oil have reduced benefits?
Likely yes
Re: Oxidized oil and TGs (6:50)
ALL groups, even the one without oil consumption, showed a reduction of TG in the same range (40 mg/100ml), this means the diet had an effect, not the oxidation of the oil. Correct?
I just eat fatty fish
When we eat the fish, it comes with all the antioxidants
That's why I eat sardines three to four times a week and Chilean farmed salmon once a week
And pesticides, mercury and nano plastics in all fish which are taken out in high quality fish oils with 3rd party certs from USP, IFOS5, LABDOOR, etc
@larryc1616 Don't be such a media believer
Your chemophobia is not doing well for you
The cooking oxidation is the samr
@@Edgycoo depends on what cooking method you use
Get Algal Omega 3s instead! No need to worry about heavy metals, PCBs, dioxins, etc
It is 70% less absorbable than marine sources from ground fish so you’ll have to take 3X as much algae
Also algae can and often is heavily contaminated. Depends on what part of the world it was sourced.
Omega oil is O-fish-ally safe !
Just between us, Frank, thank you
I'm finding the issue around heavy metals in chocolate rather confusing. E.g. the Consumer Report reviewed 28ish common brands and found they exceeded desirable maximum levels of cadmium and lead. The As We Sow live tracker monitors levels. Califorian has recommended maximum levels whilst in the UK/EU there are regulations restricting the levels of heavy metals in products for sale. Each of the sbofe uses a different metric and different safe/maximum level in studies and recommendations. So, which is the best level to go by?
What does the data say on safe levels?
Absorption through the gut in chocolate and other compounding factors.
How do the different metrics convert?
"If I am frank with you, although my name is Nick..." 💀
This all seems so trivial. keep A1c, LDLc and TG's low - exercise, eat well, don't be fat and I'm 100% sure your body will handle a little oxidized fish oil. if you're health relies on rancid/non-rancid fish oil - you have bigger issues than "how fresh is my supplement".
OMG, ever try Algae omega supplements? Talk about stench! I bought some Ovega3! and just opening the bottle about knocked me over. 🤢
I went vegan for a little while once. Was taking algae in powder form mixed with water. It was the worst smelling and tasting thing I've ever had.
Very intriging
Great video! How can we tell if my Omega-3 supplement has gone rancid/oxidized? And is there a list of brands independently tested?
Only buy small units for a few months, keep it in the fridge.
Udo is going to have a problems, that he takes lots of care to minimise oxidation in the oils he produces and markets as super healthy ?????
somethig is fishy here, during digestion of fats doesnt the enzymes break the oils down at the molecular level?
Badly designed study? "Dark Calories" von Dr. Shanahan describes different outcomes in a different study. Short, it takes up to 2 years of continuous omega-6 seed oil consumption, until the oxidative stress damage sets in. High-oleic sunflower oil is one of those bad oils listed in the book. She also relates to other studies on fish oil, where except in some view very specific cases, the vast majority of participants didn't have any significant improvements in their health.
It's disturbing when we are told that consumption of rancid and degraded foods are not deleterious to our metabolism.
It should be understood that seed oils are a manufactured (synthetic) product and that encapsulated oils are modified in the factory to be standardized as per the label (and so may be reduced in potency) whereas real fish components (like cod livers) are not reduced in potency.
Tell that to inuit tribes who live to be 100 years old.
They eat a dish called "stinkfish" which is pretty much a rotten fish dish. Very interesting.
Cod liver oil is a great way to overdose in vitamin A.
@@mattl8774 Mother nature lets perfectly healthy salmon and cuttlefish die after spawning, proving that a long life is not expected as long as you get laid.
No.
And hardrock?
I prefer you being Frank to us, rather than being Nick 😂
It always blows my mind how many of the highest voted comments on Nick's videos are people arguing things which directly contradict his video, and in which they point to zero research or evidence. What are these people even doing on these videos...
Every unsaturated fat can and will oxidize when cooking. Is this the reason why fatty meat may have some negative long-term effects? After all a lot of the fat in meat is unsaturated, and almost all of the meat we eat is cooked.
im pretty sure every part of this statement is incorrect
@@rxcashdaddy87 Can you be more specific? I have asked one question and stated more than one thing. So which is untrue and why?
1. Aren't saturated fats more stable than any unsaturated fat?
2. Is there any meat that has more than 50% of its fats as saturated? Let alone all of it?
3. How much of the meat people eat hasn't undergone heat treatment?
@@rxcashdaddy87lol Why don't you look it up instead of being pretty sure? being pretty sure is not scientific.
@tracymullane8818 maybe it was fully researched, but various sources give complex and contradictory information. Doesn't hurt to ask questions...
So eat high quality, raw pork as people do in Germany?
Well, it doesn't taste very good. I keep my Omega 3 pills in the refrigerator.
I'm more concerned with heated and spoiled fish oil instead of simply exposed to oxygen.