Omega 6 fats provide the starting molecules for the production of compounds that encourage inflammation in the body. Inflammation is an important reaction for dealing with acute trauma and injury. It supports the movement of white blood cells to the damaged area in order to affect healing, as well as contributing to the pain that reminds us not to inflict further insult to the injury.
Once the tissue has been repaired, the immune system shifts towards reducing inflammation through compounds created from Omega-3 fatty acids. The reduction of inflammation needs to be thorough so that the tissue can return to normal function. Omega-3 fats have also been shown to play a role in the healthy function of the cardiovascular system, skin, digestion, nerves and eyes, mental health, and more .
Unfortunately, the standard western diet is often severely imbalanced in favour of Omega-6 fats over Omega-3 and this leads to a state within the body of chronic, low-grade inflammation. This gentle smoldering inflammation has been directly linked to many so-called “Western diseases” including obesity and insulin resistance, cardiovascular disease, arthritis, and Alzheimer’s. 
Omega-6 fats predominate in oils such as corn, soy, safflower, and sunflower, which are used extensively in the food industry. Omega-3 fats are found in highest concentration in cold water fish, flax seed oil, and chia seeds. Additionally, because both types of fats are similar in structure they compete for absorption and for metabolism at various pathways in the body. This means that someone may have adequate levels of omega-3 fats in their body, but due to an overabundance of omega-6 fats they may end up with a relative or functional omega-3 deficiency.
Since oil and water don’t mix, the absorption of fats in the digestive tract requires the use of bile salts as an emulsifying agent. Emulsifiers allow for oil and water to mix without separating. Examples include salad dressings like Caesar or ranch, in which emulsifying agents in food allow for small droplets of vegetable oil to be suspended in the vinegar creating a creamy mixture. Emulsified fish oil supplements offer superior absorption compared to non-emulsified oils . A common complaint of fish oil supplementation is “fishy burps” and emulsification prevents that issue by improving uptake of the oil into the body.
Botanica’s Omegalicious fish oils are molecularly distilled to remove any potential contaminants, and then restored to a triglyceride form that is superior for absorption. The oil is emulsified to further improve digestibility and usability by the body, with emulsification providing the added bonus of creating a smoothie-like texture. Natural flavours and colours are the final element that convert a high quality fish oil supplement into a dessert-like treat for the whole family.
Botanica’s Omegalicious fish oils are sourced from small fish that are certified by the “Friend of the Sea”. Friend of the Sea is an international certification project for aquaculture, sustainable fisheries, and their products. They are a non-profit, non-governmental organization with the noble mission of conserving the marine habitat .
1. Gaby AR. Nutritional Medicine. Fritz Perlberg Publishing, 2011.
3. Burdge GC, Jones AE, Wootton SA. BJN. 2002 Oct; 88:355-363