Eating the right fats is now essential for optimum health, today many people are now realising that there is a necessity to consume the good fats and reduce the harmful fats. The good fats are the two essential fats: Omega- 3 Alpha Linolenic Acid (ALA) also called super polyunsaturated and Omega-6 Linoleic Acid (LA), more commonly known as polyunsaturated fat.
These fats are essential because our bodies cannot exist without them and most importantly of all they must come from food. A serious deficiency of either results in progressively poorer health. For these reasons, healthy fat is every bit as important as protein, minerals and vitamins. Our eating habits have changed since the arrival of processed food.
Studies show the change in Omega-3 and Omega-6 fat consumption over the past million years. Note the reduced consumption of Omega-3 since 1900. It is true to say that we now consume too much Omega-6 and insufficient Omega-3. To correct this imbalance we need to consume more Omega- 3, (the richest source is Flaxseed Oil with 52-62%) whilst reducing Omega-6.
To reduce Omega-6, avoid purchasing products such as Margarine that emphasise Polyunsaturated and replace with monounsaturated products or products emphasizing Omega-3.
Why do I need essential fats?
The essential fats act as lubricants, cushions and insulators, guarding against the stresses that we encounter. They provide structural rigidity to cell membranes, and specifically in the case of the Omega-3 Alpha Linolenic Acid (ALA), provide a range of anti-inflammatory eicosanoids.1 ALA is also known to disperse platelet aggregates in the blood
A recent paper also explores the possibility of ALA increasing the tissue concentration of DHA (Docosahexaenoic acid), a special fatty acid stored in the brain - brain food with implications for improving visual acuity and enriching brain cell communication and development. Omega-3 ALA can be converted in our bodies to the longer chain EPA and DHA found in fish oils in the same way that fish eat algae to convert plant ALA to EPA and DHA.
The National and Medical Research Council recommend we increase our consumption of omega-3 fats (4)
To reverse the present imbalance we need to increase consumption of oils rich in Omega-3 fatty acids - Flaxseed (52-62%), Fish Oil (30%) and Cod Liver Oil (up to 25%), and reduce Omega-6 oils - Safflower, Sunflower, Sesame, Peanut, most other vegetable oils and fatty meats. The ultimate objective is to have an equal (1:1) ratio of Omega-3 and Omega-6 fatty acids.
Can everyone take Flaxseed Oil?
Everyone can enjoy the benefits of Flaxseed Oil.
How is Flaxseed Oil taken and when is the best time?
Flaxseed Oil can be taken at any time of the day. It can be added to breakfast cereal (before adding the milk), make a smoothie, add to salads or taken off the spoon. As Flaxseed Oil is intended to be taken regularly, breakfast is the ideal time.
Is Flaxseed Oil the same as Fish oil?
Flaxseed Oil is plant oil high in Omega-3 (ALA). Fish eat plants and algae also rich in Omega-3 ALA and then convert the ALA to EPA and DHA in their bodies. Humans can convert ALA to EPA and DHA in their bodies, especially if they reduce their consumption of Omega-6 (polyunsaturated) oils such as safflower and sunflower salad oils and meat.
Can you take too much Flaxseed Oil?
Yes, you can. Fat or oil intake should not exceed 30% of total kilojoules (calories) per day. When taking Flaxseed Oil, you should be mindful of reducing other fats so total fat is not increased overall.
Why is Flaxseed Oil packaged in opaque containers?
Light, especially bluish fluorescent light, is very damaging to Omega-3 oils such as Flax and fish oils as it initiates photon oxidation. Light is reported to be more damaging than heat.
Why is Flaxseed Oil kept in the refrigerator?
Omega-3 oils such as Flax and Fish oil maintain their freshness longer when kept at a low temperature. If storage over a long period is necessary it is safe to store in the freezer.
How long does it keep?
Unopened and refrigerated, Flaxseed Oil has a 12-month dating. After opening, keep refrigerated and use within 8 - 10 weeks.
Why do Omega-3 rich oils require special production methods?
Omega-3 rich oils such as Flaxseed need to be produced in the absence of air and light and at a temperature as low as 35°C in order to reduce the potential to oxidize.
Wherever possible it is important to buy certified organic oils. Melrose oils are certified organic by ACO (Australian Certified Organic). Oils that are titled Chemical Free have been tested for pesticides, fungicides and weedicides by NATA approved laboratories and found to be below the level of detection.
Fish oils are contaminated by the Run off from land into the oceans. Fish oils can never receive organic certification. On the other hand, land crops with organic certification overcome the risk associated with the ingestion of these contaminants.
Natural Vitamin E
It is frequently reported that additional Vitamin E should also be taken when consuming Omega-3 fatty acids on the basis that the Omega-3 fats are prone to oxidation with the consequent development of free radicals. Melrose Vitamin E is a mixed tocopherol antioxidant predominantly gamma tocopherol.
Natural Vitamin E, produced from Soy, Corn or Sunflower oil, is composed of a mixture of tocopherols: gamma, alpha, delta and beta. Researchers initially believed that the alpha form was the more effective anti-oxidant and manufacturers converted the mixture to alpha, but results of trials have been disappointing. It is now widely believed that the natural form of mixed tocopherols with gamma predominating offers a superior choice.
Re-arranging the type of fats consumed by reducing Omega-6 and increasing Omega-3 does not increase weight.
- 10 capsules daily for Adults.
- Children take half adult dose.
We recommend for maximum taste, freshness and quality to only buy flaxseed oils which have been stored in the fridge
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