Healing Foods

That’s a pretty “in your face” statement, but really its frustrating for me to see and hear all the different admonitions coming at me from sources I am not absolutely convinced have this whole thing nailed down tight.

For example, when I’m in the dressing room at the pool, I’ll hear discussed all kinds of complicated systems involving a myriad of vitamins and health foods. Well, I guess some do have merit but, from what I hear, you’d need to be walking around with a calculator and a calorie counter; it’s just so time consuming and so fussy, who can sustain that kind of diligence in checking everything they eat And then I get to the checkout at the supermarket and just about every magazine front page shouts out the answer to all your diet problems. Somebody very good is taking those Oprah cover shots and picking the clothes “oh so carefully”!!

Anyway, that’s my rant over; so what do I have to offer that’s so much better Well you can “chuck“ the calorie counter and forget the calculator and get back to just applying some common sense. Now let’s be honest here, do you really think you are going to benefit from eating French fries, potato chips, nachos, cakes, cookies, doughnuts, cheese burgers, etc. and what does "etc." mean, well just about any of the processed foods that are fried in their production.

In fact if we avoided pretty much ALL the processed foods, you wouldn’t be far off a very good start to an effective diet plan that would yield lasting results.

But, and here’s the bad news, you have to put in some exercise. It can be any activity that gets your body moving and your system turning over, but you have to do something more than just watch what you eat. So find something you will probably like doing because you want to feel inclined to do it more and more, not dread, or have to drag yourself to whatever it is. For example, if you like the golf idea go for that, and bear in mind that it seems to be true that when we get better at something we like to do it more, so if you fancy golf but are not yet very good, be patient and keep at it because as soon as you get better, it gets awfully easy to show up and play.

Naturally, for me, swimming is a great choice and just getting in there and swimming laps sets the slimming and slenderizing process in motion. I don’t know anyone who has “thickened-up” by swimming. Ladies, want slimmer ankles Get on down to the pool and do a little legs-only with the kickboard. It works!

So, as I said, try to find an activity that is going to lead to an increase in your participation. Heaven forbid, you might actually enjoy it!

About The Author

Gordon Black is a world-ranked Master swimmer and Canadian national record holder. A member of the British swim team in the late ‘60s, after thirty years out of the pool, last year Gordon returned to competitive swimming in the Masters forum. He offers an online weight loss, fitness and motivational coaching service through his web site http://www.gordonblack.com where his competitive comeback is chronicled. He is currently working on a book based on his own weight management and fitness system. gordon@gordonblack.com

The word is getting around that the modern dietary lifestyle is one of the reasons why Americans are overweight and burdened by chronic disease. The diet that’s right for us, according to many experts, is what our Stone Age ancestors ate. But is that realistic Didn’t they eat food raw, and have lots of meat

“There are loads of misconceptions about the Stone Age,” says physician-author Philip J. Goscienski, M.D. “Sure, they ate most foods raw, but keep in mind that man has controlled fire for more than a hundred thousand years, and not all their barbecues were accidental.”

We eat lots of our vegetables and most of our fruits raw, according to Dr. Goscienski, whose book, Health Secrets of the Stone Age, is due for a January 2005 release. Cooking, on the other hand, releases nutrients that would otherwise be less readily available, such as those in cereal grains and meats, and it gives us a head start on digestion.

Here are 10 foods that Stone Agers would find familiar if they were to drop in for dinner.

1. Lean meat. Remember that animals in the wild enjoy a huge variety of foods, not like farm-raised cattle, hogs and poultry. T-bone steaks from grain-fed cattle that stand around all day contain about 38 percent fat; the meat from active, grass-fed animals contains about 7 percent fat. Lean cuts of range-fed beef are not perfect substitutes for wild game, but it’s a start.

2. Poultry. Back in the Stone Age they could choose from hundreds of different kinds of birds whose meat and eggs provided plenty of nourishment, especially protein. We could have lots of variety too, if we worked at it. Instead, we settle for only two kinds of fowl: chicken and turkey. If you would really like to enjoy something from the Stone Age, try some wild game. You’ll find plenty of sources on the Internet. Search for “wild game meat.” Most meat markets can order pheasant or quail. Duck, goose and Cornish game hen are available at most major supermarkets.

3. Fish and other seafood. This includes lake and stream varieties. Their high content of omega-3 fatty acids may have helped our species become the dominant animal on the planet. Omega-3 fatty acids are essential to the proper development of the brain and eyes, just what slow-moving humans with no claws or fangs needed eons ago in order to survive.

4. Leafy green vegetables. Until humans became skilled hunters, which took them a couple of million years, they were mostly vegetarians, as apes are today. It’s important to recognize that this food group is what our body chemistry was designed for, with its abundance of vitamins, folate, flavonoids and thousands of other nutrients that are essential for optimum health. Of course, they had no salad dressings, which are definitely not health foods, especially when eaten in the large quantities that most of us find so hard to resist.

5. Fruits. Hunter-gatherers, which we all were during the Stone Age, had an enormous, seasonal variety of fruits from which to choose. Of course, these plant products weren’t as large, plump and juicy as the ones in your local market, but without chemical fertilizers, pesticides and other pollutants they probably were a lot more nutritious. They certainly were not as sweet as our commercial hybrids, and they all contained much more fiber than domesticated fruit.

6. Berries. We tend to think of berries and fruits together, but there are some differences. Back in the Stone Age, berries, like fruits, were smaller and less sweet than our highly domesticated varieties. However, they are easy to gather, vary with the season, and are even more richly endowed with antioxidants than most fruits. Nutritionists advise that we eat some variety of berries every day.

7. Nuts. The health benefits of nuts become more apparent year after year. Walnuts, almonds, pecans, hazelnuts and pistachios contain healthy amounts of monounsaturated and polyunsaturated fats, as well as substances that have heart-protective saponins and cancer-preventing squalene properties. So do peanuts, although strictly speaking they are not nuts, but legumes. The FDA recommends that we eat about 1.5 ounces of nuts a day, which is about 30 almonds, or the equivalent volume one-third cup of the other nuts. Depending on the type of nut, that’s about 240 to 300 calories, comprising one-tenth or more of the calories we take in every day, so don’t overdo it.

8. Roots. Folks back in the Stone Age probably got some of the minerals they needed iron, copper from the dirt left on the outside of edible roots. A modern Ms. or Mrs. Clean wouldn’t think of serving unscrubbed carrots! All root vegetables, with their abundance of fiber, vitamins and antioxidants, provide healthful substitutes for refined carbohydrates. Think of beets, yams, turnips, parsnips or carrots to replace rice or pasta, neither of which was available during the Stone Age.

9. Mushrooms. Mushrooms are such ancient forms of life that thousands of species populated the planet by the time humans arrived. More than likely, Stone Age people were aware of mushrooms that could kill as well as those that caused hallucinations. The several kinds of mushrooms that we find in the supermarket, fresh or canned, have moderate amounts of B vitamins and small amounts of healthy polyunsaturated fat. Mushrooms are likely to become more popular as their cholesterol-lowering and immune-boosting properties become better known.

10. Grains. I deliberately left this group for last because they are latecomers to the human diet. Before the Agricultural Revolution, which took place roughly 12,000 years ago, grains were not a major food source. Grain harvesting requires cutting tools, a method for removing the seed from the stalk, and storage containers, none of which were available tens of thousands of years ago. Without heating and grinding, humans cannot easily digest most grains. Our ingenuity and skill, however, eventually overcame these problems, and grains including rice and corn now constitute more than half the calorie intake of most people throughout the world. As long as these are whole-grain products, they bear at least a little resemblance to what our ancestors ate during the Stone Age.

None of these food items exist today exactly as they did in the Stone Age, but they form a healthy approximation, with good fats, phytonutrients, fiber, vitamins and minerals. A diet that contains only these ingredients is far from boring and is readily available. But be sure to wash those carrots!

About The Author

Philip J. Goscienski, M.D. is a pediatric infectious diseases specialist with a 45-year career in clinical and academic medicine. Dr. Goscienski has written for the Saturday Evening Post and Currents, the national newsletter of the American Heart Association and is a featured writer for North San Diego County Magazine. He has drawn on his interests in biology, anthropology, paleopathology and physical fitness to develop Better Life Seminars, a series of presentations in which he explains how our most distant ancestors lived, and how we can apply this knowledge to extend our healthspan and avoid the major chronic diseases of our age. His book, Health Secrets of the Stone Age is based on his seminars, and on the most recent findings in medical and anthropological research. It is scheduled for a January 2005 release date. You can visit his web site at www.stoneagedoc.com.

While America has given birth to the song “Young at Heart”, and the phrase “you’re as young as you feel!” can be heard from coast to coast by millions of people, demographic trend point firmly toward the other direction: aging.

Currently, the 65+ population comprises slightly more than 12% 35 million of the total US population. By 2030, this percentage is predicted to almost double to just below 20% 71 million[i]. In other words, within a generation, an unprecedented demographic reality will exist in the US: 1 in 5 Americans will be older than 65.

This is indeed news worth celebrating, because it means that more Americans are living longer, healthier lives than ever before. Yet this trend also presents some very real health-related problems that American society must solve.

Various sectors are frenetically trying to position themselves to deal with this aging demographic inevitability. The dental care field is loudly lobbying to increase awareness and resource-support for age-related ailments such as defective denture and reduced saliva-flow conditions[ii]. At the same time, the allied health care field is similarly trying – and admittedly struggling -- to develop the immense resources, such as many more doctors and nurses, who will somehow absorb the imminent and overwhelming old age-related demand for surgical procedures and other health care commodities[iii].

Yet while the dental and health sectors strive to adjust to this demographic trend, the nutritional sector has not kept pace. A quick look at any health food store shelf will see energy bars and powders that are according to their marketing images suitable only for high-performance e.g. young consumers. Similarly, the nutrition sector has not done a good job at destroying the myth that macronutrients such as protein are essential parts of all healthy diets – regardless of age.

The nutrition sector’s general neglect of the senior community is something that is just barely beginning to show as the population ages, and as the “baby boomer” generation of 76 million strong moves towards retirement[iv]. However, it is inevitable that this service gap will become larger as the future unfolds. Essentially, tens of millions of seniors are going to need to find new and innovative nutrition solutions possibly for the first time in their lives.

The prospects that face a 65-year-old searching for a nutrition solution are in some ways much the same as those facing a 25-year-old: there are an array of promised solutions on the market, including energy bars, drinks, and supplements.

However, this is where the similarities between the average 65-year-old and 25-year-old end because while the latter may be able to get away with experimenting, the former cannot. In other words, a 25-year-old consumer may add energy bars to their eating regimen and realize in a few months that they’re really eating glorified, calorie-rich candy bars. A 65-year-old consumer does not have that same luxury to try, and possibly err, when it comes to making nutritional choices. His or her choices must be wise and relevant from the start, particularly since older people tend to suffer from diminished appetite, and often have poorer access to balanced nutrition than their younger counterparts.

This is a serious problem that the nutritional sector must accept and take ownership of. This means that more than simple awareness is needed actual tangible solutions are required. The basic fact is that senior citizens – like all other age groups – require balanced nutrition, and for many of them, the best and most convenient way to access it is through nutritional supplements.

This much-delayed awareness does seem, however, to be abating. There are currently innovative companies that are creating nutritional supplements suitable for all ages, regardless of physical activity. This suitability is the result of a carefully balanced protein blend that captures all essential amino acids. Since many seniors continue to lose nitrogen and thus protein as they age, it is incredibly important that seniors access ways to compensate for this gradual loss.

These low-calorie, carbohydrate-free, fat-free nutritional supplements also help seniors avoid adding unwanted body fat that would weaken muscle mass and destabilize body strength and energy levels. Furthermore, the ideal product would be available in liquid form, allowing seniors with dentures or other tooth concerns to easily ingest a serving without anxiety.

The fact that America’s population is aging is just that: a fact. It is not an opinion, an educated guess, or a possible expectation. It will happen, and it is essential that America’s seniors be provided with the solutions that they need in order to continue living full, happy lives. The dental and health care fields are already hard at work positioning themselves, as best that they can right now, to absorb this unprecedented demographic change. Thanks to a very small – but hopefully growing number – of senior-friendly supplements, there is finally a reason to add the nutrition field to this list as well.

References

[i] Source: “Public Health an Aging: Trends in Aging – United States and Worldwide”. Center for Disease Control and Prevention CDC. http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5206a2.htm

[ii] Source: “Caring for America’s Aging Smiles”. Healthfinder. http://www.healthfinder.gov/news/newsstory.aspdocID=521247

[iii] Source: “Aging Population Creating Higher Demand for Surgery”. ANNews. http://www.ama-assn.org/amednews/20http://prsc0825.htm

[iv] Source: “Baby Boomers Envision Their Retirement: an AARP Segmentation Analysis”. AARP. http://research.aarp.org/econ/boomer_seg_prn.html

About The Author

Copyright 2004 - Protica Research - www.protica.com

Founded in 2001, Protica, Inc. is a nutritional research firm with offices in Lafayette Hill and Conshohocken, Pennsylvania. Protica manufactures capsulized foods, including Profect, a compact, hypoallergenic, ready-to-drink protein beverage containing zero carbohydrates and zero fat. Information on Protica is available at www.protica.com. You can also learn about Profect at www.profect.com.

Images of “protein powder” containers with accomplished bodybuilders on their labels help inform consumers that protein is a critical macronutrient in strength training success. Yet what is sometimes lost in this protein-bodybuilding link is that protein is an essential component for everyone, regardless of physical activity. Even those who live sedentary lives must ensure that their protein intake is complete and balanced.

The importance of protein in diet is undeniable. Protein creates digestive enzymes, transports other vitamins and nutrients, builds and repairs body tissue, and helps keep harmful bacteria at bay[i]. These are bodily system function that all people need – not just bodybuilders and other athletes.

Eating the appropriate composition of protein in meals is, however, proving to be an unusually difficult challenge for many Americans. To begin with, many protein sources are not considered “complete” because they do not provide all of the required amino acids necessary in order to build newer proteins. These incomplete proteins are often derived from fruit, grain, vegetable, and nut sources[ii]. However, the alternative to these incomplete protein sources – such as meats and dairy – present their own unique dietary challenges.

The first challenge with respect to these meat-based sources of complete protein is that they are not an option for vegetarians. While the number of US vegetarians is difficult to pinpoint, educated estimates suggest that there are about 6 million adult vegetarians in the US, and the number is growing annually[iii]. Therefore, 6 million adult Americans cannot access complete protein through meat sources.

The second challenge is that many meat- and dairy-based meals in the US are excessively high in saturated fat, calories, sodium, and other unhealthy elements. As such, while those who frequent fast food restaurants for their source of complete protein may not suffer from protein deficiency, a disconcerting number of these people will suffer from poor health. This includes: obesity, clogged arteries, high blood pressure, and other adverse consequences what medical experts call the “social irresponsibility” of the fast food industry[iv].

The clear challenge for nutritional experts is to identify a protein source that is both healthy and complete. The consequences of not finding a suitable protein source range from underperforming digestive systems and chemical imbalances to the ill effects of a condition called “Kwashiorkor”. More frequent in developing countries but with reported incidinces in the US, Kwashiorkor occurs in extreme protein-deficiency situations when when the body cannibalizes itself in a desperate attempt to find a source of protein.

Several attempts have been made to find the ideal complete protein source: one that is healthy, accessible to all eaters, and convenient. Indeed, this last criterion of convenience is of particular importance, because many Americans in the 21st century evidently have less time to eat than ever before.

Some of these attempts to find the ideal complete protein source hearken back a few generations. The classic peanut butter and jelly sandwich has been adopted as a complete protein source by some, but rejected by many more. While peanut butter does provide a good source of protein, the sodium content of most grocery store peanut butter brands, and the high carbohydrate and fat levels of the average “PB&J on white” keep it from being an ideal choice[v].

Other proposed solutions are more recent inventions. These include the range of nutritional powders and “energy” bars available in most health food stores, and in a growing number of grocery stores. With respect to protein powders, while some of them do provide a decent source of protein, it is simply not a convenient source for most people. With respect to energy bars, many of them have been criticized for their high calorie and carbohydrate levels.

Another solution – and one that is garnering some serious acclaim from within the health community – is fluid nutritional supplements that are easy to transport, and offer a complete protein source suitable for both vegetarians and non-vegetarians alike[1]. At the same time, these products are specifically designed to be low-calorie and therefore diet-friendly, and offer additional nutrients and vitamins that the body needs in addition to complete protein.

These innovative, complete protein products are a positive sign in a nutritional sector that has struggled with misinformation. Regrettably, many so-called energy bars and protein powders are laden with calories and carbohydrates. Some of them – in particular many energy bars – hardly offer any protein, which is a curious omission that most consumers do not realize as they ingest these products.

Fortunately, as noted above, there are scientifically engineered products on the market that deliver the complete protein and nutrition that consumers expect when they purchase something with the words “nutritional supplement” on the container.

[1] These products use “Actinase®” protein, which is derived from isolated animal sources that do not contain the lactose and fat normally associated with animal-based proteins.

References

[i] Source: “The Importance of Protein”. OhioHealth. http://www.ohiohealth.com/facilities/mcconnell/weightmanage/details/protein.htm

[ii] Source: “Protein: Moving Closer to Center Stage”. Harvard School of Public Health. http://www.hsph.harvard.edu/nutritionsource/protein.html

[iii] Source: “How Many Vegetarians are There A 2003 National Harris Interactive Survey Question Sponsored by The Vegetarian Resource Group”. Vegetarian Journal. http://www.findarticles.com/p/articles/mi_m0FDE/is_3_22/ai_106422316

[iv] Source: “Supersized Nation: Bigger Burgers Still Rule”. WebMD. http://my.webmd.com/content/article/98/104952.htmaction=related_link

[v] Source: “How Nutritious is a PB&J”. About. http://nutrition.about.com/od/nutritionforchildren/a/pbj.htm

About The Author

Copyright 2004 - Protica Research - www.protica.com

Founded in 2001, Protica, Inc. is a nutritional research firm with offices in Lafayette Hill and Conshohocken, Pennsylvania. Protica manufactures capsulized foods, including Profect, a compact, hypoallergenic, ready-to-drink protein beverage containing zero carbohydrates and zero fat. Information on Protica is available at www.protica.com. You can also learn about Profect at www.profect.com.

“High-dose pharmaceutical-grade fish oil is as close to a medical miracle as we will see in the 21st century.” – Dr. Barry Sears

Dr. Barry Sears revolutionized nutritional thinking around the world with his 1995 landmark #1 New York Times best seller The Zone. With The Zone, and his subsequent bestselling Zone books, Dr. Sears describes how a scientifically proven plan of moderate carbohydrate consumption balanced with appropriate amounts of protein and fat may help you live a longer and better life.

In his latest best seller, The Omega Rx Zone, Dr. Sears greatly expands the potential of the Zone to alter how we think about optimal health in general. Drawing upon his own research, as well as recently published studies, he reveals how a revolutionary new technological advance in fish oil manufacturing, never before available to the general public, may be the magic bullet...

This new high-dose, pharmaceutical-grade fish oil is very rich in omega-3 fatty acids. Scientific evidence reveals a diet rich in long-chain Omega-3 fatty acids helps support: a healthy brain a healthy heart a healthy immune system healthy joint movement healthy kidneys balanced mood and sense of well being and, helps maintain cholesterol levels that are already within the normal range.

This new generation of fish oil is much different from the historical, impure, terrible-tasting cod-liver oil. As Dr. Sears points out, the fish oil doled out by our mothers and grandmothers, and currently sold at health food stores, has never been pure enough to be used in the quantities it takes to realize its potential benefits. The new pharmaceutical-grade fish oil is more concentrated, free of dangerous toxins, and has been clinically tested with spectacular results.

By following the Zone Diet and adding pharmaceutical grade fish oil to your daily routine, Dr. Sears believes that each of us will reach our maximum potential for optimal health.

For more information about pharmaceutical grade fish oil, please visit http://www.omega3zone.biz or call 503-244-5941.

About The Author

Bev Storer is a writer and researcher in the field of nutrition and nutritional supplements. To learn more about pharmaceutical-grade fish oil, go to http://www.cardioresults.com or e-mail me directly at info@cardioresults.com.

A flood of scientific evidence about fish oil points to a startling conclusion that taking high-dose fish oils, which are very rich in Omega-3 Fatty Acids, helps support a healthy heart, a healthy brain, a healthy immune system, healthy joint movement, healthy kidneys and much more.

Each grade of fish oil is distinguished from the other by its purity and concentration of long-chain omega-3 fatty acids. Crude fish oils are the least expensive and most will likely contain some levels of contaminants including PCBs, DDT and organic mercury.

When choosing a high dose fish oil remember that knowledge is power and not all fish oils are manufactured the same. Some fish oils may even be dangerous when taken in high doses.

With many choices of fish oil available, and with so many pro and con opinions written about each, it is easy to become confused. So when it comes time for you to choose a fish oil make sure you do your homework and choose wisely – your health depends on it.

When choosing a fish oil that you will be ingesting in high doses it is crucial that you choose one that is pure and free of contaminants, toxins, and mercury. How can you, the consumer, tell the difference

Currently there are three grades of fish oil available on the market today: Cod Liver Oil Health-food grade fish oil, and Pharmaceutical-grade fish oil

Cod Liver Oil

Cod Liver Oil is the lowest quality fish oil and like the name implies it is manufactured from the livers of Cod fish. It has the lowest concentration of long-chain omega-3 fatty acids and contains the highest levels of contaminants such as organic mercury, PCBs, and DDT. Cod Liver Oil may also contain a high level of Vitamin A.

Cod Liver Oil is not recommended for high dose consumption. A typical serving of Cod Liver Oil contains 500 mg. of long-chain omega-3 fatty acids.

Health-food Grade Fish Oils

Most health-food grade fish oils are manufactured from fish body oils. Fish oils can be manufactured from a single fish species or from several fish species.

Fish size and their relative rank in the food chain can help us understand the level of contaminants that may be found in health-food grade fish oils. Small fish, such as sardines and anchovies, don’t live long so are less prone to accumulate environmental pollutants. Larger fish, such as salmon and mackerel, are predatory species that live longer so they could contain higher levels of pollutants. If the label says it comes from a particular species of fish, such as salmon, then you can be sure that it probably is health-food grade fish oil.

A slightly more purified type of health-food grade fish oil is available which includes oils that have been subjected to a limited amount of molecular distillation to remove some of the cholesterol. These types of fish oils are usually labeled as "cholesterol-free".

"Fish Oil Concentrate" is yet another type of health-food grade fish oil. Fish oil concentrates consist of ethyl esters of the fish oil that have been subjected to fractional cooling. The solidified saturated fats are removed leaving behind a more concentrated solution of long-chain omega-3 fatty acids. A typical one-gram capsule of thermally fractionated health-food grade fish oil contains up to 500 mg. of long-chain omega-3 fatty acids.

Typical health-food grade fish oils may contain varying amounts of contaminants. In addition, the fractional cooling method does not necessarily remove all the PCB’s or the long-chain monoene fatty acids that may give rise to gastric distress. Due to the varying amounts of contaminants that could still be contained in health-food grade, it is questionable as to whether it is safe at high levels. A typical one-gram capsule of health-food grade fish oil contains approximately 300 mg. of long-chain omega-3 fatty acids.

Pharmaceutical-grade Fish Oil -- the newest generation of fish oil.

Pharmaceutical-grade fish oils start with thermally fractionated health-food grade fish oils. These oils are then distilled, using a highly complex refining technology, into fractions rich in long-chain omega-3 fatty acids. According to manufacturers, it typically takes about 100 gallons of health-food grade fish oil to make one gallon of pharmaceutical-grade fish oil.

Individual fractions are then combined to provide a 2:1 ratio of Eicosapentaenoic Acid EPA and Docosahexaenoic Acid DHA for the finished fish oil product. Scientific studies conducted with pharmaceutical-grade fish oils that used a 2:1 ratio of EPA and DHA reported significant clinical benefits.

Pharmaceutical-grade fish oils are exceptionally low in long-chain monoenes, PCBs and other pollutants. Pharmaceutical-grade fish oils are believed to be the safest to take in high doses. A typical one-gram capsule of pharmaceutical-grade fish oil will have a minimum of 600 mg. of long-chain omega-3 fatty acids.

Pharmaceutical-grade fish oils are a fairly new product and a good-quality source may be difficult to find. In addition, pharmaceutical-grade fish oils definitely cost more – sometimes twice as much. This increased cost is an outcome of the complex process used to remove impurities. Each step in the refining process adds additional production costs.

For instance, OmegaRx developed by Dr. Barry Sears and recommended in his book, The OmegaRx Zone – The Miracle of the New High Dose Fish Oil, starts with health food grade fish oil which then goes through nine additional steps to make it pharmaceutical grade quality. Pharmaceutical-grade fish oils generally taste better and the amount of long-chain monoenes, which cause gastric distress, are dramatically reduced.

For more information about where to purchase Dr. Barry Sears OmegaRx Fish Oil Supplement, please visit http://www.fishoilzone.biz or http://www.omega3zone.biz or call To Your Health at 503-244-5941.

About The Author

Bev Storer is a writer and researcher in the field of nutrition and nutritional supplements. To learn more about pharmaceutical-grade fish oil, go to http://www.fishoilzone.biz or e-mail her directly at info@fishoilzone.biz. info@fishoilzone.biz