An ideal 2:1 ratio of omega 3 and 6 essential fatty acids, proven by research to benefit cardiovascular health, enhance stamina and energy, and improve general health and well-being. Certified Organic & ideal for vegans.

The Truth About Fat

Most people think that avoiding all fat is the path to true health, but in reality there are two substances that can only be found in fat that are just as necessary to our survival as proteins, carbohydrates, vitamins and minerals. Of the many kinds of fats, only the ones called Omega 3 and 6 have been designated as essential fatty acids (EFAs) by scientists, because every living cell in the body needs these fats, but the body can't make them on its own. A direct food source is always required.

The key to health from fats lies in ingesting the essential ones in the proper ratio. This isn't usually achieved as it has been shown that the average diet is far too high in omega 6 and dangerously low in omega 3. Another concern we face when choosing a source of EFAs is that the majority of oils found on grocery store shelves have been damaged by heat, light and oxygen and modern processing practices. These oils may no longer provide healthful EFAs and may even be harmful.

What's in it?

Flax seed oil*: the richest vegetarian source of omega-3

Sunflower seed oil*: deliciously rich in omega-6

Sesame seed oil*: lots of omega-6 and omega-9, antioxidants and phytosterols

Coconut oil*: rich in antioxidants and lauric acid, an immediate energy source

Evening primrose oil*: a source of GLA, polyphenols and other antioxidants

Soy lecithin: GMO-free, helps ingredients stay blended

Rice and oat* bran and germ oils: minor ingredients that are a major source of polyphenols, phytosterols and antioxidants

Mixed tocopherols: A high gamma- blend of vitamin E to protect the oils from oxidizing

*Certified organic

Serving Suggestions

Start with one tabelspoon per day and gradually increase to one tablespoon for every 25 kgs of body weight per day.

Udo's 3•6•9 Oil Blend is compatible with all foods and can be used with cold, warm and hot foods (once off the heat source), but must not be used for frying, baking or other high temperature cooking.

Favourite uses are in fruit or vegetable salads, protein shakes, yogurt, apple sauce and juices.

Try it on steamed vegetables, rice and pastas and baked or mashed potatoes or add it to homemade soup (after cooking).

Mix it with extra virgin olive oil in dishes such as hummus and tabbouleh or serve with balsamic vinegar for dipping.

Add to fresh vegetable juices along with Udo's Choice Beyond Greens, for a nutritious meal replacement.

Storage

Liquid (available in 250 ml and 500 ml bottles).

Unopened bottles can be kept refrigerated for up to months and for over two years in the freezer (oil shrinks when frozen; the glass bottle will not break). Once opened, use within 4-6 weeks and keep refrigerated between uses.

Warnings:
Store in a cool, dry place
Gluten free and contains no GM ingredients

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More Information

Seeds vs Fish

Currently in Australia the words "omega 3" are synonymous with fish. Everywhere you look you see slogans encouraging you to "get more omega 3 EFAs from fish and fish oils". This recommendation seems harmless enough, but on closer inspection leaves some questions unanswered.

The first is the wording - "omega 3 EFAs". EFA stands for essential fatty acid, of which there are two - alpha linoleic acid (LNA) and linolenic acid (LA). These are the respective parents of the omega 3 and 6 fatty acids families. They are not found in fish oils, however, fish and fish oils are excellent sources of the long chain omega 3 derivatives, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Both EPA and DHA can be made in the body as required from LNA.

The second question is why this recommendation? Does it mean that fish is the preferred way to get your omega's? No, it's not. For starters, fish live their life in the sea, alongside all the industrial pollutants that man decides to dump there. As most toxins are fat soluble, they find their way into fish and fish oils as a matter of preference. Organic seed oils are not exposed to the same high levels of toxins, and so pose no threat by comparison. Secondly, oily fish will only provide the omega 3 derivatives, and is not a good source for omega 6 EFAs or their derivatives, so you're left with only one half of the story.

To compound this, what is an oily fish? Will tuna, haddock, cod or plaice do the trick? Unfortunately not. There isn't a great following of oily fish consumption in Australia, and recommendations to eat more often leave the public consuming non oily fish, which are not good sources of fats.

A final thought on fish oils is what happens when they are processed. EPA and DHA are roughly five times easier to damage with heat, light and oxygen than LNA, the delicate omega 3 EFA. We take the utmost care to preserve the quality of our oils by cold pressing them in absence of heat, light and oxygen, then bottling them in nitrogen flushed amber glass. This is what gives us such a superior blend. Fish oils, once they are extracted from the fish are subjected to steam distillation and deodorising techniques at high temperatures and pressures, leaving them prone to damage.

For more information on Seed vs Fish oils, visit www.vegetarian.org.uk and read the following: Fishing for Facts - Why public health strategy should promote plant oils in preference to fish oils - A scientific report by Laura Scott, MSc Nutrition, VVF Senior Nutritionist.

Who is Udo Erasmus?

Udo Erasmus PhD., has become an internationally recognised authority on the subject of fats, oils, cholesterol and human health. His academic credentials include two years of post graduate studies in genetics and biochemistry and a PhD in nutrition. He pioneered the technology for pressing and packaging healthful oils, and continues to provide consulting services to health professionals and individuals. Udo is a frequent writer and speaker on fats and oils and has appeared on radio and television whilst in Australia. He lives in Vancouver, B.C., Canada. His books, Fats that Heal Fats That Kill and Choosing the Right Fats are published by Alive Books and is available through Health Books Australia, purchase online at www.healthbooksaustralia.com.au. Currently Udo is continuing his work developing new initiatives that will contribute towards healthier living. You can visit Udo at www.udoerasmus.com.