Fish OilOctober 11, 2010
Quick science lesson:
Omega 3-Fatty Acids reduce inflammation. They are found in grassfed meats, fatty fish, and certain vegetables.
Omega 6-Fatty Acids cause an increase in inflammation. They are found in nut butters, ‘vegetable’ (soybean, corn) oils, and grain fed meats, to name a few.
The goal is to have a 1:1 ratio of Omega 3 to Omega 6. Most people who consumer the modern American diet, have much higher levels of Omega-6 than Omega-3 (like 20:1). To help balance that out, we should be eating grassfed meats, eliminating vegetable oils, and taking Fish Oil.
Fish Oil should be an essential part of an athlete’s diet. In addition to balancing our your fatty acid ratios, it speeds muscle recovery, reduces delayed onset muscle soreness (that’s the “two day burn” that we’ve all come to know and hate) and helps to convert your calories into muscle mass.
The one downfall is that it tastes pretty nasty in it’s natural state. Try the lemon or orange flavored (but not sweetened) kinds, or swallow the capsules. Capsules are best when they are kept frozen. They thaw in your stomach, so you don’t taste them at all. Always take your fish oil WITH FOOD.
Not sure how much to take? Use the Robb Wolf Fish Oil Calculator!
Still have a bunch of questions regarding fish oil? Or did the fish oil calculator tell you that you should be taking close to 100 pills a day? The smart people at Whole 9 offer a great FAQ sheet here that should help you with the finer points of fish oil supplementation.This entry was posted in Nutrition Articles and tagged Fat. Bookmark the permalink. ← WOD: Monday, October 11th WOD: Tuesday, October 12th →