WHY NOT JUST EAT FISH?

Sweeten Your Chia With Xylitol / Flavour Your Chia With Maqui Berry

Order Here

WATCH AUSTRALIAN CHIA SEED VIDEOS
Read About Rising World-wide Demand For Australian-Grown Chia

Many nutritional experts and scientists would say that fish and fish oils would be the better source of Omega-3. Hundreds of studies have proven this, and indeed, some fish-populations do have lower prevalence of heart disease (although recent studies report high levels of toxicity in their blood). However, the biological benefits of plant-based Omega-3 EFA were not adequately studied under clinical conditions until now. And Chia, being the new kid on the block, having been away for 600 years or even more, is only just now getting its own fair share of scientific trials.
(Read them here.)

But, really, why not just eat the fish?

1.      Poor preparation. True, fish are low in cholesterol and total fats. However, most people don’t like the fishy taste and smell of fish. They proceed to remove these by cooking the fish in oil, or overcook the fish, and then eat it dipped in sauces or with toppings that increase its overall fat and cholesterol content.  

2.     Toxicity levels. With the rise of sea- and fresh-water pollution, it is inevitable that certain toxins make their way into our food through fish and fish products. In the US and Australia, several warnings have been issued about toxins in fish. Eating toxic fish could result in a range of mild to severe symptoms: nausea; vomiting; diarrhea; numbness and tingling of the mouth, hands or feet; joint pain, muscle pain, headache; sensitivity to temperature changes; vertigo; muscle weakness; and cardiovascular problems, including irregular heartbeat and reduced blood pressure.  

Some types of fish may contain high levels of mercury, PCBs (polychlorinated biphenyls), dioxins and other environmental contaminants. Elderly people, pregnant women, unborn babies and little children are the most at risk to toxins in fish, as they are recommended to increase their intake of Omega-3.  Today many fish oils have to undergo molecular distillation to remove these known toxins and carcinogens.

There is also the possibility that when fish is contaminated with methylmercury, the omega-3 benefit decreases. This is currently being studied.

Click below to listen to advice regarding Mercury in fish, from the Department of Human Services, State of Victoria, Australia.

IMPORTANT FOR PREGNANT WOMEN AND WOMEN PLANNING TO HAVE A BABY: PLEASE READ THIS VERY IMPORTANT ADVISE ABOUT EATING FISH.

3.     Fish that have high nutrition levels are usually in big demand, and as a result are perilously low in numbers or are caught using methods that are environmentally destructive.  Their low supply drive their prices up, which is one factor explaining why nearly everyone may be severely deficient in Omega-3.

4. Absence of anti-oxidants. Fish and fish oils don’t contain natural anti-oxidants. Even fish oils in bottled capsules are unstable Omega-3s. If left exposed to light and oxygen, they oxidise quickly and can turn into a harmful food substance.

5.     Fishy taste and smell. Too many people simply don’t like the fishy taste and smell of fish and don’t eat it at all. 

6.     An animal food. Vegetarians and vegans will not eat fish as it is against their convictions to eat another living creature.

Note: You need all the Omega 3 EFAs! Read more here. And when choosing Fish Oil, make sure it is a good quality product.

How to Eat Chia