Why not flax or flaxseed oil?
Flax, in any form, contains high levels of Omega-6 PUFAs – an EFA that is already high in modern western diets. In fact, almost any cooking oil, nut and even some fruits contain high levels of Omega-6. Many health experts feel that high levels of Omega-6 PUFAs, coupled with low levels of Omega-3 PUFAs can lead to an increase in such dietary disease as heart disease, stroke and arthritis (Simopolous, A.P. and Robinson, J., 1988). Flax has no long-chain Omega-3 PUFAs while marine sources have preformed easily digestible long-chain omega-3. “…studies using alpha-linolenic, which have addressed the question of bioconversion of alpha-linolenic acid to EPA and DHA, have concluded that in adult men conversion to EPA is limited (approximately 8%) and conversion to DHA is extremely low (<0.1%). In women fractional conversion to DHA appears to be greater (9%)". (Williams, C.M. et al.
