Posted by noa on April 9, 2003, at 15:53:50
In reply to Re: Fish Oil question-solution?, posted by Ritch on April 9, 2003, at 9:55:41
Ritch,
I don't have a problem shaking the bottle when it is cold--it seems to even out the differences, even if they might not be completely dissolved.
I guess my other question would be, though, is if it is really so easy to separate the better fatty acids from the more rigid ones, why the fish oil company wouldn't distill the better oils by refrigerating it and skimming it off from the thicker ones? Wouldn't that be a better quality omega 3 product? Ie, with a lot less saturated fat and a lot less omega 6?
poster:noa
thread:216908
URL: http://www.dr-bob.org/babble/20030407/msgs/217918.html