Transcript: Plant-Based Omega-3 Supplements
This is what it looks like. It’s grown organically—so no heavy metals, no industrial toxins, it’s grown bloodlessly . You know Charlie for some reason looks happier in the commercials. It’s grown sustainably so you’re not contributing to the extinction of our ocean wildlife. It’s grown hygienically —so you don’t have to hear me talk about the first report this year of a new fish tapeworm in North America. I’ll give you a hint: these are not noodles…
Food is a package deal. You can’t tell the maître de that you do want the omega 3’s but could you at least get the tapeworms on the side? Doesn’t work that way. Food is a package deal.
Not as bad though, perhaps, as pork tapeworms, though shown here sticking out, and here , literally eating someone’s brain.
Speaking of fish hygiene, in April’s Journal of Food Protection researchers swabbed sushi for fecal bacteria. The national food standards guidelines for maximum fecal bacteria on ready-to-eat food items is 30,000. …
They also swabbed vegetarian sushi avocado and cucumber rolls. How much contamination on them? Hmm, why isn’t my graph working—oh yeah, it is working. Zero fecal bacteria. I forgot for a second there that avocadoes don’t have rectums.
Anyways, all the benefits, none of the risks. This, is no fish story—get it? :) The long chain omega 3’s, the “DHA,” in golden algae found to be 100% bioequivalent to the DHA in fish flesh. So, organic/hygienic/sustainable/bloodless/bioequivalent, may even be cheaper too, so—your choice, you can get your long chain omega 3’s this way, or that way.
Yes, people that don’t eat animals have very low levels of industrial toxins in their body, but they also have very low levels of long chain omega 3’s. So, I recommend everyone take 300mg of microalgae-based DHA every day. And when I say everyone, I mean everyone—most fisheaters aren’t getting enough DHA for optimal health either.
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring watch the above video. This is just an approximation of the audio contributed by Dianne Moore.
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