Fish oil or Flaxseed powder? Should I use both or just one?

Hi, which of the two is the best source of fatty acids? Is there any point in using both or should I choose one?
 
If I went with the fish oil soft gels, should I get Omega 3-6-9  or will the omega-3  ones be OK?
 
Any help much appreciated, cheers. :)

fish oil and flax oil contain different types of omega 3

i personally take both

i use straight forward fish oil

If your going for fish oils i would just get the omega 3

I prefer flaxseed. Reason being its always fresh, never oxidised if ground fresh each day and your body will convert what it needs. Its also a lot cheaper.

i put fsp in my shakes and take omega 3 caps with meals if i feel theyre lacking efas

I use Flax and EPA caps...get plenty of olive oil etc in my main food.

Combination of both is your best bet.  The conversion process of Alpha Linolenic Acid as found in Flax to EPA/DHA is poor so a few fish caps which is rich with preformed epa/dha is ideal.  Flax offers other benefits such as fibre, lingans, protein and additional anti-inflammatory properties above what epa provides which makes it a good addition and worth keeping in the diet.

Got to say I have been impressed with the quality of the high barn (farmed in sussex) flax oil

tried it for the first time this weekend....its a lovely golden colour and a slight nutty taste

10 out of ten for me

Of improtance moreso than taste is whether these oils have been produced/treated with care, come in light blocking bottles/packaging and include an antioxidant like vitamin e to protect the oil from oxidation which polys are at high risk of.

Hi GM

I agree but taste can be a vital indicator - have you ever tried H&B flax seed oil? its like paint stripper rancid if you ask me. or even zip vit ....jees no much better... 

heres an extract from their website

"Linseed isn't the easiest plant to grow and harvest and so there's always a good deal of relief when several tons of the glistening brown or gold seeds, complete with their nutty smell, are stored safely in our purpose-built barn. You can't get much fresher and more traceable than that! Because we are able to store the seed, it means that we can "press on demand". Your linseed pods and your culinary linseed oil reach you in a perfect and fresh condition. Both chefs and professional oil tasters alike tell us that our linseed oil is the best they have ever tasted......
Making the seed ready for pressing involves being passed through a seed cleaning machine before being allowed to fall into the press itself. From the press the oil flows initially into a vessel below the press for settlement. After a couple of days the oil has settled and is ready to be filtered through muslin and bottled by hand with no pumping. This is a cold pressed process, which means that no solvents or heat are ever used. This is because linseed is like other unsaturated nut and seed oils - if subjected to high temperatures the oil's important health giving properties are destroyed. Our natural process can only be compared to the production methods used to produce the best single-estate olive oils. "

Any comments on that? I note the cold pressing. i dont pretend to be an expert but i have read udo's fats that heal and fats that kill...so i know a bit  

it certainly is the best tasting i have tried ...the second best is savant healths organic flax...i switched becuase i like supporting british companies / farmers. im glad to say im pleased with it   

Lol, yeah, that stuff is pretty nasty!!
 
Tony B is da man for oils and polys but the information looks coolio to me
 

Lucky_jim


Hi GM

I agree but taste can be a vital indicator - have you ever tried H&B flax seed oil? its like paint stripper rancid if you ask me. or even zip vit ....jees no much better... 

heres an extract from their website

"Linseed isn't the easiest plant to grow and harvest and so there's always a good deal of relief when several tons of the glistening brown or gold seeds, complete with their nutty smell, are stored safely in our purpose-built barn. You can't get much fresher and more traceable than that! Because we are able to store the seed, it means that we can "press on demand". Your linseed pods and your culinary linseed oil reach you in a perfect and fresh condition. Both chefs and professional oil tasters alike tell us that our linseed oil is the best they have ever tasted......
Making the seed ready for pressing involves being passed through a seed cleaning machine before being allowed to fall into the press itself. From the press the oil flows initially into a vessel below the press for settlement. After a couple of days the oil has settled and is ready to be filtered through muslin and bottled by hand with no pumping. This is a cold pressed process, which means that no solvents or heat are ever used. This is because linseed is like other unsaturated nut and seed oils - if subjected to high temperatures the oil's important health giving properties are destroyed. Our natural process can only be compared to the production methods used to produce the best single-estate olive oils. "

Any comments on that? I note the cold pressing. i dont pretend to be an expert but i have read udo's fats that heal and fats that kill...so i know a bit  

it certainly is the best tasting i have tried ...the second best is savant healths organic flax...i switched becuase i like supporting british companies / farmers. im glad to say im pleased with it   

Take Udo's Oil mate and the ratios are sorted out for you. Is nice on porridge oats