The quality of fish oil products varies widely, so we must choose high-quality products instead of the cheapest ones. Similarly, don't just choose products with the highest content of epa and dha fatty acids. The most critical measure of fish oil quality is its purity and stability. Avoid buying inferior products, which is harmful to health.
Fish oil may contain a small amount of pcb and dioxin, and infants are particularly sensitive to these residual toxins. Therefore, lactating and pregnant women, if they have taken or want to start taking omega-3 fish oil products, must choose the fish oil with the lowest pollution residue content.
Stability is another key criterion of fish oil quality. Stability refers to the oxidation degree of fish oil. If fish oil is badly oxidized, it will lead to oil rot. Free radicals in fish oil will attack cells in the body instead of improving cell function to prevent cardiovascular diseases. This means that it has lost the positive effect of omega-3 on human health. When taken, the peroxide value (pv) of fish oil should be lower than 10.
How can I know if fish oil is rotten? You can simply test it. If it is a capsule, bite it open and taste the fish oil. Good quality fish oil will not taste or smell too much, but it is very neutral and natural. Don't eat fish oil if it is not delicious! This kind of fish oil is either of poor quality or has been left for too long, so it is better to throw it away.
The world's top fish oil is produced in northern Europe, one is the local pure seawater, and the other is the strict control of food quality by the Nordic government. And those fish oils that have obtained the qualification of drug supervision, of course, have no problem in quality.