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DIY SOLUTIONS FOR YOUR HEALTH
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Essential Fatty Acids (EFAs):

Essential Fatty Acids (EFAs):

Eating Fish for Omega-3:

Eating Fish for Omega-3:

Fish

Omega-3 content of fish depends on their diet

High EPA /DHA fish include salmon, sardines, herring, mackerel, anchovies and trout

Wild fish obtain Omega-3 indirectly from the Sun

fish eating chain

Wild-caught fish matured to adulthood at a natural pace eating a wild marine diet.  

Phytoplankton, plant-like organisms floating near the surface of the water, converts sunlight into food.   Phytoplankton is eaten by zooplankton (animal-like plankton), which is eaten by small fish, which themselves are eaten by bigger fish. Thus, all fish in the wild obtain their sun-derived, electron-rich, Omega-3 fatty acids from eating plankton or other fish.

Farmed fish consume man-made feed

Farmed fish have an efficient protein-producing diet of ~70% vegetable products and 30% fish oil / fishmeal pellets.    Fishmeal pellets are comprised of dried, ground up smaller fish (in Norway,  most commonly herring, blue whiting, capelin, sprat and anchovy), or unused/recycled fish-byproducts.  E.g. guts, heads tails, or poultry / swine byproducts.  However, due to the smaller fish in fishmeal having been overfished, the  industry has been cutting back on the amount of fishmeal used and replacing it with plant food.  The fish-in/fish-out ratio (FIFO)  indicates how much wild fish, in the form of fishmeal and fish oil, is needed to produce one kilogram of farmed fish. Factors affecting FIFO are how many kilograms of fishmeal / fish oil can be derived from wild fish (FIFO for fishmeal) , how much fishmeal / fish oil is used in the feed, and how oily the wild fish is. from 1990 to 2013, the FIFO ratio for fishmeal went from 4.4 to 1.0 and the FIFO ratio for salmon oil dropped from 7.2 to 1.7.

Eating plant food lowers fish body omega-3 content.    When fish consume plant proteins, such as soybean, corn, canola, sunflower, rapeseed, broad beans and wheat (which also contain carbohydrates and fat and many of which are GMO), the fat content of the fish then corresponds to the plant oils, such as soybean or corn oil, with their lower Omega-3  / higher Omega-6 content.  Another effect of eating more plant-food is the introduction of pesticides, which is now included in the industry's monitoring list of contaminants.

Salmon usually have synthetic carotenoid pigments added to feed to give flesh a red color.

U.S. federal law.  Requires supermarkets to label the country of origin of fish, and indicate whether they were farm-raised or harvested in open waters (i.e. wild).

Which fish is richest in Omega-3?
4 ounce cooked portion
> 1,000 milligrams
500-1000 milligrams 250-500 milligrams <250 milligrams
heart heart heart heart
Anchovies Alaskan Pollock Flounder / Sole Cod
Herring / Kippers Barramundi Grouper Haddock
Mackerel (Atlantic & Pacific) Salmon (Chum, Pink, Sockeye) Halibut Mahi Mahi
Sablefish (black cod) Seabass Perch Tilapia
Salmon (Atlantic, Chinook, Coho)   Rockfish Tuna (Yellowfin)
Sardines (Atlantic & Pacific) Walleye Snapper  
Trout   Tuna (skipjack / chunk)  
Not recommended:
oysters (Pacific), swordfish
Not recommended:
Tuna (Albacore/White),
Crab, Mussels, Squid, Tilefish
Not recommended:
Catfish, Clams, Mackerel (King)
Not recommended:
Crayfish, Lobsters, Shrimp, Scallops

CHART of Omega-3 content in different fish 

Data obtained from 2014 analysis:

Cladis, D.P., Kleiner, A.C., Freiser, H.H. et al. Lipids (2014) 49: 1005. https://doi.org/10.1007/s11745-014-3932-5 Springer Link

Omega-3 fat & Omega-6 fat in fillets of commercially-available U.S. fin fish
Species na Total Fat (g/100 g) Omega-3 (mg/100 g)b Omega-6 (mg/100 g)c
Amberjack, Greater 2 0.91 ± 0.28 148 ± 16 43 ± 10
Amberjack, Yellowtail 2 2.41 ± 0.14 714 ± 72 75 ± 2.0
Bass, Striped (F)g 5 6.17 ± 1.70 699 ± 184 914 ± 179
Bass, Striped (W)g 5 2.42 ± 0.91 610 ± 244 85 ± 33
Bluefish 3 4.53 ± 3.28 896 ± 549 159 ± 113
Catfish, Channel (F) 11 7.96 ± 1.68 130 ± 24 1201 ± 262
Cod, Atlantic (F) 1 1.04 ± 0.07 265 ± 15 22 ± 0.8
Cod, Atlantic (W) 8 0.80 ± 0.25 254 ± 40 16 ± 5.1
Cod, Lingcod 4 1.30 ± 0.18 333 ± 59 30 ± 9.5
Cod, Pacific 2 0.52 ± 0.05 205 ± 38 18 ± 3.5
Cod, Sablefish 4 15.62 ± 3.50 1571 ± 1016 291 ± 52
Croaker, Atlantic 5 4.41 ± 2.73 675 ± 382 142 ± 61
Flatfish, American Plaice 2 2.47 ± 1.45 351 ± 114 74 ± 31
Flatfish, English Sole 2 1.24 ± 0.30 303 ± 83 39 ± 2.8
Flatfish, Grey Sole 2 0.69 ± 0.12 158 ± 15 45 ± 3.0
Flatfish, Gulf Flounder 2 0.47 ± 0.09 74 ± 14 34 ± 2.9
Flatfish, Pacific Dover Sole 4 1.03 ± 0.42 187 ± 27 38 ± 11
Flatfish, Petrale Sole 4 1.31 ± 0.21 327 ± 29 25 ± 2.1
Flatfish, Rex Sole 2 0.71 ± 0.25 213 ± 25 33 ± 2.3
Flatfish, Southern Flounder 1 0.38 ± 0.05 98 ± 13 39 ± 4.1
Flatfish, Summer Flounder 5 0.78 ± 0.31 217 ± 57 28 ± 11
Flatfish, Winter Flounder 1 1.38 ± 0.06 467 ± 95 67 ± 6.1
Flatfish, Yellowtail Flounder 2 0.80 ± 0.12 280 ± 29 25 ± 8.2
Grouper (unspecified) 3 1.26 ± 0.44 259 ± 105 62 ± 26
Grouper, Gag 2 0.54 ± 0.03 129 ± 7.3 42 ± 5.8
Grouper, Red 4 0.95 ± 0.26 118 ± 39 58 ± 14
Grouper, Yellowedge 1 0.55 ± 0.02 147 ± 4.0 31 ± 1.3
Haddock 4 0.56 ± 0.07 192 ± 24 20 ± 3.5
Hake, Silver 2 0.81 ± 0.26 224 ± 18 12 ± 0.5
Halibut, Alaskan 10 1.63 ± 1.78 299 ± 120 39 ± 40
Halibut, California 2 0.62 ± 0.19 187 ± 64 23 ± 1.2
Mackerel, King 1 1.34 ± 0.07 259 ± 37 74 ± 11
Mackerel, Spanish 2 3.82 ± 0.42 633 ± 172 131 ± 18
Mahi Mahi 11 0.85 ± 0.25 166 ± 50 33 ± 6.5
Monkfish 9 0.52 ± 0.06 113 ± 31 17 ± 4.3
Mullet, Striped 2 2.75 ± 2.07 707 ± 652 143 ± 91
Pangasius/Swai (F) 8 1.21 ± 0.51 26 ± 8.9 142 ± 57
Perch, Pacific Ocean 2 3.63 ± 0.47 638 ± 391 72 ± 21
Perch, White 2 5.78 ± 0.90 1,025 ± 40 458 ± 28
Perch, Yellow 2 0.97 ± 0.31 175 ± 19 57 ± 6.2
Pollock, Alaskan 7 3.77 ± 5.01 249 ± 44 11 ± 4.3
Pollock, Atlantic 4 1.10 ± 0.20 357 ± 87 25 ± 7.6
Pompano, Florida 2 13.87 ± 5.38 925 ± 18 393 ± 70
Rockfish, Brown 2 1.71 ± 0.15 396 ± 62 40 ± 2.6
Rockfish, Widow 2 1.52 ± 0.39 376 ± 66 31 ± 11
Roughy, Orange 5 5.80 ± 2.15 200 ± 65 190 ± 211
Salmon, Atlantic (F) 11 16.47 ± 4.02 2,544 ± 988 2,530 ± 1,508
Salmon, Chinook (F) 2 14.18 ± 2.86 2,179 ± 433 1,173 ± 406
Salmon, Chinook (W) 5 7.20 ± 1.75 1,525 ± 269 140 ± 45
Salmon, Coho 7 3.48 ± 1.44 894 ± 308 66 ± 29
Salmon, Sockeye 6 4.87 ± 1.74 934 ± 248 98 ± 38
Scup 2 2.35 ± 1.51 450 ± 172 100 ± 52
Sea Bass, Black 3 1.51 ± 0.71 320 ± 63 48 ± 11
Sea Bass, Chilean 3 32.65 ± 11.00 3,011 ± 1,762 704 ± 362
Sea Bass, White 2 0.87 ± 0.11 195 ± 37 24 ± 2.3
Seatrout, Spotted 1 4.54 ± 0.10 804 ± 14 294 ± 5.9
Shad, American 1 3.16 ± 0.03 726 ± 21 62 ± 1.4
Shark, Common Thresher 1 0.77 ± 0.02 218 ± 3.1 42 ± 2.4
Shark, Spiny Dogfish 2 6.13 ± 3.33 1,650 ± 1,001 302 ± 138
Skate 2 0.80 ± 0.10 197 ± 13 30 ± 2.5
Smelt, Rainbow 2 2.17 ± 0.37 632 ± 85 196 ± 25
Snapper, Red 7 1.26 ± 0.40 281 ± 133 43 ± 16
Snapper, Vermilion 2 1.04 ± 0.27 259 ± 70 43 ± 13
Snapper, Yellowtail 3 1.29 ± 0.69 288 ± 160 54 ± 23
Spot 2 11.65 ± 5.07 1,294 ± 615 320 ± 136
Sturgeon, Green (F) 1 14.78 ± 1.20 1,428 ± 100 1,770 ± 147
Sturgeon, White (F) 1 11.16 ± 0.16 1,277 ± 22 1,377 ± 38
Sturgeon, White (W) 1 7.27 ± 0.07 1,129 ± 38 542 ± 15
Swordfish 12 6.82 ± 3.96 897 ± 566 155 ± 88
Tilapia (F) 11 2.47 ± 0.91 125 ± 40 370 ± 166
Tilefish, (Mexico) 1 0.51 ± 0.00 164 ± 4.0 24 ± 0.6
Tilefish, (North) 1 0.79 ± 0.17 151 ± 6.2 27 ± 1.9
Trout, Lake 2 5.47 ± 1.96 1,216 ± 558 409 ± 163
Trout, Rainbow (F) 9 5.81 ± 1.84 1,031 ± 370 598 ± 390
Trout, Rainbow (W) 1 4.67 ± 0.41 414 ± 17 665 ± 37
Tuna, Albacore 3 7.86 ± 4.91 2,631 ± 1,765 228 ± 143
Tuna, Yellowfin 6 0.98 ± 0.46 174 ± 125 34 ± 15
Wahoo 2 2.11 ± 0.67 440 ± 214 63 ± 35
Walleye 2 2.05 ± 0.79 401 ± 278 131 ± 107
Whitefish, Lake 6 4.43 ± 0.62 1,025 ± 250 341 ± 62
Whiting, Pacific 2 1.58 ± 0.23 432 ± 51 32 ± 4.9
aNumber of composite samples; each composite contains three fish
bTotal of all n-3 fatty acids in fillets, including 18:3n-3, 18:4n-3, 20:3n-3, 20:4n-3, 20:5n-3, 22:5n-3, and 22:6n-3
c
Total of all n-6 fatty acids in fillets, including 18:2n-6, 18:3n-6, 20:2n-6, 20:3n-6, 20:4n-6, 22:2n-6, and 22:4n-6
dTotal of all SFA in fillets, including 12:0, 14:0, 16:0, 18:0, 20:0, 22:0, and 24:0
eTotal of all MUFA in fillets, including 14:1n-5, 16:1n-7, 18:1n-7, 18:1n-9, 20:1n-9, 22:1n-9, and 24:1n-9
fTotal of all PUFA in fillets, including n-3, n-6, 16:2n-4, 16:3n-4, and 18:3n-4
g(F) indicates farmed species and (W) indicates wild species. All unlabeled species are wild

Cladis, D.P., Kleiner, A.C., Freiser, H.H. et al. Lipids (2014) 49: 1005. https://doi.org/10.1007/s11745-014-3932-5 Study Link

NEWSTARTS CHART

Attend to Diet, Lifestyle & Emotional State

N E W
S T A R T S


C-Reactive Protein - Reliable Inflammation Marker
hot flame

Inflammation

Chronic low-level inflammation (CLII) involved in almost all health problems

How to treat CLII


Pulsed Electromagnetic Field Therapy (PEMFT)

Electrotherapy

       "The medical kit of the future"

The Body Electric

General electrotherapy health benefits.   Used systemically and/or locally at specific problem areas of the body, its effective application has many benefits:

Detoxification Wellness / Healthy aging Pain relief 
Relief from insomnia Immune system restoral Anti-Inflammatory
Maximizes cellular energy production Accelerated tissue /bone
/scar healing
Stress Reduction
Muscle relaxation / rehabilitation Increased blood oxygen
/ circulation
+++

There are several reasonably affordable electrotherapy devices available for personal use. The following electrotherapies are those that have received a significant amount of positive feedback:

Cranial Electrotherapy Stimulation (CES) applies specific frequency patterns to the head area, with the following benefits:

Balances neurotransmitters Relieves pain Treats depression
Substance abuse withdrawal Relieves insomnia Relieve stress / anxiety
Anti-Inflammatory Fibromyalgia +++