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Omega3 Nutrition Bars

Omega Smart bars are tested for omega3 content by Dr. Doug Bibus

Top Omega-3 Expert Doug Bibus, MS, PhD Is Interviewed

Doug Bibus, MS PhD is considered one of the top omega-3 experts in the world. Dr. Bibus visited Cooper Aerobics Center recently and took time to talk with Todd Whitthorne about omega-3s. Dr Bibus research interests include the role of essential fatty acids in nutrition, the role of omega 3 fatty acids in inflammatory response, the application of fatty acids in the treatment of disease and the impact of oxidative stress on performance. As a researcher, Dr. Bibus analyzes the levels of omega-3 and omega-6 fatty acids in blood samples from both healthy and unhealthy people, and from various populations around the world, to see what people are eating, and to correlate health and disease with omega-3 levels in the blood. Omega-3s are essential, which means our bodies need them but we don't make them. Dr. Bibus says that in particular, omega-3s are needed in our cells, our eyes and brain, and that they help fight overall inflammation. Dietary sources of omega-3s are cold water fish such as salmon, sardines, anchovies, and lake trout. The cold water fish provide the omega-3 fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic) that we need. Walnuts and flaxseeds are examples of plant-based omega-3s. The plant based sources contain ALA (alpha-linolenic acid) that the body concerts into EPA and DHA. In contrast, omega-6s are found in seeds and nuts, and in the oils from seeds and nuts. The average American consumes large quantities of omega-6s through the refined vegetable oils used in many snack foods, cookies, crackers and packaged sweets, as well as fast food meals. Our diets typically have more omega-6 then we need and not enough omega-3. Too much omega-6 in the absence of omega-3 is detrimental. People who eat lots of fish in their diets typically are healthier. The average American has about 5 percent of omega-3 in their blood. Researchers looking at cardiovascular issues recommend 7- to 12 percent omega-3 in our blood. The Japanese, with their high fish consumption, have 20- to 25 percent of omega-3 in their blood, and are on average healthier then other populations because of their higher seafood consumption. Dr. Bibus opinion is that we can't really get too much omega-3. The Food and Drug Administration advises it's okay to consume up to 8 grams of omega-3 per day. Most recommendations support consuming at least 1,000 mg EPA and DHA (combined) daily for optimal omega-3 levels in our blood. Because supplements are virtually contaminant free, Dr. Bibus believes they are a great source for getting omega-3s. Todd reviews that levels of EPA and DHA in fish oil supplements vary greatly. (Two Cooper Complete Advanced Omega-3 softgels contains 1,000 mg EPA and 200 mg DHA.) Dr. Bibus discusses omega-3 benefits; cardiovascular benefits; pain and inflammation fighting properties. Pain is a hallmark of inflammation. Omega-3 can almost be used as an analgesic. There have been many arthritis and joint trials using omega-3 fatty acids. 30- to 50 percent improvement in joint tenderness and increased mobility. Dr. Bibus remains enthusiastic that nutrition saves life. The realization that nutrients are important for disease prevention and treatment is an exciting area of research. The integration of omega-3s into neuro psychiatric disorders and mental health, depression, schizophrenia, and ADHD, are some of the most promising areas in nutrition. Although Dr. Bibus lab routinely evaluates blood samples of omega-3, the test is not readily available for most people. Dr. Bibus predicts omega-3 testing will be readily available before long. Cooper Clinic plans to implement omega-3 testing as part of the comprehensive physical before the end of this year.

All Omega Smart bars are formulated to give you more than 1500 mg of omega 3's all in a whole food form!

FLAXSEED-whole-grain flaxseed is one of nature's richest sources of omega-3 essential fatty acids. A 2002 Report by the U.S. National Academy of Science /Institute of Medicine determined that the average American diet is 50% deficient in omega-3s, a nutritional deficiency with enormous consequences for health and well-being.

Humans convert the omega-3s in flaxseed into the same long-chain omega-3s (EPA and DHA) otherwise obtained from fish and algae.

NAS/IOM) concluded that significant amounts of ALA omega-3s are converted by human beings into the EPA and DHA omega-3 fatty acids found in fish oils. The NAS/IOM subsequently recommended adequate Intake (AI) levels for ALA that were higher than the AI levels for DHA and EPA (but still very reasonable), in order to take the conversion rates into account.

Flaxseed, therefore, can be said to contribute all three essential omega-3 fatty acids to human nutrition. Source: "Daily Reference Intakes: Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, Amino Acids", National Academy of Science - Institute of Medicine.
National Academic Press. Sept, 2002.

FLAX is a rich source of FIBER:
The U.S.D.A. has determined that the average U.S. diet is seriously deficient in dietary fiber. Whole and ground flaxseed offer rich sources of both soluble and insoluble dietary fibers in support of health and well-being. Flaxseed's soluble fibers also contribute beneficial pre-biotic qualities to foods.

FLAX is a rich source of ANTIOXIDANTS:
Antioxidants play important roles in helping to support cellular and metabolic integrity. Antioxidants guard our body against "free radicals". Research has shown free radicals can cause premature aging, heart disease and other health problems.

FLAX is Rich in LIGNANS:
Lignans are especially powerful polyphenolic antioxidants that also play an important role in health and nutrition. Lignans are the subject of considerable research underway by scientists and nutritionists at several leading universities in the U.S. Canada, Australia, Europe and Asia.

FLAX is a Good Source of PROTEIN:
Flaxseed contains 20 - 25% protein by weight, making it a rich source of protein comparable to meat, poultry or fish.