Well we've gone on and on about fish oil plenty of times. You've probably heard Andrew talk about it a bunch at the gym or read that plenty of athletes are taking it as a supplement. Why is fish oil so good? If you're already taking it, do you know why? With so many new people at the gym and the challenge in session, Faye wrote up a quick description on why we should all be on fish oil.
Fish Oil is a supplement we highly recommend because it is such a good natural remedy that will help heal or prevent future problems. It is mostly known for its Omega-3 fatty acids that help protect against heart diseases meaning it can help decrease the chances of having heart strokes or cardiac arrest.
Another benefit of taking fish oil is that it helps with blood circulation, which is really beneficial for us CrossFitters. Fish oil increases our blood flow and that is most helpful when you are experiencing soreness. Fish oil is an all around great supplement to take and comes along with other benefits such as:
- Overall increase in immunity
- Reduces inflammation
- Helpful in treating arthritis
- Good for skin care
- Helps maintain if not improve eye vision
Not sure how much fish oil you should be taking? Check out this fish oil calculator from Whole 9 and Robb Wolf:
Store your fish oil in your refrigerator – cause it can go rancid. Yuck.
Allergic to fish but still want an Omega3 supplement? Try Flax Seed Oil.
We definitely recommend that you check out the fish oil calculator. Some of us had been taking some that were not legit! Sad Panda. Anyway, it will save you a lot of money and you'll see which ones work best for you. If you just don't want to take fish oil, eat plenty of fish! Recipe time! Picked this one up at Central Market over the weekend.
Broiled Halibut with Tomato and Dill
Prep time: 15 minutes, Cook time: 10 minutes, Serves 4
Ingredients
- 1 lb halibut fillets, about 1-inch thick
- 2 tbsp olive oil, divided
- 1/2 cup sliced green onion
- 2 cups cherry tomatoes, halved
- 2 tbsp chopped fresh dill
Directions
- Preheat broiler. Rinse fish; pat dry with paper towels. Brush fish with 1 tablespoon of the oil; season with salt and pepper to taste. Place on broiler pan rack.
- Broil fish 4 to 5 inches from heat source 10-11 minutes or until fish flakes easily with a fork, turning once.
- Meanwhile, place green onion in remaining oil in a skillet; cook until tender. Stir in tomatoes and dill; cook and stir just until tomatoes are soft. Season with salt and pepper to taste. Spoon tomato mixture over fish, and serve.
4 comments:
Just to add to all that info -- something real quick about omega-3's, and just another push to eat grass fed meats (and Marg, please correct me if I'm missing anything!):
Grain fed animals have a very high omega-6 content. The problem with omega-6? Very PRO inflammatory, and very against what we want in our body system. Yes, some inflammation is good, however the amount of omega-6 we have in us is very high and causes our body to go into inflammation overload (heh.)
We want to ratios of omega-3 to omega-6 to be 1:1. For most, we are at 1:20-30!! By taking enough fish oil, we can bring that ratio closer down to the ideal 1:1 we are looking for, and the ideal ratio for our bodies to be able to handle all the systemic inflammation that is happening because of the grain fed meats.
Word. :) What Andrew said!
General rule for ~3mo high dose period (for "healthy" people) is body weight in pounds divided by 20 = grams of fish oil (EPA g + DHA g). So for example, I'm ~120 lbs. 120/20 = 6grams of fish oil. After the initial high dose period, go to half that. This is what Robb Wolf suggests. You could probably easily find other recommendations elsewhere.
Dang look at you guys... what happened at Robb Wolf's seminar huh?! :) Thanks for adding more info in!
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