We sure do love our omega-3s. Our friends love them. Our doctors love them. The scienti c community loves them, too. Due to the broad-ranging bene ts o ered by “omegas,” also referred to as essential fatty acids for the fundamental role they play, it’s easy to see why everyone is so enamored with these “healthy fats.”
The omega market is dominated by sh oils, though. This is not a revelatory statement. But for the last decade, consumer demand for plant-based omega alternatives has created entire categories of seed- based omega oils such as ax, hemp and chia.
Based on the growing belief that the whole is greater than the sum of its parts, the quest for an omega fatty acid supplement containing important co-factors in addition to omega fatty acids resulted in the introduction of krill oil to the market. While having a much lower potency of omegas, krill contains co-factors such as phospholipids and carotenoids which have attracted many users. However, since krill, technically a small shrimp, is one of the top eight allergenic foods, it certainly has its detractors.
In a quest to build a user-friendly, comprehensive omega fatty acid formulation, I started experimenting with di erent ingredient combinations utilizing our patent-pending fermentation technology and made a discovery that led to what I believe is a rst-of-its-kind solution in the omega fatty acid category, and I can’t wait for you to feel the love with Real Omega.
Now, here are some “seed” thoughts I had about an omega fatty acid formulation that grew into Get Real Nutrition’s Real Omega.
Looks can be deceiving, so don’t be fooled into thinking that since most seeds are small that they don’t have large nutritional power because they most certainly do. While they may be tiny, seeds are packed full of nutrients, including protein, ber, iron, vitamins, omega-3 fatty acids and more.
First of all, while I want to discuss the nutritional power of certain small seeds, it may surprise you to know that some seeds can be as large as a basketball. That’s downright amazing in itself, but all seeds contain in them what a plant needs to replicate itself, with the “baby plant” inside the seed called an embryo. The truth is that seeds can reproduce themselves at rates of 100 to 1,000 times a year! However, most seeds remain dormant until they are given water, and have a protective coat that can be thin, thick or even hard.
What I have to say next is something I’ve also talked about for years: sprouting. You see, in addition to the nutrition packed into those tiny seeds, raw seeds also contain something called enzyme inhibitors, particularly phytic acid, which grabs minerals in the intestinal tract and blocks their absorption in the body. Phytic acid is present in the bran portion of all seeds and it stands in the way of the proper absorption of minerals such as calcium, magnesium, iron and zinc.
The sprouting process, however, e ectively deactivates phytic acid and other “anti-nutrients” from the seed and initiates a natural transformation. This causes the seeds to literally “come alive,” making the nutrition within the seed available to the body.