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UDO'S CHOICE™ OIL BLEND   (Click for new DHA OIL BLEND)

Oil Blend Bottle

 

Udo's Choice Oil Blend is a carefully blended mix of the finest
Omega 3, 6 and 9 varieties of Essential Fatty Acid sources.

This premium-quality product has a pleasant light nutty flavor and is easily mixed with health shakes, protein drinks, or, added as a topping to salads and vegetables!

 

DOWNLOAD THE PDF FILE ON UDO'S CHOICE™ OIL BLEND! (1.2Meg)
please note you will need Adobe Acrobat Reader or similar PDF client installed.

What are Essential Fats?

 

Scientists have given essential fats (a.k.a. essential fatty acids or EFAs) their name because the body must have them to survive, but cannot synthesize them from any other substance we eat, so a direct food source is required. Hence, the name essential. There are many kinds of fats, but only two kinds of essential fats: omega 3 (omega-3 or w3) and omega 6 (omega-6 or w6), both of which are unsaturated fats. Each EFA is turned into several derivatives by the body, provided enough omega-3 and omega-6, in the right ratio, and made with health in mind, are supplied. All other fats, such as omega 9 (monounsaturated), omega 7, and saturated fat, are non-essential because the body can produce them from sugars and starches.

Where do Essential Fats come from?

Sources of omega-3s are flaxseeds and green leafy vegetables. The omega-3 derivatives EPA and DHA are found in high fat, cold water fish such as albacore tuna, sardines, Atlantic halibut and salmon, coho, pink and king salmon, Pacific and Atlantic herring, Atlantic mackerel, and lake trout. Small amounts of EPA and DHA omega-3s are also found in oysters and other shellfish.

Omega-6 is found in sesame and sunflower seeds and other seeds and nuts. Land animal meats and fish are sources of the omega-6 derivative arachidonic acid (AA). The fish listed above are preferred sources of omega-3 and omega-6 derivatives, because they are the richest sources, and contain both, with more omega-3s.

Why do we need Essential Fats?

Just as a member of a large family has many roles, essential fats serve many functions in the complex workings of the human body. Taken in the right amounts and ratios, and taken from the right sources, essential fats help establish and maintain health as follows . . .

  • Increase energy, performance, and stamina. EFAs enhance thermogenesis, help build muscle, prevent muscle break down, and speed recovery from fatigue;
  • Strengthen the immune system. EFAs make hormone-like eicosanoids that regulate immune and inflammatory responses. Omega-3s have anti-inflammatory effects and can slow autoimmune damage;
  • Lower most risk factors for cardiovascular disease. EFAs (especially n3s) lower abnormally high levels of blood pressure, triglycerides, Lp(a), fibrinogen, tendency to clot formation, and inflammation;
  • Improve brain function: mood, intelligence , behavior, and vision. Our brain is over 60% fat. EFAs are important components of the entire nervous system. They are necessary to make the neurotransmitter serotonin. Depression and other brain diseases show decreased levels of omega-3;
  • Aid in weight reduction. EFAs help keep mood and energy up and suppress appetite, thereby aiding in weight loss. More recently, they have been found to block the genes that produce fat in the body (saturated and Trans Fat do not have this same effect) and increase thermogenesis;
  • Regulate organs and glands. Liver and kidneys, adrenal and thyroid glands, and the production of male and female hormones need EFAs;
  • Speed recovery and healing. EFAs are necessary for cell growth and division. They form all cell membranes and regulate vital cell activity;
  • Support healthy child development. For nervous system development, a growing fetus needs optimum EFAs from the mother's body. Mothers become depleted of EFAs during pregnancy, and need optimal EFA intake for their health and their children's optimum development;
  • Improve digestion. Poorly digested foods tie up the immune system and can cause gut inflammation, leaky gut, and allergies. Omega-3s improve gut integrity, and decrease inflammation and "leaky gut";
  • Decrease infection. EFAs have anti-fungal, anti-yeast, and anti-microbial properties, helping to protect against infections;
  • Keep bones strong. EFAs aid in the transport of minerals that keep bones and teeth strong, helping to prevent osteoporosis;
  • Protect genetic material. EFAs regulate gene expression, and omega-3s inhibit tumor growth;
  • Ease PMS. Studies indicate that omega-6 (GLA) intake was voted, by women, among the top three most effective PMS treatments. Omega-3s may be even more effective;
  • Produce beautiful skin, hair, and nails. Some of the first signs of EFA deficiency are dry, flaky skin, dull hair, and brittle nails. omega-3s can help skin conditions such as eczema, psoriasis, and acne. Also, GLA (omega-6 derivative) administration is useful for some patients with atopic eczema.
  •  

    Essential fats are easily damaged by light, air, heat, metals, water, and time.

     

    Of all the essential nutrients, essential fats are by far the most abused because they are perishable, chemically unstable foods.  Almost all supermarket oils, including the oils used in processed foods, have been damaged by destructive processing techniques, including refining, bleaching, overheating, and/or partial hydrogenation (a process which produces deadly trans fats).

    By now, it may be clear that everybody needs essential fats.

    Omega-3 consumption has decreased to one sixth the level found in our food supply in the 1850s. Omega-6 consumption has doubled in that time, drastically changing the ratio of omega-6 to omega-3 in our food supply. This change is reflected in the makeup of our tissue fats and in our health. That means that while both omega-3s and omega-6s are required by every cell, we get too much omega-6 and far too little omega-3. For this reason, research shows that omega-3s help in more than twice as many degenerative diseases than do omega-6s.

    More recently (the last 20 years), 'low' fat, 'no' fat, and 'fake' fat diets have been depriving people of both essential fats. Deficiency leads to deterioration of every cell, tissue, gland, organ and organ system and, by extension, to symptoms of deficiency that accompany loss of health.

     

    The dangers of trans fats:

    In 1994, a Harvard School of Public Health press release warned the consumers on the dangers of eating trans fatty acids found in some margarines, most commercially baked goods, and deep-frying oils, including oils used in restaurants. On June 23, 1999, they again announced a press release on the most recent trans fat research. It was titled: "Harvard review of evidence verifies that eating trans fats increases risk of heart disease". Head author, Alberto Ascherio, revealed that "...if trans fats were replaced by unsaturated vegetable oils, we would expect to see at least 30,000 fewer persons die prematurely from CHD (coronary heart disease) each year." That number was based on the United States alone!

    The omega-3 essential fat alpha-linolenic acid (LNA) is damaged 5 times more quickly than the omega-6. This makes it a manufacturer's nightmare, unless great care is taken to protect it during manufacture, storage (and home use too). Unfortunately, fish oils are destroyed 5 times more rapidly than even LNA. This is why fish oils smell and taste fishy (which is rancidity) and why eating fresh fish at the sushi bar to get the health-benefiting EPA and DHA is preferable to capsules of EPA or DHA-rich oils from fish.

    See the book Fats That Heal Fats That Kill (456p.) for the complete story on fats, oils, and our health.

     

    Where do we get Undamaged Essential Fats?

    Oils made with health in mind come from organically grown seeds. They are pressed under protection from heat, light, and oxygen; packaged in tightly sealed brown glass bottles; placed in a light-excluding box; and stored in the fridge. Oils made with this care - the highest possible quality - are mostly found in health food stores and naturopathic physician offices, although some department stores and specialty stores are now also servicing their customers.

     

    What is Udo's Choice Perfected 3, 6, 9 Oil Blend?

    Made with exceptional care, this Oil Blend was developed for people who want one product that gives them all the good fats they need, without any of the bad fats they should avoid.

     

    How should we use Essential Fats?

    Used in the right amounts and ratios, essential fats confer invaluable health benefits. 1 to 5 Tbsp/day of Udo's Choice Perfected 3, 6, 9 Oil Blend will make skin soft and velvety. For serious conditions, seek advice of a nutritionally trained health care professional.

    Udo's Choice Oil Blend is compatible with all foods and can be used with cold, warm, and hot (once off the heat source) foods but must not be used for frying, baking, or other high temperature cooking. Favorite uses are in salads, protein shakes, yogurt, juices, soups, on steamed vegetables, rice, and pastas, and with balsamic vinegar for dipping.

    Sealed Udo's Choice Oil Blend bottles can be kept for up to eight months refrigerated and for over two years in the freezer (oil shrinks when frozen so the glass bottles will not break). For freshness, the oil is best used within eight weeks of opening the bottle.

     

    What makes Udo's Choice Oil Blend unique?

    Udo's Choice Perfected (Ultimate) 3, 6, 9 Oil Blend is a certified organic blend of guaranteed GMO-free, unrefined edible oils. This unique blend delivers a reliable source of the omega-3 and omega-6 essential fatty acids that are essential to life. Based on 15 years of practical experience with fats and oils, this formula is a 2:1:1 ratio of omega-3: omega-6: n-9, a combination most therapeutic for the omega-3-deficient, omega-6-rich diets, as well as 'low' and 'no' fat diets, common today. The Perfected Oil Blend includes oils from fresh flax, sesame and sunflower seeds, as well as oils from evening primrose, rice germ and oat germ.


    This blend is rich in GMO-free lecithin, which provides the building materials for healthy cell membranes.
    The formula used to include medium chain triglycerides (MCTs), which are easy to digest and assimilate, but are not available in an organic form. These were recently replaced by organic coconut oil, which contains MCTs with powerful antimicrobial effects, and powerful antioxidants. The blend also contains the potent antioxidant tocotrienols (from rice). The MCTs in the coconut oil are used directly by our cells as an energy source without increasing fat deposits. Vitamin E and rosemary oil, both potent antioxidants, are added to increase freshness and to act as scavengers of free radical molecules in the body.


    Carefully chosen, the seeds used to make Udo's Choice Perfected 3, 6, 9 Oil Blend are pressed at a temperature
    of less than 120°F (or 50°C) and, even more important, in the absence of light and oxygen. Nitrogen-flushed, amber glass bottles packaged in a box and found only in the fridge or freezer, protects this Oil Blend from potential damage by heat, light and oxygen, and helps to ensure maximum freshness and stability.


    Along with the invaluable health benefits blended essential fats confer when taken internally,
    external application has also proven to be of benefit for nice skin. In the January 2000 issue of the UK fashion magazine, Tatler, alternative health guru, Leslie Kenton, explains "I cover my face and body religiously with Udo's Choice Oil."

    The Udo's Choice Perfected Oil Blend won the Gold Alive Award each year it was entered, each time in a different category (1996, 1997, 1999, 2000).

     

    Udo's Choice 3, 6, 9 Oil Blend Ingredients:    (Click for new DHA OIL BLEND)

    • organic flax seed oil;
    • organic sunflower seed oil;
    • organic sesame seed oil;
    • rice and oat germ oils;
    • organic coconut oil;
    • organic evening primrose oil;
    • lecithin (guaranteed GMO-free);
    • vitamin E;
    • antioxidants (tocotrienols); and
    • rosemary oil.

    Naturally Occurring "Minor Ingredients":

    • 65mg of phytosterols/tablespoon (lower cholesterol and normalize immune function);
    • lignans (beneficial phytoestrogens from flax);
    • carotene; and
    • tocotrienols and other seed specific antioxidants.
    • hundreds of other oil-soluble, health-benefiting phytonutrients

     

    Available in 8.5oz. (250ml) and 17oz. (500ml) bottles
    or in bottles of 90 and 180 capsules (1000 mg. capsules)
    .

    References:

    1. Holman RT, The slow discovery of the importance of omega 3 essential fatty acids in human health. J Nutr 1998 Feb;128(2 Suppl):427S-433S. Hormel Institute, University of Minnesota, Austin 55912, USA.
    2. Campbell, Neil A., Biology, Fourth Edition. The Benjamin Cummings Publishing Co. Inc., 1996.
    3. Wardlaw, Gordon M., Perspectives in Nutrition, Fourth Edition. WCB/McGraw-Hill, 1999.
    4. Schmidt, Michael A., Smart Fats: How Dietary Fats and Oils Affect Mental, Physical, and Emotional Intelligence. Frog, Ltd., 1997.
    5. Hui, Y.H. (editor), Bailey's Industrial Oil and Fat Products, Fifth Edition, Volume 1. Edible Oil and Fat Products: General Applications. John Wiley & Sons, Inc., 1996.
    6. Hui, Y.H. (editor), Bailey's Industrial Oil and Fat Products, Fifth Edition, Volume 2. Edible Oil and Fat Products: Oils and Oil Seeds. John Wiley & Sons, Inc., 1996.
    7. Hui, Y.H. (editor), Bailey's Industrial Oil and Fat Products, Fifth Edition, Volume 3. Edible Oil and Fat Products: Products and Application Technology. John Wiley & Sons, Inc., 1996.
    8. Hui, Y.H. (editor), Bailey's Industrial Oil and Fat Products, Fifth Edition, Volume 4. Edible Oil and Fat Products: Processing Technology. John Wiley & Sons, Inc., 1996.
    9. Campbell EM, et al., Premenstrual symptoms in general practice patients. Prevalence and treatment. J Reprod Med 1997 Oct;42(10):637-46. Hunter Center for Health Advancement, Wallsend, NSW, Australia.
    10. Kruger MC, Horrobin DF., Calcium metabolism, osteoporosis and essential fatty acids. Prog Lipid Res 1997 Sep;36(2-3):131-51. Department of Physiology, University of Pretoria, South Africa.
    11. Mayser P, et al., Omega-3 fatty acid-based lipid infusion in patients with chronic plaque psoriasis: results of a double-blind, randomized, placebo-controlled, multicenter trial. J Am Acad Dermatol 1998 Apr;38(4):539-47. Department of Dermatology and Andrology, Justus Leibig University Giessen, Germany.
    12. Grattan C, et al., Essential-fatty-acid metabolites in plasma phospholipids in patients with ichthyosis vulgaris, acne vulgaris, and psoriasis. Clin Exp Dermatol 1990 May;15(3):174-6. Department of Dermatology, General Hospital, Birmingham, UK.
    13. Heller A, et al., Lipid mediators in inflammatory disorders. Drugs 1998 Apr;55(4):487-96. Department of Anaesthesiology and Intensive Care Medicine, University of Dresden, Germany.
    14. Eynard AR., Does chronic essential fatty acid deficiency constitute a pro-tumorigenic condition?. Med Hypotheses 1997 Jan;48(1):55-62. Institute of Cellular Biology, Facultad de Ciencias Medicas, Cordoba, Argentina.
    15. Fan YY, Chapkin R.S., Importance of dietary gamma-linolenic acid in human health and nutrition. J Nutr 1998;128(9):1411-4. Faculty of Nutrition, Molecular Cell Biology Group, Texas A&M University, College Station, TX. 77843-2471, USA.
    16. Edwards R, et al., Omega-3 polyunsaturated fatty acid levels in the diet and in red blood cell membranes of depressed patients. J Affect Disord 1998 Mar;48(2-3):149-55.
    17. Grimsgaard S, et al., Plasma saturated and linoleic fatty acids are independently associated with blood pressure. Hypertension 1999 Sep;34(3):478-83. Institute of Community Medicine, University of Tromso, Norway.
    18. Marcovina SM, et al., Fish intake, independent of apo(a) size, accounts for lower plasma lipoprotein(a) levels in Bantu fishermen of Tanzania: The Lugalawa Study. Arterioscler Thromb Vasc Biol 1999 May;19(5):1250-6. Department of Medicine, University of Washington, Seattle, USA.
    19. German JB., Food processing and lipid oxidation. Adv Exp Med Biol 1999;459:23-50. Department of Food Science and Technology, University of California, Davis 95616, USA.
    20. Hardy SC, Kleinman R.E., Fat and cholesterol in the diet of young children: implications for growth, development, and long-term health. J Pediatr 1994 Nov;125(5 PT 2):S69-77. Combined Program in Pediatric Gastroenterology and Nutrition, Massachusetts General Hospital, Boston 02113.
    21. Fernandes G, Troyer DA, Jolly Ca., The effects of dietary lipids on gene expression and apoptosis. Proc Nutr Soc 1998 Nov;57(4):543-50. Department of Medicine, University of Texas Health Science Center at San Antonio 78284-7874, USA.
    22. Harbige L.S., Dietary omega-6 and omega-3 fatty acids in immunity and autoimmune disease. Proc Nutr Soc 1998 Nov;57(4):555-62. School of Chemical Life Sciences, University of Greenwich, London, UK.
    23. Redgrave T.G., Lipids in Enteral Nutrition. Curr Opin Clin Nutr Metab Care 1999 Mar;2(2):147-52. University of Western Australia, Nedlands, Perth, Australia.
    24. Clandinin, M.T., Brain development and assessing the supply of polyunsaturated fatty acids. Lipids 1999 Feb;34(2):131-7. Nutrition and Metabolism Research Group, Department of Agriculture, Food and Nutritional Science, University of Alberta, Edmonton, Canada.
    25. Melanson KJ, et al., Blood glucose patterns and appetite in time-blinded humans: carbohydrate versus fat. Am J Physiol 1999 Aug;277(2 Pt 2):R337-45. Department of Human Biology, Maastricht University, 6200 MD Maastricht, The Netherlands.
    26. Stan S, et al., Modulation of apo A-IV transcript levels and synthesis by omega-3, omega-6, and n-9 fatty acids in CACO-2 cells. J Cell Biochem 1999 Oct 1;75(1):73-81. Department of Nutrition, Biochemistry and Pathology Research Centre, Sainte-Justine Hospital, Montreal University, Quebec, Canada.
    27. Matthys LA, Widmaier E.P., Fatty acids inhibit adrenocorticotropin-induced adrenal steroidogenesis. Horm Metab Res 1998 Feb;30(2):80-3. University of Tennessee School of Medicine, Memphis, USA.
    28. Sircar S, Kansra U, Choice of cooking oils--myths and realities. J Indian Med Assoc 1998 Oct;96(10):304-7. Department of Medicine, Safdarjang Hospital, New Delhi.
    29. Horrobin DF, Essential fatty acid metabolism and its modification in atopic eczema. Am J Clin Nutr 2000 Jan;71(1 Suppl):367S-72S. Laxdale Research, Stirling, Scotland, United Kingdom.
    30. Haggans et al., Effect of flaxseed consumption on urinary estrogen matabolites in postmenopausal women. Nutr Cancer 1999;33(2):188-95. Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108, USA.
    31. Harvard School of Public Health Press Release, June 23, 1999. Harvard review of evidence verifies that eating trans fats increases risk of heart disease. Boston, MA, USA.
    32. Harvard School of Public Health Pres Release, November 18, 1997. Study shows how different types of dietary fat affect coronary heart disease risk. Boston, MA, USA.
    33. Ascherio A, Willett WC, Health effects of Trans Fatty acids. Am J Clin Nutr 1997 Oct;66(4 Suppl):1006S-1010S. Department of Nutrition, Harvard School of Public Health, Boston, MA, 02115, USA.
    34. Bloom, M., et al., Insights from NMR on the Functional Role of Polyunsaturated Lipids in the Brain, 1999. Canadian Institute for Advanced Research, Department of Physics and Astronomy, University of British Columbia, Vancouver, BC, V6T 1Z1, Canada.
    35. Simopoulos, A.P., Essential fatty acids in health and chronic disease. Am J Clin Nutr 1999 Sept;70(3 Suppl):560S-569S. Center for Genetics, Nutrition and Health, Washington DC 20009.
    36. Kankaanpaa, P., et al., Dietary fatty acids and allergy. Ann Med 1999 Aug;31(4):282-7. Department of Boichemistry and Food Chemistry, University of Turku, Finland.
    37. Allman Ma., Pena M.M., and Pang D., Supplementation with flaxseed oil versus sunflowerseed oil in healthy young men consuming a low fat diet: effects on platelet composition and function. Eur J Clin Nutr 1995 Mar;49(3):169-78. Department of Biochemistry, University of Sydney, Australia.
    38. Gerhardt A.L., Gallo N.B., Full-fat rice bran and oat bran similarly reduce hypercholesterolemia in humans. J Nutr 1998 May;128(5):865-9. Department of Medicine, University of California, Davis Medical Center and Sutter Heart Institute, Sacramento, CA 95819, USA.
    39. Fernandez E., et al., Fish consumption and cancer risk. Am J Clin Nutr 1999 Jul;70(1):85-90. Institut Universitari de Salut Publica de Catalunya, L'Hospitalet (Barcelona), Catalonia, Spain.
    40. Park Y., et al., High-fat dairy product consumption increases delta 9c,11t-18:2 (rumenic acid) and total lipid concentrations of human milk. Lipids 1999 Jun;34(6):543-9. Department of Food Science and Human Nutrition, Washington State University, Pullman 99164-6376, USA.
    41. Horrobin D.F., Bennett C.N., Depression and bipolar disorder: relationships to impaired fatty acid and phospholipid metabolism and to diabetes, cardiovascular disease, immunological abnormalities, cancer, ageing and osteoporosis - Possible candidate genes. Prostaglandins Leukot Essent Fatty Acids 1999 Apr;60(4):217-34. Laxdale Research, Stirling, UK.
    42. Yehuda S., Rabinovitz S., Mostofsky D.I., Essential fatty acids are mediators of brain biochemistry and cognitive functions. J Neurosci Res 1999 Jun 15;56(6):565-70. Department of Psychology, Bar Ilan University, Ramat Gan, Israel.
    43. Hu F.B., et al., Dietary intake of alpha-linolenic acid and risk of fatal ischemic heart disease among women. Am J Clin Nutr 1999 May;69(5):890-7. Department of Nutrition, Harvard School of Public Health, Boston, MA 02115, USA.
    44. Mitchell Ea., et al., Clinical characteristics and serum essential fatty acid levels in hyperactive children. Clin Pediatr(Phila) 1987 Aug;26(8):406-11.
    45. Tatler journal, January 2000 issue, Volume 295 Number 1.
    46. Clarke SD, Polyunsaturated fatty acid regulation of gene transcription: a mechanism to improve energy balance and insulin resistance. Br J Nutr 2000 Mar;83 Suppl 1:S59-66. Graduate Program of Nutritional Sciences, University of Texas at Austin 78712, USA

    ©Udo Erasmus. Use of educational material without permission is strictly prohibited.

     

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