VPure

How does V-Pure Omega-3 Differ from other Omega-3 oils

The Oil

V-Pure is totally unique; it's a new generation of Omega-3 and the only Omega-3 algae oil on the market today that has both EPA and DHA   V-pure algae is organically grown in controlled conditions away from the sea, so it doesn't interfere with the marine ecosystem and doesn't impact on either fish stocks or their natural food source

The Capsule shell

The capsules are a new technology that uses potato starch, sorbitol, maltitol. Unlike conventional soft gelatin capsules, the V-Pure capsule is made of pure vegetable origin and does not contain any animal derived constituents therefore they are the capsules of choice for vegetarians and vegans.

They are solvent-free, free of genetically modified organisms, they bear no risk regarding mad cow disease and they fulfill the highest hygienic standards. They are tamper proof. Once made, they cannot be re-opened. There is no spill or leakage. There are no air bubbles therefore preventing any oxidisation taking place.

Food sensitivity and allergies

V-Pure Omega-3 oil is free from wheat, dairy, sugar, corn, and all GM genetically modified ingredients. V-Pure Omega-3 oil is free from all animal produce, derivatives or by-products, toxins & contaminants. People who are allergic to fish oil are generally people allergic to the fish proteins.

We have been delighted to note that a number of our customers who have taken V-pure whom are allergic to either fish oil, have not had any adverse effects.

Disclaimer: It's always best to consult your doctor before talking any supplements as they will know you medical history and offer the best advice. 

Shelf life

V-Pure Omega-3 oil has up to a 2 year shelf life from the date of manufacture. V-Pure Omega-3 oil is extremely stable once the oil has been encapsulated and there are no air bubbles which would cause oxidation.

Analysis

V-Pure has been tested by a gas chromatography test by an independent laboratory.

The oil has been analysed for toxins, contaminates and the concentrations of EPA & DHA long chain Fatty acids. 

Less oxidation / rancidity

Oxidation and rancidity is avoided by the use of nitrogen flushing when the oil is both stored and when encapsulated. The capsules are also free from air bubbles so the oil is very stable when in capsules.

What are the disadvantages of fish oils

Concerns have grown during the past several decades about toxic contaminants in fish. Recommendations from experts vary about how much fish to eat. Some claim that the benefits outweigh the risks. However, the FDA's official advice is to eat fish twice a week, but not more often. This limit is especially important for young children and women who are pregnant or may become pregnant, because these toxins can impair neurological development.

Contaminants in fish can include mercury, other heavy metals including arsenic, industrial by-products such as dioxins, industrial compounds such as PCBs, and pesticides such as DDT Levels of various contaminants vary by species, by locale, and whether the fish are wild or farmed.

For example, mercury is lowest in salmon and highest in swordfish see table below. In recent years, farmed salmon has been shown to contain more toxic chemicals than wild salmon, largely because of contaminants in the foods they are given. While some suppliers are taking steps to improve salmon farming conditions, it is not clear how widespread these changes are in the industry.

Average Mercury Concentration in Various Fish and Shellfish

Source: Northeast States for Coordinated Air Use Management; Food and Drug Administration

Safety Issues / Dangers with Fish Oils

Besides the type and source of Omega-3 fatty acids, lately there have been concerns over the risks of consuming fish-origin versus plant-origin PUFA's. Some types of fish contain high levels of mercury, PCBs polychlorinated biphenyls, dioxins and other environmental contaminants. Some species of fish may contain significant levels of methylmercury, considered one of the more dangerous food contaminants today. In general, older, larger predatory fish and marine mammals, such as swordfish and seals, tend to contain the highest levels of these contaminants. 2 PCBs and methylmercury are believed to have long half-lives in the body and can accumulate in people who consume contaminated fish on a frequent basis. In the case of PCBs, it is recommended that consumers reduce their exposure to these contaminants by removing the fat from the fish before cooking them; however, methylmercury represents a more serious problem because it is distributed throughout skin, muscle and organs of the fish.

The Food and Drug Administration regulates the safety of all commercial fish, including ocean-caught, farm-raised and imported fish. One example is the recommendation for pregnant women and nursing mothers to limit their consumption of sport-caught fish to one 6oz meal per week.

The Environmental Protection Agency recommends that young children consume less than 2oz of sport-caught fish per week.