Fish Oil West Roxbury MA
Chi Wellness Clinic
Industry
Acupuncturist, Herbalist, Nutritionist
Boston, MA
Internal Medicine, Nutrition
Gender
Male
Education
Medical School: Univ Of Chicago, Pritzker Sch Of Med, Chicago Il 60637
Graduation Year: 1981
Quincy, MA
Internal Medicine, Nutrition
Gender
Male
Education
Medical School: Northwestern Univ Med Sch, Chicago Il 60611
Graduation Year: 1983
Male
Languages
French, Arabic
Education
Medical School: Univ De Nancy I, Uer A Et B Med, Vandoeuvreles-Nancy, France
Graduation Year: 1976
Hospital
Hospital: New England Baptist Hospital, Roxbury Xing, Ma; Faulkner Hosp, Boston, Ma
Wellesley, MA
Preventive Medicine, Pediatrics, Pain Management, Nutrition, Mind/Body Medicine, Meditation, Healthy Aging, Gynecology, Fitness/Exercise, Family Practice
Membership Organizations
American Holistic Medical Association
Internal Medicine, Nutrition
Gender
Male
Education
Medical School: Loyola Univ Of Chicago Stritch Sch Of Med, Maywood Il 60153
Graduation Year: 1977
Internal Medicine, Nutrition
Gender
Male
Education
Medical School: New York Univ Sch Of Med, New York Ny 10016
Graduation Year: 1981
Always Choose the Fresh Fish (Oils)
Provided by: 
By Leigh Eising
Fish-oil supplement sales continue to boom as health-conscious consumers jump at the chance to reap the benefits of omega-3 fatty acids, without actually having to eat the fish. Not only do many people dislike the taste of fish, but concerns in recent years about mercury contamination have caused many to forgo fish altogether. Unfortunately, it now seems the supplements may make consumers pause as well: Fish oil is a highly unstable product, and as such, it begins to oxidize as soon as it is extracted from the fish and exposed to oxygen, light, heat, and metals. According to a research team at New Zealand‘‘s Crop & Food Research Institute, consumers may run the risk of adverse effects from oxidized oils. For example, while fresh fish oil provides protection against atherosclerosis (hardening of the arteries), oxidized fish oil increases the risk of the condition.
But the problem doesn‘‘t stop there. Once a consumer ingests these fish oils, the supplements continue to oxidize in the body, negating their once-beneficial effects. But help is on the way. The New Zealand team is currently looking at the benefit of adding antioxidant plant extracts to combat the oxidation process from the start. In the meantime, look for high-quality fish-oil supplements with the highest available level of vitamin E and other natural antioxidants that act as preservatives, such as the herb rosemary (Rosmarinus officinalis), which prevents further oxidation of the fish oil once it‘‘s ingested.
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