The segment, which referenced data from documentary What the Health, saw Dr. Robert Lustig, a neuroendocrinologist who advocates for low-carb diets, go head-to-head with Dr. Garth Davis, a bariatric surgeon and physician.

They discuss whether plant-based diets are healthier than animal products, whether meat is really killing us, and if industry-funded studies are just muddying the waters of medical research.

With this exclusive re-upload, watch see these doctors thrash out their arguments.

The post WATCH: Could This Be The Best Nutrition Debate Of All Time? appeared first on Plant Based News.

The thought, at first, may not seem as pleasant or poetic. But this concoction of microorganisms plays a fundamental role in preserving the wellbeing of our gut and entire body. In fact, a healthy gut can have an array of mental and physical benefits.

Here, Westfield Health takes a look at the importance of gut health while also highlighting the possible signs of ailing intestines and what foods could help restore their wellbeing.

Why is gut health important?

By “gut health,” we tend to refer to the overall wellbeing of our gut and digestive system. This may sometimes be easy to forget, but the digestive system is arguably the most crucial system within the body.

It is responsible for absorbing all the different nutrients that organs and systems need to function correctly. Not only that, but it also takes care of any rejects and waste, making sure they find their way out of the body.

The gut also fuels the body and can help protect it from unwanted “invaders.”

Research has shown that there is a strong connection between bacteria in our guts (in the colon, specifically) and our immune system.

Gut bacteria are able to teach the immune system to spot and recognize both benign and harmful microorganisms. This is particularly useful, as it means that our immune system will not flare up if it comes across innocuous microbes. Instead, it will identify true “threats” and intervene accordingly.

A healthy gut can also positively affect our mood and mental wellbeing. In fact, the gut produces around 90 percent of our body’s serotonin, a neurotransmitter that impacts our social behavior, mood, appetite, and sleep. 

A well-nourished gut can work wonders on our general wellbeing; if everything is working as it should inside the intestines and across the digestive system, we are more likely to be in good spirits.

Signs of an unhealthy gut

As mentioned, a healthy gut and its microorganisms efficiently carry out a myriad of positive functions. So it is no surprise that if – for instance – there is an imbalance in gut bacteria, overall health could be negatively affected. 

But how do you recognize the signs of an unhealthy gut? Here are a few symptoms to look out for:

Upset stomach – A stomach ache can sometimes be the result of poor digestion. In fact, an unbalanced gut finds it harder to process nutrients and eliminate waste. From bloating and heartburn to diarrhea and constipation, there are many signs that could indicate an unhealthy gut.

Digestion issues – If you suffer from specific food intolerances, you will struggle to digest certain products. This could be caused by the poor quality of bacteria inside the gut. Food intolerances can trigger unpleasant effects, such as nausea and abdominal pain.

Sleep loss – As explained, a significant percentage of the body’s serotonin is produced in the gut. As well as impacting our mood, this hormone can also regulate and aid feelings of sleepiness. An unhealthy gut may find it difficult to generate serotonin, which can eventually contribute to disturbances such as poor sleep or insomnia. In the long run, limited sleep can also lead to persistent fatigue.

Migraines – Research suggests that there is a link between gut health and strong headaches. People who suffer from frequent migraines are more likely to have gastrointestinal problems too.

Skin irritation – From acne and psoriasis to eczema and skin rashes, skin conditions and irritation can conceal poor gut health. Eczema, for instance, can be the result of an inflamed gut. Food allergies or poor diet can cause the “leaking” of certain proteins into the body, which can then irritate and affect the wellbeing of our skin.

How to feed your gut

There is no denying that the symptoms of an unbalanced gut can be rather unpleasant. If you are struggling with consistent pain and various collateral effects, make sure you visit your GP. In some rare cases, issues could require surgery. To avoid lengthy NHS waiting times, you may want to consider investing in a private health care plan, but be aware that most policies won’t cover pre-existing conditions.

There are also some other simple steps you can take to restore the health of your digestive system. One way to help your ailing gut bacteria is to eat the right food. So what should you add to the menu?

Fiber – Good gut bacteria love plant-based foods and fiber. Whether it is fruit, vegetables, whole grains, or nuts, an abundant intake of fiber will feed your bacteria and keep your guts healthy. A diet that is low in fiber can increase bloating and wind.

Extra-virgin olive oil – Choosing extra-virgin olive oil over other fats will massively favor the wellbeing of your intestines. In fact, extra-virgin olive oil contains a large quantity of microbe-friendly polyphenols, which do your gut the world of good.

Probiotic food – Probiotics are naturally found inside the gut and have a range of digestive benefits, such as helping irritable bowel syndrome. Live yogurts (there are plenty of dairy-free versions available) are a great source of probiotics and can actively encourage more good gut bacteria to develop.

Avoid processed food – Highly processed food should be avoided whenever possible. These often present ingredients that increase “bad” microorganisms while suppressing “good” bacteria.

From keeping the body energized to uplifting our mood, a healthy gut can have a significant number of benefits on our wellbeing. We hope this article offers you an insight into how to nourish your good bacteria and how to spot any potential signs of an unbalanced gut.

The post Why Eating More Plant-Based Fiber Could Benefit Your Gut Health appeared first on Plant Based News.

But the White House’s promotion of plant-based living could still have a positive impact in the US.

A number of studies have suggested that cutting out meat and dairy can support good health. 

For example, a recent Oxford University found that a meat-free diet could reduce cancer risk by 14 percent. Last year, more research found that following a whole-food, plant-based diet may reduce the risk of cognitive impairment. Another 2021 study found that a plant-based diet may slash the risk of stroke by up to 10 percent.

‘Critically important’ shift

Animal rights organization Mercy for Animals is urging the White House to back plant-based diets at the upcoming nutrition conference.

In a statement, the nonprofit’s federal policy manager Frances Chrzan said: “We are thrilled that the Biden-Harris Administration will host this important conference at a time when consumers, researchers, and health officials alike are embracing and espousing the benefits of a plant-based diet.”

The nonprofit is also encouraging Biden’s administration to give more support to small-scale farmers. It is also urging the government to acknowledge the detrimental environmental impact of animal agriculture. 

“Much has changed over the last five decades in our knowledge of how critically important a plant-based food system can be for providing Americans sufficient daily nutrients as well as protecting the environment for future generations,” continued Chrzan.

“As the Biden-Harris administration prepares for the Conference on Food, Nutrition, and Health, Mercy For Animals hopes to see a recommendation for increasing access to plant-based foods to address the health of people and our planet.”

The post White House Urged To Back Plant-Based Diets At Landmark Nutrition Conference appeared first on Plant Based News.

The study, published in the journal Pediatrics, found that those who followed meatless diets had “similar growth and biochemical measures of nutrition compared to children consuming non-vegetarian diets.” 

The vegetarian children were at higher risk of being underweight. But the researchers did not assess the specific content of each individual child’s diet.

Vegetarian diets vary greatly. While some are balanced and consist of a number of fruits and vegetables, this is not always the case.

The lead author of the study, pediatrician Dr. Jonathan Maguire, said: “Plant-based dietary patterns are recognized as a healthy eating pattern due to increased intake of fruits, vegetables, fiber, whole grains, and reduced saturated fat. However, few studies have evaluated the impact of vegetarian diets on childhood growth and nutritional status.”

He added: “Vegetarian diets appear to be appropriate for most children.”

Moving away from meat

The study comes as more and more Canadians choose to give up meat. In 2018, one study found that more than half of the population was interested in eating fewer animal products.

Another study in 2020 found that 75 percent of Canadians believe eating less red meat is important for the planet. And in 2019, the country overhauled its official Food Guide, advising people to consume more sources of plant-based protein.

Canada’s not alone. In 2021, one poll found that more than half of young Americans consider themselves flexitarian.

And in 2020, one European survey by Dutch ingredients firm Griffith Foods concluded that people across the continent are reducing their meat consumption rapidly.

The firm’s president said at the time: “That has major implications for food retail manufacturers and producers, and their response to capture and cater to this newfound mass market.”

The post Vegetarian Diets ‘Appropriate’ For Most Children, Suggests New Research appeared first on Plant Based News.

Meat , dairy, and rheumatoid arthritis

A total of 44 participants, who were previously diagnosed with rheumatoid arthritis, underwent the study to investigate the health effects of eliminating meat and dairy. 

Researchers found a significant improvement in the severity of symptoms after following a low-fat vegan diet free, from calorie restriction. Participants also experienced weight loss and improved serum cholesterol levels.  

The study

At the start of the study, participants used a visual analogue scale to classify the severity of their joint pain, from “no pain” to “pain as bad as it could possibly be.”

Joint pain was also assessed using the Disease Activity Score-28 (DAS28), a pain indicator tool that measures inflammation activity in rheumatoid arthritis using clinical data. The participants were then divided into two groups for 16 weeks.

Group 1 vs group 2

One of the groups were instructed to follow a vegan diet for four weeks, followed by removing potential pain-trigger food items for three weeks. They were then re-introduced to the removed food items for the duration of the study. 

The second group followed an unrestricted diet, where they were able to eat whatever they wanted to for 16 weeks. They were also given a placebo capsule, which had no effect on the study. At the end of the 16 weeks, the two groups went on to switch diets.  

Results

The researchers noticed a significant difference in DAS28 scores between the two groups at the end of the study. They found that during the vegan diet phase of the study, DAS28 scores dropped by two points on average, indicating a greater reduction in joint pain, compared to a decrease of 0.3 points in the placebo phase. 

The average number of swollen joints also went down from 7.0 to 3.3 in the vegan phase. However, the number actually increased from 4.7 to 5 in the placebo phase. The researchers also noted that VAS ratings improved significantly in the vegan phase, compared with the placebo phase.

Additional health benefits

As well as the reduction in pain and swelling of the joints, the study also found that the vegan phase led to additional health benefits, including decreased LDL and HDL cholesterol levels.

Researchers also found that body weight decreased by about 14 pounds on average when eating plant-based, compared to a gain of about two pounds on the placebo diet. 

The research was conducted by the Physicians Committee for Responsible Medicine (PCRM), a non-profit organization that focuses on preventative medicine and higher ethics standards in education and research. 

The post Fully Vegan Diet Can Halve Joint Pain, New Research Finds appeared first on Plant Based News.

Plant-based hospitals

The top doctor and vegan advocate made the claims on his website, NutritionFacts.org, where he provides advice and feedback on leading research.

This week, Dr. Greger responded to The American Medical Association passing a resolution to encourage plant-based food options in hospitals.

While 11 million deaths across the globe contain dietary factors, education around healthy lifestyles is lacking at medical schools, he says.

“In medical school, students may average only 19 total hours of nutrition out of thousands of hours of instruction. And, they’re not even being taught what’s most useful.”

This is especially alarming, Dr. Greger stresses, as clinical guidelines cite many treatments commencing with healthy lifestyles. “Yet, how can clinicians put these guidelines into practice without adequate training in nutrition?” he asks.

Hospital nutrition

According to Dr. Greger, medical schools can even be seen to teach ‘anti-nutrition’. This is because students typically begin med school with a greater appreciation for the role nutrition plays in health than when they leave. “They get de-educated,” he claims.

Despite this, Dr. Greger welcomes the American Medical Association’s move to encourage healthy eating in hospitals.

It comes at a time where increasing sites in Florida, Manhattan, Denver, and Tampa are offering plant-based meals on an entirely separate menu. 

Moreover, they’re sharing information to improve diet education – especially plant-based.

“The key to these transformations was having a physician advocate and increasing education of staff and patients on the benefits of eating more plant-based foods,” he says. And, it’s ‘about time’ we use the influential position of doctors within society.

The post We Need More Hospitals With 100% Plant-Based Menus, Says Top Doctor appeared first on Plant Based News.

The study analyzed 187 children and says those on a vegan diet are at further risk of nutritional deficiencies.

But are vegan children really at risk of brittle bones, as has long been the rhetoric?

Plant Based News spoke to two experts at the leading vegan charity Viva! to unpack the claims.

Health study on vegan children

The study in question was launched by the UCL Great Ormond Street Institute of Child Health, and the Children’s Memorial Health Institute in Poland.

And, it was recently circulated by The Mirror in an op-ed looking into the ‘pros and cons’ of children on vegan diets.

Over two years from 2014, the study’s researchers collected data on the children, 63 of which were vegetarian, and 52 vegan.

This involved looking at growth, body composition, cardiovascular health, and micronutrients. 

Its outcomes were that vegan children were on average three centimeters shorter, and had a lower bone mineral content of between four and six percent.

Moreover, they are ‘more than’ three times likely to be deficient in B12 than the children eating meat and dairy.

But, the vegans boasted both healthier cholesterol levels and body fat. In fact, they had higher intakes of most nutrients apart from calcium – it’s unclear whether the vegan children were drinking calcium-fortified plant milks.

And Dr. Justine Butler, of Viva!, adds that the vegan children on B12 supplements actually had better levels than those who ate meat. And, regardless of diet, ‘everyone’ should take vitamin D during the winter months.

Are vegan children really shorter?

She added: “Babies fed cow’s milk-based formula grow faster than breastfeeding infants. And the vegans in this study were less likely to have been given formula. It could also be that children eating meat and dairy grow faster initially but that it evens out at adulthood.

“We are not aware of any adult studies showing that lifelong vegans are shorter.”

Author of the study, Dr. Małgorzata Desmond, explained: “We found the vegans had higher intakes of nutrients that indicated an ‘unprocessed’ type of plant-based diet, which is in turn linked to lower body fat and better cardiovascular risk profile.

“On the other hand, their lower intakes of protein, calcium, and vitamins B12 and D may explain their less favorable bone mineral and serum vitamin concentrations.”

But Dr. Butler points out that the meat-eaters exceed their recommended sugar intakes, falling short of their fiber too.

What does the study miss out?

Professor Jonathan Wells, who led the study, noted the Institute of Child Health ‘strongly supports’ plant-based diets both in terms of the environment and animal welfare rights. 

Despite this, he claims the study provides ‘substantial insight’ into the health of kids on meatless diets. Professor Wells says more advice needs to be provided to the public on how to ensure a plant-based diet is healthy. Moreover, this is especially relevant to children, they add.

Similarly, senior health researcher at Viva!, Veronika Charvátová echoed that the study should serve as a reminder of the importance of good nutrition.

While the study shows great data on how a vegan diet protects children’s heart health, it also brought ‘ambivalent’ results.

Charvátová told PBN: “The study also found that vegan children were slightly shorter and had slightly lower bone density compared to non-vegan kids.”

However, these differences were small, she says, and it is unclear whether the study took into account parental height.

“We know that sufficient intake of calcium and vitamin D is essential for healthy bones so it’s possible that the insufficient vitamin D status combined with a calcium intake contributed to the small differences in height and bone health.”

It should also be noted that the study shouldn’t be used as a ‘vegan bashing stick’, Charvátová said.

You can read Viva!’s extensive guide on thriving vegan children here

This article was updated on 20/09/21 to correct an error about vitamin intake

The post Are Vegan Children Really At Risk Of Stunted Growth And Brittle Bones? appeared first on Plant Based News.

What is a keto diet?

The keto diet involves consuming very low amounts of carbohydrates and high amounts of fat. Therefore, foods like eggs, meat (including fatty fish), full-fat dairy, and non-starchy vegetables are encouraged. 

Meanwhile, those on a keto diet typically avoid beans and legumes, various fruits and vegetables, processed foods, pasta, bread, rice, oats, and cereals.

Consuming too few carbs forces the body to enter a metabolic state called ketosis. This results in the body burning more fat, rather than carbs, for energy. 

Because of this, the diet became popular among those looking to lose weight quickly. However, a growing body of research suggests that the diet comes with a host of health risks. 

The analysis

The analysis – published in Frontiers in Nutrition in July – assessed the health risks and benefits of the keto diet. 

Researchers noted that the diet has some benefits, such as lowering the frequency of seizures for those with drug-resistant epilepsy.

However, for most people, the ‘risks of such diets outweigh the benefits’, the analysis reads.

“Such diets affect diet quality, typically increasing intake of foods linked to chronic disease risk and decreasing intake of foods found to be protective in epidemiological studies,” researchers wrote.

“Low-carbohydrate diets are often low in thiamin, folate, vitamin A, vitamin E, vitamin B6, calcium, magnesium, iron, and potassium,” they also said, adding that those following low-carb diets could have nutritional deficiencies. 

Very-low-carb diets could increase the likelihood of chronic disease, the review says.

It reads: “Foods and dietary components that typically increase on ketogenic diets (eg, red meat, processed meat, saturated fat) are linked to an increased risk of [chronic kidney disease], cardiovascular disease, cancer, diabetes, and Alzheimer’s disease, whereas intake of protective foods (eg, vegetables, fruits, legumes, whole grains) typically decreases.”

Additionally, pregnant people on keto diets are more likely to give birth to a child with a neural tube defect, researchers noted. 

Other research

A study published in 2018 found that low-carb diets could shorten life expectancy. Researchers assessed the diets of more than 15,000 people for an average of 25 years. 

They found that those who obtained around half of their energy from carbs had a lower risk of death than those consuming too few or too many carbs. 

The research stated that diets that relied more so on animal-based protein like beef, chicken, pork, and lamb were linked with higher mortality rates.

The opposite was true for diets that prioritized plant-based proteins and fats.

“These data also provide further evidence that animal-based low carbohydrate diets should be discouraged,” the study reads.

“Alternatively, when restricting carbohydrate intake, replacement of carbohydrates with predominantly plant-based fats and proteins could be considered as a long-term approach to promote healthy ageing.”

The post Meat-Heavy Keto Diets Could Raise Risk Of Chronic Disease, Analysis Finds appeared first on Plant Based News.

In the UK, spinach is in season from April through to October, which gives it a thumbs up on the sustainability front. And if that wasn’t enough to convince you to add some into your next shop, it also ranks highly on the nutrition front as I’ll explore in this article. 

How good is spinach for you?

This is a difficult question to answer as all vegetables are ‘good for you’. As a nutritionist I’d recommend including a variety of veg within your diet as different vegetables contain different nutrient profiles including vitamins, minerals, fiber, antioxidants (substances that can prevent or slow damage to cells caused by free radicals) and phytochemicals. All of these nutrients support our body in a positive way. 

Spinach contains a wide range of nutrients including vitamins A, C and K, as well as folate (vitamin B9), manganese, zinc, magnesium, iron, calcium, potassium, and fiber (1). Spinach also contains a range of antioxidants and phytochemicals that can help to reduce oxidative stress and may benefit your eye health and reduce blood pressure (1). Let’s have a closer look at the impact some of these nutrients have on our health. 

Vitamin A (beta-carotene)

Vitamin A promotes healthy skin and vision and supports our immune system to function (1,2). In plant-based foods, vitamin A occurs as provitamin A carotenoids. In addition to being a dietary precursor to vitamin A, these carotenoids are also fat-soluble antioxidants (1). In spinach these compounds include lutein and zeaxanthin and are associated with a decreased risk of age-related macular degeneration and cataracts (1,3,4). 

Vitamin C

Vitamin C aids the growth of healthy connective tissue and supports wound healing. As this vitamin can’t be stored within your body it is important to consume foods containing vitamin C on a daily basis (5). If you were to add 80g of raw spinach to your salad or smoothie, this would provide around 50 percent of your daily vitamin C requirements. 

Vitamin K

Vitamin K is found in all of the leafy greens and is important for wound healing through its role in blood clotting and it may also support our bone health (6).

Folate (vitamin B9)

Research has found that this nutrient helps to prevent neural tube defects in the first trimester of pregnancy. This is why women in the UK are advised to take a folic acid supplement in the preconception phase and for the first 12 weeks of pregnancy (7).

However, folate is also important at other stages in life. If you don’t consume enough of it, you can experience a type of anaemia which can leave you feeling tired and lacking in energy (8). 

Iron

For those old enough to remember Popeye, he was never without his spinach due to the energy it gave him! Spinach is a good source of this mineral which plays a key role in enabling our red blood cells to transport oxygen around the body while also supporting energy production and DNA synthesis.

One consideration with spinach however is that it naturally contains high levels of a compound called oxalic acid which can inhibit the absorption of minerals like iron. This can be avoided by lightly cooking or wilting it (9).

Also worth noting is that those with a history of oxalate-containing kidney stones should minimize their consumption of spinach and other veg containing high levels of oxalic acid (9).

Fiber

In the UK, we’re advised to eat 30g of fiber per day and around 60 percent of us aren’t hitting this target (10). Ensuring we have enough fiber in our diets is key as it plays several important roles in our body including supporting our digestive and immune health and reducing inflammation (which can lead to chronic disease such as heart disease and type 2 diabetes) (10).

While it is likely that those following a plant-based diet are consuming adequate levels of fiber in their regular diet, what our body also needs is diversity in our fiber sources. This is because different bacterial species naturally living in our gut microbiomes use different plant-based fibers for energy and growth (11). All plant-based foods contain fiber so ensuring you are eating a diverse diet means you are likely to have a diverse microbiota which has been linked to improved health outcomes (11).

References

1. https://www.sciencedirect.com/science/article/pii/B9780123746283000256
2. https://www.nhs.uk/conditions/vitamins-and-minerals/vitamin-a/
3. https://pubmed.ncbi.nlm.nih.gov/26950968/
4. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705341/
5. https://www.nhs.uk/conditions/vitamins-and-minerals/vitamin-c/
6. https://www.nhs.uk/conditions/vitamins-and-minerals/vitamin-k/
7. https://www.bda.uk.com/resource/folic-acid.html
8. https://www.nhs.uk/conditions/vitamin-b12-or-folate-deficiency-anaemia/
9. https://www.tandfonline.com/doi/full/10.1080/10942910903326056
10. https://www.nhs.uk/live-well/eat-well/how-to-get-more-fibre-into-your-diet/ 
11. https://science.sciencemag.org/content/362/6416/776.long

The post How Good Is Spinach For You? A Closer Look At The Health Benefits appeared first on Plant Based News.

The Omega-3 fatty acid market remains buoyant. Used throughout the world in all kinds of products, including infant formula, medicine, clinical nutrition, foods, beverages, and pet food, these fatty acids as dietary supplements now account for the largest market share of the whole Omega-3 by volume and by value. 

Put simply, Omega-3 fatty acids are essential fats that every single one of us must get from our diet ¹. Study after study has demonstrated that these molecules have important benefits for our bodies and brains, and have been shown to fight depression², reduce fat in the liver³, lower blood triglycerides⁴, and even help lower the risk of asthma⁵.

The NHS has minimum recommendations⁶ for our daily intake of these oils, advising that the best way to ensure optimal Omega-3 intake is to eat fatty fish rich in these wonder molecules at least twice per week. While non-animal sources such as flaxseeds and walnuts get a mention in the NHS guidelines for vegetarians⁷, yet these are not ideal sources, requiring significant intake to match the benefits of their fish-based counterparts. 

With general public awareness of Omega-3 focussed on marine sources, rising demand has piled significant pressure on the global fish oil market⁸; as awareness among medical professionals and laypeople about the importance of these oils has grown, it is unlikely producers can ever catch enough fish to fulfil this demand. 

The devastating impact of the fishing industry on the environment and increasing awareness of the trillions of sea animals killed annually is fuelling the need for sustainable alternatives to fish oil. Yet, cleaner, more ethical options already exist, with one in particular available right now from a Glastonbury-based startup committed to ensuring good health isn’t confusing, expensive or complicated.

What are Omega-3 fatty acids?

Humans have brains composed of nearly 60 percent fat⁹, a dense ocean critical for brain integrity and function¹⁰. Since our bodies can’t make the Essential Fatty Acid (EFA) building blocks of our brain, we must obtain them through what we eat, as we know that diets rich in Omega-3 fatty acids¹¹ are critical for successful human growth and development—especially during pregnancy—and disease prevention.  

Omega-3 fatty acid molecules come in three varieties: alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). ALA is found in plant oils, while EPA and DHA are typical in fish such as salmon and tuna, explaining the push for people to eat fatty fish of this kind regularly, or to take fish oil.

DHA comprises over 90 per cent of the total Omega-3 fatty acids in the human brain, providing optimal conditions for a wide range of cell membrane functions¹², hugely important for the membrane-rich brain. These fatty acids also bolster our immune system, supporting good blood flow and the regulation of our inflammatory responses, even helping fight a range of autoimmune diseases. 

Seeds such as flax, hemp and chia seed contain a form of Omega-3 called alpha-Linolenic acid, or ALA for short. ALA must first be converted into the longer chain Omega-3 fatty acids known as EPA and DHA for our bodies to use it. Unfortunately, the conversion rates of ALA to EPA and DHA are not good, with an average of 8 percent conversion to EPA and 0.5 percent to DHA, which means we would need to eat almost half a kilo of flaxseed daily to get only half a gram of DHA.

Misconceptions

Thanks to the constant messaging from health organisations and fitness gurus to eat fatty fish, it is a widespread misconception that these fish are the producers and sole source of Omega-3. Yet, the genesis of these fatty acids occurs as the sun beats down on the oceans blanketing our world, and the energy is converted into Omega-3 by algae—aquatic and photosynthetic organisms related to plants. 

Algae¹³are eaten by krill—tiny crustaceans found in all the world’s oceans—which are then eaten by fish who go on to be caught and killed for the oil in their bodies. 

All of these steps from algae, through krill, into fish, and finally to consumers may seem inefficient and more complicated than it needs to be, and it is. Similarly to how three-quarters of the world’s crop calories fed to animals are wasted¹⁴ due to the low efficiency¹⁵ with which animals convert crops to flesh and milk. Astonishingly, some farmed fish are even fed fatty acid supplements¹⁶ to boost their Omega-3 stores.

Cutting out the middle-fish and going straight to the source is more efficient, coming with a range of additional benefits for humans who want to sidestep heavy metals in their diets, reduce animal deaths, and not support the devastating impact of the fishing industry on our environment. 

Heavy metal

Variously known for being the nearest planet to the sun and a fleet-of-foot roman god, Mercury is likely familiar to most as the mirror-finish liquid metal ‘quicksilver’, a heavy metal found naturally in air, water, and soil.

While some high-density ​heavy metals are essential nutrients like iron, or harmless eye candy like silver, other heavy metals, such as mercury, are highly poisonous. Mercury makes its way into the environment¹⁷ through natural processes like volcanic eruptions and forest fires, and humans compound this by burning mercury-emitting fossil fuels and waste. 

Fish and shellfish absorb low concentrations of environmental mercury which accumulates and concentrates in their bodies over time as the highly toxic Methylmercury, which causes serious health issues when it exceeds a safe level in our bodies.

This problem is exacerbated for humans as larger fish of the kind promoted for their Omega-3 content¹⁸ like Mackerel, Trout, and Herring eat thousands of smaller, mercury-containing fish, leading to levels of mercury¹⁹ accumulating in their bodies over time. 

Studies show that eating a lot of larger fish is linked to higher levels of mercury in the body, and exposure to even small amounts of this heavy metal may cause serious health problems affecting the nervous, digestive and immune systems, and the lungs, kidneys, skin and eyes, with people who become pregnant and young children particularly at risk.

The environmental impact of the booming fish market

With a 527 percent rise in global aquaculture production and a 122 percent rise in total food fish consumption since 1990, the world’s fish stocks are being severely exploited and overfished²⁰. 

As a result, the percentage of fish populations at biologically sustainable levels had decreased from 90 percent in 1974 to 65.8 percent by 2017, and 69 percent of fish stocks are classified as fully or overexploited.

Overfishing is closely linked to the deadly threat of bycatch²¹, where fishing operations unintentionally catch aquatic species other than the intended target. This includes the practice of bottom trawling, which decimates the sea bed and produces an amount of CO2 emissions similar to the aviation industry. 

Modern fishing operations continue to rely heavily on fossil fuels²², compounding the negative environmental impact of associated emissions from fishing-driven construction, refrigeration, processing, and transportation.

In addition, it is estimated that 705,000 tonnes²³ of fishing nets can be found in the Great Garbage Patch—an area twice the size of Texas in the Pacific that makes up most of the waste and debris found there, further polluting marine life and its surroundings. 

Solutions from Vivo Life

Vivo Life is a Glastonbury-based company producing 100 percent plant-based health and fitness products in a renewable energy-powered factory. Dedicated to helping people look and feel awesome without costing the earth, it turned its attention to producing an Omega-3 source that eliminates the health, environmental, and animal welfare issues generated from fatty fish sources. 

Its Vegan Omega-3 uses ultra-pure EPA and DHA derived from algae sustainably grown in controlled environments in Iceland where they convert sunlight into Omega-3. As algae are much lower down the food chain than fish, this is a much more efficient and sustainable source of Omega-3 which results in no harm to oceanic ecosystems, accumulation of heavy metals or pollutants, or harm to marine life.

The Schizochytrium algae algae are harvested, and the Omega-3 rich oil is gently extracted to make the Vivo Omega-3 supplement. Each serving contains 600 mg of DHA and 300 mg EPA in a liquid form, meaning no fillers, binders or thickeners are used for capsules.

Vivo Life ensures that all of its products are independently tested for heavy metals. As a result, all of its products contain less than 0.1 mg per kilo of lead, arsenic, mercury and cadmium—far below the minimum safety standard set by both the EU and FDA—making them some of the cleanest products on the market. 

More than holding their own in comparison to their fatty fish counterparts, plant-based Omega-3 supplements like those offered by Vivo Life may be even better for human health than those derived from fatty fish sources. In a 2018 Cochrane report²⁴, it was discovered that taking fish oil supplements had minimal effect on heart health, maybe even causing thinning blood and acid reflux²⁵, while Omega-3 fatty acid from plant sources has been shown to reduce the risk of cardiovascular problems. 

Made in a certified organic facility, all ingredients are grown without herbicides, pesticides, and fungicides. Vivo Life has also developed the VGanic promise to ensure customers all of its products are not only 100 percent vegan, but also ethically and sustainably sourced, non-GMO, grown without herbicides or pesticides, and backed by science. VGanic also enables Vivo Life to reduce miles from source to supplement, and to support smaller community farmers committed to growing ingredients as nature intended.

For every order, Vivo Life plants one tree to support reforestation and agroforestry and reduce extreme poverty for local villagers, planting over 350,000 trees to date. It is also a certified carbon neutral company, offsetting carbon emissions from its deliveries, vehicle use, office electricity, and non-recyclable waste. Working towards zero waste, all Vivo Life cardboard, paper, wood, metal, glass and plastic is recycled. All orders are sent out in 100 percent recycled card boxes packed with 100 percent biodegradable eco fill made from corn starch to protect the products, and all packaging is BPA free.

Omega-3: the future is now

With algae offering a solution to the issues of Omega-3 sourcing from fatty fish, and the production process of Vivo Life and other plant-based Omega-3 producers being continuously refined as new species of algae are discovered, efficiencies are made, and environmental impact is reduced, cleaner, more ethical alternatives to fish oil are here now and here to stay, giving all of us the choice to be better to ourselves, the environment, and the fish we share our world with. 

Give your body the power of Omega-3 with the 10 percent exclusive discount, head to the link and use the discount code PBN10.

This is a paid-for advertorial.

References

1 https://www.healthline.com/nutrition/omega-3-guide#benefits

2 https://pubmed.ncbi.nlm.nih.gov/17685742/

3 https://pubmed.ncbi.nlm.nih.gov/22023985/

4 https://pubmed.ncbi.nlm.nih.gov/22180524/

5 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3522136/

6 https://www.nhs.uk/live-well/eat-well/fish-and-shellfish-nutrition/

7 https://www.nhs.uk/live-well/eat-well/the-vegetarian-diet/

8 https://www.eurekalert.org/news-releases/690191

9 https://plantbasednews.org/your-health/health-wellbeing/why-your-brain-needs-fat/

10 https://pubmed.ncbi.nlm.nih.gov/20329590/

11 https://www.researchgate.net/publication/312097050_Omega-3_fatty_acids_Keys_to_nutritional_health

12 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257695/

13 https://plantbasednews.org/lifestyle/food/start-up-debuts-first-ever-plant-based-burger-from-microalgae/

14 https://www.ciwf.org.uk/media/7425974/industrial-livestock-production-the-twin-myths-of-efficiency-and-necessity.pdf

15 https://awellfedworld.org/feed-ratios/

16 https://www.healthline.com/nutrition/algae-oil

17 https://www.des.nh.gov/sites/g/files/ehbemt341/files/documents/2020-01/ard-28.pdf

18 https://www.nhs.uk/live-well/eat-well/fish-and-shellfish-nutrition/

19 https://www.fda.gov/food/metals-and-your-food/mercury-levels-commercial-fish-and-shellfish-1990-2012

20 http://www.fao.org/state-of-fisheries-aquaculture

21 https://www.msc.org/what-we-are-doing/oceans-at-risk/what-is-bycatch-and-how-can-it-be-managed

22 https://www.sciencedirect.com/science/article/pii/S0308597X1730893X

23 https://www.condorferries.co.uk/marine-ocean-pollution-statistics-facts

24 https://www.cochrane.org/news/new-cochrane-health-evidence-challenges-belief-omega-3-supplements-reduce-risk-heart-disease

25 https://www.healthline.com/nutrition/fish-oil-side-effects

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