Omega-3 fatty acids like EPA and DHA are fragile molecules that can oxidize or break down quickly if mistreated. Chemically, oxidation is a process where an oxygen molecule bonds to a double bond in a fatty acid. This changes the molecule into a oxidized fatty acid that can in turn oxidize other fatty acids or effect proteins. Why do we care? Chemistry in living organisms is highly regulated. Free radicals derived from oxidized fatty acids participate in unregulated chemistry that damages other molecules in our body. We often identify people in our lives who are loud and unruly as "free radicals" for this reason! So how can you tell if a fish oil is oxidized? In general, if the fish oil smells bad it is bad.
In the press lately, there have been a few reports citing oxidation in some over the counter fish oil products. Here at Coromega, we want you to rest assure that our fish oil products are very stable and not oxidized. We have one of the longest shelf life stability in the business due to our high evolved proprietary processing format.
Our highly purified fish oil is free from oxidation. As oxygen is the natural enemy of EPA and DHA, the process of making our squeeze shots relies on a nitrogen rich environment, devoid of oxygen. There are virtually no opportunities for oxygen to enter our production process until you open our product. Even the squeeze packet is a highly engineered multi layered packaging designed to keep Coromega safe and pure. So rest assured that you are getting absolutely the best quality you can with our tasty Coromega Squeeze and Coromega product lines. We got you covered!