Comments on: Oxidized fish oil

By: Michael R. Eades, MD

Michael R. Eades, MD — Tue, 28 Feb 2006 03:30:17 +0000

I’m not sure what the process is that most accurately tests for oxidation of oils. I taste test them. If they’re mildly ‘fishy’ but still pleasant tasting, I figure they’re okay. If they taste strongly like rotten fish smell, I don’t take them.

By: OSWALD

OSWALD — Tue, 21 Feb 2006 12:13:25 +0000

I’ve been taking the omega 3 zone fish oil of dr barry sears from usa. could one test for oxidation byproducts of fish opil by a more scientific method ie such as mass chromatography ?

By: Michael R. Eades, M.D.

Michael R. Eades, M.D. — Thu, 02 Feb 2006 12:43:53 +0000

All the krill oil I’ve ever seen are a deep, darkish red color. The best way to check for rancidity is to bite into one of them. If it’s rancid, you’ll know it.

By: Catherine

Catherine — Thu, 02 Feb 2006 12:13:50 +0000

I have just purchased some Neptune Krill Oil over the internet and am surprised to find that the capsules are a darkish red colour. Is this a sign of rancidity or is it because of the present of astaxanthin which I think is what gives prawns and shrimps and perhaps also krill a pink colouring?