31 December, 2008

Nutritional Profile of Moxxor Omega 3 Supplement

I received this report from Mike Adams today:

Nutritional Profile of Moxxor with explanation

We finally have the nutritional profile numbers ready for you.

Keep in mind as you review this information that the nutritional numbers only reveal the tip of the iceberg on this. Numbers by themselves don't tell the whole story. For example, you know that 50 grams of carbohydrates from a fresh, raw apple have a very different effect on your health than 50 grams of carbohydrates from processed, bleached, refined white sugar. Yet they both state "Carbohydrates: 50 grams" on the label.

Labels are useful, but they can be deceiving if you limit your comparison to a one-dimensional analysis of the numbers alone. That's why here, I'll be listing the numbers followed by an explanation of the qualitative differences between Moxxor and low-grade fish oil products.

It's also important to remember what's NOT in the bottle! Many low-grade fish oil products are contaminated with heavy metals (mercury) or dangerous chemicals that are now polluting the ocean waters near virtually every coastline in the world. Farmed fish oil products are notoriously contaminated with heavy metals due to low-quality fish feed, but even wild-harvested fish can be contaminated depending on where they're caught.

An important advantage that Moxxor delivers is the pristine aquatic environment from which the oils are derived. This, combined with the lab tests showing zero contamination with heavy metals, pesticides or other dangerous chemicals, makes Moxxor qualitatively superior to other products even when the nutrition facts may appear identical. Notably, heavy metals and chemical residues do NOT have to be listed on any nutritional supplement labels!

The good fats:

Each serving of Moxxor is 300mg (two small capsules). In that 300mg of Moxxor, there are 212.2mg of marine lipids (fats), derived from the green-lipped mussel oil and the hoki fish oil.

The green-lipped mussel oil by itself (excluding the fish oil), has the following lipid profile:

(EPA) Eicosapentaenoic C20:5n-3: 4.7%
(DHA) Docosahexaenoic c22:6n-3: 3%
Palmitic C16:0: 14.2%
Myristic C14:0: 0.9%
Myristoleic C14:1: 0.1%
Pentadecanoic C15:0: 0.1%
Hexadecenoic C16:1: 2.9%
Margaric C17:0: 0.2%
Heptadecenoic C17:1: 0.1%
Stearic C18:0: 2.5%
Oleic C18:1n-9: 52.8%
Linoleic C18:2n-6: 12.1%
Octadecadienoic C18:2: 0.8%
Alpha Linoleic C18:3n-3: 1.0%
Arachidic C20:0: 0.2%
Eicosenoic C20:4n-9: 0.7%
Eicosatetraenoic C20:4n-3: 0.1%
Arachidonic C20:4n-6: 0.3%
Heneicosapentaenoic C20:5n-3: 0.1%
Docosanoic C22:0: 0.1%
Docosapentaenoic C22:6n-3: 0.3%
Tetracosanoic C24:0: 0.1%

We don't have the lipid profile of the hoki fish oil, but we have the total EPA and DHA figures for the Moxxor formula, below. The beauty of the Mozxor formulation is that it combines green-lipped mussel oil with hoki fish oil, which just happens to complement the green-lipped mussel oil with supportive levels of EPA, DHA and other elements (see below), making the overall formula superior to green-lipped mussel oil all by itself.

Considering the entire Moxxor formula (both the green-lipped mussel oil and hoki fish oil), there are 212.2mg of marine lipids (fats) in every 300mg serving (two small capsules). Even though most people tend to take double, triple or quadruple that amount in a day, we are describing these nutrients on a "per serving" basis, based on two small capsules.

Nutrient profile per 300mg serving:

Total Fat: 212.2mg
EPA: 32mg
DHA: 39mg
Vitamin D3: 5.1 IU
Vitamin A: 350.4 IU
Saturated Fat: 49.7mg
Mono Unsaturated: 64.2mg
Poly Unsaturated: 96.4mg
Trans Fat: 1.9mg
Cholesterol: 21.1mg
Protein: 5.5mg
Carbohydrate: 60mg
Sugars: 4.1mg
Moisture: 1.6mg
Ash: 5.9mg
Calcium: 0.1mg
Phosphorous: 0.7mg
Vitamin E: 0.1mg
Sodium: 0.2mg
Potassium: 1.5mg

(Lab results by: AsureQuality, Auckland, New Zealand, Dec. 22, 2008, signed certificates of analysis available on request)

So how does Moxxor measure up? There are THREE things to consider when evaluating any marine lipid product:

1) What's IN the product (DHA, natural vitamins, etc.)
2) What's NOT in the product (mercury, pesticides, etc.)
3) The QUALITY of the oils in the product.

On the first point, it's easy for many companies to produce low-grade fish oil products that look good on the label (with high EPA and DHA numbers), but this is often misleading. A high EPA or DHA number is easily accomplished by increasing the serving size, boosting it to 1000mg or even 2000mg. Thus, even a fish oil supplement that isn't very high in DHA can appear to have a DHA number of 200mg or more simply by adjusting the serving size to a larger number.

What's actually important here is to look at the DHA on a per-gram basis: How many milligrams of DHA are in a full gram of the oil? Moxxor contains 130mg of DHA per gram of the formula. DHA levels of human breast milk are typically only 3.4mg per gram, so on a gram-per-gram basis, the DHA in Moxxor is actually 38 times higher than the DHA typically found in breast milk.

Notably, lactating women who consume fish oils have higher levels of DHA in their breast milk, indicating that DHA is one of the nutrients passed from mother to baby. This is likely one of the many reasons why Moxxor is being consumed by so many expectant mothers (and why I personally believe that babies raised on Moxxor-enhanced milk will experience an abundance of nutritional benefits).

I could write an entire article on DHA and infant formula -- and why Moxxor is so vastly superior. Without going into too many details, one thing all moms need to know is that the DHA used in most infant formula products is actually derived from algae, not fish oil, and it is extracted using a highly explosive chemical called HEXANE, which is also used in gasoline refining. It is believed by many that hexane contamination of the DHA in infant formula is what's causing so many babies to experience severe diarrhea when they first switch from breast milk to DHA-fortified formula.

Getting back to the three points mentioned above, the second point is also very important: What's NOT in the product.

It is well documented that many fish oil products (especially salmon oil from farmed salmon) are contaminated with trace levels of heavy metals and toxic chemical residues. Many of these elements are extremely toxic to the nervous system. Mercury, for example, promotes autism, dementia, Alzheimer's disease and other neurological conditions. Yet there is no requirement that fish oil products be free from mercury, PCBs or other chemical residues before being sold to consumers. There is also no requirement that such chemical contaminants be listed on the labels of fish oil products.

Thus, the fish oil marketplace is, in many ways, one of "consumer beware." With so many fish oil products coming from questionable sources, it is often difficult for consumers to know which products they can truly trust. The better-known brands of fish oils (such as Nordic Naturals or Carlson Labs) engage in rigorous testing, of course, and I've considered both of those companies to be trustworthy. But some discount brands or popular retailer brands may not meet the same quality standards.

Buying fish oils grown and harvested in the waters near New Zealand is a very smart choice. The New Zealand environment is ideally suited for contaminant-free aquafarming that simply isn't possible in ocean waters anywhere else. Clean ocean water is a rarity on the planet these days (at least water near any coastline), so being able to produce marine lipids in a truly clean, pristine environment offers a significant advantage of purity to the companies that embrace this natural advantage.

The third point mentioned above is the QUALITY of the oils in the product, and this is where things become somewhat complex.

You see, another important thing that's not mentioned on the label of a fish oil product is the processing methodology of the oil. A typical low-cost fish oil product is heat-processed and chemically extracted in a way that destroys many of the delicate molecular structures of the fatty acids, in much the same way that using corn oil in a frying pan destroys the integrity of the corn oil and actually introduces dangerous molecular changes that turn the oil into a health detriment.

It is widely known by olive oil consumers, for example, that the highest quality olive oil is "extra virgin cold-pressed olive oil." Many consumers don't know WHY, however, that extra virgin cold-pressed is better than, say, refined olive oil. The reason is that heat processing olive oil destroys much of its nutritional benefit, practically nullifying the oil's health benefits and altering its taste. (The term "extra virgin" mostly refers to the final acidity of the oil, which must be under 0.8% to qualify.)

And yet much like in the fish oil business, there are many cheaters in the olive oil business. More than half of the cold-pressed olive oil sold on the market today likely contains counterfeit oil that's actually refined with heat. In early 2008, seven olive oil factories in Italy were closed down (and the founders arrested) for adding chlorophyll to sunflower oil and selling it as olive oil (the greenish color fools consumers).

What this demonstrates is that when there's money to be made from adulterating oils, con artists will always step up to the plate and try to cash in. The fish oil supplements business sadly has its own share of con artist companies and producers who blatantly lie about the quality of their fish oil. Sometimes the raw material supplier of the fish oil lies to the supplement company, so that company believes it is selling high-quality fish oil, but in reality it may be unknowingly selling heat-processed, adulterated fish oil. (Good intentions don't make up for bad fish oils.) This is why Moxxor has another unique advantage: It owns and operates all the aquaculture farms, processing facilities, and marketing and delivery functions. It is a truly end-to-end operation that oversees the quality and purity of the product from the ocean to the consumer.

In contrast to many fish oil products, Moxxor is cold processed. They don't even use heat to remove the mussel shells. All this makes Moxxor a more expensive, premium marine oil, but it also protects the integrity of the fatty acids.

As a result, Moxxor fatty acids contain a higher percentage of so-called "polar" fatty acid molecules. No, this has nothing to do with the South Pole (where much of the water flows from that feeds the green-lipped mussels in New Zealand); it has to do with the structure of the fatty acid molecules found in Moxxor. "Polar" fatty acids are chemically able to form bonds with surrounding tissues more easily than non-polar fatty acids, making them more bioavailable.

This is why such a small capsule of Moxxor has such a profound and noticeable effect on health. It's not unusual to hear a new Moxxor distributor saying they've been using fish oil products for years and never noticed any real benefits, but when they switched to Moxxor, they noticed remarkable benefits almost immediately, even though the serving size was a fraction of the fish oils they used to take!

The quality of the lipids retained in Moxxor is no accident: It requires the mindful, well-planned and higher-cost extraction of delicate oils combined with the right packaging to ensure they are not easily oxidized (hence the opaque bottles that keep out the light).

The bottom line on all this is that while there are many fish oil products with apparently more impressive numbers on their labels, and there are certainly cheaper fish oil products on the market, Moxxor remains vastly superior to any competing product due to the careful preservation of its bioactive lipids, the unique ratio of its various omega-3 fatty acids, and its remarkable purity derived from its pristine aquaculture environment. Add in the sustainable aquaculture aspects of its operations and its commitment to advance the state of the art in marine lipid harvesting, extraction and delivery, and you have an innovative company with a product that's simply unmatched anywhere in the world.

- Mike Adams

Editor, NaturalNews.com

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