Krill vs. Fish Oil

Articles by Dr. Erdman are for informational purposes, and are not to be taken as specific medical advice.

The headlines of the last week read, “Doctors now recommend against taking vitamin supplements.” Really? Our food and diet is that good? Of course, that is from the corporations and FDA that want to regulate vitamin and herb production in this country. They have as their goal to make vitamins and supplements prescription only! So, the same guys that poo-poo vitamins want to regulate and dispense them. C’mon man!
 

Now I can go on to this weeks article with that off my chest.

Most people have heard of supplementing with fish oil for various health deficiencies. It was reported to be good for heart health and help lower triglycerides and cholesterol. I am going to show you why you should kick the fish oil to the curb, and start taking krill oil instead. It’s not that fish oil is necessarily bad for you, but krill oil is much better for the job at hand.

Chicken or the Egg?

Articles by Dr. Erdman are for informational purposes, and are not to be taken as specific medical advice.

Which came first, the chicken or the egg? We now have an answer based on scientific facts. In February 2010, British scientists reported that a protein found only in a chickens ovary is necessary for the formation of the egg. According to scientists, the egg can only exist if it has been created inside a chicken! The protein is the basis for development of the shell. Those with inquiring minds are now asking, “well where did the chicken come from initially?” Hint: read your Bible.

Where am I going with this? Knowing where the chickens are raised, how the eggs are handled, and how they are transported and stored are very important when deciding where to purchase your eggs.

In 2007, it was found that 83% of fresh, whole broiler chickens bought nationwide contained campylobacter or salmonella, the leading causes of food borne disease. Prior studies have shown organic, pastured chickens are far less contaminated with the antibiotic resistant strains of bacteria. In fact, conventional chicken products were found to be up to 460 times more likely to contain antibiotic resistant strains than antibiotic free chicken products.

This means the precautions on handling grocery store chicken products is wisely heeded.