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3. High fat, cold water fish such as sardines, salmon, trout, herring, and mackerel contain n-3 and n-6 derivatives. Eating fish is preferable to using fish oil capsules, due to contamination of fish oils with mercury, pesticides, and PCBs, and due to damage done to fish oils during processing. 4. Oils milk thistle made with health milk thistle in mind: pressed from organically grown seeds under protection of light, air, and heat; filtered and filled into dark glass bottles milk thistle under the same protection; boxed to keep out all light; refrigerated during storage at the factory, in stores, and in the home; and used with care in food preparation (never used for frying, sautéing, or baking). Oils made with this care are found in the refrigerator in health food stores. It is unusual to see such care taken in oil preparation, packaging, storage, and use. But this kind of care is necessary if EFA-rich oils are to retain their health benefits.
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