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Digital Subscriptions > Vegan Life > November 2019 > Why choose algae oil?

Why choose algae oil?

We’re often told that omega-3 is necessary for optimal brain health and function, which is why supplements are so prevalent in supermarkets and health stores. However, most of the oils in these pills are derived from fish — adding to the problem of overfishing. As it stands, an estimated 2,270 marine species are endangered or threatened with extinction (marinemegafaunafoundation.org), so it is imperative that we do not exploit aquatic ecosystems for this nutrient. So, where else can we obtain it from? When it comes to omega-3, the two main fatty acids you want to focus on are Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA), due to their incredible health benefits on the heart, brain, joints and immune system. Flaxseeds contain the ALA form of omega-3, which, in order for it to be beneficial to our health, must be converted into EPA and DHA. Unfortunately, due to poor conversation rates, you would need to eat almost half a kilo of flaxseeds a day, just to get half a gram of DHA! Compare this with algae oil, where just 2ml contains 600mg of DHA and 300mg of EPA. Contrary to popular belief, omega-3 is actually naturally produced by algae, not fish. Fish only get omega-3 from the krill and algae that they consume. So, by taking a supplement derived from algae, the middleman is removed, and you benefit from the purest form of omega-3. Best of all, no fish are killed, and no oceanic ecosystems are destroyed in the process. Nutritionist, Charlotte Cliffe recommends Vivo Life’s (vivolife.co.uk) sustainably-grown Algae Oil, which is both cold-pressed and tested for heavy metals, PBN’s and toxins, making it the purest version of omega-3 out there.

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About Vegan Life

Time and time again we ask what the best way to advocate is, and the answer most people here at Vegan Life HQ give is food. It’s the time of year when we tend to spend more time at home, and cooking over a hot stove or spending an afternoon baking seems much more appealing and less of a chore than it did in summer. So now is the ideal time to get in the kitchen and start trying out some new and delicious recipes. If you think you could never bake a loaf of bread, now is the time to try. If you worry that your curry lacks flavour or your homemade brunch consists of toast and marmite, get experimenting. We’ve rounded up some brilliant dishes to cater for all palates, and I implore you to give them a whirl and then, crucially, share them. Be that person at work sending a company-wide email declaring there are vegan cakes in the tea room (try the Lamingtons on p69 — they are divine). Invite your friends over for an Ethiopian feast they’ll never forget (head to p74 to see how) and tempt your family to dinner with an aubergine pilaf cake (see p62). And whilst you have your nearest and dearest gathered around, with full stomachs and, hopefully, open minds, start a conversation about veganism. You never know what seeds you might plant. It’s all excellent prep for the upcoming December festivities. I hope you enjoy the supplement with this issue, which has everything you need to veganise your Christmas. Have a great month, Phillipa Smith

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