What makes Orange Burst a unique product?
Orange Burst is made from Wild Red Pollock oil. Why do we call it Wild Red Pollock oil? Isn’t Pollock a whitefish? Alaska Pollock has a diet that consists of young crab, krill, scallops, and other Pollock. They actually eat a relatively similar diet to salmon. However, Pollock’s unique physiology accumulates Astaxanthin (chiefly from Krill) in its liver, not in its flesh. In fact, Pollock oil has a richer, redder and more vibrant color than a typical salmon oil! You can learn more about the Alaskan Pollock at FishWatch U.S. Seafood Facts.
From Left to Right – Typical Fish Oil, Wild Alaskan Salmon Oil (without added Astaxanthin), Wild Pollock Oil
What is Astaxanthin?
Astaxanthin is a powerful antioxidant from a family compounds known as carotenoids. Probably the most well-known carotenoid is B-carotene; it is commonly found in carrots, which are the source for the name ‘carotenoid’. Astaxanthin is the pigment chiefly responsible for giving salmon, krill, and shrimp their distinctive color. So much research has been done on Astaxanthin; new science is continuing to come out about its role in inflammation, eye health and heart health. Read more about the 5 reasons to take Astaxanthin every day at Huffpost Healthy Living. The Astaxanthin in our Orange Burst product is naturally present in the raw Fish Oil – not added from an algae source like some other brands will do to make an Astaxanthin label claim in their salmon oils.
Advanced Purification by our Family – Purification of fish oil presents a quandary – how can we remove environmental contaminants and not damage or remove the nutrients?
All raw fish oil (and krill oil) have detectable levels of contaminants from persistent organic pollutants, so they require purification. Also, even the freshest and purest fish oil has a fishy taste and odor. Alaska has some of the purest and cleanest ocean waters on earth, but all of the fish oils (Salmon, Cod, Pollock, Anchovy, etc) that we’ve ever tested in our lab have some detectable levels of PCBs and environmental contaminants in the raw (crude) oil.
Some brands that offer Wild Alaskan Salmon Oils as ‘extra-virgin’ or brands that offer fermented cod liver oils claim that molecular distillation damages the oils, bleaching the color and removing the micronutrients. This isn’t really accurate. The statement is true only in the same way that with a stove and a fry pan, an inexperienced person can easily overcook and burn a fresh piece of fish. By the same token, the same cooking tools and piece of fresh fish in the hands of an experienced chef can be the most nutritious and best tasting meal you’ve ever had.
We use carbon (activated charcoal) and silica based adsorbents combined with very careful molecular distillation to make an extremely pure, un-concentrated fish oil. Our family and the talented and experienced individuals who work with us have decades of experience in purification and distillation, enabling us to separate the environmental contaminants from the EPA & DHA essential fatty acids and micronutrients of the pure Alaska Pollock oil.
Purified but not concentrated. While our products such as Peak EPA are made from Omega-3s concentrated from Pollock Oil, Orange Burst is made from oil that is processed as minimally as possible. Many individuals value a product that can deliver a high dose of EPA & DHA in a single pill (like our Peak EPA product), but others want an oil that is processed as minimally as possible, plus with a great non-objectionable taste and odor that makes it easy to take day after day.
Although the concentration process (such as that used for Peak EPA) unavoidably removes the micronutrients naturally present in Pollock oil, Orange Burst follows a simpler process. While a concentrated product such as Peak EPA is designed to give you the maximum dose of EPA & DHA per softgel serving, Orange Burst has all of the fatty acids naturally present in the fish – same as you would get if you ate a piece of Pollock.
Lower levels of poly unsaturated fatty acids. The fatty acid profile of Pollock has more mono-unsaturated fatty acids (such as those found in olives and avocados) than oily fish such as anchovies. This means that the oil has a milder taste and is more resistant to oxidation (more stable) than many other fish oils. This helps to keep it tasting fresh long after it is opened. A serving of Orange Burst has a 240mg dose of Omega-7 Palmitoleic acid, which is a beneficial fatty acid also found in Sea Buckthorn Oil. Research on the benefits of Omega-7 is just beginning to emerge, but heart health benefits and skin health are exciting new areas of study.
Natural Source of Vitamin A & D . Both the Vitamin A & the Vitamin D in Orange Burst are naturally present in the fish oil- we don’t add them from synthetic or other natural sources like some brands of Cod Liver Oil.
Triglyceride Form. The fish oil in Orange Burst is unmodified and 100% in the triglyceride form. Some brands claim that the triglyceride form is more bioavailable than the ethyl ester form (such as Peak EPA). GISSI and JELIS intervention trials were done on the ethyl ester form.