It says on my fish oil that it has 33% of RDA per teaspoonful of vitamin E. I am wondering if the vitamin E added to fish oil (I'm guessing they refined it from soybean oil and added it to prevent oxidation) is actually used by the body for preventing oxidation of chemicals beyond the actual fish oil that I consume. So, I guess I'm wondering if there is more antioxidative strength in the fish oil than is actually needed to keep the fish oil from going bad. I hope I'm not butchering any of the science here...
asked bysurvivalmachine (393)
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on March 24, 2011
at 12:46 PM
It seems there is some vitamin E naturally occurring in certain types of fish oil. Especially ones that come from sardines and such. Vitamin A is much more dominant. Personally, I think it would be safer to eat the fish. Or olives.