The DHA story is complex. All long-chain fatty acids are susceptible to a process called peroxidation (rancidity) and DHA, as the longest of the omega-3 fats, is particularly vulnerable. In some cases, taking a highly concentrated DHA fish oil can increase, rather than decrease inflammation. This is particularly relevant to DHA in ethyl ester form. As such, we do not include DHA in our ethyl ester products. In contrast, DHA in reesterified (rTG) fish oil is somewhat protected against peroxidation, so we have introduced DHA into some of our rTG oil products. In order to further overcome the risk of our concentrated oils undergoing peroxidation, we include an antioxidant with the oil and encourage split-dosing of small volumes.
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