The innovation of fish oil started in the mid 17th century in England. Cod fish was slapped onto the streets to make the oil ooze out and later on scraped off along with all the other elements with it. When shipped to the US by popular demand, it had such a revolting taste that consumers had a very difficult time gulping it down. But, because of the said health benefits they endured every dosage of it. The use of cod fish presented a problem though, because it had significant levels of Vitamin A which resulted to vitamin toxicity. Not to mention the other elements that was present in the streets while it was being scraped.

This caused manufacturers to find other sources of fish aside from cod fish. Later on, it was found out that the reason cod fish was rich in Omega-3 EFA's was because it ingested large amounts of phytoplankton, or also known as microalgae. Microalgae were the direct source of EPA/DHA. It was the basic food consumption of fish and other marine life. Phytoplankton is an untapped source in sea or fresh water as long as it was deep, cold, and had little or no pollutants at all.

The reason why people benefited greatly from the oil taken from cod fish was because of the omega-3 fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These fatty acids are basic elements needed for our overall health. It is actually present in our system since birth. One of the examples is that more than 50% of our brain is composed of DHA. However, as we age the levels of fatty acids ebb away. Since, our body is unable to produce these fatty acids we need to replenish the lack from outside sources.

In solving the slowly diminishing levels of essential fatty acids in our system, eating fish at a regular basis and at large amounts was deemed a solution. But, if ever you were able to ingest fairly large amounts of fish you would still have a problem. Researchers discovered that fish absorb toxic substances and heavy metals such as mercury, dioxin, PCB's and 28 other metals without much difficulty. Yes, you would be able to replenish lost EFA's but you would also be taking in lots of these unwanted substances in your body as well. Imagine what this could do to your body.

Through the years fish oil has evolved in form and taste. There are now soft gel capsules, tablets, and small chewable soft gels capsule about 40% smaller than the standard sized ones. Levels of EPA and DHA also vary depending on the technology it has undergone. With the aid of science and technology, the end products of oil derived from fish tissues were much safer for human consumption and had a high efficacy rate. Molecular distillation and purification resulted to oil minus the revolting taste, smell, toxic substances and heavy metals. Higher quality oils taken from fish were much more expensive though because of the additional costs it required to produce it.

One way to know if your brand of fish oil is safe and has high levels of EPA/DHA is to ask for a Certificate of Analysis, which should also coincide with that written on the label of the product.