This is a reprint of an article by: Ellen  Troyer with Spencer Thornton, MD, and the Biosyntrx staff.

This is such an important topic, I decided to copy it as it is from the original Biosyntrx site.

Ask any fish where they get their omega-3s. They will tell you that they metabolize omega-3 fatty acids from the algae they consume. The good news is that algae-based omega-3 EPA and DHA are now directly obtainable without the fish middleman and without further endangering delicate marine ecosystems.

Marine-based omega-3 sustainability is becoming a social, health care and corporate responsibility issue.

Overfishing and overuse are creating a negative impact  on our planet, and this serious sustainability issue will impact investment stability and profits of those who continue to ignore the inevitable.

A newly published special issue from SupplySide INSIGHTS titled Omega-3 Sustainability suggests, “consumers, activists and responsible investors increasingly reward companies that act ethically and actively manage environmental impacts.

“Companies known for sustainable sourcing, low carbon footprints and limited environmental damage benefit way beyond sales and reputation. They reduce corporate risks related to resource scarcity and boycotts from informed consumers and activists.”

This information further reinforces the need for industry to increase their focus on impact.

“Genuine corporate concern for sustainable procurement where all products are concerned makes good business sense.”

Both large and small medical practices recommending large amounts of daily fish oil don’t want to be tagged as lacking concern for our environment, our seas and future generations.

It’s easy to understand why fishery scientists are completely dismayed about the 90 percent decline in sardine stock—from almost 1.4 million tons in 2007 to less than 100,000 tons today, as reported in YALE environment 360 in July of this year.

Sardines and anchovies are the two most common fish used to produce quality fish oil. “Sardine populations rise and fall naturally, cycling as ocean temperatures shift, but we’ve failed to respond quickly, and that’s pushed these fish to much lower levels,” says Tim Essington, PhD, a University of Washington professor of aquatic and fishery sciences.

Dr. Essington’s research group published a paper in the May 2015 Proceedings of the National Academy of Sciences that shows overfishing worsens the magnitude and frequency of cyclical declines of sardines.

The National Oceanic and Atmospheric Administration (NOAA) reports, “There are not enough new small fish to replenish a population dependent on large population growth to sustain future generations of sardines, anchovies, tuna and salmon. It has been recently reported that off the coast of Peru, where more than half the world’s anchovies are caught, populations declined nearly 70 percent in the past year.”

We want to make it clear that in no way are we blaming the total fish decline on overfishing and marketing-driven demand for higher concentrations of omega-3 EPA and DHA fatty acids in fish oil products.

Both natural ocean water temperature fluctuations and the changes caused by ever-growing carbon dioxide emissions are both also contributing to unprecedented warming of our seas and declining fish populations.

However, another interesting issue rarely being discussed is that the industry standard 18:12  EPA / DHA ratio found in over-the-counter big box store natural unadulterated TG fish oil supplements seems to be dwindling because the amount of omega-3 fatty acids found in fish is also reported to be dwindling.

More important, does this information suggest even more fish may be required to produce higher omega-3 EPA / DHA amounts currently included in most concentrated fish oil marketed today?

Ellen Troyer with Spencer Thornton, MD, and the Biosyntrx staff

PEARL: The information above suggests it’s time to become more responsible and use our buying power to demand the food industry produce higher-quality, nutrient-dense foods. This can help stop depleting our seas of fish to prevent diseases linked to disruptive fatty acid ratios.