Kirkman’s EFA™ Printable Version

Kirkman’s EFA™

ESSENTIAL FATTY ACIDS (OMEGA 3 AND OMEGA 6 COMPOUNDS)

The word "essential" in describing these means that the body cannot produce them so they must be consumed in our diet. Essential fatty acids are either Omega-3 oils or Omega-6 oils. Sources of Omega-3 are cod liver oil, fish oils, flax oil, flaxseed or leafy green vegetables. Some nuts also contain Omega-3's (walnuts). Omega-6 sources are corn oil, wheat germ oil, soy oil, borage oil, evening primrose oil, blackcurrent oil plus many of the other grocery store bought cooking oils. Almost all processed foods are very high in Omega-6's. Essential fatty acids play critical roles in body structure and function, in fact life cannot be sustained without them. Some are transformed to regulating compounds called prostaglandins in the body and these prostaglandins along with essential fatty acids are responsible for supporting the critical body functions listed below:

Nerve transmission
Pressure regulation in the eye, joints and blood vessels
Division of cells (growth and healing processes)
Response to pain, swelling and inflammation
Muscle reflexes
Transporting of oxygen from cells to tissues
Maintaining health of cell membranes
Supporting immune response
Providing energy to the heart muscle

Essential fatty acids are often called by their chemical names. Omega-3 compounds are:

EPA (eicosapentaenoic acid)
DHA (docosahexaenoic acid)
alpha-linolenic acid
alpha-linoleic acid

Omega-6 compounds are:

linoleic acid
gamma-linoleic acid
gamma-linolenic acid
arachidonic acid

THE BALANCE OF OMEGA-3 and OMEGA-6 ESSENTIAL FATTY ACIDS

The latest scientific research has supported the view that essential fatty acids need to be in equillibrium in our diet. Omega-3 and Omega-6 consumption should be balanced. It is generally recommended that Omega-6 consumption should be about 4 times as much as Omega-3. In addition, it is recommended by the medical community that saturated fat consumption should be limited. Saturated fats are found in butter, margarine and lard. All Omega-3 and Omega-6 essential fatty acids are polyunsaturated.

Unfortunately, our normal diets do not achieve those recommended balances. Most North American and Western diets are very low in Omega-3 and extremely high in Omega-6. Too many saturated fats are consumed and the ratio of ingested EFA's averages more like 20:1 Omega-6's to Omega-3's instead of the recommended 4:1. This is due to the fact that poor quality cooking oils and most processed foods contain Omega-6 oils. In addition, the overall consumption of Omega-3 rich foods is often very low. Omega-3 containing foods are fish, fish oils, flax, flax-fed chicken eggs, wheat germ, soybeans, green leafy vegetables and certain nuts (walnuts and butternuts). Getting compliance with fish oil Omega-3 type products is extremely difficult especially in children. In some individuals, Omega-3 consumption is totally lacking.

Kirkman offers many different choices for essential fatty acid supplementation, from stabilized flaxseed to a variety of fish oil products. Cod Liver Oil is also a souce of Omega 3's, so also see that section in this catalog as well. A description of Kirkman's essential fatty acid supplements follows

OVERVIEW OF KIRKMAN'S EFA™

EFA™ is a high quality, uniquely processed milled flaxseed product which consists of not only essential fatty acids, but also fiber and amino acids. Special processing of flaxseed by our supplier of the milled seeds has made it possible for Kirkman to offer this essential fatty acid product of premium quality. Special processing includes:

Selecting only dry, well matured, uniform colored seeds which are free of extraneous material, microbiological pathogens and mold.
A special cleaning process which removes small and undesirable, immature seeds which contain chlorophyll. Chlorophyll is a pro-oxidant which can cause instability or degradation of some flaxseed.
A special milling process free of excess heat, insures no deterioration as often occurs with improperly milled flaxseed.

These steps guarantee a stable, exceptionally pure product with nutritional integrity. Per 5 gram serving (one heaping teaspoon), EFA consists of 41% Fatty Acids (2 grams), 28% dietary fiber (1.2 grams) and 20% protein (1.1 grams). The protein present is comprised of a complete amino acid profile. Of the fatty acids present, 57% are polyunsaturated Omega-3's and 16% are polyunsaturated Omega-6's. EFA™ is a pleasant tasting milled powder which can be easily incorporated into the diet. (See the section on how to use EFA™)

Kirkman's EFA™ contains 3.5 times the amount of polyunsaturated Omega-3's as Omega-6's. The consumption of EFA™ helps counteract the imbalance of essential fatty acids the normal diet provides by contributing an abundance of the often lacking Omega-3's.

OTHER ADVANTAGES OF EFA™

Kirkman's EFA™ consists of 22% protein. This protein is considered a "complete protein" because it contains all of the essential amino acids required by our bodies. EFA™ is a good way of getting some protein into the diet along with the fatty acids. This protein is non-animal and non-dairy as well as gluten free-all obvious considerations in some special needs diets.

EFA™ also consists of 26% dietary fiber, both soluble and insoluble. Its fiber is similar in action and structure to oat bran, but is gluten free. Fiber is important for good health. It is also accepted now in the medical community that dietary fiber helps support healthy levels of cholesterol that are already in the normal range.

Kirkman's EFA™ is a multifunctional nutritional food which has excellent rationale in supporting good health. Supplying Omega-3 and Omega-6 essential fatty acids along with the much needed protein and fiber in a pleasant tasting, easy to use (see next section) form, makes it easy for parents to supplement these important nutrients to themselves and their children.

It is interesting to note that prior to 1990, most infant formulas contained very low levels of essential fatty acids, especially Omega-3's. Today, virtually all infant formulas are supplemented with Omega-3's. Experts agree that infant formulas should be designed to approximate the fatty acid composition of breast milk, which is especially high in alpha-linolenic acid, an Omega-3 fatty acid. Omega-3 supplementation in infants is required for the optimal development of the nervous system and for the maturation of visual acuity. These facts help validate the increasing awareness of the need for EFA™ consumption.

HOW TO USE EFA™

EFA™ has a pleasant, nutty flavor which can be easily incorporated in foods. It can be sprinkled on cereal, put in applesauce, mashed potatoes, pudding or any other viscous type food. Ice cream or sherbet are other good vehicles. Most individuals really like the taste. It does have a kind of crunchy consistency.

Some individuals undoubtedly will not like the taste or texture of EFA™. Fortunately, there are many options to help with administration. Because the flaxseed in the product is specially processed to remove unstable seeds and oxidants, it can be used in baking and maintain nearly 100% of its nutritional value. The Flax Council of Canada tested the type of flaxseed used in EFA™ and came up with the following very important conclusions and printed statements:

"A protective mechanism appeared to be present in the milled samples which prevented oxidative deterioration".
"For both milled samples and bread prepared from the milled samples, panelists were not able to detect flavour differences between fresh and stored samples".

The Health Protection Branch of the Food Directorate of Health Canada tested the stability of flaxseed fatty acids in storage and when used in baking and issued the following conclusions:

"Both the oxygen consumption test and the analysis of fatty acid composition demonstrated that whole flaxseed and ground flaxseed were stable at room temperature. This confirmed our previous report that flaxseed could be stored for up to two years at -20 degrees C (48 degrees F) without detectable change.
"It appears that ground flaxseed alone readily absorbs oxygen under typical baking conditions, but this does not markedly affect its fatty acid composition. We conclude that flaxseed is stable during baking."

Baking is an easy way to get individuals to ingest EFA™. Kirkman and many of our associates have successfully incorporated EFA™ in baking. We have produced great tasting bread, cookies, doughnuts, pancakes, muffins etc. All were made casein and gluten free and included significant amounts of EFA™.

For baking purposes, EFA™ can be substituted for the fat used in baking at a ratio of 3 to 1. For example, 1 ½ cups can replace ½ cup of butter, margarine, shortening or cooking oil in a traditional recipe. Because goods made with flaxseed brown rapidly, cooking times should be followed carefully. The stability of flaxseed in baking was done at temperatures between 350 and 375 degrees F, so these temperatures should not be exceeded.

EFA™ can also be sprinkled on top of breads, muffins or other baked products to add taste and "crunch". We recommend using your imagination. You will be surprised at how many different ways EFA™ can be incorporated in the diet.

HOW MUCH EFA™ SHOULD I USE?

There is no absolute dosage for supplementation with essential fatty acids. A lot depends on how much is consumed in the regular diet. As a rule of thumb, adults should supplement with at least ten grams (two heaping teaspoons) up to 20 grams daily of EFA™ and children should use 5 grams (one heaping teasoon) up to 10 grams daily. That dosage translates into each teaspoon of EFA™ supplying 2 grams of fatty acids. Of those two grams, about 1.2 grams will be Omega-3. Also, the dosage does not have to be consistent daily. A little more or less on a given day is not critical nor is there any danger of overdose. If one consumes fish or fish oil, the consumption of EFA™ for that day can be reduced to a lower level. Because EFA™ contains 3.5 times the Omega-3's to Omega-6's, it will automatically help balance the overconsumption of Omega-6 oils from processed foods, fried foods or "junk foods", but as recommended earlier, individuals should try and limit saturated fat consumption. If a fatty acid profile test has been done, your physician should also help determine the daily requirements of supplementation with essential fatty acids. Those individuals who have extremely poor diets should use the higher levels.

HOW SHOULD I STORE EFA™?

It should be stored in the refrigerator. Stability testing was done on closed containers, so to ensure freshness after opening, the product should be refrigerated. It should also be protected from light, especially sunlight or florescent light.

Ingredients:

Recommended Usage:

According to age Powder

Younger Children 5-10 grams daily

Older Children 5-10 grams daily

Adults 10-20 grams daily