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The effectiveness of the blend rests both on its ingredients and
on the methods of production, packaging, storage, and use.
The blend is very rich in the more therapeutic omega-3s (omega 3 fatty
acids). It contains the best oils (flax, sunflower, sesame) from
organic sources. It is rich in "minor ingredients" with
major health benefits. It contains 65mg/tablespoon of phytosterols,
which block absorption and re-absorption of cholesterol from our
gut, and both normalizes and stabilizes immune function. It contains
lecithin. It contains medium chain triglycerides, and also rice
and oat germ oils. It contains the anti-oxidants vitamin E, tocotrienols,
and rosemary oils. Additionally, the ingredients are blended together
in just the right amounts for best health.
The oils in the blend are unrefined. The blend is pressed at low
temperature under exclusion of light and oxygen, packaged in brown
glass, then put in a box to eliminate light leakage. It is refrigerated
during storage and all but short-term (2 week maximum) shipping.
Additionally, the oil is never used for frying.
Thus, made right and used right, the blend provides the health-enhancing
omega-3s, omega-6s, and "minor ingredients" in the best possible
way for the body's needs.
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I've seen as much as 10 tablespoons per day used in cases of cancer,
AIDS, rheumatoid arthritis, and weight reduction. I once ingested
15 tablespoons in one day, and on another occasion, I had 17 tablespoons
of the oil blend mixed in fruit juice for breakfast. I had no problem
digesting it but I also wasn't hungry for the rest of the day.
In the beginning, you may want to start with
smaller amounts and gradually increase to optimum levels which is approximately 1 tablespoon
per 50 pounds of body weight; especially if you have a history
of being on a low fat or a no fat diet, or if your liver is weak.
Should your liver be unable to handle the
amount you are taking at any one time, you will feel heavy or
become nauseous. If you
took even more oil at this point, you would vomit. Why? The liver
has to process the oils and fats you eat. If you exceed its processing
capacity by taking more oil at any one time than it can handle,
it will protect itself from overworking by making you hurl.
If you do become nauseous, you must begin
with smaller amounts. How small? If you can't take three tablespoons, take one. If one
is too much, use one teaspoon. If that's too much, take a few drops.
If that's too much, take a lick. And if that's too much, take a
whiff. But don't quit. Your body requires essential fatty acids in order
to function and for you to live. Someone once asked me: Can I just
think about it? And I said yes, because if you think about it, you
will eventually end up taking a whiff.
So start small, and eventually increase the
amount you take. Sometimes
liver function is poor because of essential fat deficiency. Then
you must give this organ time to recover. Build up liver capacity
again by starting with small amounts of the precious essential fatty acids.
Be gentle with yourself. Do what you can.
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Administer the oil in proportion to weight. If you weigh 100 pounds
and use 2 tablespoons each day to get soft, velvety skin, a 10 pound
child should take about 1/10th as much as you. However, because
children are more metabolically active than grown-ups, they may
need a little more oil than is proportional to their weight.
An approximation of the amount may also
be calculated by giving
one teaspoon (5 ml) of the oil per each 7 kg (15 lb.) of body weight.
A child of 7 kg would take one teaspoon per day, whereas a man of
70 kg would use 10 teaspoons (50ml) per day.
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Udo's Choice tastes better than medicine, much better than cod
liver oil, but never quite as good as ice cream.
Most people like the taste of the oil blend. I sometimes drink
it out of the bottle. I can identify the favors of flax, sunflower,
sesame, and coconut. Different people report different tastes from
the same batch of oil. Let your tongue instruct you.
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Mix the blend in foods. Oils are compatible
with all food groups. They go with vegetable dishes such as greens, salads, steamed vegetables,
and soups; with starches such as grains, cereals, pasta, oatmeal,
potatoes, and yams; with proteins such as meat, eggs, dairy, and
fish; and finally, with fruit. You can layer oil on fruit juice
(oil shooters), mixed in applesauce or over fruit pieces. Some
people take the blend by the spoonful, but most don't like the
taste of oils by themselves to take it that way.
The blend can be used on cold, warm, and hot foods; but the blend
(and all essential fat-rich oils in general) should never be fried.
Frying destroys oils and makes them toxic, and then they, in turn,
destroy health.
You can use Udo's Choice oil blend in salad
dressings; mix it with yogurt; blend it into shakes; use it in
fresh or bottled vegetable juices; in soups; pour it over steamed vegetables; mix it into
hot cereals; put it on corn flakes; mix it with the yolk of soft-boiled
eggs; mix it into mashed potatoes. The blend brings out the taste
of bananas and fruit juices - it makes them taste almost psychedelic!
Use equal parts Udo's Choice Oil and extra virgin olive oil for
Mediterranean dishes; it improves the nutritional profile of the
oil and lightens the dish, while retaining the Mediterranean flavor.
Use equal parts Udo's Choice Oil and butter for spreads. Dip bread
in the blend, like people in Italy do. There are an infinite number
of ways to use the blend.
There are two good reasons for using the
blend with foods. First,
oils enhance food flavors. Second, they improve the body's ability
to absorb health-benefiting oil-soluble phyto-nutrients, especially
abundant in vegetables, which are poorly absorbed without oils.
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The oil blend builds the foundation for essential fat nutrition.
essential fatty acids are major nutrients and we need quite a lot of them.
They serve functions in our membranes and our cells in addition
to their roles as EPA, DHA and other derivatives, and prostaglandins.
 If given enough of the starting material (omega-6 LA and omega-3 LNA),
the body can usually convert essential fatty acids into the derivatives
and prostaglandins, but cannot convert prostaglandins and derivatives
back into essential fatty acids again. Therefore, the essential fat-rich
oils are an important function in this regard.
I recommend that one first lays down a proper
foundation. Then,
if there remains specific problems (such as premenstrual syndrome
or rheumatoid arthritis) that are not addressed by an optimum intake
of essential fat-rich, properly balanced, organically grown, freshly
made, properly packaged, and properly used oils, add EPA and DHA
to this foundation.
I prefer toro (belly) sushi from albacore
(white) tuna as my source of EPA and DHA. Salmon, mackerel, sardines, and rainbow trout are
other good sources. You may find further benefits from eating such
fish. Most people will not need them, but they may help a small
percentage of the population.
I prefer eating fish to swallowing fish oil
capsules because of the processing damage that occurs in fish
oils. Fish oils are very difficult to work with. The "fishy" flavor of encapsulated
oils or cod liver oil is actually rancidity. Fresh fish does not
have this taste or smell. I also have concerns about fish liver
oils. They are most likely to contain (and concentrate) highly toxic
industrial chemicals such as PCBs.
All oils are compatible with one another.
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What does your oil blend taste like?