So if your liquid fish oil or cod liver oil smells and tastes bad, get something else. Liquid omega-3 supplements also go bad with time and exposure to oxygen. If your nose catches a pungent smell, it’s time to throw your capsules away. To tell if your fish oil capsules are rancid, break them open. Truly fresh fish oil has no fishy taste or smell, just like fresh fish. When assessing fish oil, put all products through the taste and smell test. To ensure optimal benefits, seek out a high quality fish oil product by doing the following: Step 1: Evaluate Your Current Product Some of the most commonly cited benefits of getting enough omega-3s includes: lowering triglyceride levels and blood pressure, improving joint discomfort and mobility, and improving focus and mental health. While rancid fish oil is unfortunately all too common, fresh fish oil can provide consumers with a relatively inexpensive, safe way to improve health. Unfortunately, independent studies from Canada, New Zealand, Norway, South Africa, and more have discovered that the majority of over-the-counter omega-3 supplements exceed acceptable oxidation limits, long before the products’ supposed expiration dates. This is why it’s critical to consider the freshness level of your omega-3 supplement, whether it’s made from fish oil, krill oil or algae. And in animal studies, oxidized fatty acids have been found to cause organ damage, inflammation, and atherosclerosis, among other problems. At least two comparative studies to date show that consuming rancid fish oil can increase bad cholesterol levels. Many scientists also believe that consuming rancid fish oil may be harmful. Because oxidized omega-3 molecules have a different chemical shape and reactivity than their unoxidized fatty acid counterparts, they’re not able to carry out the same functions in the cell. Rancid Fish Oil Effects Are Cause for ConcernĪside from tasting and smelling bad, rancid fish oil is less effective than fresh fish oil. At that point, it’s simply a matter of time before the oil goes rancid and counteracts the benefits of omega-3 fish oil.Īny foods or supplements rich in omega-3s are vulnerable to spoiling quickly. But once an oil has started to oxidize, there is no going back. The rate at which the omega-3 molecules oxidize depends on a number of factors, including how the fish were harvested and the oil processed. These oxidation byproducts are what gives off the unpleasant smell and taste of spoiled fish. While this chemical structure makes the omega-3s extremely flexible and responsive in the cell, the same trait also explains why these fatty acids are so vulnerable to the effects of oxygen.Īs fish oil oxidizes, new byproducts begin to form in the oil called lipid peroxides, as well as harmful aldehydes and ketones. Known for their anti-inflammatory benefits, omega-3s are characterized by their large numbers of reactive double bonds. The reason fish and fish oil spoil quickly is that they are rich sources of polyunsaturated omega-3 fatty acids. Why Does Fish Oil Go Bad So Quickly?Īs seafood lovers know, fish spoils more easily than other foods if not kept cold or consumed quickly. If your current fish oil capsules smell fishy – or give you nauseating burps throughout day – you most likely have a rancid product on your hands. We put up with the unpleasant fish oil smell and taste because, well, it’s hard to argue with the benefits substantiated in thousands of research studies.īut the truth is that high quality omega-3 products shouldn’t taste like yesteryear’s salmon. Whether it’s from remembering Grandma’s cod liver oil or taking those horse-pills in the cupboard, most people believe that fish oil ought to taste bad. If your gut reaction is “yuck,” you are in good company.
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