My take is that what's considered "normal" immune system function these days is probably an excessively high level.  That's why there are so many autoimmune diseases around these days.  For people on a modern diet, that may be needed because the excessive intake of glucose and starch inhibits white blood cell function, but for people on the paleo diet, a much lower level of white blood cells is fine.

I think the only risk from fish oil is the same as that from fish:  high mercury levels in some products.

Fish oil supplements are highly processed stuff... far removed from the original food.

Just go and get raw fatty fish... prepare it ala sashimi... complete with chopsticks.  It worked wonders for my brother when he was sick.

Fish oil supplements are highly processed stuff... far removed from the original food.

Just go and get raw fatty fish... prepare it ala sashimi... complete with chopsticks.  It worked wonders for my brother when he was sick.

But most oily fish these days is contaminated with mercury, I don't want to eat that.  The fish oil supplements I have have been distilled to remove the mercury.

The mercury level in a fish is largely dependent on the size of the fish. Small tuna for instance won't have high mercury levels, while large adult tuna often will.

Very little risk of high mercury levels in sardines, which are a very oily fish.

The mercury level in a fish is largely dependent on the size of the fish. Small tuna for instance won't have high mercury levels, while large adult tuna often will.

Very little risk of high mercury levels in sardines, which are a very oily fish.

Also fish from less polluted waters have less mercury; Alaskan salmon has virtually none, while Atlantic salmon has moderate amounts.

I sautee my salmon.

Usually really fresh fish does not taste fishy; it starts to get fishy extremely rapidly, however.  If I buy salmon on tuesday and cook it wednesday, it has no perceptible fishy taste to me; if it sits in the refrigerator until friday, it starts to have a bit of a fishy taste.

Try having a salmon steak or salmon filet at a reasonably good quality restaurant and see if the taste works for you.  If it does, sauteed salmon should be fine.

Preheat the skillet to medium high heat with a little fat or oil, put the salmon in and watch the edge of the piece of salmon.  The initial bright orange color will gradually change to a lighter color starting at the surface of the pan and moving toward the top side of the fish.  When the color change reaches the middle, which should take 2-4 minutes, flip the salmon over, and cook the same amount of time on the other side.

I think in your case ClanBearCaveGirl, you may benefit from the supplement since you only eat poultry.  You may need the extra fat from the pill, and probably could benefit from Cod LIver Oil.

I also didn't see anything about dosage of fish oil used.  It could have been much higher amounts than the 1 - 2 grams that many people take.

I've also wondered about this. I only eat grass fed and pastured so have not had any motivation to research for myself.

If the ratio of 3:6 is what matters, then wouldn't the dose of fish oil need to be in line with what is being taken in via other sources?