Ahiflower® Testimonials
It’s not just an ingredient- it’s a movement towards a sustainable food system
“I love this product! A science backed, sustainable, complete multi omega supplement derived from Ahiflower seeds. This is a true example of how nature really does provide all the answers. The soft gel capsules are easy to take and are safely housed in a dark glass bottle. I can see myself taking this supplement for years to come!
I am also so impressed that Phytolove is harnessing Ahiflower to create Omega supplements, as this crop is grown using regenerative agriculture techniques and does not rely on the fisheries industry – Genius!”
“The young nutritional scientist and the consumer have real questions about the origins and safety of food, the ethical way it’s collected, and the environment. The environment is now a part of nutritional sciences. We’re excited to be able to… test the hypothesis, yes, that plant-based sources can be converted enough to supply the adult human brain… Another important thing is genetics. Some people seem to be really good at this conversion at that same spot, the ‘delta-6 turnstile’ or ‘security guard’ that gets stuck. Some people seem to be better at it and some people seem to be worse at it, so maybe a product like Ahiflower can get around the genetics — the ‘security guard’— to help us push forward. And this has potentially really big implications, as vegetarian and vegan diets are really popular… Giving these people more options in the food supply is I think a fantastic idea and a very important route forward.”
“The unique omega-3 PUFA composition (high SDA) of Ahiflower oil may provide DHA to blood and tissues at a rate similar to DHA and faster than flaxseed oil despite no differences in DHA levels.”
“Ahiflower® is inherently more stable oxidatively than marine or algal EPA/DHA oils due to its shorter chain omega-3 and -6 fatty acids. This translates to longer shelf stability and more diverse delivery system options, including in a range of food and beverage formats that longer-chain PUFAs are much harder to formulate with. ”
“Humans need omega-fatty acids to support optimal immunity, vitality and overall wellness – you just have to decide where and how to get them. Take advantage of Ahiflower® oil, which provides a pure and potent source of nutrition, without the contamination or inconveniences of other popular sources of healthy fats.”
“Omega-3 fatty acids help reduce sugar cravings. Vegetarians can obtain omega-3s from plant-based supplement sources such as marine algae or Ahiflower® for the same effects.”
“Ahiflower® is grown regeneratively at Penn Croft and as well as being a profitable crop, we are seeing increased biodiversity. This year, the number of insects feeding off Ahiflower was notably greater than in other crops we have at Penn Croft. Improving the soil structure, plus the ability to easily direct drill following harvest, along with a significant reduction in fertilizer and pesticide usage all make this crop very attractive for us to grow at Penn Croft. I can see that Ahiflower has a major role to play in sustainable, healthy food production whilst causing the least impact to the environment. It ticks many of the right boxes for us as long term regenerative growers of food.”
“Ahiflower is such a broad spectrum of everything that you need so your body will be able to utilise it, because it’s high in SDA and GLA.. and because it’s so broad spectrum you’ve got the omega-3s so you can use those but you’ve also got all the other specialised anti-inflammatory mediators.. As a whole, it’s such a helpful ingredient to have, and it’s got more far reaching benefits than just one particular molecule.”
“The more I learn about Ahiflower, the more in awe I am of this unique plant and its ability to eradicate the worldwide epidemic omega-3 deficiency.”
“Our findings indicate that Ahiflower oil may be a useful plant-based dietary source for maintaining tissue DHA turnover comparably to dietary DHA.”
“Ahiflower oil feeding can supply DHA to tissues at similar rates compared to DHA feeding alone, and once again reveals a limitation of considering DHA levels only as a marker of DHA status in tissue.”