With the perfect blend of 8 superfoods distilled into every bottle, Oleumm8 packs a nutritional punch. The ingredients are balanced to be better together, stronger together and above all, healthier together.


Oleumm8 is 8 Superfoods Combined

Oleumm8 provides you up to 2 times more Omega 3 than Omega 6 in ONE Tablespoon giving you a ratio of 1 to 2 of Omega 6 to Omega 3, the ratio for optimal health.


Oleumm8 Nutrition in a Tablespoon

Oleumm8 Nutritional Labels

Canada and the U.S. have a long history of attempting to harmonize food label regulations on both sides of the border. As a result, Canadian regulations are often similar to those of the U.S. Still, it is not possible to create one label that will satisfy both U.S. and Canadian labeling requirements.

This is because each country has different requirements for (a) formatting the Nutrition Facts, (b) rounding rules, (c) the units for reporting nutrients, and the countries have established different Daily Values for some nutrients.

Also, the requirements for ingredient/ allergen declarations are different, and there are some differences relating to net contents statements, nutrition/health claims and other aspects of the label.


Global Omega3 Status Map

There are three types of omega fatty acids: omega-3, omega-6 and omega-9. Omega-3 and omega-6 fatty acids are two types of polyunsaturated fat.

Omega 3 and 6 are considered essential fatty acids (EFAs) because the body cannot manufacture them. We must get Omega 3 and 6 from our food and diet. Omega-9 fatty acids are monounsaturated fats that also are beneficial when obtained in food. In the Western diet, we get a lot of Omega 6 and 9, but not enough of Omega 3.

In a recent study (2016) “Global survey of the omega-3 fatty acids, docosahexaenoic acid and eicosapentaenoic acid in the blood stream of healthy adults”, the authors developed an interesting world map of Omega 3 levels that shows very low Omega 3 levels in Western diets at ≤ 4%.

Oleumm8 provides you up to 2 times more Omega 3 than Omega 6 in ONE Tablespoon giving you a ratio of 1 to 2 of Omega 6 to Omega 3, the ratio for optimal health.

According to a 2014 position paper on dietary fatty acids and human health from the Academy of Nutrition and Dietetics, adults should receive 20 to 35% of energy from dietary fats, avoid or limit saturated and trans (“bad”) fats and increase omega-3 fatty acids. If you don’t get enough of these “Essential Fatty Acids” (EFAs), you will get deficiency symptoms that are degenerative to your body, that get worse over time and if not corrected could lead to serious illness and you could die. That’s how critical essential nutrients are to your body. We know that a lack of iron causes anemia, a lack of calcium causes brittle bones and today we know that the lack of Vitamin D leads to rickets in children and osteomalacia in adults. We do not usually give thought to a lack of Omega 3. Don’t feel bad, nor do doctors. A major reason is that Omega-3 deficiency symptoms are shared by other illnesses, so they are easily masked by these other illnesses. Or misdiagnosed. I know from personal experience — see Oleumm8 Story. Science has now given a lack of Omega 3 a name, it is FADS or Fatty Acid Deficiency Syndrome.



Problems with your skin such as dry skin and hair, soft or brittle nails, atopic allergies like eczema, and dry eyes


Attention and concentration problems


Mood related signs such as Anxiety, Irritability, and Depression


Energy and sleep related signs such as Fatigue and poor sleep quality


Inflammation related signs Joint pain – the Omega-3 called EPA can moderate the body’s immune response and this has an effect on Rheumatoid Arthritis pain

It is estimated that we get 15 to 20 times more Omega 6 than 3 in our diets. In fact, Americans now get almost 20% of their calories from a single food source – soybean oil – with almost 9% of all calories from the omega-6 fat linoleic acid (LA) alone! Before we examine the critical role of the Omega 6 to Omega 3 ratio to health, let’s briefly meet the Omega 3 family.

When we lived in caves during the Paleolithic era our diet was rich in Omega-3 fatty acids with a ratio of about 1 to 1 of Omega 6 to Omega 3. The diet of Paleolithic humans was rich in ALA found in wild plants, nuts, berries and the meat of wild animals providing a 1:1 ratio of Omega 6 to 3. Today’s North American diet is proportionally higher in Omega 6 than Omega 3, ranging from between a ratio of 10:1 and 16:1; some research has suggested up to 25:1. Even though, the scientific debate over the importance of the Omega 6 to 3 ratio in determining risk of disease is still ongoing, most research shows a plausible link between the ratio of Omega 6 to 3 and risk of disease. Most studies suggest a healthier ratio of omega-6 to omega-3 lies between 1:4 and 1:2. Taken as a whole, the dietary circumstances described above leave the average North American adult with an insufficient intake of ALA and a compromised ability to convert ALA into other health supportive omega-3s like EPA and DHA due to excessive intake of omega-6s. Omega-6 fatty acids compete with omega-3 fatty acids for use in the body, and therefore excessive intake of omega-6 fatty acids can inhibit omega-3s causing detrimental effects associated with chronic cardiovascular diseases and inflammatory responses.

Epidemiology and dietary intervention studies have concluded that while an exceptionally high omega-6 to omega-3 ratio promotes inflammation in our bodies leading to the development of many chronic diseases, a reduced omega-6 to omega-3 ratio can prevent or reverse these diseases. For example, a ratio of 4:1 was associated with a 70% reduction in mortality in secondary coronary heart disease prevention and a ratio of 2.5:1 reduced rectal cell proliferation in patients with colorectal cancer. A lower omega-6 to omega-3 ratio in women was associated with decreased risk for breast cancer. A ratio of 2:1 – 3:1 suppressed inflammation in patients with rheumatoid arthritis, and a ratio of 5:1 had a beneficial effect on patients with asthma, whereas a ratio of 10:1 had adverse consequences


Fish stocks are being over fished all over the world. In 2006, the latest year for which data are available, 80% of the world’s wild fish stocks were reported as fully exploited or over exploited, leading the Food and Agriculture Organization to conclude that the maximum potential for wild fisheries in the world’s oceans has probably been reached. Commercial fishing over the past 50 years has seriously depleted the biomass of the topmost fish in aquatic food chains. U.S. National Marine Fisheries Service identified the following species as being overfished: Atlantic cod, Atlantic halibut, haddock, flounder, black sea bass, red snapper, bluefin tuna and Atlantic salmon.Contamination of fish and fish oil supplements with pollutants, some of which are toxic to the nervous system or cause cancer, is becoming a major concern. Seafood contamination is likely to increase as water pollution takes place due to agriculture, transportation, oil & gas exploration, etc. Increasing contamination of fish with Mercury has led federal health authorities in Canada and the US to issue an advisory for women who might become pregnant, for women who are pregnant, for nursing mothers and young children to limit their consumption of fresh and frozen tuna, shark, swordfish, marlin, orange roughy, escolar, and King mackerel or tilefish. King mackerel is a major source of EPA and DHA omega-3 fatty acids.

Salmon is one fish low in mercury. Farm-raised salmon, however, contains higher levels of polychlorinated biphenyls (PCBs), dioxin and some pesticides than wild salmon.


Vitamins are essential micronutrients your body needs in small amounts for various roles throughout the human body. Vitamins are divided into two groups: water-soluble (B-complex vitamins and C vitamins) and fat-soluble vitamins (A, D, E and K). Unlike water-soluble vitamins that need regular replacement in the body, fat-soluble vitamins are stored in the liver and fatty tissues, and are eliminated much more slowly than water-soluble vitamins.

Vitamin A

Vitamin A, also called retinol, has many functions in the body. In addition to helping the eyes adjust to light changes, vitamin A plays an important role in bone growth, tooth development, reproduction, cell division, gene expression, and regulation of the immune system. The skin, eyes, and mucous membranes of the mouth, nose, throat and lungs depend on vitamin A to remain moist. Vitamin A is also an important antioxidant that may play a role in the prevention of certain cancers. Some foods of plant origin contain the antioxidant, beta-carotene, which the body converts to vitamin A.

Vitamin E

Vitamin E benefits the body by acting as an antioxidant, and protecting vitamins A and C, red blood cells, essential fatty acids from destruction, and plays a role in repairing our DNA. This means it protects body tissue from damage caused by substances called free radicals, which can harm cells, tissues, organs and might contribute to the development of cardiovascular disease and cancer. 60% of Vitamin E is obtained from vegetable oils.

Vitamin K

Vitamin K is naturally produced by the bacteria in the intestines, and plays an essential role in normal blood clotting, promoting bone health, and helping to produce proteins for blood, bones, and kidneys.

Compared to other oils, OLEUMM8 has all three Vitamins, A, E and K providing the highest daily requirements for each of these vitamins.


Plant sterols also known as phytosterols and stanols are substances that occur naturally in small amounts in many grains, vegetables, vegetable oils, fruits, legumes, nuts, and seeds and have powerful cholesterol-lowering properties. While we can make cholesterol or obtain it from our diet, we are unable to make any kind of phytosterol, and thus only get those from dietary sources. Food and Health authorities in the US and Canada have recognized the importance of plant sterols in helping to lower cholesterol that may reduce the risk of heart disease.

Studies have found that consuming 1-2 grams each day of phytosterols can lower low-density lipoprotein (LDL) cholesterol by 6 to 10 percent, which may reduce risk for coronary heart disease. Because phytosterols are structurally similar to the body’s cholesterol, when they are consumed they compete with cholesterol for absorption in the digestive system. As a result, cholesterol absorption is blocked, and blood cholesterol levels reduced.

Oleumm8 provides 72 to 78 mg of plant sterols per tablespoon or 0.072 to 0.078 grams per tablespoon, some of the highest amounts of all oils per tablespoon.


ORAC stands for Oxygen Radical Absorbance Capacity. ORAC is a measure of the total value of the antioxidant power of a food developed by the US National Institute on Aging (NIA) at the US National Institutes of Health (NIH).

The higher the ORAC value, the greater the antioxidant activity of the food. Antioxidants help fight the oxidation of free radicals. Free radicals are the bullies of the cellular world in our bodies.

Free radicals harm other cells like our DNA, proteins, fats and cells membranes, unless they are stabilized. Free radicals are produced by our bodies through our daily activities such as breathing, digesting, sitting upright and running for the bus, you expend energy, burn oxygen and by exposure to radiation, pollution, smoking and eating food laden with toxins among other things. Scientists theorize that free radicals cause or accelerate human aging and may cause or promote diseases including inflammation, cancer, cardiovascular disease, high blood pressure, stroke, diabetes, macular degeneration and cataracts, among other conditions. Antioxidants fight and stabilize free radicals preventing them from harming other cells in our body.

ORAC values are not available for every cooking oil. Compared to oils for which there are ORAC values.

Oleumm8 Antioxidant Comparison


The information and reference guides in this website are intended solely for the general information for the reader. The contents of this web site are not intended to offer personal medical advice, diagnose health problems or for treatment purposes. It is not a substitute for medical care provided by a licensed and qualified health professional. Please consult your health care provider for any advice on medications.
These statements have not been evaluated by the Food and Drug Administration or any other such health authority.  This product is not intended to diagnose, treat, cure, or prevent any disease.