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Essential Fatty Acids
(Neuronal Development)

8 fluid oz.

$11.95 - Item Number EFA
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Essential Fatty Acids are fundamental and necessary nutrients just like vitamins and minerals.1 They are especially needed for immune function,2 cell growth 3 and healthy skin.4 They are crucial for proper neuronal development as 50% of an infant/child's brain is built from and by EFAs.5

All aspects of a child's physical, emotional and mental growth and function are dependent upon EFAs. Essential Fatty Acids are called essential because they are required for so many important functions in the body and brain, and because the body cannot manufacture them. These valuable nutrients are easily destroyed during the processing of foods, so supplementation is the only way to insure that children get sufficient EFAs.

ChildLife's Essential Fatty Acids provides the optimum balance of Omega 3 and 6 fatty acids. This all organic oil blend is delicately flavored with natural butterscotch to create an easy to take formula for infants and children of all ages.

Unrefined Organic Oils of Flax, Olive, and Pumpkin, Organic Flax Seed Particulate, and Natural Butterscotch Flavoring.

Nutritional analysis per teaspoon:

  • Omega-3 EFAs 1825 mg
  • Omega-6 EFAs 850 mg,
  • Omega-9 FAs 1125 mg

    Suggested Use:
    For infants 6 months to 1 year : 1/2 teaspoon daily
    For children 1 to 5 years: 1 teaspoon daily
    For children 5 to 12 years: 1-2 teaspoons daily
    For pregnant or nursing mothers: 3-5 teaspoons daily

    Do not cook with this oil or heat over 120 degrees Fahrenheit. Use within 8 weeks of opening. Keep Refrigerated. Shake Well.

    12 months from date of manufacture. Use within 10 weeks of opening.

    1. Essential Nutrients, Merck Manual, p. 932, 1992
    2. Chandra RK, Nutrition and Immunity, Contemporary Nutrition, 1986; 11(11).
    3. Erasmus Ud, Fats; Oils, Chromosomes and Cell Division, p.42. Alive Books: British Columbia. 1989.
    4. Morse PF et al, Treatment of Eczema with Essential Fatty Acids, British Journal of Dermatology, 1989; 121:75-90.
    5. Oski, F., MD, Nutrition, Vol 13, #3, 1997.

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