Biocentric Energy Holdings, Inc. (BEHL)

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There are two essential fats, the omega 6 linolenic acid (LA) and the omega 3 alpha-linoleic acid (ALA), both containing 18 carbon molecules in their structure. The omega 3s under examination are the 18-carbon (ALA), 20-carbon eicosapentaenoic (EPA), and 22-carbon docosahexaenoic (DHA). The traditional thinking is that ALA is typically lengthened into EPA and DHA as needed by the body. Certain cold water fish, such as salmon, tuna and sardines, are rich sources of the long-chain omega 3s that are derived from microscopic algae, plankton, and crustacea that are at the bottom of the food chain and are consumed by fish. Large cold-water fish consume these smaller fish and concentrate these omega 3 fats, which have a very low freezing point, enabling them to swim in very cold water without having their blood freeze solid. For this reason, omega 3 fats are often called “nature’s antifreeze.”

http://www.bestnaturalfoods.com/omega_3_fats.html

Cold water in Death Valley - How will that work?