Inflammation is not the enemy. It is how your body defends itself. Cut your finger and the area goes red, hot and sore, that is your immune system arriving to clean up and rebuild. When the job is done, it packs up and leaves.
The trouble starts when it does not leave.
A low, quiet version of that same response can carry on for years. Not enough to make you ill. Just enough to keep you stiff in the mornings, tired in a way that rest does not fix, foggy in the afternoons, sore through the joints, breaking out on your skin, sleeping badly.
Most people put that down to age, or stress, or simply being busy. And it builds quietly, this is the kind of inflammation researchers now connect to the serious illnesses that catch up with people later in life.
What keeps it burning is mostly ordinary: too much processed food and sugar, too much of the wrong oils, too little sleep, too much stress, too little movement.
Here is where omega-3 comes in, and it is not what most people think. These fats do not just calm inflammation down. Your body uses them as raw material to build the signals that switch it off. No raw material, no off switch.
Most of us are eating far more of the oils that start the fire; sunflower, soya, most takeaway oil, than the ones that end it. That imbalance is the real problem, and it is what this puts right.
Food first, as always. Sardines, pilchards, mackerel and snoek two or three times a week will do it, and a tin of pilchards is one of the cheapest sources of this on any shelf in the country.
This is for the weeks when that does not happen. One soft gel with food, up to three times a day. 710 mg EPA and 290 mg DHA in each one, purified, from cold-water fish.
One thing to check first: if you are on blood-thinning medication, or you have surgery coming up, speak to your doctor before starting fish oil at this strength.