For years, the nutrition world has debated where to get your omega-3s — the essential fats our brains and nervous systems depend on.
The majority of the medical community often claims that plant-based omega-3s (like those found in flax, chia, and walnuts) are harder for the body to convert into the long-chain forms (EPA and DHA) that support brain and heart health.
And they’re right — to a point. Research shows conversion rates from plant ALA to DHA can be low, especially in diets high in omega-6 fats.
**Certain types of microalgae are the original producers of the long-chain omega-3 fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid).
But what food science hasn’t uncovered yet is the subtlety of how trace nutrients work.
Even in fruits and vegetables, there are tiny, trace amounts of omega-3s — perhaps far smaller than what’s typically measured in studies. But trace doesn’t necessarily mean trivial. Our bodies are designed to extract, transform, and utilize these micro-fractions in ways modern lab testing can’t yet fully capture.
🍈 Anthony William’s Insight: Cantaloupe Omegas That Travel Where Others Can’t ( undiscovered food science)
In his October 2025 live, Anthony William shared something that science has yet to study:
“Cantaloupe holds a unique form of omega-3 that can travel directly to the brain, spinal cord, and every organ," unlike omega-3 from higher fat foods which the liver and bile need to work quite hard to get these nutrients to go where they are most needed.
He explained that these microtrace omegas move freely throughout the body. These micro traces of omega-3 in cantaloupe are closer to the rind. These micro traces of omega-3 are superior and when food science and research catch up theyr'e going to discover that these microtraces of omega-3 are interwoven with traces of glucose along with traces of zinc, selenium and calcium.
Because of this intertwined nature, the omega -3 bypasses the liver's need to produce bile to break down that omega-3 enabling these omega-3's to travel without the full need for the body to have to digest it. It therefore can enter the bloodstream rapidly , starting from the stomach, duodenum and the top of the small intestinal tract, and traveling through the bloodsteam without having to enter the liver.
Compare that to today’s most common omega-3 source — farm-raised salmon — which can be contaminated with pathogens, parasites, bacteria, and heavy metals like mercury. Even the purest fish oils can oxidize quickly, making them less bioavailable and potentially inflammatory as well as most contain homeopathic amounts of mercury through the process of trying to extract it out.
According to Anthony, the high fat and protein content of these foods — combined with sluggish or stagnant livers — means that most omega-3s never even reach their destination.
“They end up in the toilet,” he says bluntly.
🧠 A New Perspective Worth Exploring
While there’s no published research yet on omega-3s in cantaloupe or their transport to the brain and spinal cord, it’s a fascinating concept — one that challenges our “more is better” mentality.
Science tends to focus on quantity, measuring high doses of concentrated fats. But nature may work differently — delivering micro-nutrients in perfect synergy with living water, glucose, minerals, and phytochemicals that allow deeper cellular access.
And honestly — who’s funding a study on the omega-3s in cantaloupe? There’s no supplement company or fish-oil industry behind that one.
🌎 The Takeaway
Maybe the future of nutrition isn’t just about dosing and conversion rates — it’s about bio-intelligence: how the body recognizes and utilizes nutrients from living foods.
So for now, enjoy your cantaloupe, your fresh fruit, your leafy greens. Let them do their quiet, powerful work — nourishing your brain, spinal cord, and every cell in ways science may hopefully one day catch up to.
And as always — stay curious. The truth is still unfolding. 🌱
With compassion and care,
Dr. Sherri Greene
