Flush Fitness


Have a query or something to say?
Why not drop us a line.
Australia - 03 9681 8219    New Zealand - 0800 719 552

* Mandatory field

I'm interested in...*

What can we help you with?

Please fill in at least one:

Do you participate in any sports including body building?

Please tell us about your achievements.

Why would you like to join Team Flush?

Do you work as a personal trainer?

Do you work in a health or fitness supplement store?

What type of business do you operate? *

Are you interested in Flush Fitness vending machines? *

Have you spoken to someone else in our sales team previously, if yes who? *

Ingredient list


Tips, tricks or variations?

The meal is...

Nutritional information per serve

Upload a photo of the finished product


EPA (eicosapentaenoic acid)


How does it work?

EPA is an essential omega 3 fatty acid found in many tissues throughout the body.1 It can be obtained in the diet directly from fish and seafood, however can be converted from ALA (alpha linolenic acid), found in plant sources such as flaxseed and walnuts.2 Together with DHA, another omega 3 fatty acid, it has shown to be anti-inflammatory and also provides support for the brain such as improving cognitive function, memory and mood.3

What results can be expected?

EPA and DHA combined has shown to improve symptoms in cardiovascular disease such as reduce blood pressure and lipid profiles; improve symptoms and outcome experienced in those with depression, dementia, alzheimer’s disease, bipolar disorder and autism; and reduce inflammation in any inflammatory condition such as asthma, eczema, atopic dermatitis, arthritis, rheumatoid arthritis and auto-immune disease.4

1Braun, L. &. (2010). Herbs and Natural Supplements (3rd ed.). Chatswood: Elsevier pp426.

2Braun, L. &. (2010). Herbs and Natural Supplements (3rd ed.). Chatswood: Elsevier pp426.

3Braun, L. &. (2010). Herbs and Natural Supplements (3rd ed.). Chatswood: Elsevier pp426-29.

4Braun, L. &. (2010). Herbs and Natural Supplements (3rd ed.). Chatswood: Elsevier pp426-39.