Here’s to your health!

Our family has been taking Cod Liver Oil for a very long time now. It has been part of our daily routine. Since becoming more involved in the Weston A. Price’s view on nutrition, we are seeing the benefits of fermented foods.
One being FERMENTED Cod Liver Oil. Now, don’t go wimping out on me. It REALLY isn’t that bad!

The whole family is now taking this healthy supplement. The kids like the orange best, while Shannon and I are taking cinnamon tingle.

Why you ask are we taking this?

Here’s some info from the founder of Green Pastures the makers of fermented cod liver oil.

1. Fermented fish liver oils are extracted without heat but rather a natural lacto-fermentation

2. We select exclusively organ tissue as the source of the fermented fish oils (compared to industrial model fish oils) as this is where the nutrients are located. There is much more to fish oil nutrients than EPA and DHA. It is only because of the heavy industrialization of this industry that this field of products has nothing else to discuss but Omega 3, EPA and DHA. These nutrients will occur naturally in all fish oils including the fermented clo/skate liver oil. I think the real story is in the thousands of micro nutrients that are provided in a Fermented fish oil.

3. Fermented liver oils are a deep rich pigment. Pigments are nutrients.

4. The oils have a 8-9mg/g total quinone count. Butter oil is in the 23-25 mg/g range. These figures are very high! The complex of the quinones is completely different between the fish liver oils and the butter oil. Even the quinone complex between the different fish oils is unique (variety is complete nutrition). Quinones consist of nutrients such as vitamin K’s, vitamin E’s, CoQ enzymes and other known and unknown nutrients/components.

5. Lacto-fermentation transforms natural vitamin A into different metabolites that are easily absorbed into our bodies (just as in your gut if your gut is working properly). I have found reference to at least 15 different natural forms of Vitamin A that nature provides. Not just the 2-3 that are commonly discussed.

6. There are over 3000 derivatives of vitamin D. Many are natural and others are produced in laboratories. Not much of the vitamin D topic is understood or discussed in mainstream science. Current discussions are just scratching the surface of the topic. Reminder, vitamin D is more accurately categorized as a hormone, not a vitamin.

7. At some point I would like to see the science on the effects of plant hormones and a variety of quinones as they relate to human health. Science is just starting to look at these questions.

8. Efficacy — there is a difference between the processed cod liver oil and the fermented CLO.

9. It takes 6 months to 1 year to make fermented cod liver oil. This is why it is no longer made.

10. Fish oils have historically been fermented for extraction; back in the Roman empire days, Viking era and all the way up to the Mid 1850′s. Rendering was introduced during the mid 1850′s as a more efficient fish liver processing method. The livers yielded a much higher total oil volume and the process could be accomplished in several hours rather than several months. What they did not understand is the effects that heat had on the nutrients (their science was not ready to address this question) . As with all industrial models, the focus was on: profitability, speed or turns and, marketability (taste).

11. Economical. Substantially more nutrients (including A/D) per ml or teaspoon compared to other brands.