Clearing Controversies and Confusion With Fermented Cod Liver Oil

Is fermented cod liver oil a by-product of a "rotting process?"
Is fermented cod liver oil that nutritious?
Is it really a traditional food?
Is fermentation safe?
What is the difference in nutrients between regular and fermented cod liver oil?

Is fermented cod liver oil a by-product of a "rotting process?"

These are questions that we have when cod liver oil comes to mind. To give a peace of mind, here's a very helpful article to clarify some of the confusions you may have. Written by Alison Birks, MS, AHG, CNS, who is a nutritionist and researcher who has looked into the issue of cod liver oil, fermented and otherwise. 

Excerpts from this article that I found useful and interesting:

The process of preparing cod liver oil by fermentation is similar to that used in traditional Thai cuisine to produce fish sauce (Nam phrik) and fish paste (Kaengtai pla).

In general, the process of fermentation has been shown to reduce toxic components in food. In one dramatic example, a recent study showed that the deadly nerve toxin in “fugu” or puffer fish, (terodotoxin) was virtually eliminated by traditional methods of food preparation such as prolonged fermentation, and that it yielded a non-toxic, edible food product. It is also well established that anti-nutrients in plant foods are degraded during fermentation. Based on these assumptions, fermented CLO quite possibly may have less naturally present toxins than other forms of CLO.

Putrefaction versus Fermentation 

Putrefaction or "rotting" is very different from lactic acid fermentation. The formation of putrescine and cadaverine are biomarkers for incomplete lactic acid fermentation. Both are foul-smelling, toxic biogenic amines produced during putrefaction. Cadaverine is a breakdown product of the amino acid lysine, while putrescine derives from the amino acid ornithine. Both are components formed during decomposition of the proteins in rotting meats through anaerobic bacterial action. Interestingly, small traces of these compounds are often present in fermented meat products and contribute to the overall flavor profile without causing any harm to human health. Some individuals are intolerant of even trace amounts of biogenic amines in the diet and need to restrict intake. Many factors can affect the formation of biogenic amines, and the process needs to be tightly controlled. A quality manufacturing facility can optimize the environmental conditions to allow only beneficial microorganisms to thrive, and for complete fermentation to occur. According to Dave Wetzel of Green Pasture, Green Pasture Fermented CLO has repeatedly tested free of undesirable biogenic amines such as putrescine and cadaverine."

To learn more about fermented cod liver oil, click here.

Hope you find this article helpful!

Green Pasture Fermented Cod Liver Oil Summary and FAQ's

Summary of Green Pasture Fermented Cod Liver Oil (source)

"ALL cod Liver Oil in the World is molecularly distilled. It has to have synthetic vitamins A and D added back because the natural balance is destroyed during the intense industrial processing. 

EXCEPT this one that is - the incredible, Blue Ice Cod Liver Oil. It's fermented using traditional methods combined with the quality and assurance of modern manufacturing process. This is the convenient capsules, if you would prefer liquid see This Page. 

It’s the richest known natural source of vitamins A and D in their most easy to absorb form and is packed with valuable Omega oils. But this is only part of the nutritional story., because there are many more powerful nutrients such as quinones, vitamin K, vitamin E and CoQ enzymes. 

The traditional lacto-fermentation process also transforms aspects of the natural vitamins into different metabolites that are readily easily absorbed by your body. You will be enjoying vastly more nutrients (in a totally natural form) than you would do if using the other cheap, refined oils. 

Fermenting fish livers has thousands of years of healthy tradition But during the time of the industrial revolution in the 1850s, Cod Liver Oil’s quality was completely compromised in the name of mass production. Around a hundred years later, it became industry standard to process Cod Liver Oil so heavily, that synthetic vitamins are added back in (and not in the right balance!) 

That’s why you wont see the breakdown of the amounts of Vitamins in this traditional food, and you can read more on the technicalities of this below. 

Wild caught from the clean, pure waters of the Arctic region to excellent marine stewardship standards. Produced by Green Pastures a family firm, in certified, GMP premises in America. Every batch is independently tested, and guaranteed free from PCB's and heavy metals. The process meets and exceeds many international standards including Norwegian Medical Standards (NMS), European Pharmacopeia Standards (EPS) and the California Prop 65"

You can find Green Pasture FAQs here.

Why Aren't the Vitamin A and D Amounts Specified?

From Green Pasture

The concern that facilitated the discussion about what nutrient content to list on the Fermented Cod Liver Oil label, is that there are a wide range of test results on method and lab. In addition, there are thousands of nutrients within Fermented Cod Liver Oil including many minor forms of A/D that are not currently discussed.

The FDA views a dietary supplement like a drug, but the Fermented Cod Liver Oil is more like a food. Drugs have 'known' amounts of very specific ADDED nutrients (if one wants to call lab made molecules nutrients). Lab nutrients can be easily measured and reported.

After working with the product for 5 years our conclusion is that media medicine and FDA label requirements do not fit the Fermented Cod Liver Oil. It is like putting a square peg in a round hole. It is beyond vitamin A and D. It is not proper to tie Fermented Cod Liver Oil into a standard CLO discussion nor can the product accurately be defined in these terms. We get questions about A / D / EPA / DHA and we do discuss openly and as a result sometimes people struggle to understand the concept that the Fermented Cod Liver Oil  is not a drug and it is not as easy as it has exactly 842iu's of vitamin D per ml and this will do this or that in your body.

The product cannot be defined in standard media medicine terms and there is no need to know these things other than discussion and intrigue as the product is what it is as it has been for thousands of years (prior to the industrialization of fish oils). Not knowing this or that does not change the product nor how one should use the product.

Our new labels will have the familiar design you’ve come to recognize, however, quantities of Vitamins A & D will no longer appear on the label. Instead, we’ve moved detailed information about our testing results to our web site. Along with random testing results of Vitamin A & D found in our products, we’ll also be providing information on pollutants like heavy metals and PCBs - none of which fits into the small space of a label.

There are numerous forms of Vitamin A & D. Nutrient pioneer, Dr. Royal Lee, identified over 160 forms of Vitamin A alone. We test our products for just two of those forms - a daunting enough task.

In testing our Fermented Cod Liver Oil, we noticed some of the minor forms of Vitamin A identified by Dr. Lee. Since Vitamin A is broken down into minor forms during the natural digestion process, our research results are not surprising. We believe these minor forms have additional health benefits that can’t be represented on a label.

Similar variability and testing struggles are present in Vitamin D. Hundreds of forms are possible, but in the end only two are commonly measured.

Our former label reported the average amounts of Vitamins A & D present in the random testing of our Fermented Cod Liver Oil, but this is no longer permitted by the FDA. Current standards call for the testing of each batch produced to meet minimum FDA requirements. But as we’ve pointed out, the variables of natural foods are too numerous to ensure that each batch will contain a consistent amount. And it is not practical to test each batch as our batches are small compared to mainstream manufacturers.

Because of this, the challenge we face is determining how to present this information on a label.

In general, the industrialized food model meets label requirements by adding specific amounts of synthetic vitamins that are easily measured in a lab and reporting those on their labels. Green Pasture Products is committed to providing high quality real food and will not use synthetic vitamins, regardless of the consequences.

One option we considered would be to show the lowest possible amount of Vitamins A& D based on any batch, but this does not give you an accurate picture of the nutritional value of our products. As such we have decided to remove this information from our labels and make it available on our website – where it makes sense. The random test data that will be provided will not be for any one specific lot or jar but is for general discussion.

We will not compromise our products simply to satisfy FDA labeling requirements. We prefer to offer products as they have been available for thousands of years – without regard to today's industrialized media-driven, food-labeling requirements.

A decade ago, the main reason physicians ordered a vitamin D test was if there was a concern about the patient’s bone density. However, a flurry of research now has implicated the prohormone in a host of conditions, including among others, certain cancers, type 1 diabetes, multiple sclerosis, tuberculosis, Alzheimer’s disease, psoriasis, and all-cause mortality, while also indicating that vitamin D insufficiency is prevalent. Even though vitamin D’s mechanism of action in the prevention or progression of various diseases has not been established definitively, these studies have been picked up by the popular press, causing demand for vitamin D testing to skyrocket. At the same time, there have been notable technological advancements in vitamin D testing, controversies surrounding certain tests, and considerable confusion about both analytical considerations and clinical interpretation of vitamin D results, leaving laboratorians and clinicians unsure about how to implement or interpret the test properly.

"There’s significant confusion out there," agreed Hershel Raff, PhD, director of the endocrinology research laboratory for ACL Laboratories and professor of medicine at the Medical College of Wisconsin in Milwaukee. "Vitamin D testing has become part of the routine physical in Wisconsin, but some doctors don’t really understand what they’re ordering, so they check off anything that looks close." Raff believes the vitamin D naming conventions only muddy the waters: 25-hydroxyvitamin D2 also is known as ergocalciferol, 25-hydroxyvitamin D3, as cholecalciferol, and 1,25 (OH)2 D, as calcitriol. Some doctors mistakenly think 25-hydroxyvitamin D2 or 25-hydroxyvitamin D3 is the same as 25-OH-D or 1,25 (OH)2 D.

In concert with the confusion about which vitamin D test to order, there is no consensus about the appropriate reference range and cut-offs for deficiency or insufficiency, as well as optimal and possible toxicity status.

Yet another level of confusion exists as a result of several lingering analytical issues with the various assays.

According to Rao, it is not uncommon for physicians to receive vitamin D test results for the same patient but from different labs that have used different assays and produced different results, putting laboratorians in a spot to explain the discrepancies.

Even as there has been a trail of confusion in vitamin D analytics, there is, in the eyes of many, hope on the horizon.

While LCMS is becoming the preferred analytical method of many reference labs and has been called the gold standard for measuring vitamin D, not all lab directors see it that way.

As the vitamin D field continues to evolve, there are steps laboratorians can take to improve vitamin D testing proficiency and inform the medical community about the test’s appropriate use. Raff spends a good bit of time educating physicians one-on-one, in group presentations, and in writing, including in an internal newsletter that detailed the biochemistry of vitamin D and the differences between 25-OH-D and 1,25 (OH)2 D testing and their respective indications.

While the industry awaits analytical improvements and further clinical evidence about vitamin D, laboratories will be challenged to maintain high-quality testing and keep physicians well-informed about testing indications. As Carter put it, "We’ll just have to grit our teeth."

Where to Buy Green Pasture Fermented Cod Liver Oil in Singapore and Different Types of FCLO

Where to Buy Green Pasture Fermented Cod Liver Oil in Singapore?

Rated as the "best" by Weston A. Price Foundation, Green Pasture undoubtedly is the number one brand recommended by the health community.

See WAPF website if you are in Europe, Australia, New Zealand, Canada, and Hong Kong. US residents can buy directly from Green Pasture website.

See here to learn more about Green Pasture FCLO and FAQ's.

Types of Green Pasture FCLO's

- Regular FCLO. This is 100% FCLO in liquid form. This is the most cost-effective option, but in order to get the maximum benefit, your diets need to include saturated fats such as high vitamin butter oil (HVBO), butter from pasture-fed cows, or coconut oil as FCLO works synergistically with saturated fats.

- Butter oil/FCLO blend. This blend combines one-third high vitamin butter oil (HVBO) and two-thirds FCLO in gel form. We've learned that CLO on its own was relatively ineffective but combined with HVBO, it produces excellent results.

- Emulsified FCLO. Emulsification aids in flavor and some may find it easier to digest (gel form). It's one of the easiest to swallow.

- Capsules FCLO. If you can't take FCLO in liquid form, this is for you. However, it is the most expensive way of consuming FCLO.

How to Order?

For Singapore, You can order for the different types and flavors of FCLO here. Fermented CLO is extremely stable and they can keep for a long time. You can put it on the counter, in the fridge, or freezer. If you leave it on the counter, the CLO will continue to ferment, gradually making the taste stronger over time. 

If you are curious or confused on which ones to get, I'm currently taking the butter oil/FCLO blend and my baby is taking the regular FCLO (Oslo Orange), along with coconut oil separately. She tried the Cinnamon Tingle butter oil/FCLO blend, but it was too spicy for her. She also tried the emulsified FCLO (peppermint) before and was fine with it. It actually taste good (and sweet) because they add stevia leaf (a natural sweetener with a zero glycemic index!). I would get the butter oil/FCLO blend if you don't consume ample saturated fats in your diet. For the little ones, I recommend either the regular FCLO or the emulsified peppermint FCLO.

I am convinced that everyone, especially pregnant and nursing mothers, growing children, and those recovering from illnesses. If you are not yet convinced, I encourage you to do further reading on FCLO and see for yourself the amazing benefits of this elixir.

Disclaimer: I'm not affiliated with Green Pasture nor am I paid to write a review about their products. I'm just a very satisfied consumer and believe in the effectiveness of Green Pasture FCLO. All opinions are completely my own. 

Notes on Vitamins A and D Contents in Fermented Cod Liver Oil

Vitamin A and D Work as Partners

"At least 2,000 genes, or nearly 10 percent of your genes, have been identified that are directly influenced by vitamin D, which in turn impact a wide variety of health issues, from preventing the common cold and flu to inhibiting at least sixteen different types of cancer. There’s even evidence linking vitamin D to the process of brain detoxification of heavy metals such as mercury. Widespread vitamin D deficiency has also been strongly linked to the childhood epidemics of autism, asthma, and diabetes, both type 1 and 2. Vitamin A, which is essential for your immune system just like vitamin D, is also a precursor to active hormones that regulate the expression of your genes, and they work in tandem. For example, there is evidence that without vitamin D, vitamin A can be ineffective or even toxic. But if you’re deficient in vitamin A, vitamin D cannot function properly either." (source)

Risks of Vitamin A and D Toxicity

"Some forms of synthetic vitamin A found in supplements can be toxic at only moderately high doses, fat-soluble vitamin A naturally found in foods like cod liver oil, liver, and butterfat is safe at up to ten times the doses of water-soluble, solidified and emulsified vitamin A found in some supplements that produce toxicity. Additionally, the vitamin D found in cod liver oil and butterfat from pasture-raised animals protects against vitamin A toxicity, and allows one to consume a much higher amount of vitamin A before it becomes toxic." (source)

Importance of Balanced Ratio of Vitamin A to D (source)

"The Weston Price Foundation’s strong belief is that vitamin A is not at all toxic but is necessary for optimal vitamin D function. However they believe there is sufficient vitamin A in the diet of most Americans, especially if they are taking a multivitamin.

Consuming such high amounts of vitamin A as contained in cod liver oil and most multi-vitamins, while not getting nearly enough vitamin D, combined with the fact that most people are deficient in vitamin D to begin with, could potentially cause vitamin A to become toxic. We agree with this statement and have consistently warned people not to use multivitamins and not to take brands of cod liver oil that are low in vitamin D."

An example of a very
low vitamin D to A ratio in cod liver oil.

A ratio of vitamin A to D of 5:1 is ideal (source)

For further reading about vitamin A and D

Vitamin A Saga
Am I Getting Too Much Vitamin D
From Seafood to Sunshine: A New Understanding of Vitamin D Safety
Cod Liver Oil Basics and Recommendations

My Personal Reasons For Taking Green Pasture Fermented Cod Liver Oil

Here are my own personal reasons on why I decided to take Green Pasture FCLO. 

1. Green Pasture is the only company that makes FCLO through the traditional fermentation method, retaining all the naturally-occurring nutrients (and even enhances them!). It doesn't go through any industrial processing or have any synthetic vitamins added to it, making the products very stable from oxidative damage.

2. Out diet lacks the valuable nutrients found in FCLO (mainly the naturally-occurring omega-3 fatty acids DHA and EPA and vitamin A) because we eat very little wild-caught fish to supply us with DHA and EPA and I cannot guarantee that the meat we eat are pasture-raised. Remember that animal fat is the only source of true vitamin A.

3. Even if we get to eat wild-caught fish (which is often unavailable or very expensive in Singapore), we have to eat a lot of them in order to get the same amount of nutrients in a serving of FCLO.

"Eating fish will not provide the levels of nutrients that are found in cod liver oil. Even in heavy fish-eating populations, the addition of cod liver oil improves health. And taking fish oils is not the same as taking cod liver liver oil. One tablespoon of regular cod liver oil and one-half tablespoon of high-vitamin cod liver oil provide the amount of elongated omega-3 fatty acids found in twelve 1,000 mg fish oil capsules. As for vitamin D, body oils of fish can be good sources as long as you are willing to eat a lot of them. One-half pound of fatty herring or sardines gives a dose of vitamin D equal to that of about one tablespoon of cod liver oil. But salmon oil has one-fifth the potency of cod liver oil. (source)

4. Our lifestyle is mostly indoor and our body lacks the natural vitamin D needed for so many bodily functions and optimal health. The "ten minutes in morning sun" mantra gives us very little vitamin D from the sun. Definitely not enough. (And we've learned that contrary to popular belief, our body produces the most vitamin D when the sun is at its peak (midday), not early morning). Also, science has proven that our body cannot absorb calcium if we lack vitamin D, so taking vitamin D-rich FCLO will help calcium absorption in our body.

5. Evidences show how taking FCLO kept primitive generations in superb health. Our generation thinks it's the norm for all children to wear glasses, have crooked teeth and wear braces, but it wasn't like that before. Strong physique, well-formed facial features, perfect eyesight, teeth alignment, and jaw structure were the norm, and I hope that my children can grow up the way God designed them to be.

6. My 18-month old toddler has always been a picky eater and does not like meat or fish, thus giving her FCLO, along with coconut oil, ensures that she gets all her nutritional oils (good fats) that are so vital for optimal body functions (that said, FCLO is even more important for those who lacks meat/fish sources in their diet).

7. FCLO comes out to be more cost-effective than taking multiple kinds of supplements and eating wild-caught fish and I feel more assured and safe knowing that my family gets our nutrients that are naturally-occurring, not artificial or synthetic.

So, those are my main reasons for consuming Green Pasture FCLO.

You can think of cod liver oil like honey. They are good for you in their raw state, but there are also processed ones which you want to avoid. Green Pasture fermented cod liver oil is like manuka honey with the highest UMF rating. It is the best of its kind. If I were to recommend one supplement to anyone, it would be FCLO.

Click here on how to order Green Pasture FCLO in Singapore.

This post first appeared on Pasture Living. 

Disclaimer: I'm not affiliated with Green Pasture nor am I paid to write a review about their products. I'm just a very satisfied consumer and believe in the effectiveness of Green Pasture FCLO. All opinions are completely my own. 

Cost, Taste, and Considerations for Getting Green Pasture Fermented Cod Liver Oil

By now, I hope you have understood how beneficial fermented cod liver oil (FCLO) is for our health, what to look for in FCLO, and the differences between regular fish oil/CLO and FCLO. Green Pasture, being the "best" rated FCLO by Weston A. Price Foundation and the health community for being the only company that produces FCLO traditionally, is the only FCLO brand that I would recommend to anyone. Now, let's consider a few factors:

Cost and Considerations For Getting Green Pasture FCLO

A bottle of FCLO may seem expensive at first sight, but I've come to realize that it really isn't that costly if we understand what we're getting for.

- Pure fermented cod liver oil. Traditionally processed through fermentation, Green Pasture cod liver oil retains all the naturally-occurring nutrients, and even enhances them, giving us more per serving than other brands in the market.

- More nutrients per serving. FCLO is jam-packed with nutrients that the recommended daily serving is so small, thus a bottle goes a long way. A bottle of FCLO gives about 118 servings (about 4 months). Regular CLO may be cheaper, but remember that most brands of CLO's have been highly processed and stripped of their natural nutrients.

- Lessen the need for other supplements. FCLO is rich in so many nutrients including omega 3 fatty acids DHA, EPA, vitamin A, D, K, that you don't have to take other omega 3, DHA, EPA and other fat-soluble vitamin supplements.

"Because Green Pasture’s fermented cod liver oils and butter oils contain such a wide variety and potency of fat-soluble nutrients, they not only enhance my patients’ lives, but simplify them as well. Patients are able to take much less cod liver oil than with their old brand and eliminate the need for additional supplements, which are lacking in other brands. (I recommend 3 ml or 3/4 teaspoon fermented cod liver oil and 2.5 ml or 1/2 teaspoon butter oil.) When I introduce them to the oils, I ask them to bring in all the supplements they are taking. I show them that with taking this oil combo they can eliminate one-half to two-thirds of their other supplements, and sometimes all of them. Often my patients are taking so many different types of synthetic vitamins, they literally walk in with a big box full of them. The reason they are taking so many is because each bottle usually contains only one or maybe a couple types of synthetic vitamins or nutrients. Obtaining nutrients through natural food sources allows them a more potent and broader range of nutrition, thus eliminating the need for boxes of bottles and huge dosing." - Rosann Volmert, DO, family practice physician, Pasadena, CA

- Make up for the lack of consuming wild-caught fish in our diets. Even though we know the health benefits of consuming fish in our diets, many of us including my family do not consume enough fish at home. Additionally, most fish we find in Singapore supermarkets are farmed, and we know that the nutrients of farmed fish is inferior to that of wild fish. Green Pasture FCLO comes from only wild-caught cod fish in the arctic and consuming this gives us the omega-3 fatty acids and fat-soluble vitamins of wild-caught fish literally, which is so rarely found in Singapore. This is one of the main reasons why our family starts taking FCLO. Since wild fish is rarely available, we save the money that would otherwise go into buying farmed fish to buy FCLO. Even those of us who are fortunate to get ample servings of wild fish in your diet, you will have to consume a lot of them to get to the level of nutrients equivalent to that of FCLO.

"Eating fish will not provide the levels of nutrients that are found in cod liver oil. Even in heavy fish-eating populations, the addition of cod liver oil improves health. And taking fish oils is not the same as taking cod liver liver oil. One tablespoon of regular cod liver oil and one-half tablespoon of high-vitamin cod liver oil provide the amount of elongated omega-3 fatty acids found in twelve 1,000 mg fish oil capsules. As for vitamin D, body oils of fish can be good sources as long as you are willing to eat a lot of them. One-half pound of fatty herring or sardines gives a dose of vitamin D equal to that of about one tablespoon of cod liver oil. But salmon oil has one-fifth the potency of cod liver oil. (source)

- Stretching our dollars further. To stretch your dollars even further, we have to understand that:
1. FCLO works synergistically with saturated fats such as coconut oil or butter from pasture-fed cows. Thus, taking the two together allows the body to maximize the nutrients derived from FCLO.
2. Our body needs enough vitamin D to absorb calcium, which we all know is important for bone strength and preventing osteoporosis. Many of us are already taking calcium supplements and taking vitamin D-rich foods such as FCLO along with calcium supplements will ensure our body's absorption of calcium.

Dr Price "found that cod liver oil on its own was relatively ineffective but combined with high vitamin butter oil (extracted from dairy milk produced by cows that graze exclusively on specially selected rapidly growing grass), it produced excellent results. The butter oil contains what he called Activator X, now considered to be vitamin K2, which works synergistically with vitamins A and D. Your diet should include sources of vitamin K, such as good quality butter from grass-fed cows and/or high-vitamin butter oil, fat from grass-fed animals, cheeses from grass-fed animals and duck or goose liver, along with cod liver oil." (source)

It's true that healthy living comes with its cost, especially in Singapore, where anything considered "healthy food" is highly priced. But I hope that by now you begin to understand the extraordinary value of this superfood. FCLO is none like other supplements and it is far from ordinary. If you're still thinking about the cost, consider how if we can cut down our consumption of bubble teas or starbucks a couple of times a month, that savings can go into something that is much more nutritious than artificial foods, don't you agree? :)

Fermented Cod Liver Oil

What About the Taste?

I will be lying if I tell you that I like the taste of fermented cod liver oil. It's oil from the liver of a fish so it is naturally fishy and you may find that taste and odor will be different from bottle to bottle depending on what the fish eats. Because today's marketing focus is maximizing profits and comfort to its consumers, companies find ways to use industrialized processes to control the compounds of their products to make them more marketable and palatable. Nutrient integrity is not their focus. Like I mentioned here, if you find a brand that is "easy" to take, most likely it's not the real thing. Wouldn't you want something that is real? Paying less for unpure/synthetic vitamins is more expensive than paying more for the real thing.

Green Pasture has different flavors that help cover up the fishy taste of the FCLO. There are also many other ways to help you swallow FCLO with, such as milk, juice and raw honey. If you really think you can't handle the smell/taste, you can take the ones in capsules.

Next, I will share my personal reasons on why I decided to take Green Pasture FCLO.

Disclaimer: I'm not affiliated with Green Pasture nor am I paid to write a review about their products. I'm just a very satisfied consumer and believe in the effectiveness of Green Pasture FCLO. All opinions are completely my own. 

Differences between Fermented Cod Liver Oil, Regular Cod Liver Oil, and Regular Fish Oil

We have learned how beneficial fermented cod liver oil (FCLO) is for our health, what to look for in FCLO (and the best brand of FCLO), now let's take a look at the differences between FCLO, regular CLO, and regular fish oil.

Why Fermented Cod Liver Oil, Not Regular Fish Oil or Other Supplements?

The health benefits of taking fish oil are widely known, with omega-3 fatty acids DHA and EPA as the selling point of fish oils. While it's true that fish oil can be a good supplement, not all fish oils are created equal. Many brands of fish oils and vitamin supplements we see today are synthetic and/or highly processed. Synthetic vitamins are unnatural and not as well-absorbed by the body. I was looking at the fish oil I used to consume the other day and I was surprised to find soy as one of the ingredients (it was from a reputable brand too!). Not only soy contains anti-nutrients, it is also one of the most genetically modified food (Always check food labels!). This is a good read why regular fish oil is not recommended. As Dave Wetzel said it in his interview with Kitchen Stewardship: "Why take the fish oil? Fermented cod liver oil is fish oil, just from the liver, not the skin." (The interview also discusses about fermentation, nutrition, dosage, etc. It's a good overview of FCLO coming from someone who knows it best.)

"Cod liver oil is very good for you, more than you ever knew. Research studies ranging from 1918-2001 give cod liver oil an A+ rating. This marvelous golden oil contains large amounts of elongated omega-3 fatty acids, preformed vitamin A and the sunlight vitamin D, essential nutrients that are hard to obtain in sufficient amounts in the modern diet. Samples may also naturally contain small amounts of the important bone- and blood-maintainer vitamin K." (source)

Properly fermented cod liver oil is extracted naturally without heat or unnatural processes such as deodorization, bleaching, and winterization. ANd in its original form FCLO is not considered a supplement, it's food (oil from the liver) in its most whole and natural form. But as with any industrialized supplements, many brands of cod liver oil are also highly processed with synthetic vitamins added back simply because all the natural nutrients are destroyed during processing. It takes six to twelve months to ferment cod liver oil, while industrialized method of extracting cod liver oil takes only one day, that is why we don't see manufacturers make CLO through fermentation anymore, simply because they take too long to produce (which means less business for them).

Cod liver oil, especially fermented cod liver oil contains all naturally-occurring vitamins and minerals, not just omega 3 fatty acids EPA and DHA. It is also rich in natural vitamin A, D, and the important bone- and blood-maintainer vitamin K that are vital for optimal body functions and boosting our immune system. Fermenting cod liver oil not only retains all its nutrients, but enhances it. It's so nutritious and full of a variety of vitamins that you generally do not need to take extra supplements (other fish oils, omega-3, DHA, EPA, vitamin A, and D supplements). 

If you are already consuming regular fish oil or cod liver oil, chances are you already know the health benefits of consuming fish oil. It's a matter of finding the right kind of fish oil so that our body gets the maximum benefits (and value for money). Our modern diet is already so lacking in nutrients from eating meat from barn/farm-raised animals, rancid vegetable oils, refined grains and sugar, and highly processed foods ladened with soy, MSG, high fructose corn syrup, it's the more important that we "supplement" our bodies with FCLO.

Fermented Cod Liver Oil

What is the Difference between Fermented Cod Liver Oil and Regular Cod Liver Oil?

(Some quotes are taken from Green Pasture's blog)

"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 (processing with heat) 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). It takes 6 months to 1 year to make fermented cod liver oil. This is why it is no longer made."

Why fermented CLO is better than regular CLO: 

1. Retention of All Natural Nutrients. Fermented fish liver oils are extracted without heat but rather a natural lacto-fermentation. Organ tissues are selected exclusively 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 FCLO. I think the real story is in the thousands of micro nutrients that are provided in a fermented fish oil. 

2. Rich in Pigments. Fermented liver oils are a deep rich pigment. Pigments are nutrients. 

3. High in Quinones. 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. 

4. Better Assimilation of Vitamin A. 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. 

5. Rich in Natural Vitamin D. 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. 

6. More Economical (Value of Money). Substantially more nutrients (including A/D) per ml or teaspoon compared to other brands.

Next, we will discuss about cost, taste, and other considerations of getting FCLO.

This post first appeared on Pasture Living.

Disclaimer: I'm not affiliated with Green Pasture nor am I paid to write a review about their products. I'm just a very satisfied consumer and believe in the effectiveness of Green Pasture FCLO. All opinions are completely my own. 

What To Look For in Cod Liver Oil and What is the Best Brand?

We have learned how beneficial fermented cod liver oil (FCLO) is for our health, now let's discuss what to look for in FCLO and what is the best brand out there.

What To Look For in Cod Liver Oil? What is the Best Brand?

"When I began to import cod liver oil, in order to sell it along with the high-vitamin butter oil I was manufacturing, I felt it imperative to go to Iceland and Norway to visit the various cod liver oil factories there. At that time, most cod liver oil in America was imported from Scandinavia, with a small amount coming from China. To summarize my findings, all the factories were engaged in industrial processing of cod liver oil, which involved alkali refining, bleaching, winterization and deodorization. Each of these steps, especially the deodorization, removes some of the precious fat-soluble vitamins, especially vitamin D" - David Wetzel, founder of Green Pasture, the only company that makes FCLO the traditional way)

The Traditional Cod Liver Oil, the Way It Was Always Done

1. Fermentation Method. Traditionally, cod liver oil has always been processed via fermentation and without heat. Fishermen put the livers into a barrel with a bit of sea water and let it ferment. Most cod liver oil we see today is highly processed (with heat) which causes oxidative damage. Omega-3 fatty acids are highly vulnerable to oxidative damage when heated (a process called rendering), which turns them rancid. Rancid oils form free radicals that leads to premature aging and many diseases, including cancer. Fermenting CLO makes the oils very stable and resistant to oxidative damage. Fortunately, there is still one company that still follows the traditional ways of fermenting cod liver oil. It is listed as the "best" FCLO by Weston A. Price Foundation and the health community. The company is Green Pasture. Fermenting CLO takes between six to twelve months, that's why no one wants to do it this way anymore. Industrialized processing of extracting CLO takes only a day but removes the natural and highly beneficial nutrients in them. Fermenting cod liver oil not only retains all its natural nutrients, but enhances it. 

Stages of fermentation of cod liver oil (Image source)

2. No-Added Vitamins Added. Most brands of cod liver oil is stripped of all the natural vitamins through industrial processing and the result is very low levels of vitamin A and virtually no vitamin D, thus synthetic vitamins A and D need to be added to make up for the loss.

3. Balanced ratio of vitamin A and D. This article explains in detail why it is not recommended to take cod liver oil that are low in vitamin D. Essentially, vitamin A and D protect each other against the toxicity of the other. Green Pasture FCLO has been tested to have a balanced (and ideal) ratio of vitamin A and D of 5:1, which is important for optimal health benefits. Most cod liver oils have excessive vitamin A (preformed retinol) and very little vitamin D. Imbalanced ratio of vitamin A to D is unhealthy, much like the imbalance ratio of omega-6 to omega-3 fatty acids which can lead to health problems (That's why it's important to eat the right kinds of fats!).

"Nearly all brands of cod liver oil provide a token amount of vitamin D, typically a mere 400 to 1,200 IU of vitamin D per tablespoon but anywhere between 4,000 to 30,000 IU of vitamin A. This is clearly inappropriate. About the lowest ratio I have seen is ten times as much vitamin A as vitamin D but, as I stated above, it can be as high as 12,000 times as much vitamin A." (source)

Check the labels! This is an example of very
low vitamin D to A ratio in cod liver oil.

Here is a summary of Green Pasture's Purity Statement. This is why their FCLO is the best of all.

- Whole Food Form 
- Wild, as Provided by Nature 
- Real, Unsurpassed Nutrition 
- Unadulterated 
- Natural fatty acid complex, nothing removed or changed 
- Full, deep range of Vitamins A, D, E, K; CoQ enzymes; and other quinones 
- Deep, Rich, Historical Processing Methods 
- Non-industrialized Production 
- Clean, Pure, and Third Party Tested 

They also guarantee that:

- All their fish are exclusively wild caught in and around the Arctic region. A substantial amount of today's cod liver oil is produced from farmed fish.
- All their fermented fish oils are pure using traditional methods of production 
- There will be no compromise on nutrient quality and integrity by any industrial means that will damage or remove flavors, odors, colors, textures and/or nutrients.

So all of the above is what you want to look for in cod liver oil. There are other ones considered "good" by WAPF, but if you can get the best one, why not? :) If Green Pasture FCLO is not available in your area, you can check WAPF website for brand recommendations. I will not recommend any CLO that is not listed there.

Green Pasture is a company I will recommend again and again for their integrity and values. You can take a peek into what their farm and facility look like here and here.

Next we will discuss the differences between FCLO, regular CLO, and regular fish oil.

This post first appeared on Pasture Living.

Disclaimer: I'm not affiliated with Green Pasture nor am I paid to write a review about their products. I'm just a very satisfied consumer and believe in the effectiveness of Green Pasture FCLO. All opinions are completely my own. 

Why Should I Take Cod Liver Oil if I'm Already Healthy?

Why Should I Take Cod Liver Oil if I'm Already Healthy?

We've learned the health effects of consuming fermented cod liver oil (FCLO) in adults, especially pregnant/nursing mothers and children. Now let's discuss why we need to consume FCLO, especially those of us who are healthy. "Healthy" is relative. In the old days, people worked the ground, reared their own animals and catch their own fish, consumed raw milk, meat from pasture-raised animals, eggs from pastured chicken, wild-caught fish, and they consumed plenty of healthy fats including livers and fish eggs. They also did not eat all the processed food that many of us eat today. Nowadays, many of us work indoors with jobs that require us to sit all day and the modern version of "healthy" is eating raw salad with a lot of processed salad dressings that may contain rancid oils, a diet of low-fat or even fat-free, and high in soy, all of which are detrimental to our health. And for the majority of us, we:

 - Eat too much processed food. We eat out on most days, we buy frozen food and convenience food. We eat chips, sodas, juice, food ladened with  MSG, high fructose corn syrup, refined sugar, salt, and grains, and we all choose low-fat food (not realizing that those savory snacks you munch on throughout the day on top of your frozen lunch and dinners are full of not just fats, but the wrong kinds of fats), creating havoc in our body and an imbalance of our body's pH level.

- Consume very little to no wild-caught fish, especially all of us in Singapore where wild fish is either rare or very expensive. Seafood is well known for its abundance in omega-3 fatty acids DHA and EPA. Farmed fish does not have the beneficial fatty acids content of wild fish and may contain contaminants and toxins, even artificial dyes (e.g. to make salmon more pink).

- Have an inactive lLifestyle (thus lack of vitamin D). Vitamin D is one of the most important building blocks for healthy life. Many of us who work or stay indoors most of the day and those living in countries where sun is not out all year round lack the natural vitamin D that is most potent when the sun is at its peak. Also, it is hard to get natural vitamin D from our modern diet that is full of processed food and not enough wild seafood where vitamin D is abundant.

"Primitive peoples instinctively chose vitamin-D-rich foods including the intestines, organ meats, skin and fat from certain land animals, as well as shellfish, oily fish and insects. Many of these foods are unacceptable to the modern palate." (source).

"The assimilation and utilization of vitamin D is influenced by the kinds of fats we consume. Increasing levels of both polyunsaturated and monounsaturated fatty acids in the diet decrease the binding of vitamin D to D-binding proteins. Saturated fats, the kind found in butter, tallow and coconut oil  do not have this effect. Nor do the omega-3 fats. D-binding proteins are key to local and peripheral actions of vitamin D. This is an important consideration as Americans have dramatically increased their intake of polyunsaturated oils (from commercial vegetable oils) and monounsaturated oils (from olive oil and canola oil) and decreased their intake of saturated fats over the past 100 years. In traditional diets, saturated fats supplied varying amounts of vitamin D. Thus, both reduction of saturated fats and increase of polyunsaturated and monounsaturated fats contribute to the current widespread D deficiency. Trans fatty acids, found in margarine and shortenings used in most commercial baked goods, should always be avoided. There is evidence that these fats can interfere with the enzyme systems the body uses to convert vitamin D in the liver." (source)

 - Lack natural vitamin A. Animal fats are sources of true vitamin A. Vitamin A from plants (fruits and vegetables) are not enough and we over-consumed meat that are barn/farmed raised, which lacks the naturally-occurring vitamin A. (source)

"Vitamin A levels are far too low in the modern American diet compared to primitive diets. Primitive peoples consumed very high levels of vitamin A from organ meats, insects, fish eggs, fish heads, liver and fish liver oils, as well as from butterfat and egg yolks from grassfed animals. Most of our animals are raised in confinement today and many of the vitamin A-rich foods are unacceptable to modern palates." (source)

These reasons alone explain how cod liver oil is essential to those of us who are taking our first baby steps towards healthy living, even for the healthiest people in our culture. You will see how your body and skin will start to improve and notice an increase in energy.

Read here if you are worried about consuming too much vitamins A and D and risks of toxicity.

Next we will discuss what to look for in FCLO and what is the best brand of FCLO around. 

This post first appeared on Pasture Living.