There are three main questions that pop up about fermented cod liver oil (FCLO):
1. Why do I need FCLO when I am already taking CLO?
2. It’s expensive – I just can’t afford it!
3. It tastes strong – how do I mask the taste? And how do I expect my kids to take it when I can hardly down it?
This post will address these questions
Why is FCLO better than CLO?
FCLO is created traditionally, is not processed using methods which destroy nutrients. Cod Liver Oil has traditionally been processed using fermentation. Fishermen would toss cod livers in a barrel of seawater, let it sit 6-12 months, then skim the oil off the top.
In our rushed society, manufacturers don’t have time to wait 6-12 months. They want it made now, to sell now. Most brands use molecular distillation (code name for “removes all the natural vitamins and replaces them with synthetics”) or heat to process cod liver oil – which destroys EPA’s and DHA’s in the omega 3′s.
Green Pasture is the only company in the world that makes fermented cod liver oil. Using a natural lacto-fermentation method which takes several months, you can see for yourself by the dark color of the pigment it is full of nutrients.
FCLO has naturally-occuring nutrients, not synthetic. Fermented cod liver oil contains several varieties each of naturally-occuring Vitamins D and A. Most CLO’s on the market are deodorized, refined, and/or bleached which removes all of the vitamins. This of course means vitamins must be added back in, often in the form of synthetic versions of Vitamins D and A. I will be expounding on this in a future post.
FCLO is the #1 food choice for Vitamin D. According to Green Pasture’s recent test data, their latest batch of FCLO from June contained as much as 2200 IU’s Vitamin D, and 1836 IU’s Vitamin A per ml (1/4 teaspoon) - 1/2 tsp serving contains approximately 4400 IU’s Vitamin D and 3672 IU’s Vitamin A. Because this is a naturally-fermented food, the readings will vary. Compare this against your current brand of CLO and see how many servings it would take to get the same IU’s of D and A as there is in FCLO using my Cod Liver Oil – Brand Comparison Guide and Cost Analysis.
FCLO contains no hidden soy. You also won’t find any soy in FCLO. For a list of CLO’s containing soy read Cod Liver Oil Brands Containing Soy.
Bottom line: Fermented cod liver oil is processed traditionally leaving all nutrients intact for ultimate absorption in our bodies. FCLO is better because it is unaltered and does not contain synthetic vitamins or hidden soy. Fermented CLO is nutritionally superior.
It’s Expensive – I just can’t afford it!
This is what I was telling myself. When I see FCLO is $44 for an 8 oz bottle, and Carlson’s 16 oz bottle is $34, it’s easy for me to go for the $34 bottle. Who wouldn’t?
However, it’s just like buying a $14 bottle of watered-down soap when you could buy the $24 bottle of soap concentrate. In the long run, we know the bottle of concentrate will last us much, much longer.
In Cod Liver Oil – Brand Comparison Guide and Cost Analysis, I shared the amounts of Vitamin D and A per serving of dozens of brands of CLO, including Green Pastures FCLO. I was trying to see if it would be possible to simply double up on, say, Carlson’s CLO, saving some money and still getting an adequate supply of Vitamins D and A. I found it was actually cheaper to buy liquid fermented cod liver oil, as the amount of vitamins was so low compared with the fermented.
You see, in just 1/2 teaspoon FCLO you get 4400 IU’s Vitamin D and 3672 IU’s Vitamin A for $.37. It would take six teaspoons of Carlson’s to get roughly the same D & A, costing $1.56.
Find your brand in the list and see what it would cost you per serving: Cod Liver Oil – Brand Comparison Guide and Cost Analysis. You can see FCLO is less expensive than all but three other liquid forms – and those three brands contain soy.
Bottom line: It’s pretty plain to see liquid FCLO is not only highest in quality, it’s economical. Consider FCLO a concentrated form of CLO. More punch in less volume = less $.
How to Deal with the Taste
Okay, when you ferment fish, do you really expect it to taste like anything other than rotten fish?
Fortunately, Green Pasture has given us options. Hooray!
If you can’t take FCLO plain (over time you will get used to it, believe it or not) you have the following liquid flavor options:
Some children do better with the emulsified versions in these flavors:
The best trick I’ve found for masking Plain FCLO is this (don’t laugh!)
2. Take the FCLO and askquicklyaspossible add the other 1/2 square of dark chocolate, chewandswallowfast.
I think the richness of the dark chocolate does the trick. Then again, I am partial to dark chocolate
FCLO/Butter Oil Blends
This could easily run into another post, but I want to mention the FCLO/BO blendsbecause the Cinnamon Tingle gel is my favorite. I literally can NOT taste ANY fish whatsoever. When it first arrived and cool but not refrigerated yet, I could taste a hint of fish that quickly was over-run by cinnamon. Since refrigerating it, I have not tasted any fish whatsoever. Score!
Their “gels” are more of a putty. It’s very easy to swallow. I find the oils to get all over my mouth and teeth – not so with the gel! It also comes in Chocolate Cream gel, but I do find I can taste the fish through the chocolate. It’s still beats plain, though, and is my son’s favorite. They also make a Flavor- and Antioxidant-Free version, but I like mine with antioxidants. FCLO/BO is also available in capsules.
Where to Buy
My favorite place to purchase my fermented cod liver oil is on Live Superfoods. I had been purchasing Cinnamon Gel on amazon, but the price keeps going up! I was so relived to find Live Superfoods, where I am now spending $20-$30 less – and free shipping when I purchase $99 or more.
Shared on: Fat Tuesday
|Lea Harris founded Nourishing Treasures in 2006. A mom passionate about her family's health and well-being, Lea believes education is power. Encouraging others to take baby steps in the right direction of health for their families, Lea's goal is to raise awareness of what goes into our mouths and on our bodies, providing natural alternative information that promotes health and prevents disease by using traditional foods and nature's medicine.|
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