Share If you haven’t started taking your cod liver oil by now, then what are you waiting for? As I mention in my post, Benefits of Vitamin D - Why it’s essential to health + the best food sources, I … Continue reading
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
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.
Continue reading
I am so excited to be sharing my review and hosting a giveaway for Green Pasture’s Cinnamon Tingle Butter Oil/Fermented Cod Liver Oil Gel.
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.
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. Continue reading
I love summer. My kids love to play outside, and I can sit in the sun with my laptop and soak up the Vitamin D. It’s so comforting to have the sun on my skin, knowing not only does it feel good on the surface of the skin, but the Vitamin D that is being produced is doing the inside of my body good, too.
Then autumn rolls around, and winter, and I am worried that my family isn’t getting enough Vitamin D. We switch from fish oil - which has omega-3′s, but not Vitamin D - to cod liver oil which does contain Vitamin D. Since regular cod liver oil contains low amounts of Vitamin D (as opposed to fermented which is a more concentrated form and contains lots more Vitamin D) it’s essential I add food sources of Vitamin D to our diet.
So why am I so careful to add Vitamin D to our diet? My biggest personal reason is because it’s vital for a healthy immune system.
I am sure you’ve noticed that colds and the flu is more prevalent during the winter months when we are covered up more due to the cold (at least here in New England!). Our skin isn’t exposed to as much sunlight.
Find out what else Vitamin D is also needed for, learn about Vitamin D deficiency, what the best food sources of Vitamin D are, what interferes with Vitamin D absorption, and what enhances Vitamin D absorption… Continue reading
I think most of us have figured out by now making a daily habit of consuming cod liver oil (CLO) is beneficial to our health, particularly now that cold and flu season is around the corner (Read: Benefits of Vitamin D - Why it’s essential to health + the best food sources). I have recently been doing some brand and price comparisons and wanted to share what I found with you.
How much do you need?
Is Vitamin D to Vitamin A ratio important?
Is FCLO really more expensive than CLO?
Which brand requires you to take 25 of their softgels to make the 1,000 IU Vitamin D requirement, thus costing you $3/serving?
Which cod liver oil brand provides “0″ IU’s of Vitamin D (and WHY would you want to bother)?
Keep reading… Continue reading
These are the dosage recommendations for Cod Liver Oil, as given by the Weston A. Price Foundation. Continue reading
You might be a real foodie if…
Studies show that least one-third of Americans are wholly deficient in Vitamin D. We all need to maintain adequate levels of Vitamin D year-round, not just during flu season. The government has an important role to play in getting this message out, but says nothing at all. Continue reading
When folks ask me for advice on how to change their diet for the better, I tell them that the quickest way to improve their health and just feel amazingly better in general (like, feel better tomorrow – that’s how fast this works) is to get the right fats into their diet and the wrong fats out. Eating organic fruits/vegetables and grinding their own flour/making their own bread are usually the two changes that people want to do first, but the truth is, while important, these two things will have the least impact on your health in the immediate term. Continue reading
(NaturalNews) Today we are caught between two philosophies: one says saturated fat is killing us; the other says these fats are necessary for true vitality. There is a heated back-and-forth, a constant tug-of-war scenario, with society caught in the middle like a child caught between two parents in a nasty divorce.
But fortunately, we are adults who can take a step back from the madness and look at the facts - all of the facts - before coming to our own conclusions. The trouble is finding anything but propaganda regarding saturated fats. Corporate food industry and government agencies are quick to demonize these fats, but in traditional cultures saturated fat was revered and even coveted as a source of vital energy.
Mankind has survived for century upon century thanks to saturated fats, depending on these fats to nourish our bodies and support the health of future generations. Only in recent decades have we turned away from natural fats and toward manufactured vegetable oils. And only in recent decades have we seen an explosion of degenerative conditions such as heart disease, diabetes and cancer. Here are four important reasons saturated fat should have its place at the table: Continue reading