Benefits of Fermented Cod Liver Oil – How to Take it Without Gagging, and How it Saves You Money
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.
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Last week I posted my 
The Whole Soy Story - by Kaayla T. Daniel
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(NaturalNews) A major British cancer organization is preparing a new position statement on sun exposure that may acknowledge vitamin D deficiency as an effect of sun avoidance.
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