fish and vitamin D...One more

Thu, 2010-02-11 19:42 — dave
In vitro hydroxylation of vitamin D3 and 25-hydroxy vitamin D3 in tissues of Atlantic salmon Salmo salar, Atlantic mackerel Scomber scombrus, Atlantic halibut Hippoglossus hippoglossus and Atlantic cod Gadus morhua

Vitamin D metabolism in fish

Thu, 2010-02-11 19:03 — dave

Your help needed! Senators have introduced The Dietary Supplement Act 2010... not good for the people/ our freedom to choose.

Tue, 2010-02-09 01:13 — dave

Contact your Senators today!   At some point we all have to stand up and say enough is enough....maybre your Senator wll activley work against the bill proposed.

 

 

Citizens for Health

 

WHOLE FOODS PROMOTES MILITANT VEGETARIAN AGENDA

Mon, 2010-02-08 15:04 — dave
WHOLE FOODS PROMOTES MILITANT VEGETARIAN AGENDA
Has the Upscale Market Outlived Its Usefulness?

GMO in your foods

Sat, 2010-01-16 17:53 — dave

Are Genetically Modified Foods Safe?

Friday, January 15, 2010 7:49 AM

By Sylvia Booth Hubbard

The New FCLO Gummy Fish is available for order

Wed, 2009-12-02 20:13 — dave

We have posted for order entry the New Cinnamon FCLO Gummy Fish. Please note that this product will not be available for shipping until late wk 12/11.  If you place an order for this item do not contact us to follow up on delivery for this item until after the Christmas Holiday.  I will continue to post shipping updates on this post.

 This is a great addition for those children of all ages that struggle to take the liquid or capsules and prefer not to apply the liquid direct on the skin.

Flavor reviews from the WAPF conference

Tue, 2009-12-01 14:21 — dave

Over 700 taste testers gave their opinions of the FCLO flavors and here are the results.

1.  The new gummy fish (available later this month) 85% good to excellent

2.  Blue Ice Royal Cinnamon 79% good to excellent

3. Blue Ice Cinnamon FCLO 77% good to excellent

4. Mediterranean  FCLO 60 % good to excellent

5. Non-Flavored FCLO 51% good to excellent

6. Oslo Orange FCLO 45 % good to excellent

7. Salty Cod FCLO 44% good to excellent

Lessons on how to take FCLO from our family

Mon, 2009-11-23 20:48 — dave
Our family includes 6 children from the age of 2 to 18.  My oldest 3 girls take the Mediterranean and chase with water.  They will take other flavors, as it is a requirement in our house, but the Mediterranean is the one they grumble the least.
The two year old boy (Basil) is the picky one.  He is too young to discipline so we either hide the FCLO and Butter Oil in food or when we change his diaper we lube his buns with fclo/bo. 

Waxes, saturated fat in real Cod Liver Oil

Mon, 2009-11-23 20:29 — dave

All industrialized cod liver oils are processed to remove saturated fats and waxes.  The FCLO we make is artisan processed and we leave the product in its whole form.  Many appreciate this effort but many are confused on product integrity during the cold months as FCLO can  separate the waxes and saturates.  Waxes will float/suspend on the top in cool conditions and the saturated fats will cloud or fall to the bottom of the container. 

This process of separation is normal for the FCLO.

Dave

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