Click on this link to view a PDF of a Amine study on many common meats and fermented meats. You will want this reference prior to proceeding...click below
Over the past couple months we have had contacts / confusion on amines and anti-oxidants. Amines are common and are not poisonous etc... but you know bloggers, if they proclaim a scary fact as fact then it must be fact. Anti-oxidants I will post in general terms in another postings to follow.
Most in our community fully understand that fermenting foods is not new, and is a proven time stable tradition that has roots that go way back in human history. Fermented milk is yogurt then cheese, Sauer Kraut, kambucha, stink fish :), cured sausage, garum... etc are historical foods traditionally made in a way to naturally process/preserve a food into a stable form for use at a later date without the use of refridgeration.
I am asked on a regular basis why we do not add anti-oxidants.... We use to add anti-oxidants many years ago (rosemary oil) until I was challenged by a WAPF chapter leader. I spent several weeks researching the subject and could not justify the addition of anti-oxidants.
Studied stability of the product through peroxide study. The product is stable. Zero Benefit to added anti-oxidants
Studied enzyme cell break down vs temp and chemical breakdown.... the resulting molecular structures are completely different. Healthful vs harmful or toxic. Again, zero Benefit to added anti-oxidants
Studied the general topic of anti-oxidants and concluded something completely different than media medicine description of anti-oxidants....A big negative/harmful to health rather than healthful.
Studied natural anti-oxidants and found the fclo will naturally have protective structures within the product such as vitamin A..etc.....Zero benefit to added anti-oxidants.
Studied rosemary oil and the topic raised enough concern on the topic of fertility and other questions that I could simply not justify the risk for zero or negative benefits.
In general, my conclusion was the only way to justify adding anti-oxidants was to do it because everyone else was adding it and the addition would reduce the number of questions by the general public. My personal view of ADDED antioxidants is they are added to hide a problem in manufacturing. They might be as harmful or distasteful as this community view's preservatives. In a nutshell, I think they are added as a preservative to hide a problem.
I will publish another article on this subject in near future with more info for curious internet researchers. Most of what you will find on the internet will be selling the idea of extracted anti-oxidants are good. There is big business in these isolates and the products that require their use. As a result the anti-info is buried.
There are a couple books by doctors/researchers warning us about anti-oxidants additions but the people blowing this tune have a very small horn to work with.
Regarding the SB 2072 amendment to make hoofed animal share's illegal: Who and/or what organization is behind this effort? The contractual arrangement between producers and consumers has been used satisfactorily for a very long time. Why the need to legislate against it now? Is the dairy industry threatened? Are the agriculture and medical socialists protecting their monopolies against the proven benefits of raw milk? In his testimony for this amendment Wayne Carlson, Department of Agriculture, Livestock Development Division Director, appeared to be a caring individual but his actions in attempting to amend this bill show otherwise.
Previously i skimmed this book and reported small sections on this blog and in the FAQ area of the web site. If you would like to review some of the previous citations within the book please check out the FAQ area of the website where it is currently posted.
I was working tonight and i found another citation to share. The goal Dr. De Jongh's work was to study the 3 different types of Cod Liver Oil; Pale, Light Brown and Brown Cod Liver Oil, and make a detailed report. I don't know how i missed the conclusion to Dr. De Jongs work in the original post.
....The brown Cod Liver Oil has proven itself a most powerful remedy in rheumatism and scrofula. Now, I have found, in my chemical analysis, a quantitative difference between this and the other sorts of Cod Liver Oil. The constituent parts, which exist in great proportions in the brown Cod Liver Oil, must, therefore, be considered as those which fulfill the most important indications. The neutral fat, the iodine,phosphorus, the inorganic salts, exist in the same proportions in the other kinds of oil, which are not supposed to be particularly efficacious in scrofula and rheumatism; it is, therefore, fair to assume tha the brown Cod Liver Oil owes its great power to the biliary matter and butyric acid, which exist in it in much larger proportions than in the lighter-coloured oils.
I like history and think it is special to note that in the mid 1800's the question of what Cod Liver Oil is best is replicated today. The conclusions/studies where completed in the 1800's without full knowledge on why the brown Cod Liver Oil is best and today we re-ask the question. What is cool is the conclusion is just as clear today as it was in the 1800's, the Brown Cod Liver Oil is best.
Maybe we don't have to know why. 100 years from now we will re-ask the same question and not realize the question has been answered many times in history with the same conclusion but using different reasoning. Will we ever learn to the point of not re-asking the same question? My guess is it is our nature to repeat history.
We have received many calls on the subject of new cod liver oils from Norway described as Virgin, Extra Virgin etc….
These oils are not new but the marketing activity is new as the industry is attempting to re-born the perception. There are many brands available in the market that advertise or discuss their oils as such. If you would like to know which oils are described this way so you can locate them on a store shelf please call, I’d be happy to share some of the names to assist your quest.
These oils will definitely provide a better taste experience for many but this is where the comparison between FCLO and the ‘new’ oils from Norway end.
Here is a description of the processing of virgin fish oils outlined within the EU/Norway processing/quality control document.
To follow is a dialog I had with a customer on the topic of how much Fermented Cod liver Oil to take. The customer was attempting to define Fermented Cod Liver Oil and usefulness by choosing a couple molecular structures and defining their need in Iu's. This discussion is common so I though I would share my 'two cents' on the subject.