Posted on November 25, 2014 The Confident, Capable Kids Summit
Dear Green Pasture Customers,
Because increasing the health and happiness of our youth today is very important to me, I want to share this with all the parents I know.
You might have already seen a promotion for The Confident, Capable Kids Summit. What you might not have heard is that I have been asked to partner with this incredible team.
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By popular demand another video. Enclosed are part 1 and 2 video of fermented food taste testing followed by taste/odor study documents. Click on to start video and see documents. The documents will be a full amine, pH, TBA discussion on all the fermented foods brought in for tasting.
The study is a one point in time discussion and has no statistical significance. All markers reported have to do with industries attempt to describe the ferment and taste/odor experience. None of these markers are food safety discussion points. All these foods are not only food safe but are very likely as nutrient dense as any you will find on earth.
From my observation the flavor profile variations of our oils have been less pronounced the past two to three years compared to 3-6 years ago. I think the ferment starter we have developed overtime has assisted in the reduction of the products flavor profile. I guess similar to perfecting a cheese culture.
We did not include the wine/vinegar/balsamic vinegar in the video as we only had so much time. The report is included. Interesting, the oxidation marker for the balsamic vinegar is very high as a % of fat, 122-165 TBA. Dr. Jie shared with me that in China the very dark and thick vinegars are regularly consumed for health.
The rancid/toxic markers that are routinely checked for in the industry, as related to human health, are aldehydes and their conjugated hydroperoxydiene precursors. Our oils have been checked once and there are none, as expected. These products are a result of high heating of oils and our oils are not heated so these compounds are not a concern.
For test results please view the following documents:
We have 6 children, 4 oldest girls. How many fathers out there have daughters who are taller than them. It does not feel right looking up to your number three daughter. Our family gene pool on the male side is 5'10-6'1" Grandfathers and myself (6'1'). The grandmothers are 5' nothing,,, maybe 5'2" on tippee toes.
We had an office discussion on natural retinol and oxidizes into retinoic acid. There are a 160 known types of vitamin A and in time we have measured maybe 12 of them. If I recall retinoic acid is one that is in Fermented Cod Liver Oil. I think Retinoic acid is responsible for growth... or cell division. I'll try to research and post.
Anyway, back to girls. The first two girls are the short girls. Neither had the opportunity to take Fermented Cod Liver Oil during their growing years. Addie (18) and Carlie (13) are pictured here. Addie started taking the Fermented Cod Liver Oil at around age 12 and Carlie Started taking around the age of 7 +/-. Addie is approaching 6'2" and Carlie is already 5'10" and still has several more years to grow. Both look down on their 21 and 23 year old sisters. By the time Carlie stops growing I think she will be the tallest girl. I suspect my boys will tower over me :). I better be easy on them.
All 4 girls use the fermented cod liver oil for beauty, acne and hair, and they always know when they are not taking it as they will break out.
Had a conversation today and thought I would elaborate. When I was discussing squeezing oil from tissue I was referencing an ad I had seen long ago. Making Cod Liver Oil sound like fresh squeezed orange juice.
There are a variety of ways to move liquids from tissue and all of them are assisted by temperature and/or chemical. You can go on line and look up decanting, mechanical presses, grinding etc... and with these the additional steps that are required in fish oil processing. The warmer the temps the better job extracting the oil. I think freeze fracturing also will produce larger amounts of oil. This is fluctuating the tissue back and forth from freezing and heating.
Even fermenting the livers/fish is related to temps. If the temps are too cold it changes the fermentation and creates issue. The more suitable temps for bacteria growth the quicker to digest/ferment.
Reading the historical way to make cod liver oil i understand the need to standardize their work. I don't think they could control ferment easily as the infrastructure and temperatures might not have allowed for this. So based on description of the traditional cod liver oil manufacturing method this could be called wild fermentation (if temps could allow for this) or as they describe below putrefacation. Either way it is not controlled and can create issues especially on a commercial scale.
"Provided that not more than two or three weeks have elapsed from the closing of the barrel to its being opened, and if during that time the weather has not been to mild, the oil is of light yellow......there is little of this oil and fishermen do not take trouble to collect.....The livers are left to undergo further putrefaction. When a sufficient quantity of oil has again risen to to the surface, the skimming is repeated, and this process is continued until the oil becomes a certain shade of brown....."
I think the lack of controlled fermentation and the continual decanting is what created the need to create the oil processing industry. This is my observation over time.
Wild Ferment without good bacteria activity can create issues and the continued decanting and adding livers to a vat will compound the problems. Based on the historical description of the oil and experiences I think this is what drove steam rendering of the livers and other refinements to the forefront of the industry. We understand that fermenting a food creates a product that is fuller in nutritional value than the raw product. There are hundreds of thousands of molecular compounds in our products, most are not understood. But efficacy and results are real!!!
I thought I would share a few documents on the topic of cod liver oil through history. I have seen internet discussion boards with a focus attempting to describe micro nutrient x or y molecule in cod liver oil for several years. The effort to understand is human. But our understanding does not change nature. One could even create an argument that when man does change/alter nature it is not always good. These questions of understanding cod liver oil have been discussed for a very long time. Below are articles referencing fish oils long ago and excerpts from a couple books published on cod liver oil in the 1840's
The cod fish is as the cod fish has been and will always be short of man getting involved through such things as genetic manipulation or other efforts. The same with cod liver oil. It is as it is, no matter if there is agreement on this molecule, or this lab does a better job finding x nutrient, etc... These argumentative discussions do not change the fish nor the oil. It is as the fish provides assuming the effort to obtain the oil is within a natural system.
Attached are PDF's of a few recent test results that address the subject of oxidation products in cod liver oil. They were carried out by Mid West Labs, which is a leader in the US when it comes to testing, directing and working with US food safety, testing and labeling guidelines.
All our products are tested for other food safety markers such as PCB's, heavy metals, pathogens etc. All these tests come out negative and are randomly posted on our website.
The attached lab results were carried out when the lab was conducting standard pathogen tests and some amine tests. We run amine tests to better understand our fermentation process--these are not related to food safety testing. Different concentration and types of bacteria can produce the variation of biogenic amine concentrations in different products. Due to the difference of bacteria involving the fermentation, sausage will have its own amine panel, and ripened beef products will also have their own unique amine panel that assist in defining the product, cheese, etc...
We were asked for oxidation markers to be run for discussion but we routinely do not run these as they are not related to food safety but rather are used by industry in an attempt to describe flavor and odor.
Industry needs these markers so they can correlate a desired outcome based on input. For example, the higher the free fatty acid number the more difficult it is to hydrogenate an oil. Industry will segregate these oils and may determine a price on this marking point. We know that free fatty acids are healthful as they are formed by a natural metabolic processes within your gut. Free fatty acids are important for a variety of metabolic processes including sugar metabolism. Many fats you buy and eat already have free fatty acids. FCLO is no different. We have tested for these in the past but do not routinely test as it is not a food safety concern. As we ferment the livers to extract the oil without preservatives, there will always be a certain amount of free fatty acids in our product.
There are many ways to manipulate an oil to reduce these flavor/taste markers. They include adding preservatives, and exposing product to a variety of absorbents and chemical processes. These are not necessary with our products.
Below are three tests. Two are composite tests based on raw material the lab had in house and a third lot we were running for amine tests when we asked them to pull some oxidative markers.
FREE FATTY ACIDS: This is not an oxidative marker. FCLO ranged from 19.2 to 25.3 in two tests. We did run a test on pale cod liver oil for comparison and it came in at 9.64 (Yellow/pale cod liver oil is brand x. I had to buy one and test so there would be a reference point for discussion)
PV: This is a first stage oxidation marker. FCLO came in at from 3.9 to 4 . I have seen discussions on this marker and I think the aim in industry is under 10 for yellow clo. I have no test on pale cod liver oil to compare.
P ANISIDINE: This is a late stage marker. FCLO ranged from 9 to 16. The comparative pale cod liver oil tested 32.
TBA: This is another late stage marker. FCLO ranged from .49 to 1.59. The yellow cod liver oil tested 1.15.
The last stages of oxidation create sulfides. We have never tested as sulfides are so distinct in odor there is no doubt about it when they are there. Have any of you eaten a Chinese century egg? I have. You can call it fermented but in our society we call it rotten egg. If you can get over the odor it is quite good. I don't mind it. It is an egg that is buried and left to ferment in the ground for many months.
Please note that none of the oxidative discussion is relevant to food safety. I have talked with several food safety scientists over the years and they all have shared the same discussion points. These markers are for flavor and odor discussions only. They play no other role in food safety discussions. No one needs to be concerned about taking pale cod liver oil because they are afraid of the higher anisidine count. The reading is meaningless for safety discussions and a one-time test does not define anything. I'm sure each and every cod liver oil on the market today is perfectly safe for consumption when it comes to meeting food safety standards. You can buy each and any brand you would like without concern about food safety!
By the way, when wine oxidizes we call it vinegar. Good tasting vinegar will include certain strains of bacterial fermentation to assist in the flavor profile for vinegar. And for a special vinegar we might age it for 20-30 years and it turns a deep brown to almost black. This is a v
Received below note from Yvie. Thought I would share with the group. I receive many testimonials but as a manufacturing company we typically can not share. This one is different as it discusses an observation other than a specific disease. I think hair color change is hormonal effect..correct? I do receive other comments that surround hormonal discussion.
If you would like to share with the group on the topic of hormonal observations this is the blog... please click comment and post your notes. please do not use the names of diseases.
hello, since the end of october 2013 I am usinghttp://www.greenpasture.org/public/Products/CodLiverOil/ every day! The weird and great thing is.... I feel good and happy but also.....and this is really true.....I am silver grey haired since like 10 years... my ginger hair color is returning... more and more every week .... It is now up to the point that others even notice it.... So weird, so good.... you should use that fact on your website!! Greetings Yvie (56) from Holland
Note...my observation is everyone is unique and no two observations or reactions are the same. One can not conclude that if one person sees or feels this so will I. Some do better on skate liver oil rather than fclo etc...
Here are a couple studies that show the prominence of vitamin D in the base of our food chain... grass and plankton. The study of the hormone we call vitamin D is in its infancy. The general conclusion of 'vitamin D is good for me' is a good conclusion but to draw deep meaning, or molecule counting like conclusion, is way too early. (Related study; chytochrome 450, health of the thyroid etc..)
I recall many years ago when I was attempting to understand our products a lab ran a Vitamin D test on our High Vitamin Butter Oil. The results came back with the HPLC graph. Circled on the graph with a hand note from the technician was a notation something like ' very unusual, have never seen this in dairy. Have seen a couple times in different fish oils'. The same type reaction from technicians is noted when testing our FCLO for vitamin D. Many unusual peaks within this graph that are not understood. The first study on the pathway of hormone D in fish was just completed a couple years ago. We are many years away from understanding the foods we eat as it relates to hormone D and how the introduction of D in our diet affects our bodies/health.
To follow is a study on grass showing high levels of vitamin D2 and a study on phytoplankton and zooplankton showing high levels of vitamin D2 and D3 metabolites:
The Covey Family shared below... It brought joy to my heart and our staff. She is describing our new Blue Ice Infused Carob/Banana. Do you have any experiences you would like to share with the community, post here in the comments.
I found this story in my 11 year old daughters English notebook. I thought you would appreciate it.
The New Fish Oil
One cool fall day in my cold dark room at 9:08am I was playing dolls. I heard my Mom yell, “Kindell.” I knew exactly what she wanted and I was terrified. I climbed under my bed covers and only my big bold eyes were showing. I guess she knew what I was doing because in 2 seconds my mom was in my room. She handed me the smelly, jelly, icky, sticky FISH OIL! My Mom said, “It is chocolate and banana flavored. It is new.”
The last flavor was gross. I would cry and carry on every time she made me take it. My mom told me to go downstairs so I wouldn't spill it. When I got downstairs to the freezing kitchen, my sister was sitting next to the island counter pouting.
I poured some chocolate milk to wash down the fish oil. It took me about 5 minutes to gain the courage to take a sip. It was icky, sticky.......it is not that bad. I held my breath and took another sip, then a gulp. I did not even need the chocolate milk. I can take it alone! WOW, the new sticky, gooey fish oil is not bad at all!
Thank you all for taking the time to try our new product and share your opinion. It is one thing for myself to describe an experience but another for a broad range discussion through the survey. The Blue Ice Infused is economical, effective and pleasant. Each Family size jar has approx 100 servings equal to 1/2+ teaspoon of the infused oils (Fermented Cod Liver Oil, High Vitamin Butter Oil, and Skate Liver Oil) plus 1 tsp +/- of Organic Virgin Coconut oil.
Coconut oil is one of the best known carrier oils.Coconut Oil bypasses the gut and is absorbed/processed through the liver. Some people who struggle to digest fats will appreciate taking the infused oil pre-blended into a more digestion/absorption freindly form. Plus the blended taste experience will be a benefit for those households that struggle with the straight up oils.
Short Clip of Goats Fighting Over Fermented Cod Liver Lick Tubs..... Making these tubs is labor intensive as we are not a large automated manufacturing facility for lick tubs. Don't know if we will continue to regularly make them or only make them when we have time.... enjoy the video
Posted on September 10, 2013 Alison Birks, MS AHG, CNS
“Ron Schmid, ND, the author of “The Untold Story of Milk”, has kindly allowed us to post this article on our website. To learn more about Dr. Ron’s work, go to www.drrons.com <http://www.drrons.com/> .
There is a lot of controversy and confusion about cod liver oil. Alison Birks, MS, AHG, CNS is a nutritionist and researcher who has looked into the issue of cod liver oil, fermented and otherwise. She has written an article for us that I have found very helpful in clarifying the confusion. We hope you will find it interesting and useful.- Ron Schmid, ND
Thought a few would appreciate a posting on the digestion of fats process. This is described to me as a partial view of how the FCLO works (lipase hydrolysis) and if so might help direct the conversation on why the FCLO works so well in ones gut even with those who have compromised gut issues. The FCLO is a result of fermentation/digestion and is in a form that most understand to be more body user freindly. Also might stir the discussion on why one should not add preservatives that prevent breakdown to the foods we consume... for discussion
Digestion and transport Fatty acids are usually ingested as triglycerides , which cannot be absorbed by the intestine . They are broken down into free fatty acids and monoglycerides by pancreatic lipase , which forms a 1:1 complex with a protein called colipase , which is necessary for its activity. The activated complex can work only at a water-fat interface. Therefore, it is essential that fatty acids (FA) be emulsified by bile salts for optimal activity of these enzymes.
Below is the 5th or 6th story I have read on the 'first time' someone uses cod liver oil for health. There is a passage in the book of Tobit describing the Arch Angel Rafeal telling Tobias to save the heart, gall and liver of the fish as they make good medicine but it does not reference a species of fish or the oil extract specifically....
From The Perfect Protein by Andy Sharppless and Suzannah Evans
"The scientists didn't take into account one of the oldest uses of seafood-treatment of disease-because knowledge of the techniques had been lost to history for more than a century. In 1770, a woman suffering from severe rheumatism arrived at the Manchester Royal infiirmary in England. At the time, the standard treatment for rheumatism included "rubbing of her joints with cod liver oil," as reported by Maurice Stansby in the seminal text Fish Oil in Nutrition. She was a brave: In the 1700's......the oil was vile tasting liquid. "Although the hospital had no confidence that this would have any effect, she was allowed to (ingest the oil)," ... Her symptoms disappeared............
After that, the Manchester infirmary regulary perscribed 1 to 3 tablespoons pf cod liver oil taken up to 4 times per day to treat rheumatism. A Dr. Percival wrote up a case for the London Medical Journal in 1783. But the difficulty of obtaining the oil, coupled with the truely revolting flavor....., caused the fish oil to fall out of favor, and was forgotten."
I couldn't find a recent blog thread that my comment would work best for, so .... I have been taking both the FMCLO and the skate oil butter blends for nearly a year. (Use the CLO in the winter months and skate oil in the spring and summer.) This year we bought a large above-ground swimming pool and I am loving the exercise and the fun! Of course, this means I am getting a TON more sun than I normally do - especially since my day job is in a big glass building downtown. My tan this year has been extraordinary, even for me - a person who tans quite easily and rarely burns. I haven't tanned in years, but the pool beckons every afternoon in the Texas heat. I have gotten so many compliments all summer on how pretty my skin is, and how glowing my tan is
Last Few Days of sale..... New runs of all flavors will be in soon. As you see from the comments some like the product solid and store in the fridge and others like the product more liquid and will store on the counter. If you like the unflavored FCLO then you probably will like the unflavored New Infused product.. this works great in the baby formula mix.
The New Blue Ice Infused is FCLO, HVBO, and Skate Liver Oil infused into the carrier oil, Organic Coconut oil. (65% min coconut oil). about 100 servings (1.5 tsp) per jar. Each Serving will have 1/2+ tsp of the infused oils
Donna from MA shared the comment below. I thought I would start a blog for people to share their experiences using FCLO and by-products in non typical applications including, farm, home, garden etc... even as a lubricant
If you would like to share pictures please contact me as I think I can figure away to post within the blog. In the past some have shared pictures of their garden etc...
Please share with others. Amongst chicken farmers, picking and cannibalism of eggs can be a serious problem, especially during the winter months. The feed grade cod liver oil works like a tranquility tonic. I've seen vitamin A and D supplements on the market for poultry, but they all contain propylene glycol, which I am not willing to give to my flock under any circumstance.
I'll give a call this week with details on how I've used this miracle tonic in case others would like to know.
I'm always enthused when customers are willing to problem solve and share. Our product are not processed and are the real deal so natural variations are the norm. One common example is some lots warm to room temps then cool to temps in the 40's or lower slowly. If cooling is too slow the phytosterols/fats can conglomerate by electric charge attraction and create small little white fat crystals. There is no issue with this other than inconvenient. In liquid products they will sink to the bottom and in gel products they will suspend in the gel.
One can process this out of the product but then one changes the definition of the product that so many people depend. Thank you Sara for problem solving and sharing.
"I am a lover of the Green Pastures beauty balm! My favorite uses include lip balm, face cream, hand cream and for any stubborn itchy patches! I have had great relief from small eczema patches using this balm. I was puzzled when I opened my most recent jar to find that it was a bit grainy. I called Green Pastures and was transferred to the owner with my concern. In laments terms, he explained to me why this happened. Turns out when the balm gets heated during transit, and then slowly cools, these small grainy pieces form. I warmed some water, placed the balm in the bowl with the water and left it there for about ten minutes. After that I put the jar directly into the fridge. I took it out of the fridge the next morning and voila - just like I remembered. Silky and smooth! We're lucky to have small batch, high quality products from Green Pastures. These products vary batch to batch - be patient and there's usually a solution and always an answer!"
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.
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.
Comparison of Green Pasture CLO to virgin, minimally processed CLO from Norway.
Purpose of the study: The study was designed to compare different cod liver oils from two different companies on patients using biofeedback equipment
Study was performed using Spectravision biofeedback equipment on acupuncture points pertaining to toxicity, allergy, circulation, brain, and hormones. It is electronic equipment that can measure responses of the body to different compounds including nutritional support.
We think this new line of products will be the number one way to take fermented cod liver oil. It will aid many that require a non-capsule form but struggle taking the liquid form of our fermented cod liver oil plus the coconut oil will aid the digestibility and absorption of the nutrients found in the Blue Ice and X-factor Gold oils.
Currently we have the cinnamon and unflavored in stock. Both are good!
Blue Ice Infused facts:
+65% min Blue Breeze Organic Coconut Oil.
+Each serving has 1/2 tsp+ of infused oils. 75%+/- Blue Ice Fermented Cod Liver Oil..The balance being X-Factor Gold High Vitamin Butter Oil and/or Blue Ice Fermented Skate Liver Oil.
+About 100 each 1.5 teaspoon servings per jar.... economical
Organic Coconut Oil is one of the best known carrier oils. It is readily absorbed without going through full digestion and carries other nutrients consumed with the oil. Many will find this product easier to take than our straight FCLO products because the coconut oil will assist with digestibility and absorption of the infused oils.....and it is 'yummy'
Thought i would share a comment sent to me last wk. Please consider forwarding your stories/comments on the skin products; Beauty Balm and Calm Balm. Use the link in the blog to share comment.
Dave, I just wanted to let you know how much I love the Beauty Balm. I have been using it since last year's WAPF conference, and have had the greatest experience with smooth skin, decreased wrinkles, and a nice even complexion. My husband teases me from time to time that I smell a little like a clambake (I'm assuming the combo of butter oil and clo) but that fades shortly, and it gives us something to chuckle about. Thank you so much for making such a great product that I can trust to be healthy on my skin!
Below is an article that has been a point of discussion within the industry for the past year+. Thought I would share so all understand why we are changing, as many other supplement and food manufacturing companies have changed, by listing a manufacturing date rather than a exp date.
One of these new surprises is the use of Manufacture date verses Expiration date. You will see either an Expiration Date or Manufacture Date on your supplements. Since the FDA published their Final Rule on 21CFR Part 111 in 2007 for current good manufacturing practices (cGMP’s) they have given manufactures the option of using either an Expiration Date or a Manufacture Date on their finished products.
This is a quick note to highlight a few Web site upgrades. There are many new FAQ page updates. If you have not visited the FAQ page in the past few months please consider taking a few minutes to view the next time you visit our site. There are audio's, videos and more in depth discussions on specific topics of interest.
For those who do not know, the FCLO and related products we make 'taste horrible'.... or is it , 'beauty is in the eye of the beholder' :).
We do not control what the fish eat. The fish are wild caught. As a result there are wide swings in taste, odor, color, texture.
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.
Please add comments to this blog post if you wish to share how you use and other notes on the new Fermented Cod Liver Oil/ High Vitamin Butter Oil Skin/Beauty and Muscle/Joint/Vapor products. You can post comments by clicking the 'add a comment' icon .
Finally, Real nutrinets for your skin, body/ bones joints in a form that can be directly applied through your skin.... Real food for your skin!!!
No medicine chest or natural cosmetic collection should be without these creams
Green Pastures Beauty Balm. Ingredients are Fermented Cod Liver Oil, High Vitamin Butter oil, Organic Coconut oil, Shea Butter and a couple essential oils to aid in presentation. No preservatives...Just real Foods to nourish your body and lips.
Possible Applications: Rashes, acne, wrinkles, spots, absorption of nutrients through the skin.
Green Pasture Calm Balm. Ingredients are Fermented Cod Liver Oil, High Vitamin Butter Oil, Organic Coconut Oil, Shea Butter, Some essential oils and Camphor. The applications are very similar as the Beauty Balm except we have added the Camphor for the immediate penetrating relief and the vapor like action some will appreciate under certain body circumstances including Muscle , joint issue and stuffyhead or chest.
These products were well received during testing phase and there is not a week that has gone buy after the testing that someone has not followed up on the availability.
Product is available for shipping October 1st... Order early
Thank you to all that replied with your feed back. Your help is appreciated and will help others in their decision making.
Below are some specific feed back replies on the topic of Emulsified FCLO. I hope it helps you in your decision making process. My conclusion is all are different. Once one finds something they like they stick with it and anything new is sometimes difficult to appreciate/make a switch.
If you are a ‘mint’ person then mint will be the best flavor. If you are a person sensitive to textures then other this or that product will be your favorite. I crave the ginger emulsified FCLO but you will see below some agree but others appreciate alternative products.
The New Emulsified FCLO. The New products have been available for about 3 months and so far the limited feed back is good.
The answers to the most common questions are:
The Emulsified has soluble fiber added to aid digestion, holds flavor better, easier feel in the mouth and throat.
The FCLO is the same FCLO as in the other products we offer.
You do have to mix well each time you take.
We do not use the industrial manufacturing methods or typical ingredients when making the emulsified products as a typical emulsified product offered in general commerce. My bull headedness in offering products with ingredient and product integrity makes some products less convenient than typical commercial clo’s including the emulsified FCLO. The emulsified FCLO will separate. A commercial emulsified product will not.
PQQ is a Newly identified vitamin.. see below. More info on PQQ can be found on the WWW
PQQ is very high in the HVBO and even higher in the FCLO. Other unidentified peaks or related molecules are positioned just before or just after the HPLC PQQ peak in the HVBO/ Skate Liver oil and the FCLO. All Three Products show different peaks of interest . : Lab technicians doing the test were gushing all over the PQQ analysis including the other peaks on the graph.... below is a quick reference
For those customers that are taking the Blue Ice Royal based on The 4-Hour Body protocol please consider purchasing Blue Ice Royal gel products if you are interested in taking higher doses for muscle tone.
Our products are the real deal. There is a reason why Cod Liver oil has had a historical imprint in our memories as being something we needed but dreaded to take. If you choose to buy a liquid product please do so knowing that there is a discipline that some have to aquire to take the product. FCLO is not 'convenient' for some to take but rather necessary. Batches vary widly in taste, odor, texture etc...
At GreenPasture Products we are continually improving how we operate, which includes makingour web site and product labeling more useful to you. Based on customerfeedback and new FDA labeling standards, we are making changes to our labels and our web site to work together to provide a complete picture of our product’s nutritional information.
Most already understand the true benefit of FCLO and find ways to work with the variability in the products attributes such as color, odor, texture, flavor.
It is understood that nature does change the end product most notably by way of what the fish eats. We Think we finally have the answer to the variability of odor's in the different lots of FCLO. It looks to be the variability in an amine called Tyramine. This amine is most famous for causing the varability in different odors to strong cheeses.
We have posted this previously but it has been some time. People do have a variety of reactions or observations taking oils. Here is one of my Email replies to this question. This person indicated that she feels sluggish or in general does not do as well taking the fclo.
"All are different, many get the opposite reaction. Strength stamina, euphoria etc...are common traits when taking FCLO.
Holomed in the Netherlands completed work with the EU Authorities including stringent testing and authentication of ALL Blue Ice and X-Factor Products. EU Approval is much more stringent than the rest of the world. There was never any doubt our products would pass as we have completed the same tests here is the US for 10 years without issue but the expense to work with the EU authorities is much more complex and costly than working with the US authorities.
The question about the roles of Vitamin A, Hormone D, other hormones and quinones comes up from time to time.
FCLO's role is high levels of fat-soluble nutrients including vitamins A, D, E, and K; quinones; enzymes; hormones; and fatty acids. The complex of these nutrients will be totally different in the butter oil versus the FCLO.
The Fatty Acid Complex is completely different as are the species collecting these nutrients. The hormone/steroid structure is directly related to the species and the fatty acid structure of the species’ diet.
In My Opinion, I would never discount real raw 100% grass fed butter . Eat as much as you can. There is no need to heat the raw butter to make ghee. I think raw butter is truly one of our whole sacred foods. If you don't mind the flavor, raw cultured butter is even better.
The question about The Roles of Vitamin A, Hormone D, other hormones and quinones comes up from time to time.
FCLO's Role is high Levels of Fat soluble nutrients including A,D,E,K quinones, enzymes ,hormones and fatty acids. The Complex of these Nutrients will be totally different in the butter oil vs the fclo.
The Fatty Acid Complex is completely different as is the species collecting these nutrients. The Hormone/steroid/enzyme structure is directly related to the species and the fatty acid structure (diet).
Two most asked questions: Why Fermented Cod Liver oil, Why High Vitamin Butter Oil
Fermenting fish/fish livers to make oils is an ancient practice, and the resulting oils were considered a sacred food. Fermented cod liver oil (FCLO) has been an important part of a typical family’s home for several hundred years.
This is a repeat posting on this subject but a good reminder. The FCLO is a artisan processed product. The batches vary in texture, color, flavor and odor. Most customers understand this attribute as a 'good thing'.
I have listed nutrient test data on the web site for your viewing and general discussion. Click on products, then right column bottom. I did post comments on PCB's but their is not much to discuss on toxins as they are either not detectable or I would simply put ND or the levels are in the trillions/ to the point of not being part of the discussion such as with PCB's.
Skates are members of the same family of fish as Ratfish and Sharks. They are bottom feeders and found in all oceans of the world. There is limited fishing of this fish as the market for their meat is limited to just a few cultures.
Skate livers are very large and produce a very deep orange pigmented oil. I knew little of this fish species but was told by an old Russian fisherman that i needed to make this oil. He spoke broken English so the conversation on the subject was short and to the point.
Fermented clo products: The oil is very stable. In my opinion many can store OPENED jars either way. If you use the fclo regularly (within a few months) you can opt to leave in a cupboard after opening.
We do not overly process the oils so some lots tend to become thicker as the storage temps get colder. I have seen some really cold refrigerators make a fclo almost Gel.
Finally, The product many of you have been waiting a couple years.
Blue Ice Royal is the pinnacle product. It combines a strong blend of 2/3 Blue Ice Fermented Cod Liv er Oil and 1/3 X-Factor Gold High Vitamin Butter Oil. Blue Ice Royal is a substantial improvement over the old therapeutic blended product.