Hello, over time we have shared studies and discussion on Vitamin D. Here are some bullet points to recap followed by a few new discussion points presented by Dr. Jie
+ Vitamin D is plentiful in the sea. Vitamin D originates at the base of the food chain as both D2 and D3 in zoo and phyto plankton. Discussion located in blog posted January 2014 titled Food Chain as Origin of Vitamin D in Fish
+We routinely test our fclo for D2/D3 but we also went through the expense to have our oils tested using the rat bio assay. The lab fed our fclo to rats and measured bone growth/density to confirm not only are there molecules floating around but they are active in fuction. Our products were very active with vitamin D affect. The scientist who did the work taught me much on the subject. One paraphrase I will not forget; 'All the vitamin D testing is meaningless. The only way to test vitamin D is to feed it to rats! Rats don't lie! ' In other words... count all the molecules you want. Counting molecules does not equate to results.
+As commonly known within the fishery industry and referenced to Fishery By-Products Technology "Fish oil, especially cod liver oil, is the best natural source of vitamin D2"..... click icon at bottom of artcile to continue
Below is short discussion provided by Dr. Jie on Vitamin D2 vs D3. He is working on a couple papers of interest to the group and this discussion will be part of his work but in much more detail.
I just quickly searched some scientific papers and found something interesting. The argument of "Vitamin D3 is better than Vitamin D2," is really meaningless. If they have different function, or if Vitamin D2 has not bio-activities, how can it be given a name as Vitamin D?
Here is something from USDA:
Major metabolic steps involved with the metabolism D2 are similar to those of the metabolism of D3. Vitamin D without a subscript represents either D2 or D3 or both and is biologically inert, requiring two obligate hydroxylations to form its biologically active hormone, 1,25-dihydroxyvitamin D (1,25(OH)2D) (DeLuca, 1988; Reichel et al., 1989).
I think people would like to concentrate on Vitamin D3 is due to it can be synthesized in the skin. But remember, the bio-active hormone is 1,25-dihydroxyvitamin D, which comes from both Vitamin D2 and D3.
"I Don't know a more nutrient dense food than Fermented Cod Liver Oil...Hundreds of thousands of molecular structures. It is Beyond a label discussion"
I have had about 6 identical questions in the past wk so my guess is someone is blogging about our product from a perspective of not understanding the product or simply intentionally misleading. People do make mistakes so I hope it is such rather than misleading with intent to confuse people. In past, when we have seen this type of activity, it is usually tied to selling something else. Oh what a surprise :).
If you have someone questioning Fermented Cod Liver Oil it might be as simple as thinking it through. We are doing nothing more than your gut would do to digest the liver for you. IF you are afraid of your natural digestive system then, and only then, should you be concerned about fermented cod liver oil. We are predigesting the livers with similar process of your digestive system. This makes the oil an essence of the whole liver and more available and nutritive than eating/digesting the liver itself. In addition we are learning to age the Fermented Cod Liver Oil. Maybe some day we will label with vintage years :)
I had one wholesale customer who contacted me saying that another sales person selling other products told him our products had FFA (free fatty acid) in them. My reply was 'I hope so'. Most industrialized oils will prop their products up and make claim statements on how low the ffa is in their product. But in fact this is a weakness. Industrialized oils need to keep ffa as low as possible because the process itself creates a product that if ffa is not controlled the product will be in poor condition and have a horrible or pungent smell. Industrial produced oils are completely different than fermenting the liver and have a completely different set of defining parameters. You can not look at both through the same eyes. You will continually get the wrong answers because the question is wrong. This might be how a blogger can make a honest mistake rather than intentionally misleading.
FFA is actually healthful for us. It is key for blood sugar management and other benefits........ click article to continue
Introducing Dr. Jie to our customers.
Over the years I have had a few trusted consultants within the scientific community. One of them is Dr. Jie. He has assisted in a variety of roles the past couple years including interning at our plant about 1 year ago.
Dr. Jie has a Doctorate Degree in Food Science Technology.
Some duties include:
Setting up lab for product and informational testing,
Assisting / writing Scientific papers on our products
HAACP, GMP, SOP,SSOP Director
Refining the fermentation and aging process
He will head new product development, We have been looking at making a pet food for our beloved cats and dogs for several years using the protein section of the fermented livers. During Dr. Jie's PhD Program he did some pet food development work. We hope to introduce a pet food sometime in 2015.
All our products are packaged in pharmaceutical licensed facilities, Dr. Jie will take over the role of coordinating the product safety testing and meeting regulatory guidelines ... This area of food manufacturing is ever more tasking.
Posted on December 22, 2013 By Conan Milner, Epoch Times | December 20, 2013
Is this article correct. Or spoof? how could we miss this one comming?
In a few months regulators are poised to approve the first genetically modified apple. The new fruit is expected in grocery stores as early as 2014.
Made by Okanagan Specialty Fruits (OSF), the Arctic Apple comes in Golden and Granny Smith varieties, with Fuji, Gala, and others to follow. Unlike conventional apples, Arctic does not brown when sliced or bruised.
The Arctic Apple differs from other genetically modified organisms (GMOs) in a very important way: consumers will be able to identify it.
All fresh fruit will be labeled with an Arctic sticker, and processed foods containing more than 5 percent of Arctic Apples will bear the Arctic logo. Only pasteurized products such as juice and sauce will not be labeled.
As big food manufacturers and bioengineering companies spend millions to squash campaigns aimed at identifying GMOs, Okanagan wants its product to stand out in the marketplace.
In a series of videos addressing questions of safety and science, OSF owner, orchardist, and bioresource engineer Neal Carter said that unlike other GMO crops that are designed with traits that only benefit the farmer such as built-in pest control or pesticide resistance, Arctic Apples are designed with the consumer in mind.
Flavr Savr a Failure
OSF is not the first to try this business model. The Flavr Savr tomato, introduced in 1994, was the first commercialized GMO. Initially popular, the tomato was never profitable.
If you are not aware, Cod Livers are a super food. Just like fermented raw milk goes from yogurt to curds and whey (all good foods) so do the Cod Livers as long as it is fermented. Most know that a processed milk will spoil rather naturally ferment into functional foods.
When we ferment the livers the oil is second to none for functional human nutrition as attested to a by moms, doctors, clinical trials, energetic testing and bio-feed back testing. But don't forget about the by-products, they are life giving and fully functional. Just like fermenting milk, none of the cod liver is 'rotting' but all fermented and ready to eat/use and all life giving.
Dr Huber Spoke at the WAPF conference this past wk. If there is one presentation to buy this is the one. Dr. Hubers information is startling. If you have been following this story linking glyphosate and a new pathogen you will know the importance if his work. Here are a few tid bits; The 'New' Pathogen is close to being sequenced, maybe within the month more information on this story. The US has dipped 25% in human fertility rate in the last 5 years. 93% of US females have this pathogen in their system. It appears the pathogen will be a prion or prion like. The pathogen is the first of its kind in its ability to cross between plant, animal and humans with the same destructive force harming fertility of its host. It is directly associated with glyphosate and is harbored in the soil and our food chain.
One paraphrase from the talk '...we are on the brink of a calamity...risk of loosing an entire generation....'
I think the link to buy the talk by Dr Huber will be posted soon on the WAPF.org site.
Dr. Huber is a retired Colonel, 13 years Joint Chiefs of Staff (two administrations), 40 year Purdue University pathologist emeritus
From Huber's summary: "The introduction of such an intense mineral chelator as glyphosate into the food chain through accumulation in feed, forage, and food, and root exudation into ground water, could pose significant health concerns for animals and humans and needs further evaluation."
It's almost time to say goodbye to the food your grandparents consumed, because genetically modified crops have spread their toxic attributes across the globe. As their damaged genetics spread, their potential harm is being denied, and scientists who speak out are persecuted.
1Botany & Plant PathologyPurdue University, West Lafayette, IN, USA 2Institute of Plant Nutrition and Soil Science, Braunschweig, Germany
Plant diseases are a major limitation to improved production efficiency and crop quality as they reduce nutrient availability, uptake, distribution, or utilization by the plant. Disease symptoms frequently reflect the altered nutritional status of the plant and it is frequently difficult to clearly distinguish between the biotic and abiotic factors involved.