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
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.
We do not spend the dollars very often on these tests as the tests do not tell a proper story nor do we fully agree with the standardization of the industrial oils industry using these parameters to define quality. But every now and then we get questions. Here are the last tests we have done on the different defining parameters described by Dr. Jie... (FYI we need oxygen to live... the free radical theory is false :) )
Fyi, we have completed a two year study on peroxide previously posted
Here are the sum of today's topic.
1) Our product is unique. It is fermented and using the industrial standards to evaluate it is unfair and inappropriate. We do not measure the oxidative stability because we think it is unnecessary for our products. We do not use any heat, chemicals to refine/purify our products; the products are the way it should be. And the test results have proved the oxidation is not as high as someone thought. The PV was less 4.5 mEq/kg at the initial measurement and the P-Anisidine value was 11.02. The TBARS was just 2.35 mg/kg. The numbers are pretty low and I do not think it can become an issue. We do not want to add any additives in our products and we want it to be produced in the natural way.
Jie PhD Quality Control Manager Green Pasture Products
Many do not know, or maybe do not care, that we do post randomly selected live test data on our web site. The test data is posted for general discussion but does not relate to a specific jar. It is random based on when I have time and remember to post a purge of lab results.
click on products and browse down to 'test data'
The intro is:
Product Test Data
This information is provided for discussion purposes and the test results will not pertain to any specific product or lot. Many relate to the below molecule counting but from my years of experience I'm not sure the data below has much relevance other than discussion. Conclusions that can be drawn, such as a general point of nutrient rich and clean, are fair but the products that we make there is much more to the story beyond the below common societal discussions. There are hundreds of thousands of molecular structures within the natural products we provide. 99% of these structures we do not fully comprehend for a general discussion and counting. Example; I'm sure each and every cod liver oil on the market today will be clean of common measured contaminants. But if you bio-feedback test these products to an individual most processed products will show as toxic. This toxicity can not be quantified or related for molecule counting discussion but it does not make the test invalid. We are all individuals and what might be good for one person does not make it good for all, regardless of the molecule counts.
Below came from posting on another blog. It was posted by someone who i consider one of the best natural teachers i have ever met. I thought many would appreciate her insights and approach to the question
Below is a thread from one of the yahoo groups i belong. i thought the tread is worth a posting on my blog.
it starts off with someone questioning testing blood for vitamin D levels;
"At the 2009 Wise Traditions Conference Dr. Louisa Williams stated that Vitamin D testing only tells you what is circulating in the blood NOT what is actually getting into the tissues where it makes a difference."
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.
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.
here is a specific note from research paper below, i am highlighting as i think this concept will be important in future discussions on the vitamin D topic as we learn that todays knowledge is not the same as tomorrow's knowledge... vitamin D2 is just starting to be studied ect.....
Previous blogs have addressed the question, but i guess they are old posts and no longer active.
Yes, We test every batch of product. This is not only a good practive but it is mandated by law. Each Batch is tested several times and by several labs. Our batchs are very small compared to all other industrialized clo's.
The most recent test on the fermented clo peroxide value came in at .4. This is a typical reading.
The Peroxidevalue of an oil is used as a measurement of the extent to which rancidity reactions have occurred during storage/processing. Other methods are available but peroxide value is the most widely used.
A great oil is under 1 peroxide value, a good oil is under 10 peroxide value and I would question oils above 10 or 15 peroxide value.