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
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."
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.