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The most recent test on the fermented clo peroxide value came in at .4. This is a typical reading.
The Peroxide value 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.
To give an example on how low the fclo .4 value is in relation to the industry i will reference a brand of highly processed clo that touts it's product based on low peroxide value. They guarantee below 1 peroxide value and on their web site they show a sample cert that indicates a .76 peroxide value. What they do not discuss is the amount if heavy processing required to achieve this low number nor do they discuss the extent that a highly processed oil deteriorates (increases in peroxide value) once opened/exposed to air.
The fermented clo achieves a 50% better number than the best readings of other clo's and without the use of heavy industrial processing. Plus the fermented clo will not rapidly increase it's peroxide value when exposed to air as it has not been extracted with heat/industrial processing methods.
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