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
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.
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.