There are many differences in our FCLO products you will discover from jar to jar. When you buy the liquid product you will note these differences each time you receive a new shipment.
Odors are affected by Amines. Amines come from the protein breakdown and the different levels are dictated by what the fish eat. The most common amine that fluctuates to affect odor is Tyramine. This amine is the same amine that makes 'stinky' cheese have its memorable, distinctive fragrance.
Some lots will crystallize and or solidify at lower temps. These differences can be caused by things like phytosterols. These form as a result of different food/ phytoplankton intake. We see these differences form small fat crystals at certain temperatures.
All these attributes can be adjusted through heavy refining and processing but this changes the nutrient integrity of the product. The nutrient integrity of the product is our focus. I am fully aware that in our society today we view our food through a industrialized food model. Everything is consistent from jar to jar.
If differences as described above are inconvenient for you, please consider purchasing the capsule products.
Naina, San Francisco, CA, January 24, 2011 at 10:09 AM
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I have been taking this product for over three years, daily. I take the gel, the rest of my family takes the capsules. Our immunity has skyrocketed, our skin and energy have improved, and we are so grateful your business is flourishing. Thank you for your committment o reviving this ancient sacred food.
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