5-7 years ago I put an article out describing our manufacturing plant and how we used the sun to assist in heating the plant and used sunlight for lighting the plant. The roof is a clear span that allows complete sun exposure.
I was asked a question, if our products are exposed to the sun like Weston Price discussed long ago. All I found for reference was exposure to sun so I confirmed this was the case, our products are exposed to the sun and posted this on our website.
I was speaking with the organization that catalogs Dr. Price’s research last week and this topic came up. My understanding is the information is not published but they have some information on the process he used to expose products to the sun and it is nothing like our building allows for sun exposure. Protected sun exposure is not the same as solar activated as Dr. Price used.
Just like one cannot get a suntan through glass and other materials our products are not exposed as Dr. Price exposed products to the sun. In our plant the sun has to travel through several layers of clear or opaque material to reach the floor and products. The barrier the sun passes eliminates all aspects of sun exposure as Dr. Price discussed. The suns energy does heat and light the plant but does not activate as Dr. Price describes.
The organization indicated that they might publish a paper in future describing the process Dr. Price used for sun activation. As far as I know, this would be the first time detailed information on Dr. Price’s use of the sun would be published. I think this topic is fascinating and look forward to reading the paper when published.
Pickled/fermented: The process is simple pickling/fermenting of the cod liver. No additives, absorbents, cleaners, deodorizers, or industrial processes. It's a simple and time proven safe process that has been used for thousands of years to prepare and preserve foods for all historical cultures for as long as the written word has been recorded without refrigeration.
No preservatives or other anti-oxidants are needed for shelf stability.. As quoted from Lipid Lab Dr. Martin BSc, PhD, FIBMS, CBiol, FSB, FRSC:
'...I am pleased to let you know that we did not detect any toxic lipid oxidation products in your Blue Ice Fermented Cod Liver Oil sample .... In addition we performed some heating experiments on your oil, and found that this process (which readily induces and /or perpetuates these products in many commercially available oils) generates little or none of these toxic agents in your oil......Somewhat surprising but valuable results....'
........So stock up and save!
Blue Ice, perfectly and naturally made, protected for years and consumed to great healthful benefit....Made in the USA.
Our back to school sale is going on now, www.greenpasture.org, until Sept. 7th, 2014. The items on sale can be viewed below. Please know that we reserve the right to change the items on sale at any time due to inventory levels.
FIRST TIME EVER OFFERED ON SALE TAKE ADVANTAGE WHILE QUANITIES LAST!
Fermented Skate Liver Oil Liquid Spicy Orange
SALE PRICE $29.00
Blue Ice Royal Butter Oil/Fermented Cod Liver Oil Blend Non-Gelatin Capsules
SALE PRICE $35.00
Blue Ice Fermented Cod Liver Oil Liquid Cinnamon
SALE PRICE $34.00
* Order quantity limits may apply. For large quantity orders please call 402-858-4818 Ext. 1. Office hours are Monday-Friday 8:00 am - 4:00 pm CT.
John Delmolino / Traditional Health First, Amherst, Massachusetts, August 20, 2015 at 8:25 PM
Thanks to David and Green Pasture Products for the annual Fall sale! As a retail seller of GPP and user of the Fermented COD and SKATE liver oil I know their benefits. Personally I have been taking daily for he past 5 years - 2 teaspoons of the COD liver oil and 2 teaspoons of the SKATE liver oil. At almost 67 years old - I am in perfect health! No issues. Thanks Barbara / David!
Our new website is closer! One of our goals is to make our website more user friendly, and we appreciate your patience during this transitional period. Many new and exciting features will be added including: integrative updates such as live chat, an upgraded FAQ area, an Ask The Scientist area (ask technical-based questions of Dr. Jie and other GPP consulting scientists), an upgraded and more complete test-data page containing three years of rolling-test results, and other fun, integrative features.
We are also going to post pictures, submitted by our customers, to our webpage. If you submit either a picture showing family members or pets taking a Blue Ice product or a picture of your garden (you must be in the garden), you will receive a $25.00 coupon to use towards your next purchase. * Max 2 coupons per household.********we are beyond our 100... if you would still like to send a picture we will provide for a $10.00 coupon per houshold
You must email the pictures to: Jeanne at firstname.lastname@example.org to receive your coupon. Do Not Send Videos
Please be sure to include the first names of those pictured and your city/state. If desired you can also include a sentence or two about the picture. We will be posting the submitted pictures on the NEW website.
We will accept 100 pictures total. The first 100 are those who will recieve their $25.00 coupon.****we have reach the 100 ..way over.. if you would like to share a picture anyway please forward and we will provide a $10.00 coupon per household*** By submitting/emailing your photos you are giving Green Pasture permission to publish these on our new webpage. We will update this blog posting to let you know when we have reached our quota.
A question was asked last week, ‘Can Cod Liver Oil cause extreme vitamin D toxicity?’
Cod liver oil has a long chronicled history of providing a wide and deep range of fat soluble nutrients important for human and animal health including the commonly discussed vitamins A and D.
Below are four articles that discuss extreme vitamin D toxicity. The articles discuss severe heart and kidney troubles and outline levels of the consumption required to bring these symptoms forward.
It would be very difficult to cause vitamin D toxicity with cod liver oil, as it would require extreme abusive consumption rates of the oil.
One would have to consume estimated 2-4 tablespoons or more of cod liver oil every day for many months. This equate to 1-2 +/- bottles per week for many months or consuming an average persons 3-6 months +/- supply every week..week after week. Approximately 60-120 capsules per day or more would need to be consumed to reach toxicity levels. In other words, in the neighborhood of an estimated consumption of 15-60 +/- times the suggested serving/dose every day, day after day, and month after month would have to occur. Abusing cod liver oil to this extent might create more issues than just vitamin D toxicity concerns.
If one abuses any food or supplement to the tune of 15-60 +/- times a serving size every day, day after day and month after month one will have health problems. Even water at this abusive rate will create issues in human health.
Please consult your practitioner for specific details as we are all individuals and require individual care and consulting.
Here are the excerpts from the articles (click on each title to be taken to the entire web article):
But, pay attention – while vitamin D overdose is extremely rare, there is such a thing as too much. Too much vitamin D can lead to a vitamin overdose and can cause permanent damage to your kidneys and heart. Vitamin D overdose symptoms can lead to bothersome health issues, although perhaps temporary, include nausea, vomiting, alternating constipation and diarrhea. Sometimes vitamin D overdose can even result in dangerous heart rhythm abnormalities. In addition, a vitamin D overdose in pregnancy has been shown to increase the potential of mental retardation in babies. Though the recommended daily requirement of vitamin D is around 1,000 IU, many doctors believe this is too low and regularly prescribe more to those who are vitamin D deficient. So how much is too much?
It has been shown that taking 40,000 IU of vitamin D in infants and 50,000 IU in adults for several months can cause toxicity. Make no mistake, that is a lot of vitamin D! The best way to determine the appropriate amount of vitamin D for you and avoid overdose is to avoid so-called mega-dosing, consult your own healthcare professional, and have your levels tested. If you are pregnant, make sure that you follow your healthcare professional’s guidelines for safe vitamin D supplementation to avoid a vitamin D overdose.
Taking 50,000 international units (IU) a day of vitamin D for several months has been shown to cause toxicity. This level is many times higher than the Recommended Dietary Allowance (RDA) for most adults of 600 IU of vitamin D a day.
Below are a couple traditional fermented/pickled sea foods. They called these fermented foods pickled because the general salt/bacteria/enzyme process. Maybe we should have named the Fermented Cod Liver Oil Pickled Cod Liver Oil based on similar traditional preperation methods. There is no need to add preservatives and other additives to these fermented foods including Blue Ice Fermented Cod liver Oil. They will last for years
Pickled herring, also known as bismarckherring, is a delicacy in Europe, and has become a part of Baltic, Nordic (Inlagd sill), Dutch, German (Bismarckhering), Czech (zaviná?), Polish (?ledzie w occie), Eastern Slavic, Scottish and Jewish cuisine.
Most cured herring uses a two-step curing process. Initially, herring is cured with salt to extract water. The second stage involves removing the salt and adding flavorings, typically a vinegar, salt, sugar solution to which ingredients such as peppercorn, bay leaves and raw onions are added. In recent years, other flavors have also been added, due to foreign influences. However, the tradition is strong in Denmark, Sweden, Finland, Norway, The Netherlands, Iceland and Germany. Onion, sherry, mustard and dill are some of the traditional flavourings.
Pickled herrings have been a staple in Northern Europe since Medieval times, being a way to store and transport fish, especially necessary in meatless periods like Lent. The herrings would be prepared, then packed in barrels for storage or transportation.
In the Nordic countries, once the pickling process is finished and depending on which of the dozens of classic herring flavourings (mustard, onion, garlic, lingonberries etc.) are selected, it is eaten with
Pickled herring, especially brined herring, is common in Russia and Ukraine, where it is served cut into pieces and seasoned with sunflower oil and onions, or can be part of herring salads, such as dressed herring, which are usually prepared with vegetables and seasoned with mayonnaise dressing.
Pickled herring is one of the best sources of natural vitamin D3. It is also an excellent source of selenium and vitamin B12. 100 grams may provide 680 IU of vitamin D or 170% of the DV, as well as 84% of the DV for selenium and 71% of the DV for vitamin B12. 
Pickled herring is one of the twelve dishes traditionally served at Christmas Eve in Poland, Lithuania, and Ukraine.
Herring is enjoyed as a special Shabbos food by Ashkenazi Jews worldwide. It is a staple at Kiddushes and social gatherings. Many kosher establishments have begun to formulate new fusion-style herring dishes such as Oneg-Shabbos herring and herring-lox combinations. Younger herring consumers look for new and interesting styles, besides the simple pickled herring with onions. Herring is typically served on crackers such as kichel or Tam Tams.
Just enough salt is used to prevent the raw fish from rotting (chemical decomposition). A fermentation process (which converts sugar to acids, gases, and alcohol) of at least six months gives the lightly-salted fish its characteristic strong smell and somewhat acidic taste.
When opened, the contents release a strong and sometimes overwhelming odour; the dish is ordinarily eaten outdoors. According to a Japanese study, a newly opened can of surströmming has one of the most putrid food smells in the world, even more so than similarly fermented fish dishes such as the Korean Hongeohoe or Japanese Kusaya.
The Baltic herring, known as strömming in Swedish, is smaller than the Atlantic herring, found in the North Sea, and traditionally the definition of strömming (Baltic herring) is herring fished in the brackish waters of the Baltic north of the Kalmar Strait. The herring used for surströmming are caught just prior to spawning.
At the end of the 1940s, producers lobbied for a Swedish Royal decree (förordning) that would prevent improperly fermented fish from being sold. The decree forbade sales of the current year's production in Sweden prior to the third Thursday in August. The decree is no longer law, but the trade still abides by the date for the "premiere".
Origin and legends
Fermented fish is an old staple in European cuisines; for example, the ancient Greeks and Romans made a sauce from fermented fish called garum and Worcestershire sauce also has a fermented fish ingredient.
One explanation of the origins of this method of preservation is that it began long ago, when brining food was quite expensive owing to the cost of salt. The fish are marinated in a strong brine solution that draws out the blood, which is replaced by a weaker brine, and the fermentation is done in barrels prior to canning (nowadays made of plastic).
As long ago as the 16th century, surströmming was supplied as army rations in the 30 years war. Swedish soldiers who did not come from the area where this was staple food, as well as foreign conscripts, refused to eat it.
The canning procedure, introduced in the 19th century, enabled the product to be marketed in shops and stored at home, whereas at one time the final stage would have been storage in large wooden barrels and smaller, one-liter kegs. Canning also enabled the product to be marketed farther south in Sweden to homesick northern Swedes and to southern Swedes as a curiosity and party food, serving as a background to schnapps as other spicy herring preparations do.
Historically, other fatty fish such as salmon and whitefish have been fermented in a way not unlike surströmming; the original gravlax resembled surströmming, whereas nowadays gravlax is made by covering the fish with a salt and sugar mixture that permeates the fish so that it is pickled without the type of fermentation used for surströmming occurring.
The fermentation starts from a lactic acid enzyme in the spine of the fish, and so the fermentation is by autolysis; together with bacteria, pungent smelling acids are formed in the fish such as propionic acid, butyric acid and acetic acid. Hydrogen sulfide is also produced. The salt raises the osmotic pressure of the brine above the zone where bacteria responsible for rotting (decomposition of proteins) can thrive and prevents decomposition of fish proteins into oligopeptides and amino acids. Instead the osmotic conditions enable Haloanaerobium bacteria to prosper and decompose the fish glycogen into organic acids, making it sour (acidic).
The herring are caught in April and May, when they are in prime condition and just about to spawn. Prior to spawning, the herring have not fattened. They are then put into a strong brine for about 20 hours which draws out the blood, the heads are removed and they are gutted and put into a weaker brine solution. The barrels are then placed in a temperature controlled room kept at 15 – 20 °C. Canning takes place at the beginning of July and for five weeks thereafter. Ten days prior to the premiere the final product is distributed to wholesalers.
The fermentation of the fish depends on a lactic acid enzyme in the spine that is activated if the conditions are right (temperature and brine concentration). The low temperatures in Northern Sweden is one of the parameters that affects the character of the final product.
Fermentation continues in the can which causes the can to bulge noticeably. Prior to modern canning methods, surströmming was sold in wooden barrels, and was only consumed locally. As even the smallest one litre kegs could leak, surströmming was bought directly from the producers in small quantities for immediate consumption.
Half a year to a year later gases have built up sufficiently for the once flat tops of the cylindrical tins to bulge into a more rounded shape. These unusual containers of surströmming can be found today in supermarkets all over Sweden. However, certain airlines have banned the tins on their flights, considering the pressurised containers to be potentially dangerous (see also below). Species of Haloanaerobium bacteria are responsible for the in-can ripening. These bacteria produce carbon dioxide and a number of compounds that account for the unique odour: pungent (propionic acid), rotten-egg (hydrogen sulfide), rancid-butter (butyric acid), and vinegary (acetic acid).
Surströmming is often eaten with a kind of bread known as tunnbröd ("thin bread"). This thin, either soft or crispy bread (not to be confused with crispbread) comes in big square sheets when crisp or as rounds of almost a metre in diameter when soft.
The custom in The High Coast (Höga Kusten), the area of northern Sweden where this tradition originates, is to make a sandwich, commonly known as a "surströmmingsklämma", using two pieces
of the hard and crispy kind of tunnbröd with butter, boiled and sliced or mashed potatoes (often mandelpotatis or almond potatoes) topped with fillets of the fish together with finely diced onions. It is also eaten on the plate with the above ingredients. To balance the strong flavour of the fish, Västerbotten cheese is sometimes eaten with it.
In the southern part of Sweden, it is customary to use a variety of condiments such as diced onion, gräddfil (fat fermented milk/sour cream similar to smetana) or crème fraîche, chives and sometimes even tomato and chopped dill.
The surströmming sandwich is usually served with snaps and light beers like pilsner or lager. Other drinks of choice are 'svagdricka, (lit. "weak drink", a Swedish low alcoholic dark malt beverage brewed since the Middle Ages small beer slightly similar to porter), water or cold milk. However, exactly what to drink or not to drink to surströmming is highly disputed among connoisseurs. Some claim that cold milk is the right and only choice while others refer to svagdricka as the most traditional drink. Surströmming is usually served as the focus of a traditional festivity, a "surströmmingsskiva" (surströmming party).
Many people do not care for surströmming, and it is generally considered to be an acquired taste. It is a food which is subject to strong passions, as is lutefisk.
On June 4, 2005, the first surströmming museum in the world was opened in Skeppsmalen, 30 km (19 mi) north of Örnsköldsvik, a town at the northern end of the High Coast.
In April 2006, several major airlines (such as Air France and British Airways) banned the fish, claiming that the pressurised cans of fish are potentially explosive. The sale of the fish was subsequently discontinued in Stockholm's international airport. Those who produce the fish have called the airlines' decision "culturally illiterate", claiming that it is a "myth that the tinned fish can explode".
Food administration rules
Surströmming today contains higher levels of dioxins and PCBs than the permitted levels for fish in the EU; Sweden was granted exceptions to these rules from 2002 to 2011, and a renewal of the exceptions was then applied for. Producers have said that if the application is denied they will only be allowed to use herring less than 17 centimeters long, which contain lower levels, which will affect the availability of herring.
In 1981, a German landlord evicted a tenant without notice after the tenant spread surströmming brine in the apartment building's staircase. When the landlord was taken to court, the court ruled that the termination was justified when the landlord's party demonstrated their case by opening a can inside the courtroom. The court concluded that it "had convinced itself that the disgusting smell of the fish brine far exceeded the degree that fellow-tenants in the building could be expected to tolerate".
German food critic and author Wolfgang Fassbender wrote that "the biggest challenge when eating surströmming is to vomit only after the first bite, as opposed to before".
The pictures below are from my lawn. Last summer this lawn was light colored, weedy, thin grass, plenty of crab grass. I planted some white clover, and applied the Soil Rescue mixed with some molasses and water. I apply a gallon of Soil Rescue with a pint of liquid molasses 2-3 times per year through our lawn sprinkler system. One can adjust this level based on goals and size of lawn/garden. These products are food for the soil not chemicals which can harm if over applied.
The color is deep green, similar to what one would expect when appling nitrogen fertilizer. There are some weeds as I do not like to use weed killers and I like clover in my yard. Weed killers would eliminate the clover. The grass is thickening and putting pressure on the weeds.
Share your pictures/story of your garden/lawn. Post direct or send to Barbara and she will post. email@example.com
Soil Rescue is simply the by-product from the fermentation process and is full of life. We sell in 2.5 gallon and 5 gallon for home use. 55 gallon to tanker loads for agricultural use. Soil Rescue is located on our order page ..or call sales 402-858-4818
I am posting stories related to GcMAF because it is current news hot topic. I do not endorse the product and there are plenty of alternative wholistic practitioners that are not on board with the product. It is laboratory produced and I question products that are produced in lab vs real foods.
Does anyone one know if GcMAF or related molecules are found naturally in food?
2nd Generation GcMAF
A clever sales ploy, but misleading...
Their website initially looked like a copy and paraphrase of ours, with the same picture on it we had two years earlier, so we wish to state we have no connection whatsoever with Saisei-Mirai in Japan or their “Second Generation” GcMAF.
In our opinion their “second generation” phrase is a clever sales ploy, but misleading. Our bodies have been making the same GcMAF for some thousands of years, and there is no “Second Generation” in GcMAF.
A participant asked us to test this Saisei-Mirai substance, because on its arrival it was yellow in appearance. This was unexpected, as the GcMAF produced by ourselves and by the research scientists for 20 years now is a clear colourless liquid.
The participant was initially led to believe the “Second generation” would cost about €70 for 6 x 0.5ml vials, but actually paid an invoice for over €700 euros.
He was also led to believe by their published document “GcMAF: our next generation immunotherapy” that their definition of “Second Generation GcMAF” was that the diseased patient’s own blood was used to make it.
But no blood was asked of him; the yellow coloured substance simply arrived.
So by the Japanese company’s own definition, it seems their “Second Generation” GcMAF is not second generation.
We find this paper very odd: diseased blood is unable to make GcMAF, as any nagalase enzyme has removed the essential components required to make it.
GcMAF is a highly conserved molecule and is the same regardless of who it comes from, meaning that there is no advantage to using your own blood as the starting point. Do they know what they are doing?
Is this the reason they state in their paper they treated only 137 people last year against our nearly 3,000?
We have a capable, well equipped laboratory. On examination of the material using analytical techniques including Western blot, electrophoresis, SDS-PAGE, and Total Protein Quantification, the results showed very high levels of immunoglobulin IgG, which are parts of blood that we and GcMAF research scientists both ensure are excluded to make GcMAF pure and sterile.
So in our view its a half generation substance, because they’ve done much less than half the job. Electrophoresis results indicate it is mainly whole blood centrifuged (ie serum).
On their website the Japanese company appear to be unsure of the amount of GcMAF in their yellow substance, and therefore give a range. It gave us the same problem: there are too many blood constituents remaining for an exact quantity to be directly measured.
In our opinion this makes Japanese GcMAF unsuitable for people where the quantity must be accurately determined: eg autistic children, who often start on a 1ng dose, or CFS/ME, XMRV Lime disease, HIV or AIDS, where small, known doses are required to ensure dormant viruses are not made aggressive.
The Japanese company say in emails it is difficult to test their GcMAF and therefore don’t test every batch as we do. We agree: the presence of other substances make all tests much more difficult, and testing GcMAF is a time consuming, highly specialised and expensive process.
The definition of GcMAF has been laid out by Dr Yamamoto, scores of other scientists who have made it, and the two production companies that properly tested it.
GcMAF is the result of a 22 step production process and ends up as a clear liquid which is properly activity assayed.
In our opinion Saisei Mirai “GcMAF” does not meet these criteria, and does not meet the definition for GcMAF. All healthy serum should contain some GcMAF. The proper name for their product is therefore Serum.
Of the seven companies who have purported to manufacture GcMAF, only two have ever published internal and independent live cell assay tests.
The only way to test that GcMAF is active is with live macrophage and live cancer cell lines. In the laboratory tests we do on GcMAF batches, we photograph through microscopes as newly activated macrophages eat cancer cells, and in the absence of macrophages, GcMAF turns the cancer cells back into healthy cells. That is how we know a batch is active.
Without those live cell tests, you are paying for an unproven substance. In one company’s case their “GcMAF” exhibited the properties of cheap liquid vitamin D. One product was causing infections around the injection site, clear evidence it is not sterile and contains bacteria. Another company, who had been selling “GcMAF” at €1000 a shot, unusually closed down when their customers, who wasted tens of thousands of euros each, showed that it was inactive.
It goes without saying that if there are no internal, and external independent live cell tests, that product is probably inactive and should be avoided.
Blanche Douma, Central Point, OR, July 29, 2015 at 2:17 PM
I'm sure you already received many responses to the inquiry you sent out, regarding food sources of GcMAF. I quickly ran across this website, which says it's from fermented milk products: This complexes of proteins from milk together with oleic acid was called HAMLET – human alpha lactalbumin made lethal to tumour cells. This lactalbumin was in cow milk, but this actually happens every time whenever a protein in milk is associated with oleic acid. Gc protein and GcMAF are present in milk. That is why we have these fermented milk products like Bravo probiotics that are very rich in GcMAF for the simple reason that the Gc protein precursor is present in a decent concentration in milk and in a higher concentration in colostrum which is one of the major components of this products:https://bisforbananascisforcancer.wordpress.com/2014/03/02/gcmaf-at-work-bravo-probiotic-myths-of-the-dangers-of-dairy-products-for-cancer-patients-a-talk-by-prof-marco-ruggiero/ (In case the entire URL did not get copied, the website is called "Wordpress.com", and the article is "B is for Bananas C is for Cancer".