Dr. Martin Grootveld’s research shows how the fermentation process delivers a superior product, confirming that the best way to extract cod liver oil is through fermentation! Prof Grootveld’s study revealed that fermented cod livers oil have very different levels of antioxidants.
Small quips from this fantastic article by Dr. John D. Speth.
Many people are familiar with the idea that the ancient Romans used fish sauces in their cuisine but not many people realise that the most valued and expensive form of fish sauce was made from, what was perceived by the Romans themselves, as rotten or fermented fish viscera. This special sauce, known as garum, was valued by the elite but it was also used in ancient medicine. Why on earth would anyone ferment fish viscera?
Recent events have lead me to have a close look at fermented fish products. In particularly I’ve been looking at a product called garum, which is the inspiration for Green Pasture’s Fermented Cod Liver Oil. These products are made in a very unique way, and as a result have some very interesting properties.
