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.
Using fermentation to extract the cod liver oil leaves fragile antioxidants intact and gives the Fermented Cod Liver Oil protection from free radicals.
Fish oils, specifically cod liver oils, are well described in the literature for their many health benefits. These oils have found widespread use as dietary supplements as well as for the treatment of inflammatory and autoimmune conditions. Cod liver oil is one of the best sources of omega-3 fatty acids (EPA and DHA), which the body must obtain from food and play protective roles for many chronic conditions.
Ever since Green Pasture began making fermented cod liver oil (FCLO), we have observed that our product is uniquely stable; another way of saying this is that our product has some sort of abilities to resist oxidation.
Vitamin D is a fat-soluble nutrient and plays major roles in bone formation (Holick, 2007). It is significant in brain, heart, muscles, immune system, and skin function. Researchers have also reported that vitamin D may be beneficial in reducing the risk of diseases such as cancer (Garland et al., 2009), including skin cancer (Armstrong and Kricker, 2001).
In basic biology lessons, grade school students typically learn about the concept of scientific (or taxonomic) classification. As students generally are told, taxonomy—the science of “naming, describing, and classifying organisms”[1]—makes it easier to find, identify, and study plants and animals (which, in taxonomic terms, are kingdoms, alongside other kingdoms such as bacteria and fungi).
Read a scientific analysis conducted by Dr. Subramaniam Sathivel about how trans fatty acids are naturally occurring in fish.
What follows is the scientific analysis conducted by Dr. Jacob Friest, PhD Organic Chemistry, Chair of the Nebraska Section of the American Chemical Society. He had access to any test results he wanted. We tested anything he wanted and provided samples from our vats for further independent evaluation. Below is just a sample of the many tests he reviewed:
Copied below is Dr. Vicki Schlegel’s scientific analysis of several test reports. We randomly selected 7 samples from the product retention room and inventory. These samples of Fermented Cod Liver OIl have been sitting at room temperature for 5 to 12 months.
