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.

Summary

Dr. Schlegel has approved of the following summation of her findings:

After having reviewed our test results, Dr. Schlegel concluded that our Fermented Cod Liver Oil is in the low/normal range for oxidization. In addition, the free fatty acid test can not be used on our product with meaningful results. Free fatty acid tests measure the reaction when a base is added to the product and Fermented Cod Liver Oil has too many factors that could be reacting to the base. The only place that you can use a free fatty acid test accurately is with a purified oil such as corn oil and others that have been heavily processed. 

The following test reports were provide by Midwest Laboratories, Inc. and Eurofins Nutrition Analysis Center:

Midwest Laboratories, Inc. Report of Analysis FCLO 20946ABS September 23, 2015
Midwest Laboratories, Inc. Report of Analysis FCLO 07252ABS September 23, 2015
Midwest Laboratories, Inc. Report of Analysis FCLO 05751ABS September 23, 2015
Midwest Laboratories, Inc. Report of Analysis FCLO 31641ABS September 23, 2015
Midwest Laboratories, Inc. Report 15-265-4118 FCLO September 22, 2015 

Eurofins Nutritional Analysis Center Certificate of Analysis AR-15-QD-115048-02 
September 23, 2015 

Statement from Vicki Schlegel, Ph.D

“After reviewing your data from past two years, I can state that your free fatty acids should not be used as an oxidation marker in your product. Although the FFA is high in your product (and indicator of primary oxidation), the peroxide value (another indicator of primary oxidation) is low. Moreover the FFA is always fairly consistent, suggesting that other acidic compounds present in your product is reacting with the test other than oxidized agents. The test for FFA is based on an acid/base titration. Therefore, any acidic agent will add to the results. In general, other oxidation indicators for secondary oxidation, TBAs, anisidine value, and overall oil stability are low as well. In most cases, you do have one or both of these tests shown on the testing results, which are quite low for secondary oxidation. I would suggest testing anisidine and TBAs at the same time to verify the secondary oxidation products in you products. Bottom line, the FFA test for your product is not a good indicator of oxidation.”


Vicki Schlegel, Ph.D 
Associate Professor
Food Science and Technology Department
University of Nebraska-Lincoln

Research Areas:
My research includes characterizing the small molecules (secondary metabolites / lipids) in natural systems, with an emphasis on sorghum, dry edible beans, and co-products of food based waste stream, to understand how they act synergistically in preventing or remediating a human health stressed state to a healthy state. This information is used to facilitate the development of functional foods and/or nutraceuticals.

• To discover plant base synergists able to prevent / remediate a stressed phenotype to a healthy phenotype (e.g., pro-inflammatory to anti-inflammatory states of macrophages or virulent to non-virulent state of pathogenic yeasts or high cholesterol to low cholesterol state).

• To understand how synergistic natural compounds modulate carbohydrate metabolism and/or molecular/orgenelle structures to maintain a healthy state.

• To evaluate the effects farming practices / environment and cooking processes on plant secondary metabolites in various crops to ensure that the proper combination of health promoting synergists are maintained. (Management system – effect on long term processes.)

• Development of high-throughput metabolomic analytical methods for analyzing the effects of metabolites from a complex dietary system acting upon human health metabolism.