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The Fermenting of Fish and Fish By-Products: Fish Sauces in Ancient Medicine and Cuisine

The Fermenting of Fish and Fish By-Products: Fish Sauces in Ancient Medicine and Cuisine

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?

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Historical Perspectives of Cod Liver Oil

Historical Perspectives of Cod Liver Oil

Previously, to ensure high quality fish products, it was imperative that the mills were close to the water. The fish used were the fish which were available close to the mills. As Möller explains on page XLIV: “Or even as to the kind of fish from which they are taken. At Lofoten and Romasdalen the use of livers other than those of cod is out of the question, because no other fish are caught there. ... In Finmarken the matter is entirely different. The making of cod liver oil goes on all the year round, but except during the unimportant spawning fishery the livers of cod fish are by no means the only raw material available for the caldron. Great quantities of haddock, coal fish, hake, torsk, ling, halibut, and wolf fish are caught, and last but not least, there is the porbeagle and the Greenland shark.

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Scientific Analysis: Small Amounts of Trans Fatty Acids are Naturally Occurring in Fish, Including Cod Liver Oil

Scientific Analysis: Small Amounts of Trans Fatty Acids are Naturally Occurring in Fish, Including Cod Liver Oil

Read a scientific analysis conducted by Dr. Subramaniam Sathivel about how trans fatty acids are naturally occurring in fish.

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Scientific Analysis of Dr. Jacob Friest

Scientific Analysis of Dr. Jacob Friest

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:

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How to Interpret Oxidation Test Results for Fermented Cod Liver Oil

How to Interpret Oxidation Test Results for Fermented Cod Liver Oil

Dr. Subramaniam Sathivel, Ph.D., Professor of Food Engineer at the School Nutrition and Food Sciences and the Department of Biological and Agricultural Engineering at Louisiana State University Agricultural Center (LSUAC), analyzed recent lab tests of our Fermented Cod Liver Oil. Here is his report to us.

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Scientific Analysis of Oxidation Test Reports by Dr. Vicki Schlegel

Scientific Analysis of Oxidation Test Reports by Dr. Vicki Schlegel

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.
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What Do the Scientists Say?

What Do the Scientists Say?

Read the opinions of Dr. DeLuca and Dr. Sathivel, leading scientists in their fields on food processing and vitamins, about our cod liver oil products.

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cGMP and Quality Statement from Final Product Manufacturing

cGMP and Quality Statement from Final Product Manufacturing

Please follow this link to see the document. 

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Garum – The History of Fermented Cod Liver Oil

Garum – The History of Fermented Cod Liver Oil

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.

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