***Please note that there have been some recent concerns about the below product. Please read more at this post, do some reading and research, and decide for yourself what is best for your family. Thank you.
Have you heard the buzz about fermented cod liver oil? First you may want to go to the beginning and read Cod liver oil: do we really need to take it?
(Here’s the complete index of posts about CLO)
Is Fermented Cod Liver Oil better nutritionally? Is it more expensive?
Short answers: yes it’s MUCH better nutritionally, and no, it isn’t more expensive when you take the smaller daily serving size into account.
- WHY is it more nutrition-packed – read on below for that information
- Part 2: More about the taste differences, how MUCH to take, and about butter oil
- Part 3: WHERE to buy
- Update: The New 4-in-1 Superfood Oil Our Family Takes in Place of ALL the Others! You can get it here.
So what makes it so much better nutritionally?
I spoke to Dave at Green Pastures the other day and here are a few things he shared with me:
- The fermented cod liver oil is much closer to how traditional cultures consumed cod liver oil.
- The vitamin amounts listed on the label are just the “minimum guaranteed amounts” of vitamin A & D – there is actually much more, even more than in regular CLO, but it is still always completely safe, because it is how God provided it in nature, it is a FOOD.
- The amounts of A & D change a lot and is hard to track it because it is a living food and is difficult to measure, unlike synthetic vitamins, when you know the exact amounts.
- There are many more nutrients than in regular cod liver oil (which is already a superfood), and you would also be getting the benefits to your digestive system and immune system by taking in a fermented food.
- The best way to describe the differences between regular and fermented CLO is that the fermented has a “deeper and broader range of nutrients”, including CoQ10!
- Another HUGE issue is discussed more at this post: why I no longer recommend Carlson’s CLO capsules from iherb, and then I explain more in the comments at this post: responses to the cod liver oil bashing by Dr. Cannell & Dr. Mercola.
He explains more at his site:
- Fermented fish liver oils are extracted without heat but rather with natural lacto-fermentation.
- We select exclusively organ tissue as the source of the fermented fish oils (compared to industrial model fish oils) as this is where the nutrients are located. There is much more to fish oil nutrients than EPA and DHA. It is only because of the heavy industrialization of this industry that this field of products has nothing else to discuss but Omega 3, EPA and DHA. These nutrients will occur naturally in all fish oils including the fermented clo/skate liver oil. I think the real story is in the thousands of micro nutrients that are provided in a Fermented fish oil.
- Fermented liver oils are a deep rich pigment. Pigments are nutrients.
- The oils have a 8-9mg/g total quinone count. Butter oil is in the 23-25 mg/g range. These figures are very high! The complex of the quinones is completely different between the fish liver oils and the butter oil. Even the quinone complex between the different fish oils is unique, variety is complete nutrition. Quinones consist of nutrients such as vitamin K’s, vitamin E’s, CoQ enzymes and other known and unknown nutrients/components.
- Lacto-fermentation transforms natural vitamin A into different metabolites that are easily absorbed into our bodies (just as in your gut if your gut is working properly). I have found reference to at least 15 different natural forms of Vitamin A that nature provides. Not just the 2-3 that are commonly discussed.
- There are over 3000 derivatives of vitamin D. Many are natural and others are produced in laboratories. Not much of the vitamin D topic is understood or discussed in main stream science. Current discussions are just scratching the surface of the topic. Reminder, vitamin D is more accurately categorized as a hormone not a vitamin.
- At some point I would like to see the science on the effects of plant hormones and a variety of quinones as they relate to human health. Science is just starting to look at these questions.
- There is a difference between the processed clo and the fermented clo.
- It takes 6 months to 1 year to make fermented CLO. This is why it is no longer made.
- Fish oils have historically been fermented for extraction; back in the Roman empire days, Viking era and all the way up to the Mid 1850’s. Rendering was introduced during the mid 1850’s as a more efficient fish liver processing method. The livers yielded a much higher total oil volume and the process could be accomplished in several hours rather than several months. What they did not understand is the effects that heat had on the nutrients (their science was not ready to address this question) . As with all industrial models, the focus was on profitability, speed or turns and, marketability (taste).
- Economical, substantially more nutrients (including A/D) per ml or teaspoon compared to other brands.
There you have it, more info about fermented cod liver oil than you really probably cared to know. Let me know if you still have questions, or if you have already started taking the FCLO, let us know what you think of the taste!
- Have you read this Cod liver oil update with info on possible vitamin toxicity from Chris Masterjohn & Sally Fallon?
- Why I no longer recommend Carlson’s CLO capsules from iherb.
- Cod liver oil: do we really need to take it?
- Cod liver oil: tips for getting it down
- Want some Rookie Tips?