I often get asked this question, so here are a few answers that might help….
- Fermented fish liver oils are extracted without heat but rather a 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 catigorized as a homone 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.
- Efficacy, 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.
Article by Dave Wetzel (Manufacturer of Blue Ice Fermented Cod Liver Oil)
On sale now! Traditional Fermented Cod Liver Oil!
Aug 13th, 2008 at 11:29 pm
Got to agree with you there Karen. Fermented CLO is simply fantastic. We don’t need to spend much money on other supplements because CLO and Butter Oil along with raw milk and grass fed animal foods gives us all we need. This makes it very cost effective. Especially in the long run
Aug 14th, 2008 at 4:00 am
Yeah, I got some great comments from a customer the other day:
“I am using the neat fermented CLO ATM, and am thrilled that I get 250 serves from a bottle, as opposed to far fewer with tablets. I have been serving the kids the combined CLO/butter oil in the kids bottle for months. I think a bottle lasts 2 kids a good 4 months. Couldn’t be sure, but it seems to go a long way. Not even a sniffle from anyone this winter…..cross the fingers, but this is the 2nd winter we’ve used these products, and it seems the effects are cumulative…..the kids just get healthier all the time, I think. They get a morning with a sore throat or cough, take double CLO for a couple of days, and then are fine.
Sincerely,
Mary.”
Aug 14th, 2008 at 6:24 pm
Interesting discussion. What are quinones? Why are they important? What is CLO ATM?
Aug 14th, 2008 at 6:54 pm
Hi all,
how do you get kids to take CLO???
Aug 14th, 2008 at 7:11 pm
Hi Thomas,
Quinones:
“Any of a class of aromatic compounds found widely in plants, especially the yellow crystalline form, C6H4O2, used in making dyes, tanning hides, and photography… Important naturally occurring naphthoquinones are vitamins K1 and K2 which are found in blood and are responsible for proper blood clotting reaction.”
CLO ATM is Cod Liver Oil at the moment :)
Aug 14th, 2008 at 7:14 pm
A lot of kids I know (including my own 4 yr old) take it straight off the spoon and then ask for more :)
Aug 15th, 2008 at 5:06 am
Hello Amar
I laughed when I read your question! My friends have the same problem. My daughter now 2 and 3/4 is really keen to grow big and strong so she can climb the Wysteria onto our house roof! She also wants to grow big fast so she can cook me breaky. I have expalined how CLO will help her do this real fast! Then to top it off Nina gets her clo and butter oil before her date, cream and raw yogurt snack or dessert. She will always have it knowing that she’ll get the yummy date, cream yogurt dish straight after. We’ve just switched to fermented Cod L Oil and its still working even though the taste is much stronger. Also, we take it together.
All the best!
Aug 15th, 2008 at 9:02 pm
I started my son taking CLO by adding a drop of honey on the edge of the spoonful of CLO. He eventually got so used to it and excited that I stopped having to add the honey.