The Blue Breeze Organic Coconut Oil is a raw product. It is pressed from fresh coconuts and filtered and packed. It is pleasant to to the taste and aroma. The Tree's /Farm is located in the Phillippines.
The Blue Breeze Coconut Ghee is a blend of Blue Breeze Organinc Cococnut Oil and Ghee (75% ovco/ 25% Ghee +/-). Ghee is not the same as High Vitamin Butter Oil.
Fermented Cod Liver Oil or Skate Liver Oil (2-3 capsules per 1/2 tsp) Children age 3 months to 12 years: 1/8-1/2 tsp. Children over 12 years and adults: 1/2-1 tsp. Pregnant and nursing women: 1-1/2 to 2tsp
Emulsified oils are diluted by 20% due to the addition of apple pectin and plant cellulose to the FCLO, so the dosages should be adjusted accordingly
Based on a practitioner conducting a clinical blood study, 3-4 capsules of the Blended FCLO and High Vitamin Butter Oil is enough to get consistent changes in the analysis. Most will take 1/4-1/2 tsp. But there are some who need to take 1-2 tsp to get the desired amount, including an individual experiencing more stress than the average person. Most times the higher amounts are short lived and in time can be brought down to 1/2 tsp +/-.
I prefer to discuss enzymatic/bacterial break down of cell walls to release the oil in terms of fermentation or digestion. It is the same general process that takes place in your digestive system. One could discuss in terms of rotting if they want to portray a negative image. Some will call cheese or yogurt rotting milk but in our community, we hold reverence for this natural process and call it fermentation. It is simply the bacterial /enzymatic digestion of the cell wall to release the lipids from the cellular structure.
The name was derived from the process to extract the oil from the liver. The livers are fermented, not the oil. There are three ways to rupture the cell walls to extract lipids from tissue. Temperature (either heat or cold fracturing), chemical, and fermentation/digestion. The first two I consider common industrial approaches, quick, efficient etc.... The digestion/fermentation of the liver is a natural process. Fermentation provides foods that are pre-digested, more readily consumed/used by our bodies, and a stronger or broader essence of the beginning product.
The process is not complicated but does take time to complete. It is simply an enzymatic and bacterial digestion of the liver releasing the oil. Or in simplistic terms, the same process that takes place in ones digestive system. The result is a light to dark brown oil that has hundreds of thousands of molecular structures bound within the fatty acid structures. There are ways to lighten the oil but this would include adding preservatives to the vats (preventing the natural process), or running the product through a variety of bleaching or earthen material, which would cause stripping of the pigments and waxes.
There is nothing new or scary with fermented fish products. They have been around for thousands of years and are readily available and consumed to great healthful benefit in many parts of the world, even today.
We have not found nutritional differences in our medium to darker color oils. When we tested a variety of factors such as hormonal, bone healing, and toxicity through a bio-feed back practitioner, the darker oil was slightly better when testing hormones but it was not a statistical study to draw conclusions. We are still learning... Some are concluding the darker the better and I am not in position to dispute this claim, nor can I confirm in a traceable way.
Book titled: Cod Liver Oil first published in Latin 1844, English translation first published in 1849.
The focus of the book was to describe the different types (Pale, Light Brown and Brown) in many different ways including; physical, chemical and therapeutic value.
There seemed to be great discussion on the processing of the oil to make it clear and already the discussion how to improve its taste.
Even by the 1840’s there was a change in the way cod liver oil was being manufactured from the original fermented cod liver oil to the different rendered and processed cod liver oils.
They even described fish oil but called it peasant oil and this was rendered oil from a wide range of fish and sometimes mammal species.
To follow are selected quotes from the book. I will purposely avoid the chemical and therapeutic findings and focus on physical traits and other notes.
…..Elberling…..The Produce, according to him, is a dark brown , sharp and bitter tasted oil….
….colour dark-brown; by a reflected light, green ; in small portions transparent; a peculiar, disagreeable, and empyreumatic smell, bitter, and empyreumatic taste, strong irritating the fauces; slightly acidic with litmus paper…..
….colour, like Malaga sherry; smell peculiar, not disagreeable, stronger the following sort; taste, fishy, bitterish,acrid; slightly acid with litmus paper……
…..Schumpmann finally mentions two cases of xxxxxx…successfully treated. He remarks, however, in reply to schenk, that this remarkable power belongs only to the brown coloured oil, the light coloured losing much of its virtue in its purification……
Richter recommended cod liver oil….best success, especially in chronic xxxxx, when it was given in sufficient doses (6 to 8 ounces daily)….and declared the brown-coloured to be the most powerful, whilst to the light he denied any power whatever. (note, highest dose I have encountered through discussions with practitioners is some are advised to take 3 tablespoons per day)
....The unpleasantness in taking the cod liver oil, particularly with children, has been the cause of various plans being proposed for administering it. The correctives most recommended are lemon-juice, wine, and brandy; a portion of Madeira wine is particularly serviceable in disguising the taste of cod liver oil. According to Bennett and Macfarlane, a small quantity of the ethereal oil of peppermint, aniseed, or cinnamon is best. And to correct the after-taste, a little liqueur (or a spoonful of crushed sugar, or some ripe fruit, &c.) may be given: peppermint drops usually excite eructations, and recal the taste of the oil. When the oil, in spite of everything, is thrown up, it should be given freely in the form of clyster in decoction of starch.......for internal use formed into pill mass...dipped in honey and rolled......(they go on to discuss when used externally it was mixed with other elements then applied to the skin)...... when it can be given in its pure state, it is always best to do so......
…..Some have prescribed it internally, while others have done so externally with the best success.
……Brefeld asserts that the external application, namely, the daily often repeated rubbing in on the tumid belly, ……
Hass, however, in some particular cases….very young….one teaspoonful night and morning,…..
The opinion has lately become more prevalent, that the brown and light brown oil are preferable to the pale. It is not always because the pale oil appears to contain less powerful qualities, but far oftener owing to the frequent deceptions to which those who employ the pale oil are exposed…..is bleached by chlorine…….
I regulated the quantity of the oil so that the commencement I gave the younger patients half a tea-spoonful twice a-day and increased the dose gradually, so that at the end of the third week they took a tea-spoonful. The elderly….a table-spoon twice a-day… in two cases…cod liver oil was externally prescribed.
Our plant is exposed the sun but this does not equate to solar activation as Dr. Price discusses. Dr. Price had a specific protocol and definition for the term solar activation and it does not occur unless uv rays are directly exposed to the products. In our plant the products are not exposed to solar uv.
If you are not aware, Cod Livers are a super food. Just like fermented raw milk goes from yogurt to curds and whey (all good foods) so do the Cod Livers as long as it is fermented. Most know that a processed milk will spoil rather naturally ferment into functional foods.
When we ferment the livers the oil is second to none for functional human nutrition as attested to a by moms, doctors, clinical trials, energetic testing and bio-feed back testing. But don't forget about the by-products, they are life giving and fully functional. Just like fermenting milk, none of the cod liver is 'rotting' but all fermented and ready to eat/use and all life giving.
When we ferment the livers some of the oil is released for the benefit of all in our community. After we pull the oil we take the fermented livers and sun dry them. Then they are blended into cattle lick tubs. We have looked at other feed options but so far the cattle lick tubs are most popular. Anyone that has used these can attest to the palatability of these liver tubs as cows will stand on top and not move for long periods of time if you let them.
When fermenting we do not get all the oil out of the livers so there is plenty of oil mixed within the lick tubs. 100+ years ago they would take the spend livers and cook them to get the balance of the oil from the livers. We choose to feed it to cows rather than heat the livers.
The bottom layer is similar to a fish sauce or garum. Years ago we were going to make this into a human food and we spent several months working on it. Many in the community were waiting for this product and i have eaten it. it is loaded in a wide range of water soluble nutrients including biotin, niacin, choline etc.... i just don't know if people are ready for this product.... so we sell it as a fertilizer.
If you are ready to plant your garden and you want a wonderful soil food try this formula. 60-70% liquid fish, 20-30% raw milk and 10% liquid molasses. Put this into a garden hose sprayer and apply to the soil... you won't be disappointed. You do not want to apply during fruiting and harvest periods. Also works great on lawns!
All the by-products are listed on the second page of the order form or in the product section. There is more discussion and testimonials listed within the product section of each product.
The goal Dr. De Jongh's work was to study the 3 different types of Cod Liver Oil; Pale, Light Brown and Brown Cod Liver Oil, and make a detailed report.
The brown Cod Liver Oil has proven itself a most powerful remedy in rheumatism and scrofula. Now, I have found, in my chemical analysis, a quantitative difference between this and the other sorts of Cod Liver Oil. The constituent parts, which exist in great proportions in the brown Cod Liver Oil, must, therefore, be considered as those which fulfill the most important indications. The neutral fat, the iodine,phosphorus, the inorganic salts, exist in the same proportions in the other kinds of oil, which are not supposed to be particularly efficacious in scrofula and rheumatism; it is, therefore, fair to assume tha the brown Cod Liver Oil owes its great power to the biliary matter and butyric acid, which exist in it in much larger proportions than in the lighter-coloured oils.
I like history and think it is special to note that in the mid 1800's the question of what Cod Liver Oil is best is replicated today. The conclusions/studies where completed in the 1800's without full knowledge on why the brown Cod Liver Oil is best and today we re-ask the question. What is cool is the conclusion is just as clear today as it was in the 1800's, the Brown Cod Liver Oil is best.
Maybe we don't have to know why. 100 years from now we will re-ask the same question and not realize the question has been answered many times in history with the same conclusion but using different reasoning. Will we ever learn to the point of not re-asking the same question? My guess is it is our nature to repeat history.
If you would like to read other short notes from this book, please view the FAQ tittled 'What was Cod Liver Oil like in the 1800's..was it brown? Did it taste like todays FCLO"
Below is a detailed Bio-feedback test report from one of the top Bio-Feed Back practitioners in the country. Dr Wendy Meyer has a practice plus she trains other practitioners in this field of medicine. She does not sell Green Pasture Products or any fish oil. This test comparison was not requested by me but by another person in the medical field. I was able to obtain a copy of the report but would only publish if the name of the compared cod liver oil was removed as i do not think it is proper to discuss others work specifically.
I fully respect the medical art field of Bio-Feedback testing and energetic testing. Not all practitioners are the same in ability and there are a few that are highly regarded in these fields such as Dr Wendy Meyer and Dr Louisa Williams...and others.
Comparison of Green Pasture CLO to virgin, minimally processed CLO
Purpose of the study: The study was designed to compare different cod liver oils from two different companies on patients using biofeedback equipment
Study was performed using Spectravision biofeedback equipment on acupuncture points pertaining to toxicity, allergy, circulation, brain, and hormones. It is electronic equipment that can measure responses of the body to different compounds including nutritional support.
Results of the test:
GP CLO: 0/38 reaction for toxicity; Brand X CLO : 37/38 reacted to toxicity
GP CLO: 0/9 reaction to people with APO E; Brand X CLO 9/9 reaction to people with APO E
GP CLO: 9/13 positive support for hormone imbalance; Brand X CLO 0/13 support for hormone imbalance
Toxicity point reacts to substances that the body is struggling to eliminate out of the body. It is affected by genetics, length of exposure, type of compound, amount of exposure. There is one particular genetic trait called APO E that can lead to heart disease, Alzheimer’s, or Parkinson’s disease if certain conditions are met. According to Pamela McDonald’s book “The Perfect Gene Diet”, fish oil will raise LDL and lower HDL in people with this genetic trait. It will block arteries and thus decrease oxygen to the brain. Considering that this trait is found in 30% of the population, it is considered very relevant to the medical field. Eating fish does not cause this problem, however. This indicates that there is something removed during the extraction of the oil that is required by people with this genetic trait. The results of the study indicated no ill-effects from the CLO produced by Green Pasture with patients with this genetic trait. However, the fish oil/ Cod Liver Oil Brand X decreased circulation on all patients with this trait. It showed toxic on all patients across the board except for one. It is believed that this patient in particular had the genetics that allow him to detoxify very efficiently (APO E2) . People that have the genetic trait APO E4, have a harder time detoxify and need more detox support, and need to be more careful with supplementing with all fish oils due to its potential to cause harm to the body.
Conclusion: GP CLO provides support without the risk of harm other CLOs can pose to people with genetic trait for APO E4.
The sea is loaded with vitamin D in the lowest base of the food chain in organisms such as phytoplankton, zooplankton, and related species. They have both Vitamin D2 and D3 in a healthful supply. Fish do not receive vitamin D from the sun. There is very little known about the pathway of vitamin D in fish and their effects within the food chain. The first studies on this topic were just completed a couple years ago. I do have a fish oil processing book from the 50’s that also discusses the topic of why the oil from cod livers will have more than one type of D including D2. Overall, we are in the infancy of understanding the origin of vitamin D in the sea.
Footnote: Vitamin D2 is in high supply in the base of our food chain on land as well. For example, rye grass is high in D2.
What is found in Fermented cod liver oil? Essentially, whatever nature provides. From the research that has been completed thus far, it appears there are a variety of forms including D2 and D3. A study it will cost more than $25,000 dollars to study just a few of the different possible structures.
Measuring natural vitamin D is difficult. The preparation and technique make a big difference in readings. Free Vitamin D is much easier to measure and conclude (man made form).
General Information about products / Estimate the amount of EPA and DHA in FCLO
We do not have a deep focus on the fatty acids in the fclo because, over time and work, I have concluded that these fatty acids are not what the focal point of the product should be. The only reason EPA/DHA/Omega 3's are discussed/pushed to the degree they are is after one completes the industrialization of these oils they have destroyed/damaged the real deal and they are left with some fatty acids. One always sells what they have. In the case of industrialized fish oils, fatty acids are about all that is left of value.
This is not to say that these fatty acids are not important. These types oils will always contain a good supply of EPA/DHA and Omega 3's . The real story of Fermented Cod liver Oil is beyond this topic. I think the real story is the thoursands of other molecular structures known and unknown.
In our society the question EPA/DHA and Omega 3's pursist so here is how you can calculate this total for any product if you know the % of EPA/DHA/Omega 3 in any oil.
How do I calculate the amount of EPA/DHA and Omega 3 fatty acids I am getting when I take my FCLO products?
Everyone take different amounts of our products. To obtain an approximate conversion level please use the following conversions to calculate
5ml = 5g = 5000 mg = 1tsp
X= the amount of FCLO product you take
Y = The approximate % of the fatty acid found within the product
X mg x .Y = mg of intake
so , How many mg of DHA am i getting if i take 1 tsp of FCLO each day
5000 mg x .10%= 500 mg of DHA per tsp
DHA has a typical range of 10% of the FCLO +/-
EPA has a typical range is 15% +/- of the FCLO. Use the same calculation as above
Total Omega 3 will typically be in the 30-40% of the FCLO.
If you are consuming Skate Liver oil, the DHA will make up 14-16% of the oil +/- and EPA will be in the 10-12% of the oil +/-.
Below is an article/topic that has been a point of discussion within the industry for the past year+. Thought I would share so all understand why we are changing, as many other supplement and food manufacturing companies have changed, by listing a manufacturing date rather than a exp date.
Expiration dates vs. Manufacture dates
All manufactures of dietary supplements must have in place the FDA’s updated compliancy regulations called cGMP’s. What does this mean to you, the consumer? Within these lengthy new regulations come several confusing surprises. One of these new surprises is the use of Manufacture date verses Expiration date. You will see either an Expiration Date or Manufacture Date on your supplements. Since the FDA published their Final Rule on 21CFR Part 111 in 2007 for current good manufacturing practices (cGMP’s) they have given manufactures the option of using either an Expiration Date or a Manufacture Date on their finished products.
The FDA declined to add a requirement for expiration /shelf-life dating, although the agency encourages its use. It seems the FDA believes there are not generally available methods for all ingredients sufficient to determine expiration dating, especially for botanical dietary ingredients. Manufacturers that do use an expiration date must now have scientific data/studies to support the selection of this date. If they do not have the supporting data the FDA could, at their discretion, impose fines, sanctions, recalls or closures on the company who manufactures the product.
In general, to label with an expiration date the product label has to have something to test to the exp. date. Such as, if one added vitamin A to a product and lists it on the label they must test at time of manufacturing and at the date of the expiration to confirm that the same level of vitamin A is found in the product as defined on the label. Without this added ingredient there is no label claim to test the product to meet an expiration date.
Another example is when a drug is manufactured the efficacy of the labeled claim of the drug must be tested and confirmed to be active through the expiration period.
Expiration and manufacture dates: What’s one to think?
The FDA guidelines do not include methodology or suggested procedures for the supporting data/studies; instead, they suggest “This is an evolving model.” What this means is that additional extensive stability studies must be undertaken that can last sometimes well over 6 months and will eventually increase costs sharply that will be passed on to the consumer. Most manufacturers are already burdened with the task of keeping the costs of products down on a regular basis.
With respect to Stability Testing of Dietary supplements & Nutraceutical Formulations, –From the FDA’s preamble text:
While all this information could be confusing for some, there is a light at the end of the tunnel with respect to Manufacture Date verses Expiration Date. Here are some Pros & Cons of this Proposed Rule:
When a product is bottled & labeled for distribution if the manufacture chooses to use the “Expiration Date,” additional holding time for stability studies must be added on before it can be sold at the consumer level. The finished product is then about 6-12 months old before it is even released for sale to you the consumer reducing freshness and overall efficacy, the very thing you want in your health products has now been decreased.
The buying public does not have access to freshness discussion with an exp date. An exp date is best suited for drugs and products that are highly processed/industrialized, or for products that have high level sugars and proteins that are prone to high level of bacterial growth over time.
An expiration date does not identify when the product is packaged so the buying public really does not understand how fresh a product is or is not if a exp date is provided rather than a manufacturing date. Our oils are extracted without heat or introduced chemicals but rather enzymatic and bacterial culturing/digestion/fermentation. Many perceive our products are better with age as the living essences within the product are not destroyed.
While the FDA is caught in a quagmire of undetermined testing and validity, freshness and reliability is available via Manufacture dating. With Manufacture dating the finished product is ready to be sold at the consumer level without the extra-added 6-month wait. As a result, the product you purchase will not be decreased in freshness or efficacy.
We at Green Pasture Products have chosen to use the “Manufacture Date” as many other companies are currently using instead of the Expiration Date, so you will receive the freshest product available when you order.
I am asked on a regular basis why we do not add anti-oxidants (preservative). We use to add anti-oxidants many years ago(rosemary oil) until I was challenged by a WAPF chapter leader. I spent several weeks researching the subject and could not justify the addition of anti-oxidants.
Studied stability of the product through peroxide study. The product is stable. Zero Benefit to added anti-oxidants
Studied enzyme cell break down vs temp and chemical breakdown.... the resulting molecular structures are completely different. Healthful vs harmful or toxic. Again, zero Benefit to added anti-oxidants.
Studied the general topic of anti-oxidants and concluded something completely different than media medicine description of anti-oxidants....A big negative/harmful to health rather than healthful
Studied natural anti-oxidants and found the fclo will naturally have protective structures within the product such as vitamin A..etc.....Zero benefit to added anti-oxidants.
Studied rosemary oil and the topic raised enough concern on the topic of fertility and other questions that I could simply not justify the risk for zero or negative benefits.
In general, my conclusion was the only way to justify adding anti-oxidants was to do it because everyone else was adding it and the addition would reduce the number of questions by the general public. My personal view of ADDED antioxidants is they are added to hide a problem in manufacturing. They might be as harmful or distasteful as this community view's preservatives. In a nutshell, I think they are added as a preservative to hide a problem.
I will publish another article on this subject in near future with more info for curious internet researchers. Most of what you will find on the internet will be selling the idea of extracted anti-oxidants are good. There is big business in these isolates and the products that require their use. As a result the anti-info is buried.
There are a couple books by doctors/researchers warning us about anti-oxidants additions but the people blowing this tune have a very small horn to work with.
No need for concern. The fish species in general (if wild) does not carry toxins as you describe. This subject arises once per year +/- , usually coinciding with a blogger who writes about the subject from a position of limited knowledge but scary overtones.
Every lot is tested for PCB's, metals etc... And every small run is tested three times for pathogens (standard food screens). Plus we direct other standard tests not required that we accumulate for understanding and discussion. All testing is done by third party labs as we do not have any in-house lab capabilities. The testing is done per FDA regulations for food safety and our products meet the requirements 100%+. The testing we do is beyond what you will typically find within the food industry.
In all the years of testing I have never seen any issues in any cod liver oil... including other brand names. If you research contaminants and fish you will find that the Cod family is not one that is referenced as a risk. They traditionally do not find accumulated contaminants in Cod with one qualification; There is difference between farm raised and wild fish. All our fish are wild caught. The largest population of farmed raised cod/ salmon etc.. in the world is found in Norway.
We do publish random test data on the web site. I do not always update this list so it is not always current. This does not mean that we do not test as this is standard procedure as described above, part of SSOP, GMP plus it is regulated by the FDA.
The emulsified has other ingredients added to aid in flavor and experience. Some really enjoy... others prefer the other FCLO products. The emulsified does take much mixing and stirring prior to taking.
This is required because we do not use the chemicals and other industrial processes during the addition of the cellulose and other ingredients that would be required to permanently suspend the FCLO within the full product.
Below is a very good description and problem solving from a customer, Sara O.
I'm always enthused when customers are willing to problem solve and share. Our product are not processed and are the real deal so natural variations are the norm. One common example is some lots warm to room temps then cool to temps in the 40's or lower slowly. If cooling is too slow the phytosterols/fats can conglomerate by electric charge attraction and create small little white fat crystals. There is no issue with this other than inconvenient. In liquid products they will sink to the bottom and in gel products they will suspend in the gel.
One can process this out of the product but then one changes the definition of the product that so many people depend. Thank you Sara for problem solving and sharing.
"I am a lover of the Green Pastures beauty balm! My favorite uses include lip balm, face cream, hand cream and for any stubborn itchy patches! I have had great relief from small eczema patches using this balm. I was puzzled when I opened my most recent jar to find that it was a bit grainy. I called Green Pastures and was transferred to the owner with my concern. In laments terms, he explained to me why this happened. Turns out when the balm gets heated during transit, and then slowly cools, these small grainy pieces form. I warmed some water, placed the balm in the bowl with the water and left it there for about ten minutes. After that I put the jar directly into the fridge. I took it out of the fridge the next morning and voila - just like I remembered. Silky and smooth! We're lucky to have small batch, high quality products from Green Pastures. These products vary batch to batch - be patient and there's usually a solution and always an answer!"
The Fish Livers ferment and naturally separates into three separate parts. Liquid/water soluble phase, Protein/solid phase, and lipid oil phase.
*Liquid/Water phase make a very powerful nutrients blend for the soil and soil health.
*Protein/solid phase is blended into cattle lick tubs... Cows and other animals do great on this product. We have a pet food manufacturing company working with product to create a high-end, nutrient dense pet food.
These are all highly nutritious products, but currently the oil is the only one we test and sell for human use.
Ghee is pasteurized butter that is re-heated.. some companies will try to market a ghee product and call it butter oil in an attempt to confuse a buyer. They are one and the same.
High Vitamin Butter Oil, as Dr. Price made it and Green Pastures makes today, is extracted from the liquid without heat and never heated. The centrifuge does not generate heat, plus the cows eat a specific type of pasture under certain conditions.
This non-heated butter oil produced is separated into two parts. Only a small % of the oil is used to make the High Vitamin Butter Oil. The product is not heated, controlled grazing, and concentrated. Some suggest that a vortex energy is introduced during the centrifuge process but i am not well versed in this science to describe it other than this brief introduction.
There has been attacks on Dr. Price and his work with High Vitamin Butter Oil since the 1930's. Even today there are some who will dumb down his work and offer imitations with the above description distorted with intentional deception.
Our High Vitamin Butter Oil will have a culture or fermented like flavor. Because we do not use industrial means each lot can have different tastes, odors etc.
No, all testing is done by third party labs. There are very specific guidelines based on State, Federal, and International Standards for testing including: food screens (3 times per lot..redundant as nothing grows in oil), metals, toxins and a variety of vitamin tests we do for informational purposes. Our Products meet US Standards, Prop 65 standards and we have EU distributors that test to EU/WHO standards.
All products are prepared in pharmaceutical licensed plants and are subject to the same inspection protocols required for the manufacturing of drugs. Final package production in these plants is very stringent and goes beyond a typical food manufacturing protocol.
Some will find the natural taste offensive. However, I have visited homes with children that not only take the unflavored, but beg for more. This is not how it was in our house. We make the Blue Ice infused which attempts to answer the objection of some about digestibility and taste. We use coconut oil as a carrier. Many in our community are aware that coconut oil assists with digestion and assimilation of nutrients. For this reason, we blend coconut oil with all the oils (Skate, FCLO , HVBO) for a well-rounded approach. The coconut oil aids in evening out the taste, texture, odor variations of the fish. The down side is that you would need to take more, approximately 1/2 tablespoon to get 1/2 tsp of the infused oils. In our community eating more oil is not a negative :) As an alternative, you could put our oils in an ounce or two of warm water. I have heard of some making suppositories, mixing with a smoothie or tea, etc. Creativity is the key.
There are hundreds, if not thousands, of these vitamins and hormones in nature/foods that are not industrialized.
When establishing a label one identifies a specific metabolite, measures and reports. The measurements are real but they can vary substantially based on technician, technique, method, product tested, etc.
When testing a single metabolite one can not identify other like metabolites within the range of a group of vitamins or hormones.
The FDA labeling laws describe these vitamins and hormones as ingredients. You will find most foods, drugs and supplements that list the vitamins and hormones are adding a known molecule structure at a known level and measure to confirm that they have added these correctly per the label. These measurements do not indicate if these molecular structures are as effective as real foods and other structures but are added and verified for labeling purposes only.
We do not add any lab/man made vitamin/hormone ingredients and as a result we do not attempt to fit the product into a conventional supplement/drug like terms such as IU's or mcg etc..
This does not change our products from being what 'it' is and what 'it' has been for thousands of years.
Throughout history people did not take cod liver oil because it had this many IU's of this or that. They took it for what it did. When under stress they grabbed the bigger spoon and took extra.
There are thousands of naturally occuring structures in the High Vitamin Butter Oil and Fermented Cod Liver oil. 99% of the structures we do not understand how they work and how our bodies use them. This does not make any one structure less important than another but it does highlight how little we actually know/understand.
What ever knowledge we conclude today I guarantee you that 10 years from now we will have a different conclusion.
We do provide some random date for discussion only on our web site within the test data page. This test data does not relate to any one specific lot but is presented for general discussion and intrigue.
Health Concerns / General Information about products
Over the past couple months we have had contacts / confusion on amines and anti-oxidants. Amines are common and are not poisonous etc... but you know bloggers, if they proclaim a scary fact as fact then it must be fact. Anti-oxidants discussion I will post in general terms in another postings to follow.
Most in our community fully understand that fermenting foods is not new, and is a proven time stable tradition that has roots that go way back in human history. Fermented milk is yogurt then cheese, Sauerkraut, kombucha, stink fish :), cured sausage, garum... etc are historical foods traditionally made in a way to naturally process/preserve a food into a stable form for use at a later date without the use of refrigeration. In most cases the fermented product version is substantially more healthful than the starting food and commands a higher price and more desirable.
It is no different with Fermented cod liver oil, milk products...etc...
Fermentation naturally breaks the product down through microbial/enzymatic process to allow for the long term stable storage of the product. Plus fermentation pre-digests the product into a more healthy usable form compared to the starting product. (for further discussion on reduction/cell break down please visit the FAQ area of the web site and look up video on subject)
Amines are a natural by-product of protein breakdown. It is in all meat products. The above graph study will clearly show a amine pattern based on the type of meat and bacteria most commonly associated with the digestion.
Here are a few amine panels from FCLO I grabbed this morning. We run amine panels on all lots to better understand the products differences. ND= Not Detected
The amine that we see fluctuate the most is Tyramine. Typical range is 5-50 ppm. This is a common amine in fish and is the common amine in cheese. It is the amine that is credited with giving some cheeses their distinct 'pleasant' aroma. This amine is typically derived through different protein digestion by Lactobacillus family of bacteria. Most in our community understand this as good and proper.
Histamine is not common in fish and in all our testing we have seen one time and I think it was 1-2 ppm. The other amines do not fluctuate much and are close to the levels reported above on a consistent basis +/-.
Hopefully this will help those confused about the amine 'scare'.
Fermented cod liver oil has no bacteria as bacteria need water, protein and sugar to live. Bacteria do not survive in oil. The bacterial/enzymatic breakdown described above is completed within the broth/ livers of the fish we ferment. This ferment/breakdown ruptures cells and allows for the release of the oil naturally rather than the only other two ways to rupture cells for oil release (temps/chemical) which are radical and damaging to the molecular bonds.
With the events of Fukushima come the frenzy of understanding our world around us. We are all effected by our surrounding world, seen or unseen. The events at any one spot in time or location will effect our nature, sometimes physically, other times emotionally, or even subconsciously.
Fukushima media blitz has highlighted a topic that we have been plagued with for 100 years. It is not a new subject but the reality through the unified use of the internet has given to rise the ability for a society to have a real time relevant discussion. History is changing from a long range review mirror to a current topic as it unfolds.
Through history we have developed a current view of a interconnectedness to our food, environment and lives. Toxic examples include: PCB's, a variety of banned chemicals, heated metal contamination, food additives, preservatives, GMO's, and many other nuclear disasters both intentional and accidental. There are Nuclear subs sitting on the ocean floor in the far north Atlantic/ Arctic, dump sites, nuclear waste zones, ground water contaminated through a variety of industrious man contrived actions.
Because of my historical view, both current and past, we test our products a variety of ways. We test through mandated directive (standard food screens), we test through social and special interest directive (PCB's, Metals etc...) and we now test our products randomly through Bio-Feed Back Testing. There are too many variables when it comes to contaminants to limit the discussion to standard testing protocols. Standard testing protocols can count molecules, but what molecules? Are we sure we are getting them all?
You will find other discussions in our FAQ on Bio-Feedback testing FCLO as it relates to general toxicity. The FCLO came through the protocol with flying colors. But a refined CLO did not pass, but rather failed miserably. If you count molecules the processed CLO passes the standard tests. Is this passing relevant?
I have the FCLO tested from time to time with Bio-Feedback testing as i'm not on board with the complete relevance with standard testing protocols. I don't think standardized testing tells a significant story.
Ok, The question arises on the topic of location of the fish. The fish school in the northern, cold waters around the Arctic Ocean. They do not have a nationality and a fish can school for a 1000+ miles in its life. So the relevance of the specific spot the fish is cleaned is not relevant to the discussion, ‘is the fish safe to consume’.
In my opinion, the arctic region and the ant-arctic regions are the best fisheries when it comes to contamination control. Even with this concept one has to test. I'm told stories of nuclear subs downed off the far north of Norway and the harvesting of blue colored King Crab and other unusual observations that the fishermen contribute to the nuclear waste from these subs.
It is also my opinion that the ocean is the best and safest source of food we have. Oceans are much more tolerant or forgiving to human contamination compared to air or land. Oceans have a dynamic living filtering system that I do not think the land or air can approach.
Although a great deal of media attention has been devoted to the continuing radiation contamination due to the reactor meltdown at Fukushima in March of 2011, it is important to remember that other radiation contamination exists in the ocean, and has for many years.
Sources of this contamination include submarines downed in various locations near Norway and in the far North Atlantic and Arctic regions, nuclear waste zones, dump sites, and groundwater contaminated through a variety of industrial activities.
Green Pasture’s cod liver oil was proven to be safe before the Fukushima event, as shown by our extensive testing. Despite the devastating scale of the Fukushima disaster, our tests continue to prove the safety of our products.
We use extensive testing to ensure products are contaminant-free
Because I take a macro view of food safety, I require Green Pasture Products to go above and beyond the government mandated standard testing to ensure all of our products are safe and free from contamination. Our products are always found to be free of heavy metals, PCBs, and other contaminants including radiation.
We also test products randomly using Bio-Feed Back Testing. More information about this type of test can be found in the FAQ section if our website (http://www.greenpas <http://www.greenpas/> ture.org/ <http://ture.org/> ). During testing, Fermented cod liver oil (FCLO) was found to be free of radiation contaminants.
Here is a short quote from the FDA on their efforts to monitor and report on Radiation concerns. You can read the entire FDA March 2013 posting on our blog titled "FDA Response to the Fukushima Dai-ichi Nuclear Power Facility Incident".
"On top of the information obtained from its testing of imported and domestic foods, FDA stays current on radiation monitoring efforts by other U.S. Government agencies, including the environmental radiation monitoring program (RadNet) conducted by the Environmental Protection Agency (EPA). Additionally, the Agency consults on a formal and informal basis with experts from government, academia and the private sector on radiation safety issues. FDA scientists also keep abreast of scientific publications and reports from both private and public scientific institutions, including oceanographic research institutions. For example, a study published in 2012 in the Proceedings of the National Academy of Sciences (PNAS) reported finding very low levels of Cesium in Pacific Bluefin tuna caught by recreational fisherman off the coast of California in August 2011. FDA reviewed this study and determined that the levels of cesium were roughly 300 times lower than levels that would prompt FDA to investigate further to determine if there were a health concern."
We double check products to re-verify the following:
The fish stock comes from the arctic region. This area has never been discussed as having issues with contamination from Fukushima.
We monitor FDA Reporting.
We ferment. See below discussion on fermentation discussion and radiation and other blog articles on fermentation and the resulting reduction or elimination of toxins.
We conduct random, double-checks inbound with geiger counter testing. I'm not sure if this will give meaningful information
We randomly subject products to Bio-Feed Back Testing for a wide variety of observations including radiation. It is not only non-toxic and healthful, but shows up as negative for radiation exposure.
Although these types of tests aren’t required by law, we perform them since the community we serve is aware of and concerned about the presence of heavy metals and PCBs.
We also test products randomly using Biofeedback testing. More information about this type of test can be found in the FAQ section if our website (http://www.greenpasture.org/). According to Wendy Meyer, DC of Neligh Chiropractic and Acupuncture in Norfolk, Nebraska, “Green Pasture Products have been tested using Spectravision technology. Spectravision utilizes biofeedback to determine the response of the body energetically to the products to assess if it is toxic to the body. After testing on one hundred patients, no toxicity could be detected.”
During testing, Fermented cod liver oil (FCLO) was found to be free of radiation contaminants.
The ocean is a good filter. Oceans are much more tolerant to the activities of human contamination in comparison to land and air, and the filtering systems are more effective (need source?).
The fish migrate to a variety of locations, not spending most of their lives in the area where they are caught and processed. Fish do not have a nationality so the patterns of schooling combined with monitoring of the local fish populations is critical for our food saftey.
Above all, Green Pasture Products is concerned about our customers and we go a long way to ensure product safety because your health is our primary purpose. We are all in this together.
After you Login, you will see the "My Account" tab on the top navigation bar. If you click on "My Account" it will open up the My Account page where you can make your changes. You can also change your password here.
The sub-pages under this tab allow you to change your Credit Cards on file, view recent transactions, and manage your shipping addresses.
Green Pasture Products takes pride in our fast and efficient shipping. I estimate that 90% of orders ship within 48 hours. Sometimes we get back logged with special sales or inventory status that delays shipping, but in general the 48 hour rule holds. Expedited orders do ship out sooner than ground orders assuming inventory status is clear. But we do not guarantee same day shipping even for express shipping.
Below are the terms and conditions that each and every international order will be required to accept, and sign off, prior to completing order entry. Note; International Mail Service is a very price competitive shipping option but the delivery service is poor and the longer a shipment takes to deliver the more risk for loss or damage. 99+% of international orders deliver without issue, other than the length of time waiting for delivery. If an issue does arise with delivery or customs there is nothing we can do to assist. Especially if you choose international mail. For more details on how international mail works please see topic covered in another FAQ post.
International Buyer Terms and Conditions: All international order buyers must acknowledge all terms and conditions for this order. the buyer accepts 100% responsibility of all import, transportation, damage claim, errors, tax, final delivery, loss of package by international mail or Federal Express and custom clearance issues are solely the buyers responsibility. The buyer acknowledges this responsibility and does not hold Green Pasture Products liable for any issues that may arise from the transportation, handling, damage, custom clearance, errors, loss of package by carrier and other policy and procedures issues that may arise, and any of their related costs. The buyer acknowledges and accepts the term that Green Pasture Products only obligation to fulfill the order is to assemble, box and ship the package as directed by the buyer.The buyer acknowledges and accepts the terms of this sale and in addition accepts that there is no recourse action that can be applied to Green Pasture Products by the buyer or buyers agents such as; no returns, exchanges, refusals, refunds, back charges of any order/product that is shipped outside the United States.
We no longer offer International Mail Service. 95% of the customers who used this service were happy and appreciated the cost savings. But the 3-5% of the customers who had long delays or packages that never arrived were very frustrated with the lack of traceability and the inability to coordinate a delivery with their customs/postal service.
Australia. Please make contact with gpawholefoods.com.au. They are set up to offer group discounts so consider starting a purchasing group.
EU. Consider buying from Holomed in the Netherlands. They have EU approval and stock a wide range of our products. Another source in the UK is Red23
Canada. We are changing over to Purolator as the main carrier. I expect to see improved costs and performance over Fed Exp. In time, we hope to have a full distributor in Canada. We are working on meeting Canadian requirements for easier distribution. We hope that by the close of 2014 we will have fulfilled the Canadian licensing Requirements and completed the bi-lingual label.
Canada Law says Canadian customer can buy a 90 day supply per order only. Please consider this when you place your order.
Other than Australia, we will accept any order entered into our system. But the risk is 100% on the buyer for all shipping and customs work. We do not take any returns/refunds on any foreign shipment. If customs has problems or breakage etc... there is nothing we can do to assist. Each buyer is responsible to understand their countries laws and accept 100% of the risk purchasing products for GPP.
When you login you will see your "My Account" tab on the top navigation. In the drop-down under that, there is a page called: "Transactions". Once inside the page, you will see the status of each order you've place. If it is Pending, it will say "Pending" and offer you 2 links: one to "finish transaction" and one to "cancel transaction"
Returns are allowed for any un-opened product within 30 days of purchase. There is a Restock charge. Please call sales for details and shipping instructions including return authorization. 402-858-4818 ext 3.
Exchanges, The same Rules apply as a return including one must obtain a Return Authorization Number and shipping instructions.
Change orders and cancellations. Our system is completely secure. This means that we do not see or have access to any credit card information. This allows for worry free ordering. The side effect from this type of system is change orders and cancellations are not easy and do require a physical phone call to sales 402-858-4818 ext 3. A minimum of a $10.00 charge will be applied to all change orders and cancelations. Other charges may apply that are associated with the order if the order has shipped prior to the change or cancelation transaction being completed. A completed transaction includes verification by GPP sales.
Do not call any other department, email any other department, leave messages with any other department. Only a phone call and physically discussing with someone in service 402-858-4818 et 3 can assure a cancelation or return etc... is handled. This contact is 100% the buyers responsibility.
Returned Orders. If Your order is returned to our facility and a refund or reshipping is requested the full cost of transportation will need to be paid for prior to the order re-shipping or credited. There are not refunds, exchanges, returns, cancelations, refusals on any international order.
Returns are allowed for any unopened product within 30 days of purchase. There is a Restock charge. Please call sales for details and shipping instructions including return authorization. 402-858-4818 ext 3.
Exchanges, The same Rules apply as a return including one must obtain a Return Authorization Number and shipping instructions.
Change orders and cancellations. Our system is completely secure. This means that we do not see or have access to any credit card information. This allows for worry free ordering. The side effect from this type of system is change orders and cancellations are not easy and do require a physical phone call to sales 402-858-4818 ext 2. A minimum of a $10.00 charge will be applied to all change orders and cancellations. Other charges may apply that are associated with the order if the order has shipped prior to the change or cancellation transaction being completed. A completed transaction includes verification by GPP sales.
Returned Orders. If Your order is returned to our facility and a refund or reshipping is requested the full cost of transportation will need to be paid for prior to the order re-shipping or credited. There are not refunds, exchanges, returns, cancellations, refusals on any international order.
Dosage is best discussed with your physician. Below are some general ranges you might consider:
Fermented Cod Liver Oil Children age 3 months to 12 years: 1/8-1/2 tsp. Children over 12 years and adults: 1/2-1 tsp. Pregnant and nursing women: 1-2 tsp.
Emulsified oils are made of only 80% cod liver oil, so the dosages are slightly higher.
Fermented Cod Liver Oil & Butter Blend - 2/3 FCLO and 1/3 HVBO 25 pounds or less: 8 drops orally a day 25 pounds: 1/4 tsp. a day 35 pounds: 1/3 tsp. a day 45 pounds: 1/2 tsp. a day 55 pounds: 2/3 tsp. a day
The below note is a direct reply from Dr. Rosann Volmert to the question I posed; why do some People have different types of digestive discomfort when first starting to take FCLO and others do not. Digestive discomfort could includes: repeating, Diarrhea, bloated feeling etc.. My guess is about 10% of the people report working through issues the first few days/wks.
I gave her my thoughts based on conversations with many and here is her reply.
I would say that you are right to think of the liver and gall bladder. People with issues of low bile secretion either due to low production in the liver or secretion problems of the gall bladder have difficulty digesting fats especially with taken alone. They tend to get diarrhea when they eat fats. If someone has been on a low fat diet for some time, their bile production will be low. They either need to ease into fats or take a bile salts supplement with fats or both. If someone has had their gall bladder removed they need to eat on a schedule as the liver can produce bile on a schedule. It is best to take the oils with other foods, this may help. Maybe some have a familial bile dysfunction. Maybe some are on or have recently been on a low fat diet.
Dr. Rosann Volmert DO
Many customers that initially struggle digestively with FCLO will include Swedish Bitters when taking the oils. Some will put direct on the skin but watch this as oils will ruin cloth that it touches.
Today's society has defined similar supplements by a couple molecules and presents them in some specified measurement such as IU’s or mcg of this or that molecule. And the populace takes these products and compares them based on one or two molecules without regard the other thousands of other molecular structures and decides on how much to take.
Throughout history people would take Fermented Cod Liver Oil (as this is the only type that was made until the industrial revolution). And when they were stressed the bigger spoon would come out. I have concluded that this is how one approaches Fermented Cod Liver Oil and High Vitamin Butter oil.
To Follow is a common range of amounts and some idea’s on how to take.
2-3 years and under: Drops hidden in food is most common. Some take more
3-5 years: In our house, once the child reaches discipline age, we make taking these oils a part of their job. There is no discussion on the subject. If they grumble they get a second dose. Typically the grumbling will stop once they realize there is no deviation from the plan. And within a couple wks the child will figure out how to take. Typical range is 1/4 to 1 tsp
Some idea’s include:
chase the oil with warm water (common in our house)
mix with honey, maple syrup, or other creative idea’s
mix with tomato juice, grape juice or other stronger juice
6 years and up. Most common range for amount to consume is 1/2 to 2 tsp per day. If taking capsules then 3-6 capsules is most common. I have heard some, guided by practitioners or others, take 1-3 tablespoons per day. This is the exception and not the rule.
Other idea’s on how to take:
mix in smoothie
mix with juice
take 1-2 ounces of warm water, put the oils in the water and down like a shot. I do this as many others... It is called the Viking liquor shot... A good loud ahhh after taking helps the psyche.
mix with different foods. Yogurt is common. About 1 tablespoon to 1/2 to 3/4 tsp
stick with capsules...the easiest and most common way to take
make frozen yogurt/fruit ice pops
Your creativity is the only limiting factor in devising a plan of attack. Usually, if one sticks with a discipline approach, a few weeks of work pays off and the routine of taking these products is not a big chore. One usually will find they miss the routine if skipped.
One of the most common questions we receive the questioner should not be asking us but their practitioner. Although we would love to share our experiences it is not proper for us to discuss direct personal advice as such. These types of questions are best suited to be directed to your practitioner.
Our product are more like foods than drugs. People take all sorts of different amounts and combinations for a variety of reasons.
One of the most common questions we receive the questioner should not be asking us but their practitioner. Although we would love to share our experiences it is not proper for us to discuss direct personal advice as such. These types of questions are best suited to be directed to your practitioner.
Our product are more like foods than drugs. People take all sorts of different amounts and combinations for a variety of reasons.
There is a reason that when Mom or Grandma took out the bottle of cod liver oil the kids would scatter.
Nature will decide how a product tastes, odors, textures etc... One can control nature through a variety of man designed systems including industrialization.
Because of todsyd general marketing focus based on comfort, convenience and profits we view todays world supply of cod liver oil and fish oils as something completely different than history and nature provides.
We rely on industrial processes to control variability and remove nutrients and other compounds to make a product more marketable. The focus is strictly marketing integrity not nutrient integrity.
At Green Pastures we recognize the important focus to be the opposite of the industrialized world. The cost for this focus is some customers will struggle to understand why this jar has this flavor, or this jar looks different than my last jar, or i don't like the odor of this jar so it must be bad.
We have investigated many of variances and concluded that most difference are strictly related to the diet of the fish.
The odor is predominantly variances in tyramine. This amine is related to the diet of the fish and is the same amine that gives stinky cheese its unique qualities.
Some lots develop fat crystals. These have been identified as phyto sterols and are a result of the phyto plankton in the fish diet. The crystal formations can be controled through the rate of cooling of the product. It a product is at room temps and is cooled slowly the result can be the crystal formations. If you have a product with the crystals one can warm the jar in a bowl of warm water and after the product clears quickly cool in the fridge or freezer. the rabid cooling prevents the crystals from having time to form.
The crystals are fat/sterols and are healthful rather than harmful so if you don't mind the crystals there is no reason to perform the warming and rapid cooling step. Some people are more sensitive to textures so the warming/cooling process might assist.
The same diet differences hold true when some lots are more saturate or solid than others. The acidic feel that can be a result of the enzymatic fermentation etc....
There are industrial processes to remove these variances but these process are the vary processes that will denature the natural product and nutrients.
So, if you are one that struggles with textures, flavors, odors, variances, please consider the capsules or consider using one of the tips to take FCLO such as mixing with yogurt, pomegranate juice, tomato juice, maple syrup, or honey.
I have a book titled 'Cod Liver Oil' first published in the early 1840's in Latin. This same question is addressed several times in the book and appears to be one of the many objections people may have to taking the liquid FCLO. Other common objections include, texture, odor, flavor.
Each Lot is different and each person is different. When combining these two forces one can better understand why the variation in product will give an experience/result that is substantially compounded by ones individuality.
The Book describes the product as slightly acid, and irritating to the throat and /or mouth.
So the product itself is what it is but why the variability in experiences:
Health of the person (such as different mucus or other protective factors within the mouth and digestive system)
The pH of ones body, and other health conditions/changes
Food that one consumes changes the GI pH (example, if you rinse your mouth and gargle/swallow apple cider vinegar or lemon juice and then eat some hot sauce or better yet some FCLO the experience will be totally different compared to prior to the acidic cleansing of the apple cider vinegar/ lemon juice)
Oil is not soluble in water so people will have different pH and / or saliva conditions breaking down the oil. Oil is stickier than water soluble products so the oil can hang longer in ones tract compared to other products. This condition can be highly individual.
Swallowing slightly wrong and oil moving slower than normal through the esophagus
I'm sure there are many other variables that creates an individual experience.
The Book described above discusses how mothers would mix the cod liver oil with many things to assist just as we suggest in multiple postings within the web site. Two suggestions from this book include mixing with brandy or wine. I'm not sure our current culture is ready for these suggestions but they might be right.
Some suggestions we have posted throughout the web site and labels include; mixing with honey, yogurt, warm tea, maple syrup, tomato juice, i personally use warm water... or simply take the capsules.
The only obstacle to devising a plan to successfully incorporate the FCLO products is ones own imagination.
If you perform energetic or biofeed back testing, you will find that some simply do better with skate oil than cod, while others do better using the FCLO. Generally speaking, taking little bit of both is best.
Skate is a cartilage fish, it cannot grow bone and the understanding on how vitamin D/calcium are involved with cartilage formation is not fully understood. Each person is unique, and no two people can make any one conclusion without first investigating. I have seen blog posts that write from the assumption that everyone reading has the same life experience as the author, so the conclusion or observations have to be the same. This is not necessarily true!
Don't see your question? Please call Sales at 402-858-4818 Ext 1 or Customer Service 402-858-4818 Ext 2. We are available to assist you Monday-Friday 9:00am-4:00pm Central Time.