FAQ

Can pregnant/nursing women take cod liver oil?

Can pregnant/nursing women take cod liver oil?

Yes. A recommended dosage is 1-2 tsp.

Can toxins or heavy metals be contained within the cod liver oil?

Can toxins or heavy metals be contained within the cod liver oil?

No need for concern.  The fish species in general does not carry toxins.

Every lot is tested for PCB’s, metals and other potentially harmful agents. 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.  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; however, there is a difference between farm raised and wild fish.  All our fish are wild caught.  The largest population of farmed raised cod/salmon in the world is found in Norway.

How do I best store the cod liver oil?

How do I best store the cod liver oil?

In the refrigerator, cupboard or freezer. Some lots become solid when at refrigerated temperatures.

How is High Vitamin Butter Oil different from ghee and other butter oils?

How is High Vitamin Butter Oil different from ghee and other butter oils?

They are not the same.

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.

Our High Vitamin Butter Oil will have a culture or fermented like flavour.  Because we do not use industrial means, each lot can have different tastes, odours, etc.

What is the difference between fermented and non-fermented cod liver oil?

What is the difference between fermented and non-fermented cod liver oil?

Non-fermented cod liver oil (such as found in health food stores and supermarkets) is processed and refined by molecular distillation. This process strips away the naturally-occurring nutrients, so synthetic vitamins are then required to boost the nutritional value of the oil. This process also requires the oil to be heated to high temperature, affecting the stability of structure of the oil.

Fermented cod liver oil is 100% RAW and is produced by age-old traditional methods, fermented for up to 12 months in large stainless steel vats, without the use of any heat. This cold production makes the oil extremely stable.

It is completely free from synthetic vitamins and is naturally rich in EPA, DHA, Omega 3 and Vitamins A and D.

Utmost care is taken in the harvesting of this nutrient dense food.

What is the dosage given to babies/toddlers?

What is the dosage given to babies/toddlers?

Firstly, an exact dosage is best discussed with your physician.  Below are some general ranges you might consider:

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

Fermented Cod Liver Oil & Butter Blend (3 capsules per 1/2 tsp)

(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

Children over 12 years and adults: 1/2-1 tsp.

Pregnant and nursing women: 1-1/2 to 2 tsp.

Why is the Fermented Cod Liver Oil taste, odour, colour, texture different from jar to jar?

Why is the Fermented Cod Liver Oil taste, odour, colour, texture different from jar to jar?

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, odours, textures etc…  One can control nature through a variety of man designed systems including industrialization.

Because of today’s general marketing focus based on comfort, convenience and profits we view today’s 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 Pasture, 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 flavour, or this jar looks different than my last jar, or I don’t like the odour 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 odour 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 controlled 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 are 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, flavours, odours, 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.