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BTD Forums    Diet and Nutrition    Supp Right For Your Type  ›  Cod Liver Oil - BLECH!!!
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Cod Liver Oil - BLECH!!!  This thread currently has 2,415 views. Print Print Thread
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Adam
Saturday, November 20, 2010, 4:25pm Report to Moderator Report to Moderator
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I just had my first Tbsp of Nordic Naturals Lemon Flavored Cod Liver Oil and I about gagged!!  They lied to me!  It was supposed to taste all lemony!    I even shook the bottle before taking it.  It was an unopened bottle sitting on my desk, so it was at room temperature.  Is it better chilled?  It's in the fridge now.  I will try adding actual lemon juice to the Tbsp next time to see if I can mask the fish taste.  Oh, no, now I'm burping it up!  Ack!  This is a superfood on my SWAMI, and I really want to take this stuff as it is supposed to be really good for me, and I was told the bottled stuff is the most pure there is, much better than the capsules.  I know I should just 'man up' and take it, but, wow, that was some strong tasting stuff.
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MileHighRob
Saturday, November 20, 2010, 4:36pm Report to Moderator Report to Moderator

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You could buy empty gelatin caps from your natural grocer and take it that way.  It will stop the gagging but once they dissolve inside, it will likely still repeat on you.  I can't take fish or krill oil without burping it up.  I just go for the real deal and make sure I eat sufficient amounts of salmon and other beneficial fish.
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C_Sharp
Saturday, November 20, 2010, 4:37pm Report to Moderator Report to Moderator

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I would think you would want to refrigerate to make it not go rancid quite as quickly.

My personal opinion is that it is still mostly oil so whether they add mint or citrus to it is going taste/feel like fish oil.


MIfHI                            I follow a SWAMI diet.
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Adam
Saturday, November 20, 2010, 4:46pm Report to Moderator Report to Moderator
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Yep, time to just man up and take it.  Thanks, guys.  
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Lola
Sunday, November 21, 2010, 2:06am Report to Moderator Report to Moderator

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Sa Bon Nim
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I never repeat my fish oil synergist formula

perhaps it s a sign, my body needs it and utilizes it optimally


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
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Victoria
Sunday, November 21, 2010, 2:42am Report to Moderator Report to Moderator

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Try taking that fish oil at the beginning of your largest meal so that the food pushes it on down . . down . . down.  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Adam
Sunday, November 21, 2010, 2:48am Report to Moderator Report to Moderator
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I'm just gonna start my day with it when I go out to the kitchen in the morning.  Get it out of the way.  When I down that thing, and look out the kitchen window, I'm gonna scream "HELLO, WORLD!  AIN'T IT GREAT TO BE ALIVE!"  Then I'll make my coffee, sit down, and sulk for a while.    
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Victoria
Sunday, November 21, 2010, 3:48am Report to Moderator Report to Moderator

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Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Henriette Bsec
Sunday, November 21, 2010, 7:51am Report to Moderator Report to Moderator

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Put in the fridge - fish oil always in the fridge all the time...

- I don´t like fish and I can take it (  but mine is with orange flavour btw ..)
- BUt I always eat a little lunch first  and the take it.
and then finish my food.
BTW it is a tea spoon !!! not a table spoon !!!!

and if gets really bad - hide it in a smothie - I do that with Emma.


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
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Adam
Sunday, November 21, 2010, 3:22pm Report to Moderator Report to Moderator
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It was a little better this morning, as it was in the fridge overnight.  Chased it with a drink of pineapple juice.  Not too bad.  At the HFS, they kept it on the shelf.  Should I instruct them to keep it in the fridge?  Also, I'm taking it with a tbsp from the drawer, but it is certainly not a whole Tbsp measure, probably more like teaspoon and a half.  I'm a big guy, 6'1" and 240 lbs.  I think I could probably do a full Tbsp and keep on truckin'.  
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SandrAruba
Sunday, November 21, 2010, 3:27pm Report to Moderator Report to Moderator

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I'm sorry, but I laughed out loud when I read this. Too funny!!! (I have a very vivid imagination and just visualized the whole procedure and the look on your face Adam, when you started burping)  




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Henriette Bsec
Monday, November 22, 2010, 8:05am Report to Moderator Report to Moderator

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Adam
I think it is pretty safe when it is unopen to keep it on the shelf but after that in the fridge ...

Regarding serving size then notice that NN pretty concentrated.
I take 1 tbl if I am very stressed (I had the weirdest craving for the stuff a month ago ) but normally 1 teaspoon is enough.


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
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SophiaVictoria
Monday, November 22, 2010, 10:06am Report to Moderator Report to Moderator

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I've never actually seen cod liver oil in drinkable form.... I've always had the capsules and actually, I find they taste amazing... so amazing, I actually chew them and relish the flavour. You might find that eventually you grow to appreciate the flavour.  
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ruthiegirl
Monday, November 22, 2010, 2:41pm Report to Moderator Report to Moderator

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I think it's like bottled juice: shelf stable until opened, but then it needs to be refrigerated.

I've always found it easier to digest with meals, not on an empty stomach. But that was pre-BTD. Salmon and cod liver oils are only neutral for me, and I eat plenty of fish, so I see no point in taking any fish oils supplementally any more.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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christaalyssaA+
Monday, November 22, 2010, 5:44pm Report to Moderator Report to Moderator

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I've been reading up on natural health for curing dental problems. Amazingly enough I'm healing my teeth. The blood type diet was working but I'm super charging it by focusing on some key vitamins/minerals.

Cod liver oil is one of the ones I will be adding very shortly.


Here's a quote from something I've been reading...

“Dr. Price was often called to the bedsides of dying individuals, when last rites were being administered. He brought with him two things—a bottle of cod liver oil and a bottle of high vitamin butter oil from the cows eating growing grass. He put drops of both under the tongue of the patient—and more often than not, the patient revived.” (From Nourishing Traditions, by Sally Fallon with Mary G. Enig, Ph.D.)

Dr. Weston A. Price was a pioneer in research and writing on nutrition and how it related to physical degeneration. He traveled the world during the 1930s and 40s, studied the health of different cultures, and related his findings to differences in diet and nutritional make-up of the foods consumed.

One startling discovery that never gained proper notoriety in the sciences was Dr. Price’s work with high-vitamin butter oil and Activator X. Dr. Price identified Activator X as a potent fat-soluble catalyst found only in organ meats and butter from animals raised exclusively on rapidly growing green grass, and in some sea foods such as fish eggs.

This powerful catalyst helps the body absorb and utilize minerals, and plays an important role in brain and nervous system development, rebuilding of body tissue, repair of teeth and bones, and sex hormone production.
Research shows that butter oil and cod liver oil, taken together, provide complementary factors leading to proper essential fatty acid balance. High-vitamin butter oil contains arachidonic acid (AA), an omega-6 fatty acid, while cod liver oil is rich in eicosapentaenoic acid (EPA), an omega-3. Moreover, the saturated fatty acids in the butter oil promote efficient utilization of the unsaturated fatty acids in the cod liver oil.

Our High-Vitamin Butter Oil is extracted from dairy milk produced by Guernsey and Devon cows (high butterfat producers) that graze exclusively on irrigated grass in the northern Great Plains. This specific combination of climate and irrigation produces a rapidly growing specialized forage, ensuring optimal levels of Activator X. Activator X and vitamins A and D are then further concentrated by putting the butterfat through a specialized low-temperature centrifuge process."


Sorry this is such a long post... almost done...

Quoting again..

"High-vitamin butter oil also contains the “Wulzen Factor,” or “anti-stiffness factor,” discovered by researcher Rosalind Wulzen. Present in raw animal fat, this compound protects against degenerative arthritis, hardening of the arteries, cataracts, and calcification of the pineal gland. The Wulzen Factor is not present in the dairy products available in supermarkets, as it is destroyed by pasteurization."

So really, buying butter from the store and making my own ghee isn't going to be worth it's weight in... well butter! lol But I've found a website with a really good cod liver oil that is fermented which means its thats much better and the butter oil that is from unpasteurized butter. I'm so excited to start both of these together!

http://livesuperfoods.com


O positive baby boy.
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Victoria
Monday, November 22, 2010, 6:51pm Report to Moderator Report to Moderator

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http://www.organicvalley.coop/products/butter/pasture/
"A 2009 American Cheese Society Award Winner! This cultured and lightly salted butter is one of the great pleasures of eating. Its high fat content makes it perfect at the table or in your favorite recipes. Produced without antibiotics, or synthetic hormones and pesticides, Organic Valley’s Pasture Butter is seasonally produced in small batches at the height of pasture season, providing higher levels of antioxidants, CLA (conjugated linoleic acid), and Omega-3 and-6 fatty acids."

This butter is in natural food stores in the U.S. and it's what I make my ghee from.  Grass fed cows, high in CLA.

Blue Ice Cod Liver Oil is the same brand I take.  (but in capsules)  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion

Revision History (1 edits)
Victoria  -  Tuesday, November 23, 2010, 6:25pm
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Lola
Monday, November 22, 2010, 9:53pm Report to Moderator Report to Moderator

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again, individuality and taster status SV!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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christaalyssaA+
Tuesday, November 23, 2010, 1:12am Report to Moderator Report to Moderator

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Quoted from Victoria
http://www.organicvalley.coop/products/butter/pasture/
"A 2009 American Cheese Society Award Winner! This cultured and lightly salted butter is one of the great pleasures of eating. Its high fat content makes it perfect at the table or in your favorite recipes. Produced without antibiotics, or synthetic hormones and pesticides, Organic Valley’s Pasture Butter is seasonally produced in small batches at the height of pasture season, providing higher levels of antioxidants, CLA (conjugated linoleic acid), and Omega-3 and-6 fatty acids.
This butter is in natural food stores in the U.S. and it's what I make my ghee from.  Grass fed cows, high in CLA."


Blue Ice Cod Liver Oil is the same brand I take.  (but in capsules)  


That butter is still pasteurized though, eh? I think I'll just buy my ghee pre-"ghee'd" lol from thta source and get it unpasteurized so I don't have to go through all the work of making ghee only to get less vitamins and nutrition because of pasteurization.



O positive baby boy.
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Victoria
Tuesday, November 23, 2010, 1:51am Report to Moderator Report to Moderator

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Sun Beh Nim
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Doesn't the simmering process of making ghee bring it up to the temperature that is no longer raw milk?

edited:  Oh, I see that the butter oil is not pasteurized.  I wonder how they separate the oil from the dairy and water.  It seems like basically clarified butter, but it must be heated.  ??



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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christaalyssaA+
Tuesday, November 23, 2010, 7:10am Report to Moderator Report to Moderator

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Clarified butter... to "clarify" must be heating up to the point of separation/melting point. That is between 90 °F and 95 °C (32 °C and 35 °C).

For pasteurization milk is forced between metal plates or through pipes heated on the outside by hot water, and is heated to 72 °C (161.6 °F).

If you heat it above its separating point you are going to destroy that much more of it's natural healing properties and nutrition.

Raw foodists eat a diet of primarily unheated food, or food cooked to a temperature less than 40 °C (104 °F) to 46 °C (115 °F). Their reasoning behind this is that nutrition starts to deplete at a temperature higher than this.

I figure if we are buying already pasteurized butter and than heating it again we are technically killing that much more nutrition we are needing from it.

So ultimately it comes down to how far we personally want to take it. I want only the very healthiest and best or why waste my time? Of course it were a financial concern I would go for whatever I could manage on my budget.


O positive baby boy.
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Lola
Tuesday, November 23, 2010, 7:56am Report to Moderator Report to Moderator

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that s why Dr D recommends unpasteurized butter, whenever possible....


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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christaalyssaA+
Tuesday, November 23, 2010, 8:02am Report to Moderator Report to Moderator

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Quoted from Lola
that s why Dr D recommends unpasteurized butter, whenever possible....


I've said it before and I'll say it again... HE'S BRILLIANT!!! SMART SMART SMART!


O positive baby boy.
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Adam
Tuesday, November 23, 2010, 1:46pm Report to Moderator Report to Moderator
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I just looked up Cabot Farms, the brand of organic butter I've been buying at our Co-op, and their website says:

All of Cabot's products are made from pasteurized milk. Pasteurization destroys undesirable pathogenic microorganisms, such as E. coli or Listeria.


So, is what they say true regarding pasteurization?
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Adam
Tuesday, November 23, 2010, 1:48pm Report to Moderator Report to Moderator
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Quoted from Lola
that s why Dr D recommends unpasteurized butter, whenever possible....


Did he say this on the forum, in a book, at a conference?  Can you give us specifics as to why he says unpasteurized is better?  I'm very curious about this.  
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christaalyssaA+
Tuesday, November 23, 2010, 3:44pm Report to Moderator Report to Moderator

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Quoted from 10384
I just looked up Cabot Farms, the brand of organic butter I've been buying at our Co-op, and their website says:

All of Cabot's products are made from pasteurized milk. Pasteurization destroys undesirable pathogenic microorganisms, such as E. coli or Listeria.


So, is what they say true regarding pasteurization?


The FDA would have you believe that pasteurization is better for you. With sanity dairy production and also hormone and drug free and corn free cows we can get the most amazingly healthy milk and cheese.

The reason any good ND would promote unpasteurized dairy is because they are educated enough to know that the healthier our bodies are from getting the things it needs (vitamins/minerals/fats/enzymes) the stronger it will be in fighting against harmful bacteria and other such things.

Also the likelihood of milk having that many problems is minimal because of the way they run dairys. No one hand milks the cows anymore. It's all done by machine and everything is very clean and sterile anyways.



O positive baby boy.
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