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BTD Forums  /  Supp Right For Your Type  /  Cod Liver Oil - BLECH!!!
Posted by: 10384 (Guest), Saturday, November 20, 2010, 4:25pm
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!  :o  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.
Posted by: MileHighRob, Saturday, November 20, 2010, 4:36pm; Reply: 1
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.
Posted by: C_Sharp, Saturday, November 20, 2010, 4:37pm; Reply: 2
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.
Posted by: 10384 (Guest), Saturday, November 20, 2010, 4:46pm; Reply: 3
Yep, time to just man up and take it.  Thanks, guys.  :)
Posted by: Lola, Sunday, November 21, 2010, 2:06am; Reply: 4
I never repeat my fish oil synergist formula

perhaps it s a sign, my body needs it and utilizes it optimally
Posted by: Victoria, Sunday, November 21, 2010, 2:42am; Reply: 5
Try taking that fish oil at the beginning of your largest meal so that the food pushes it on down . . down . . down.   ;)
Posted by: 10384 (Guest), Sunday, November 21, 2010, 2:48am; Reply: 6
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.  ;D  
Posted by: Victoria, Sunday, November 21, 2010, 3:48am; Reply: 7
(clown)
Posted by: Henriette Bsec, Sunday, November 21, 2010, 7:51am; Reply: 8
Put in the fridge - fish oil always in the fridge all the time...

- I don´t like fish :X 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.
Posted by: 10384 (Guest), Sunday, November 21, 2010, 3:22pm; Reply: 9
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'.  :)
Posted by: SandrAruba, Sunday, November 21, 2010, 3:27pm; Reply: 10
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)   ;D ;D ;D ;D ;D ;D ;D
Posted by: Henriette Bsec, Monday, November 22, 2010, 8:05am; Reply: 11
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.
Posted by: SophiaVictoria, Monday, November 22, 2010, 10:06am; Reply: 12
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.  :)
Posted by: ruthiegirl, Monday, November 22, 2010, 2:41pm; Reply: 13
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.
Posted by: christaalyssaA+, Monday, November 22, 2010, 5:44pm; Reply: 14
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
Posted by: Victoria, Monday, November 22, 2010, 6:51pm; Reply: 15
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)  ;)
Posted by: Lola, Monday, November 22, 2010, 9:53pm; Reply: 16
again, individuality and taster status SV! :)
Posted by: christaalyssaA+, Tuesday, November 23, 2010, 1:12am; Reply: 17
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.

Posted by: Victoria, Tuesday, November 23, 2010, 1:51am; Reply: 18
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.  ??
Posted by: christaalyssaA+, Tuesday, November 23, 2010, 7:10am; Reply: 19
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.
Posted by: Lola, Tuesday, November 23, 2010, 7:56am; Reply: 20
that s why Dr D recommends unpasteurized butter, whenever possible....
Posted by: christaalyssaA+, Tuesday, November 23, 2010, 8:02am; Reply: 21
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!
Posted by: 10384 (Guest), Tuesday, November 23, 2010, 1:46pm; Reply: 22
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?
Posted by: 10384 (Guest), Tuesday, November 23, 2010, 1:48pm; Reply: 23
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.  :)
Posted by: christaalyssaA+, Tuesday, November 23, 2010, 3:44pm; Reply: 24
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.

Posted by: christaalyssaA+, Tuesday, November 23, 2010, 3:49pm; Reply: 25
Here's a Canadian website that will give you more info on the raw milk vs pasteurization debate.

http://www.newmediaexplorer.org/chris/2005/04/18/health_canada_vs_unpasteurized_milk.htm
Posted by: ABJoe, Tuesday, November 23, 2010, 4:36pm; Reply: 26
Quoted from christaalyssaA+
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.

As I recall, this is to keep as many of the enzymes and heat sensitive vitamins intact as possible...
Posted by: ruthiegirl, Tuesday, November 23, 2010, 4:53pm; Reply: 27
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?


Pasturization will kill any pathogenic bacteria that are present in the milk or cream before it's pasturized. Clean milk from healthy cows won't have pathogenic bacteria to begin with. Germy milk, from sick cows, is unhealthy for a variety of reasons, but pasturization will at least kill off the germs that can make the consumer very ill. It won't ever make the milk as good as that from healthy cows.

Bacteria can grow in milk after pasturization, if the pasturized milk gets more germs in there somehow. Pasturization is no guarantee of germ-free milk. Pasturized milk doesn't have the full array of "good germs" to keep the "bad germs" in check, so it may be even more likely to be high in pathogens by the time it gets to the consumer. But really, if milk is kept clean and refrigerated it will be safe to drink.

Stupid "food safety" laws often require pasturization, even when it makes no scientific sense to do so. Raw milk is subject to complex laws that vary from state to state, and tends to be much more expensive. If it was readily available at my local stores, and within my budget, I'd buy raw milk for my son. I know it's healthier than the pasturized stuff, but my food budget only goes so far.
Posted by: Victoria, Tuesday, November 23, 2010, 5:16pm; Reply: 28
One interesting thing I have found is that when pasteurized milk sits in the fridge too long, it will go BAD, really foul!  When raw milk sits too long, it will culture itself and become something like curds and whey that can be strained off, leaving a type of paneer that can be strained, pressed and eaten.

This is an example of how, when all the bacteria are killed, this includes the good ones.
Posted by: Victoria, Tuesday, November 23, 2010, 5:17pm; Reply: 29
Unpasteurized butter is a great idea.  But that Butter Oil is way out of my financial league!  Does anyone know of a brand of unpasteurized butter that is more affordable?
Posted by: 10384 (Guest), Tuesday, November 23, 2010, 5:27pm; Reply: 30
Quoted from Victoria
Unpasteurized butter is a great idea.  But that Butter Oil is way out of my financial league!  Does anyone know of a brand of unpasteurized butter that is more affordable?


This place sounds awesome:

http://www.organicpastures.com/

Their butter:

http://www.organicpastures.com/products_butter.html

Looks like you have to call them to order it.  I emailed my co-op to see if they carry unpasteurized butter.
Posted by: christaalyssaA+, Tuesday, November 23, 2010, 6:06pm; Reply: 31
The FDA likes to come in with guns and confiscate raw milk and dairy. So anyone online that is selling unpasteurized can get shut down quick. There are some raw foodists that are all about the dairy. A guy named Adjonis Vonderplantiz... I think I spelt that correct... is totally all about raw dairy and even raw meat. I followed his diet for about 6 months and got fat, being the A blood type that I am. lol Of course following the BTD and using the ideas of raw here and there has been amazing for me.

The best way to get raw dairy to to buddy up with a group of people where you live and hunt down an organic farmer. No with guns mind you... but handfuls of cash! A farmer would love to help sell raw if you can all keep it on the downlow. That is how I was getting my raw dairy when I was on the raw diet.

If you can find one online that would be awesome. With health it's about prevention anyways. So for me it's going to be that ghee from the aforementioned site I posted.
Posted by: NewHampshireGirl, Tuesday, November 23, 2010, 6:21pm; Reply: 32
Adam, try Carlson's lemon cod liver oil.  It tastes really good. (sunny)
Posted by: Victoria, Tuesday, November 23, 2010, 6:22pm; Reply: 33
"Their butter:

http://www.organicpastures.com/products_butter.html"
*************************************************

I couldn't find a price on their raw butter.  Do you have it, Adam?
Posted by: christaalyssaA+, Tuesday, November 23, 2010, 6:27pm; Reply: 34
Quoted from 10384


This place sounds awesome:

http://www.organicpastures.com/

Their butter:

http://www.organicpastures.com/products_butter.html

Looks like you have to call them to order it.  I emailed my co-op to see if they carry unpasteurized butter.


I just checked and they only ship within the states. I'm Canadian so no such luck with unpasteurized products crossing the boarder. Bummer! Although I can still get the ghee I found from that other site. They call it butter oil.

Posted by: 10384 (Guest), Tuesday, November 23, 2010, 6:56pm; Reply: 35
Quoted from Victoria
"Their butter:

http://www.organicpastures.com/products_butter.html"
*************************************************

I couldn't find a price on their raw butter.  Do you have it, Adam?


Just sent them an email.
Posted by: christaalyssaA+, Tuesday, November 23, 2010, 10:30pm; Reply: 36
lol So I asked my friends on facebook if anyone knew anyone that I could get raw milk from and I've found someone locally, YAY. I also told everyone that if they were anti-raw milk I didn't want to hear it. lol Someone responded negatively so I deleted her as a friend. Some people just don't listen and are terribly annoying. lol ;D ::)
Posted by: Lola, Wednesday, November 24, 2010, 2:18am; Reply: 37
he uses unpasteurized for patients, specifically combating psoriasis.....
I believe the butyric acid content to be superior, for healing
Posted by: 10384 (Guest), Saturday, November 27, 2010, 1:23am; Reply: 38
Quoted from Victoria
"Their butter:

http://www.organicpastures.com/products_butter.html"
*************************************************

I couldn't find a price on their raw butter.  Do you have it, Adam?


Victoria,

This was their response to me:

Hello Adam,

We apologies for the inconvenience but we actually do not ship our butter or our other dairy product out of the state of California do to FDA regulations as of January of 2009 the FDA no longer permits us to ship out. Very sorry!

Thanks,

Carolina Manrique
Organic Pastures Dairy Co.
7221 South Jameson
Fresno, CA 93706
559.846.9732
Toll Free: 1.877.RAW.MILK
FAX: 559.842.8061
carolina.m@organicpastures.com
Posted by: Drea, Saturday, November 27, 2010, 3:32am; Reply: 39
Back when I took fish oil capsules, I kept them in the freezer. They didn't repeat on me.
Posted by: christaalyssaA+, Saturday, November 27, 2010, 4:22am; Reply: 40
Quoted from 10384


Victoria,

This was their response to me:

Hello Adam,

We apologies for the inconvenience but we actually do not ship our butter or our other dairy product out of the state of California do to FDA regulations as of January of 2009 the FDA no longer permits us to ship out. Very sorry!

Thanks,

Carolina Manrique
Organic Pastures Dairy Co.
7221 South Jameson
Fresno, CA 93706
559.846.9732
Toll Free: 1.877.RAW.MILK
FAX: 559.842.8061
carolina.m@organicpastures.com


I expected as much. Bummer. I knew they for sure for sure wouldn't ship across the boarder to me either hence why I didn't even bother asking.


Drea - Thanks! I will start freezing my next bottle. I have to buy a new one soon.

Posted by: Victoria, Saturday, November 27, 2010, 4:22am; Reply: 41
Thanks for checking, Adam.

Good idea, Drea!
Posted by: 14442 (Guest), Tuesday, May 8, 2012, 9:04pm; Reply: 42
I just bought Carlson's and think it tastes pretty good, like lemon.  
Posted by: Amazone I., Tuesday, May 8, 2012, 9:28pm; Reply: 43
because a lot of those fish oils are contaminated... you'd better go for linseed oil...organic linseed oil does even contain more omega 3 oil then any other oils....
<i begun some 2 weeks ago with the intake of min. 4 spoons every day and wow... this is a true gift for our bodies...(smarty)(ok)(dance)(cool)
Posted by: Rex, Wednesday, May 9, 2012, 12:46am; Reply: 44
I take 1t daily, first thing in the AM, of Carlson's unflavored cod liver oil. I've been doing this since 2007. It doesn't repeat on me at all.  I don't need flavor added to my supplements...I just take mine au naturale.   Recently I purchased Dr. D's fish oil caps but I have not tried taking it yet.  
Posted by: Seraffa, Wednesday, May 9, 2012, 1:52am; Reply: 45
Quoted from 10384
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!  :o  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.


Maybe you're a super-taster. If so just do what I did when I was a kid and was faced with the daily teaspoonful (as per the doctor that birthed me) - pinch your nose shut with your fingers and swallow fast.....
Posted by: 14442 (Guest), Wednesday, May 9, 2012, 6:31pm; Reply: 46
I'm hoping the clo will help with some of the Hunter rapid aging gene stuff- every little bit helps.
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