Re: Storing and consuming Cod Oil

[Guest guest]

>From: Allan Balliett

>Is cod oil as prone to going rancid as the nut oils are? Can >it be stored at

room temperature in a sealed jar or does it >have to be keep cool and used

promptly?

========> Allan, from what I've heard, it's extremely volatile to both light and

heat. The bottle should be kept in its box in the refrigerator.

>AND, have you found a way to make the stuff palatable -or- to >mask it's

flavor? Not to pun, I can't stomach the stuff.

========> Here's our trick: take a mouthful of juice, pour in the teaspoon of

CLO and drink it down followed by another mouthful of juice, then you don't even

taste it! Although now I'm doubting about veggie/fruit juicing, I'll have to

find another way!

Filippa

[Guest guest]

>========> Allan, from what I've heard, it's extremely volatile to

>both light and heat. The bottle should be kept in its box in the

>refrigerator.

Thanks for this, Filippa. What brand of oil are you thinking of? -Allan

[Guest guest]

>========> Allan, from what I've heard, it's extremely volatile to

>both light and heat. The bottle should be kept in its box in the

>refrigerator.

Thanks for this, Filippa. What brand of oil are you thinking of? -Allan

_________________________________

Allan, I'm in Australia so I take Melrose CLO which is produced in

Norway/Holland. It says its cold-pressed (destearinated), then bottled under

nitrogen in the asence of light, and packed in light-opaque packaging to reduce

both photon and auto-oxidation to preserve its nutritional value and fresh

taste. I read somewhere that the oil istested for mercury and other heavy

metals and that they only produce at a certain time of year. The info is

currently being updated on their site at the moment so I couldn't access this

bit.

Filippa