RE: Cod Liver Oil SOLUTION

[Guest guest]

Wow, great tip, thanks!

Kris

--- In , " Pearl " <jp2@s...>

wrote:

> hello,

>

> Freeze it! I have never seen anyone else recommending this, but if

I

> don't freeze my oil it quickly becomes nasty and rancid. It

probably

> won't freeze solid unless you have a very cold freezer. If you do,

put

> it near the top (heat rises). It is goupy but is liquid enough to

pour

> out. Always has a clean ocean taste, never any nasty aftertaste or

> burping. But I do get this yuckiness when i simply refrigerate the

oil.

>

> cheers,

>

[Guest guest]

> Cod Liver Oil SOLUTION

>

>

>hello,

>

>Freeze it! I have never seen anyone else recommending this, but if I

>don't freeze my oil it quickly becomes nasty and rancid.

I'd question the quality of any oil that quickly becomes nasty and rancid in

the fridge. I've never had CLO that did.

The problem with this solution is that it's only a solution to any oxidation

that takes place *after* you've bought it. The GOL CLO that Consumer Labs

tested had evidence of long-term rancidity as well as short-term. Presumably

that long term oxidation means it was already somewhat oxidized *before*

consumer labs obtained it (unless they had it sitting around for a long time

before testing it).

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

“The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times.” --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------

[Guest guest]

>

> I'd question the quality of any oil that quickly becomes nasty and

rancid in

> the fridge. I've never had CLO that did.

Well I get it from Radiant Life. And very happy with the quality.

Liver, especially from fish, IS perishable. Just because oil turns bad

doesn't mean it isn't good quality. In fact the frequency of nasty cod

liver oil stories and memories from practically everyone makes me

think rancidity is the primary issue. Or maybe you just have a colder

fridge?

cheers,

J

> Suze Fisher

> Lapdog Design, Inc.

> Web Design & Development

> http://members.bellatlantic.net/~vze3shjg

> Weston A. Price Foundation Chapter Leader, Mid Coast Maine

> http://www.westonaprice.org

>