Fermented Cod Liver Oil
By Atom Bergstrom
“Fermented” cod liver oil was once called tanners’ oil.
Weston A. Price thumbed his nose at it.
He probably held his nose too.
“Fermented” cod liver oil (often from Alaskan pollock livers) was once called “tanners’ oil” because it was considered so inferior, it was only used for leather tanning, lamp oil, woodworking, paint, soap, etc.
Have you been following the scandal?
People are dying.
Leading the charge is Kaayla T. Daniel, Ph.D., a member of the Weston A. Price Foundation’s board of directors.
Google it. The “churning controversy” is easy to find.
It’s a scam WITHIN the Omega 3 Fatty Acid Scam.
According to lwheelr (comment section, Food Safety News) …
“The thing that confuses me here is that there are so many things WRONG about ‘fermented’ cod liver oil in the first place, I cannot see why it is such a controversy, or why it was embraced as a ‘traditional’ food to begin with. It is NOT a traditional food in any sense. It is not even food! All traditional forms of aged oils were putrified, with only the freshest used for people (before it went rancid), and with the rancid forms used for ENGINE oil. Common knowledge of science confirms that livers, nor oils, can be fermented. Why is this such a hard thing for people to grasp?”
According to Cod Liver Oil and Chemistry, 1895 …
“There are three varieties of cod-liver oil met with in the market, namely, the pale, light brown, and dark brown. The different sensible properties of the oil depend upon the manner in which it is obtained from the livers, their state of freshness or otherwise, and the degree of exposure to the air in its preparation. The pale oil is prepared from fresh livers by the simplest possible process by which it can be separated from the cells of the livers; it is nearly devoid of color, odor, and flavor, having only a bland, fish-like, and, to most persons, not unpleasant taste. The darker oils are prepared from livers in a state of putrefaction, or with sufficient heat and pressure to decompose and extract the biliary matters; they have a ‘very ancient and fish-like smell,’ and an intensely disagreeable taste.”