Raw, extra virgin, Rosita cod liver oil is a completely new product. It’s so new, it’s 1000’s of years old.
Rosita Cod Liver Oil is not “fermented”.
It’s light gold in color, with a gentle taste of freshly sautéed fish. It doesn’t burn the throat or cause digestive problems.
It’s a superior, non-rancid product with a high ratio of anti-inflammatory Omega 3 DHA to EPA. It contains only the natural Vitamins D and A, with no synthetic Vitamins added to boost the quantity on the label.
Rosita is more expensive than other Cod Oil, but after reading this article, hearing the podcast interview above, and checking the FAQ’s at EVCLO.com you may be ready to switch. Here it is in my online store…. (And find it in gel caps here!)
Who created this new oil?
Archie Welch is co-owner of Corganic, a supplier of foods and supplements for those with autism. Corganic used to carry Green Pasture products but no longer do.
For very personal reasons, Archie began a quest for fresh, non-oxidized, raw, exuded cod liver oil – premium oil as we believe the Vikings could make in the winter. No one was interested in this type of oil – not even the Norwegians – until Archie found Rosita, a small family-owned Norwegian company making premium ratfish oil.
Rosita co-owner Bengt Svensson understood the request: make fresh raw cod oil more suitable for children on the Autism Spectrum and others with delicate digestive and detoxification systems than anything on the market.
What are Biogenic Amines doing in my Cod Oil?
How is extra virgin cod liver oil collected?
Cod from specific areas and depths have the best quality livers. These cod are carefully taken by Rosita’s company-owned boats. There are no middlemen and no transport to an American factory.
With only the shift in temperature (and the change in pressure from water to air), the oil is allowed to drain from the extracted livers as soon as the boats come to dock. The fish are never frozen, but kept as cold as if they were still in the water. When the livers are finally exposed to ambient air temperature on land, they release the oil without being chemically or mechanically processed or heated. Or brined.
The oil is immediately bottled in vacuum-sealed conditions. It is fresh new oil, not aging in 10,000 gallon vats. Nothing is added or removed.
To protect the oil from oxidation, a tiny bit of Rosemary and Vitamin E are added as antioxidants. Other cod oils have no antioxidants, and worse, may be highly oxidized and aged by the time they are bottled.
More than one method of extraction
Ancient evidence suggests that raw oil was harvested by the Vikings at the peak of the winter fishing season, when they most needed the rich supply of Vitamins A and D and the concentrated energy from fat.
Off-peak (non-winter) livers could be kept in brine barrels to slowly deteriorate, allowing the oxidized oil to separate from the meat and fluids. This oil could be used for lamp fuel, coating boats and tools, and for general lubrication. It could also be consumed if supplies of “the good stuff” ran out.
There are three grades of cod liver oil: pale, light brown, and dark brown. The dark brown is the most aged.
EPA:DHA in Northern Fish vs. Southern Fish
Did you know? Fish from the Southern Hemisphere have a higher EPA to DHA ratio than Northern fish.
Wild Norwegian cod do not swim south (but might be farmed there).
Their natural oil in native waters yields a rare 1:1 ratio of EPA to DHA. Could this be one key to the fabled powers of extra virgin cod liver oil?
Ratios of EPA to DHA in the familiar range of 2:1 will be found in farmed fish, Southern fish, and fish that are not the correct species of cod. Check your cod oil label and see what ratio you have….
I have consistently found in my clinic that DHA works better than EPA. DHA is what babies need for developing nervous systems, and what adults need to keep our brains, joints, eyes, heart and the other necessary bits working without inflammation.
How do you ferment meat or oil?
I questioned Archie in our interview (see podcast link at the top of the post) about the fermentation of fat. Since it is starch that ferments in a food, how can a liver ferment?
Apples can ferment into cider. Cabbage can ferment into sauerkraut. But what exactly is “fermented” oil?
If meat is left to sit in brine so that oil separates out from the meat over time, is this fermentation? Is this Lacto-Fermented such as yogurt, or brine and nitrate preserved such as salami? Neither method seems to apply to extracting oil from liver.
Buying Rosita extra virgin cod liver oil
It’s in my online store, and goes perfectly with our Walkabout Emu Oil for the Vitamin K2 that Vitamin D requires to work properly.
We also sell this K2 to take along with Cod or any other source of Vitamin D. Take K2 daily, for life….
After listening to our podcast interview from the link at the top of this post or from my iTunes page for Primal Diet – Modern Health, go to the website dedicated to “extra virgin cod liver oil” called evclo.com. Read the interesting and detailed FAQ’s on EVCLO’s website for much more.
Who else has written about this?
Dr. Kaayla Daniel published her research on this topic and is available here. Also check the following article from the GAPS-oriented Nourished and Nurtured blog on why that writer stopped taking fermented cod liver oil.