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Published on August 21st, 2015 | by DrKaayla

15

What did Dr. Weston A. Price really say about cod liver oil? Probably not what you think!

Is “fermented cod liver oil” the only true traditional cod liver oil — a sacred food revered by Dr. Weston A. Price?

That’s what David Wetzel and Green Pasture, the makers of the only brand of fermented cod liver oil, would like us to believe.  However, the Price-Pottenger Nutrition Foundation is clear.  Dr Price didn’t say one word about fermented cod liver oil, and he didn’t even say much about fermentation.  In fact he only mentioned it twice in Nutrition and PHysicial Degeneration, in respect to poi and wine.

Indeed there are many reasons why Dr. Price would probably not have endorsed this modern product, with the most important reason being lab testing shows it to be rancid.   Very rancid.  To learn more, click here to get my FREE special report Hook, Line and Stinker: The Truth about Fermented Cod Liver Oil.

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15 Responses to What did Dr. Weston A. Price really say about cod liver oil? Probably not what you think!

  1. Redpill1 says:

    Please send link to E-book: Hook, Line and Stinker: The Truth about Fermented Cod Liver Oil.
    Links I tried did not work.

  2. Lynn says:

    Where are you getting your information from and why won’t you name the labs that did the study. This alone makes me wonder about your accusation. Also when Green Pastures invited you to take a tour of their facility, did you not answer nor take the tour?
    I take my health very seriously & want true facts about products I use for prevention, not just opinions.
    thank you

  3. Lise McLain says:

    Hi!

    Never heard of fermented cod liver oil.

  4. Gino Cavallo says:

    I am interested in taking fermented cod liver oil as a nutritional supplement, but based on your recent article, I now have doubts. Can you suggest a good brand to take or should I not take it at all?

    Thank you

  5. TRUDY says:

    HELLO OUT THERE .
    I WAS BORNE 80 YEARS AGO BY THE BALTIC SEA AREA ON A PREUSION FARM .
    I GIVE YOU ONE GUESS WHAT I HAD TO TAKE ? RAW , FERMENTED , PICKLED JUST STINKY SOME TIMES “LEBERTRAHN ” Cod LIVER LIQUIDS , COD LIVER OILS , MUTTI , WOULD’ND TAKE
    ‘nein’ for an excuse . SOME FATTY PORK RINDS NICE AND CRISP AND I WAS GOOD TO GO .
    TRUDY

    • TRUDY WILLEY says:

      HELLO OUT THERE ,
      I WAS BORNE 80 YEARS AGO BY THE BALIC SEA ON A PREUSION FARM .
      I GIVE YOU ONE GUESS WHAT I HAD TO TAKE ? RAW, FERMENTED , PICKELED JUST STINKY AT TIMES , ” LEBERTRAHN ” COD LIVER OIL THAT IS . MUTTI , WOULD NOT TAKE “NEIN ” FOR AN EXCUSE , THEN SOME FATTY CRISP PORK RINDS ,I WAS GOOD TO GO .
      some time we just have to think out side the box and think and investigate for our selfs , that is my project on this subject .

  6. Lucille says:

    I have been taking this for years, having it recommended by WAPF, who I have trusted with my nutritional health since 2007. If this is truly a bad product, I would like to know what I can do to counteract the effects of this bad oil, and what would be a GOOD replacement. Possibly Krill oil? And then taking A and D3 supplements? Please let me know. Also, will Green Pastures take back unopened bottles, as I have one that I now will not use.

    • DrKaayla says:

      I will soon offer a “webinar” that will include information on choosing quality products, testing for likely deficiencies and imbalances, and on recovering from FCLO. In terms of refunds from Green Pasture, please contact the company directly.

  7. mlyn says:

    Dr. Kaayla,
    Thank God for this site! I just read the book “Cure Tooth Decay”, you know the one everyone initially got into this Cod Liver Oil because of?
    Well, I ordered it because my daughter had 6 cavities, all happened in a year and had she had what I thought was a “healthy diet”. She is 4 and we brush morning and night so her having that many didn’t make sense especially when she gets limited amounts of sugar AND we brush morning and night. Her dentists response was, “you need to floss and probably acid reflux” when I asked what caused this. Well she does not have acid reflux after taking her to doctor. I do know now it is vitamin a, d, and phosphorous that she is lacking. So I now drive to a farm for raw milk and cheese and my daughter is now on NO sugar except for natural.
    I did buy the FCLO and my daughter and I have been taking it for a few days now. I did notice that my heart rate seemed raised the past few days but I just assumed it was the coffee. I am now getting off this rotten stuff for sure now and for sure for my baby girl!! Thank God I saw this site and researched more!
    I am taking my little girl to a neuropathic next week and was wondering if you maybe had any suggestions for us.

    Thanks,
    Mlyn from Texas

  8. Susan P says:

    One of your assumptions is wrong. The oil is not fermented – it’s the livers.
    One reason for some people’s reactions like raising of heart rate is that they may have Histamine Intolerance. All fermented foods are high in histamine. It may be that issue instead of rotting or whatever.

    • Susan P says:

      Also, the livers are fermented using their own glycogen.
      I really haven’t made up my mind either way, but I did notice a few holes in your argument. This one is the one that stood out the most, others I will have to go back to the article, which I don’t have time right now.

    • DrKaayla says:

      The Green Pasture line is that it is “fermenting” the livers rather than the oil itself and that the name “Fermented Cod Liver Oil” is just easier to say than “The Oil from Fermented Cod Livers.” The disclaimer doesn’t alter the fact that the process of “fermenting” livers has to involve oil and protein. Conceivably a little “fermentation” could occur with that one or two percent carbohydrate, but it would be a stretch to describe the overall product as “fermented.” And if anything in there ever does ferment — and that is a big if — the pH needs to be acid enough to maintain a ferment. The pH of FCLO is too high. I discuss all this in depth and back it up with references and lab data in “Hook, Line and Stinker.”

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