What stories will your kids tell when they grow up? Will it be how you treated everything with coconut oil like Gus Portokalos used Windex in My Big Fat Greek Wedding? Or the way you filled shot glasses with various immune boosting elixirs? Or how you managed a bed and breakfast on your kitchen counter? Okay, scoby hotel. Same difference.
We do these things because we want the best for our kids, and the hilarious stories they’ll get to tell about us later are just a bonus. That’s why I’m so excited to be partnering with Corganic to tell you about a brand new type of raw cod liver oil, which I believe it is one of the best supplements out there. Unfortunately it’s not even remotely wretched so it probably won’t make it into your firstborn’s wedding toast.
Oh and also? By “brand new type” I mean older than the Vikings.
You see, something magical is happening . . .
An ancient way of extracting cod liver oil has been revived on the old Norse stomping grounds by the Rosita family, whose lineage reaches far back into Norwegian history. Their grandparent’s learned from their great-grandparents, who learned it from . . . well, you get the idea. The final product – extra virgin cod liver oil – is unlike anything else on the market.
What Is Extra-Virgin Cod Liver Oil?
Ahh, good question. Rosita extra-virgin cod liver oil (EVCLO) is produced using a rare, ancient method that does not rely on heat, chemicals, solvents or mechanical devices of any kind. The process yields a fresh, wild and raw cod liver oil that preserves valuable nutrients such as fat soluble vitamins A and D, antioxidants and natural sterols.
Though their exact process is closely held like a secret family recipe, the Rosita’s do offer this insight into how it works:
“The Ancient Norse people observed that the appearance, size and texture of fish livers vary considerably depending on the seasons. For certain seasons, the livers were beautifully plump, with a light cream color and very soft to the touch, ‘bursting’ with oil of a superior quality. During other seasons the livers were smaller, with a reddish hue, firmer to the touch, with very low oil content.
The ancient Norse people also knew both air and water temperature vary from season to season and believed the water temperature influenced the physical characteristics of the liver. As such, they discovered those plump, cream colored oily livers could revert back to their smaller, reddish form by ‘releasing’ the oil they contain. The trigger for releasing their oil was a change in temperature which mimicked specific seasonal changes in water temperature. This was achieved by transferring freshly removed cream colored fish livers to warmer dwellings which had to be at a slightly greater temperature than the cold ocean temperature the livers were previously exposed to. The livers would then naturally and gradually release the raw pale golden oil contained in their cells without any intervention whatsoever! As the oil is released, the livers shrink and revert back to their smaller, reddish appearance. This gave rise to the basic oil extraction principle that the ancients went about perfecting and that Rosita uses today.”
Amazing, right? I tasted EVCLO for the first time two years ago at the Weston A. Price Foundation’s Wise Traditions Conference. At the time, Corganic was working hard to bring it to the U.S., and I’m happy to say I was one the first U.S. customers to place an order. (Or actually, a pre-order. The Rosita’s were still doing extensive testing on how to transport it to ensure maximum potency and freshness.)
Nearly two years later, a bottle of golden, liquid sunshine arrived on my doorstep. It was worth the wait – my kids like its mild, fishy flavor, and I love the great care with which it’s been produced.
Is Extra-Virgin Cod Liver Oil Pure?
The fjords of Northern Norway, where Rosita EVCLO is harvested, are some of the cleanest waters in the world. Though some companies produce cod liver oil from many types of cod mixed together, Rosita uses only the Gadus Morhua, the codfish most sought after for it’s beneficial properties. Their oils are tested often by a number of leading European Institutes, including “Institute of Aquaculture,” a leading internationally recognized aquaculture research institution based within the University of Stirling, Scotland, (United Kingdom), and a number of independent Norwegian laboratories and institutions.
Rosita cod liver oil has been tested for persistent organic pollutants (POPs) including pesticides (such as DDT), industrial chemicals (such as polychlorinated biphenyls, PCBs) and unintentional by-products of industrial processes (such as dioxins and furans). They have also been tested for heavy metals and microbiological contamination. Rosita extra-virgin cod liver oil consistently meets or exceeds the safety standards set by the stringent European Commission and WHO rules on environmental pollutants.
In terms of purity, Rosita is superior in another way as well. Most brands of fish oil – including many cod liver oils – are “purified” using a chemical extraction process at very high temperatures. A good portion of the omegas and naturally occurring antioxidants are destroyed or stripped out, so manufacturers add specific essential fatty acids, vitamins, and antioxidants back into the oil. Unfortunately, most of the time they use synthetic vitamins and include artificial ratios of things like DHA and EPA. Though they may seem natural, they’re really not. Extra virgin cod liver oil contains only naturally occurring vitamins and fatty acids. Other than the addition of one drop of naturally derived vitamin E and rosemary oil per bottle to maintain freshness, Rosita’s oil is not altered in any way.
How Does It Taste?
It has a mild fishy taste. Definitely better than most cod liver oils I’ve tried.
This post was sponsored by Corganic. I was already a customer of theirs, but when they offered to send me another bottle of cod liver oil I didn’t say no. Never say no to butter, folks. Also, thank you for supporting companies that go the extra mile to bring us the best.
Norway landscape photo credits – Dan Corrigan of Corganic (top photo), Wikimedia commons (bottom photo)