Cod Liver Oil

Our Cod Liver Oil is produced from cod that is caught in the cold, northern waters off of Norway. This oil has never been hydrolyzed, fractionated or molecularly distilled. It is simply a natural cod liver oil, purified by filtering through diatomaceous earth. This oil is independently tested to ensure the absence of detectable levels of mercury and other heavy metals, PAH’s, PCB’s and dioxins.

Cod Liver Oil Lemon Flavored Cod Liver Oil Orange Flavored Cod Liver Oil Unflavored

The History of Cod Liver Oil

Cod liver oil has been a traditional food among the fishing communities of Scotland, Iceland, Norway and Greenland for several centuries.    It was believed that this nutritious oil, which an excellent source of vitamins A and D and essential omega 3 fatty acids, helped them maintain a healthy and active life.

Our cod liver oil contains two essential omega 3 fatty acids: Eicosahexanoic Acid (EPA) and Docasahexaenoic Acid (DHA). These fatty acids are called essential because they must be provided through the diet and cannot be produced by the body, and are essential for proper body function.  There is a significant amount of scientific research on these fatty acids and their function in the human body. Supportive but not conclusive evidence shows that the consumption of EPA and DHA omega 3 fatty acids may reduce the risk of coronary heart disease. †  Heart disease is the leading cause of death in the United States.

The United States Department of Health & Human Services has an Agency for Healthcare Research and Quality.  This government agency maintains a database of extensive Evidence-Based Reports on health care issues, clinical outcomes and effectiveness of treatments, and other scientific information.  They have eleven reports on omega 3 fatty acids, which is far more than any other nutrient or treatment in the database. The reports on omega 3 fatty acids include:

• Omega-3 Fatty Acids, Effects on Arrhythmogenic Mechanisms in Culture Studies (March 2004)
• Omega-3 Fatty Acids, Effects on Asthma (March 2004)
• Omega-3 Fatty Acids, Effects on Cancer (February 2005)
• Omega-3 Fatty Acids, Effects on Cardiovascular Disease (March 2004)
• Omega-3 Fatty Acids, Effects on Cardiovascular Risk Factors (March 2004)
• Omega-3 Fatty Acids, Effects on Child and Maternal Health (August 2005)
• Omega-3 Fatty Acids, Effects on Cognitive Functions (February 2005)
• Omega-3 Fatty Acids, Effects on Eye Health (July 2005)
• Omega-3 Fatty Acids, Effects in Type II Diabetes, Rheumatoid Arthritis, and
• Other Diseases (March 2004)
• Omega-3 Fatty Acids, Effects on Mental Health (July 2005)
• Omega-3 Fatty Acids, Effects on Organ Transplantation (February 2005)

Our cod liver oil is a rich source of naturally occurring vitamin A. It contains 1455 IU, which is 30% of the recommended daily allowance.  According to the National Institutes of Health’s(NIH) Office of Dietary Supplements:

Vitamin A is a family of fat-soluble compounds that play an important role in vision, bone growth, reproduction, cell division, and cell differentiation (in which a cell becomes part of the brain, muscle, lungs, etc.). Vitamin A helps regulate the immune system, which helps prevent or fight off infections by making white blood cells that destroy harmful bacteria and viruses. Vitamin A also may help lymphocytes, a type of white blood cell, fight infections more effectively.

Vitamin A promotes healthy surface linings of the eyes and the respiratory, urinary, and intestinal tracts. When those linings break down, it becomes easier for bacteria to enter the body and cause infection. Vitamin A also helps maintain the integrity of skin and mucous membranes, which also function as a barrier to bacteria and viruses.

Source: http://ods.od.nih.gov/factsheets/vitamina.asp. Accessed; 2/2/2006

The form of vitamin A found in cod liver oil is the retinol form, which is the most active and usable forms of naturally occurring vitamin A.  According to the NIH again, “Animal sources of vitamin A are well absorbed and used efficiently by the body. Plant sources of vitamin A are not as well absorbed as animal sources.”

Even though there are not many people with severe malnutrition in the United States, our “SAD” (Standard American Diet) is over processed and lacking in optimal levels of many nutrients. The NIH discusses suboptimal levels of vitamin A, and who should take consider supplementing with extra:

There is increased interest in subclinical forms of vitamin A deficiency, described as low storage levels of vitamin A that do not cause overt deficiency symptoms. This mild degree of vitamin A deficiency may increase children's risk of developing respiratory and diarrheal infections, decrease growth rate, slow bone development, and decrease likelihood of survival from serious illness. Children in the United States who are considered to be at increased risk for subclinical vitamin A deficiency include:

• toddlers and preschool age children;
• children living at or below the poverty level;
• children with inadequate health care or immunizations;
• children living in areas with known nutritional deficiencies;
• recent immigrants or refugees from developing countries with high incidence of vitamin A deficiency or measles;
• children with diseases of the pancreas, liver, or intestines, or with inadequate fat digestion or absorption

A deficiency can occur when vitamin A is lost through chronic diarrhea and through an overall inadequate intake, as is often seen with protein-calorie malnutrition. Low blood retinol concentrations indicate depleted levels of vitamin A.

Our cod liver oil is also a rich source of vitamin D, containing 200 IU, which is 50% of the RDA.  According to the NIH once more:

The major biologic function of vitamin D is to maintain normal blood levels of calcium and phosphorus [3-4]. By promoting calcium absorption, vitamin D helps to form and maintain strong bones. Vitamin D also works in concert with a number of other vitamins, minerals, and hormones to promote bone mineralization. Without vitamin D, bones can become thin, brittle, or misshapen. Vitamin D sufficiency prevents rickets in children and osteomalacia in adults, two forms of skeletal diseases that weaken bones [5-6].

Research also suggests that vitamin D may help maintain a healthy immune system and help regulate cell growth and differentiation, the process that determines what a cell is to become.
It can be difficult to obtain enough vitamin D from natural food sources. For many people, consuming vitamin D fortified foods and adequate sunlight exposure are essential for maintaining a healthy vitamin D status. In some groups, dietary supplements may be needed to meet the daily need for vitamin D.

Older adults
Americans age 50 and older are believed to be at increased risk of developing vitamin D deficiency [14]. As people age, skin cannot synthesize vitamin D as efficiently and the kidney is less able to convert vitamin D to its active hormone form [4,23-26]. It is estimated that as many as 30% to 40% of older adults with hip fractures are vitamin D insufficient [13]. Therefore, older adults may benefit from supplemental vitamin D.

Persons with limited sun exposure
Homebound individuals, people living in northern latitudes such as in New England and Alaska, women who wear robes and head coverings for religious reasons, and individuals working in occupations that prevent sun exposure are unlikely to obtain much vitamin D from sunlight. It is important for people with limited sun exposure to consume recommended amounts of vitamin D in their diets or consider vitamin D supplementation [27-29].

Persons with greater skin melanin content
Melanin is the pigment that gives skin its color. Greater amounts of melanin result in darker skin. The high melanin content in darker skin reduces the skin's ability to produce vitamin D from sunlight. It is very important for African Americans and other populations with dark-pigmented skin to consume recommended amounts of vitamin D. Some studies suggest that older adults, especially women, in these groups are at even higher risk of vitamin D deficiency [16,30]. Individuals with darkly pigmented skin who are unable to get adequate sun exposure and/or consume recommended amounts of vitamin D may benefit from a vitamin D supplement.

Persons with fat malabsorption
As a fat soluble vitamin, vitamin D requires some dietary fat for absorption. Individuals who have a reduced ability to absorb dietary fat may require vitamin D supplements [31]. Symptoms of fat malabsorption include diarrhea and oily stools [31]. Fat malabsorption is associated with a variety of medical conditions [9]:

Pancreatic enzyme deficiency is characterized by insufficient secretion of pancreatic enzymes. Pancreatic enzymes are essential for fat absorption, and a deficiency of these enzymes can result in fat malabsorption.

Crohn's Disease is an inflammatory bowel disease that affects the small intestines. People with Crohn's disease often experience diarrhea and fat malabsorption.

Cystic Fibrosis (CF) is a hereditary disorder that causes the body to secrete a thick, sticky mucus. This mucus clogs the pancreas and lungs. People with CF often experience fat malabsorption.
Sprue, often referred to as Celiac Disease (CD), is a genetic disorder. People with CD are intolerant to a protein called gluten. In CD, gluten can trigger damage to the small intestines, where most nutrient absorption occurs. People with CD often experience fat malabsorption. They need to follow a gluten free diet to avoid malabsorption and other symptoms of CD.

Liver disease includes a wide variety of disorders that impair liver function. Some people with liver disease experience fat malabsorption.

Surgical removal of part or all of the stomach or intestines can impair digestion and absorption of many nutrients. Fat malabsorption can occur after this type of surgery.

http://ods.od.nih.gov/factsheets/vitamind.asp. Accessed: 2/2/06

Epidemiological evidence indicates that a large percentage of Americans do not consume adequate amounts of vitamin D, and many scientists recommend raising the RDA.

Cod liver oil is currently one of the best-selling supplements in Europe.

What is Cod Liver Oil?

Cod liver oil is thin, pale-yellow oil that was originally made from the fresh livers of codfish. Today the standards allow for an incredible amount of variation and “cheating” among manufacturers.  Unfortunately, any fish oil can be “manufactured” into cod liver oil as long as it meets certain basic criteria.  Yes, cod liver oil can actually come from many different varieties of fish and often does.  In order to be called cod liver oil, the requirement is that the oil must be from fish (any oily fish), be at or above certain vitamin A and vitamin E levels, and contain certain minimum levels of DHA and EPA.   This means synthetic and/or natural vitamins are often added to concentrated fish oils (which are cheaper and easier to obtain than cod liver oil), and the oil is then sold as cod liver oil.  Hence, today, much of the “cod liver oil” that is purchased by unsuspecting consumers is not really coming from the livers of codfish and is very likely not the product researchers such as Dr. Weston A. Price used in the early 1900’s.  Most cod liver oil is actually a mixture of oils from the livers of cod and other fish with vitamins added.  Some cod liver oil manufacturers actually decrease the vitamin A content and then add synthetic vitamin A back to reach the values listed on their supplement facts panel.  Most, if not all, manufacturers (other than Wilderness Family Naturals) molecularly distill their cod liver oil and add soy-based tocopherols and/or synthetic vitamin E, as well as synthetic vitamin A and D.  This, unfortunately, is true even if the added items are not listed on the label.

The Taste of Unadulterated Cod Liver Oil

Cod liver oil has a slightly fishy taste and odor, but when it is not concentrated by molecular distillation, is derived only from codfish and is completely in its natural form, the flavor is surprisingly mild.

If you choose Wilderness Family Naturals’ cod liver oil with orange or lemon flavor you are not actually selecting a flavored oil, but rather a cod liver oil that has food grade essential oils added.  There is no ethanol and no artificial sweetener added, just the natural essential oils from lemons or oranges.  These essential oils are delicious flavor enhancers.

Flaxseed Oil vs. Cod Liver Oil

Flax oil and other vegetable sources of omega 3 do not contain any DHA or EPA.  They contain a form of omega 3 fatty acids that is not as usable by the body. Your biochemistry would need several specific metabolic enzymes (NOT digestive enzymes) in certain concentrations in order to convert any of the vegetable omega 3 to DHA and EPA. Even in ideal circumstances, only small amounts are converted.

How to Use Cod Liver Oil:

Internal Uses:
Most people use cod liver oil as a supplement.  The recommended daily dosage is one teaspoon per day, though a number of customers do use twice this amount on a daily basis, especially Weston A. Price members.  Cod liver oil is easily added to smoothies and juices; however, most children have no problem eating Wilderness Family Naturals’ cod liver oil right off the spoon.

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