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Why is it necessary to add antioxidants to EVCLO?

Rosita EVCLO is the first fresh, wild & raw cod liver oil to be made available to the health consumer. It is a true revolution in the cod liver oil world. Rosita cod liver oils are in exactly the same form as you would find them in the liver of a “living” codfish. Just as a codfish begins the process of decay and spoilage the moment it is removed from the ocean and dies, so does its liver and liver oils. Freshly produced raw cod liver oil (just “released” by the liver) has a light golden color and a mild taste. When exposed to air, light and heat, it turns brown and rancid with an unpleasant taste and odor. To limit oxidation and prevent deterioration of these fresh and completely unrefined oils, Rosita adds tiny amounts of full spectrum natural (GMO-free) vitamin E (not isolated vitamin E) and the plant Rosemary (Rosmarinus officinalis). Rosemary, native to the Mediterranean region, has been used as a medicinal herb since 500 B.C. It has long been associated with anti-inflammatory and anti-oxidant properties, and used to aid digestion (drunk as a tea), improve circulation, strengthen memory, and heal wounds. Rosemary is often used in Greek and Italian cooking. Rosita has tried using the other common antioxidants such as cinnamon and clove oil. Although these have antioxidant activity, rosemary to date has produced the best results. In addition, cinnamon and clove oil mask the natural taste of fresh cod liver oil and are far too overpowering.

One method the ancient Norse people (including the Vikings) used to obtain cod liver oil was by steaming fresh livers which were placed on birch tree branches. Birch-bark is well known for its antioxidant activity. Birch-bark was even dried and ground by the Vikings and used as a very nutritious (and antioxidant rich) addition to the diet.

Image #1 shows two bottles of wild and raw extra virgin cod liver oil freshly extracted using an ancient Viking technique that utilizes no heat, chemicals, solvents, pressure or liver decomposition. Extremely small amounts of natural vitamin E and Rosemary have been added to the bottle on the left. No antioxidants have been added to the bottle on the right.

Image #2 shows the same two bottles after sitting on a bench at room temperature for 24 hours. The bottle on the right is starting to turn a darker color. The pen in the background is still visible.

Image #3 again shows the same two bottles after sitting on a bench at room temperature for three days. The bottle on the left containing very small amounts of Rosemary and vitamin E is still as fresh as the day it was extracted while the bottle on the right has accelerated the process of going rancid. The pen in the background is no longer visible and the oil has gained a pungent smell.

 

This article applies to: Rosita Extra-Virgin Cod Liver Oil (EVCLO)

 

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