Re: fermented clo standards

[Guest guest]

>

>

>

>

>

> Hi Dave,

> Thank you so much for your response. Is it possible for you to share a copy

of an assay of

your product?

>

> Anne

>

>

>sure, you can call anytime, i do ask that if one wants to discuss that they

know what they

are discussing. many people who ask do not know what they are asking and do not

understand the testing language so the conversation does not mean much to the

questioning

party. typically most (but not all) medical doctors have a base knowledge.

dave

[Guest guest]

Dave,

It would be helpful to all of us if you would not only share an assay of Green

Pastures fermented CLO, but also teach us what to look for. As a clinician, I

look not only for what is assayed but for what is NOT tested.

Looking at an assay is the only way to tell if a product is truly pure. This is

a great way for all of us to be pro-active with ALL companies from whom we

purchase products.

As this is a very savvy group of people on this list, it would be great if you

would be willing to share this info and help others determine what to ask for

from other companies that may not hold to your high standards.

..

Thank you,

Anne

Re: fermented clo standards

>

>

>

>

>

> Hi Dave,

> Thank you so much for your response. Is it possible for you to share a copy

of an assay of

your product?

>

> Anne

>

>

>sure, you can call anytime, i do ask that if one wants to discuss that they

know what they

are discussing. many people who ask do not know what they are asking and do

not

understand the testing language so the conversation does not mean much to the

questioning

party. typically most (but not all) medical doctors have a base knowledge.

dave

[Guest guest]

-

> Dave,

> It would be helpful to all of us if you would not only share an assay of Green

Pastures

fermented CLO, but also teach us what to look for.

this is what i have learned in 8 years working with CLO.... you asked so i'll

ramble on what

to look for in a clo

1. if the clo is heated at all then it must be cleaned. heating breaks bonds

and create

many problems. many natural elements we call toxins...true, they are toxins

when man

starts industrializing the sacred foods. cleaning is done by the use of heat

and pressure in

the industrialized model. for the most part everything coming out of

industrialized

nations such as norway and iceland will be good. these mills are all new mills

and have

excellent standards as for a cleaning the oils and shelf life.

i would be concerned with refined oils coming out of places like china... i

guess i would be

concerned with all food coming out of china.

2. i have never seen a non-heated (fermented) clo ever having any metals or

pcb's of

concern. i do not know if it is the processing method or the location of the

species. i

suspect it is the processing method.

3. after seeing first hand the 'industrialized' manufacturing method of our

sacred food/

clo i started to to work on manufacturing of clo. i was offended with the

practice that was

in place just as i am offended with ultra pasteurization and homogenization of

our milk.

who would go through the effort to buy a 100% grass fed milk only to

ultra-pasteurize

and homogenize it prior to drinking? same is true with clo.

4. the important nutrients of clo are far beyond A/D. there is sooo much more

to the

story. REAL clo has thousands of nutreints and they are naturally bound within

the fatty

acid structures. farmed raised fish and processing methods can have dramatic

effects on

the fatty acid structures and the vitamins/quinones and hormone structures.

5. hormones are nutrients... beyond vitamin D hormones.

6. there are 15+ forms of vitamin A and upto 3000 derivatives of vitamin D

hormones.

i personally have 100 times more questions than answers.

7. living foods the forms of the nutrients are difficult to measure and to make

sense. i

know we want to categorize things and define things but i'm not sure science has

the tools

to define everything that is going on in a REAL clo.

so your original question: It would be helpful to all of us if you would not

only share an

assay of Green Pastures fermented CLO, but also teach us what to look for.

i'm not sure what to share, generalities above are for consideration

in general: if you buy a industrially processed clo then only buy something

from norway

or iceland that has been molecularly distilled/deodorized process. and i

suggest the

product has to be high vitamin... naturally occuring.

the last of this high vitamin product was made fall 2008 and is no longer

available. the

last of our stock will be gone by this spring. we will only sell what we

produce... the

fermented cod liver oil. we will not sell sythetic nutrient cod liver oil or

low nutrient

content cod liver oil. just as we will not sell any nutrientless industrialized

fish oil. it is

out of principle to not carry the synthetic forms.

as far as sharing assays, please call or go to one of the WAP shows i go to.

in past i have

brought copys along and on the table for discussion. in the past almost no one

has

looked or cared. this last show i did not bother to bring the booklet

i will try to remember to bring to the fourfold path to healing show. and if we

do a clo/bo

tour this summer it is part of the discussion. we had a small wholesale event

this past

summer and might do it again

dave

[Guest guest]

I didn't know there would be no more high vitamin clo! Is the fermented

clo made from low vitamin? Does the fermentation boost the vitamin

content? If so, how about all the housands of nutreints you mentioned?

Will they still be there?

Profoundly worried.

On Jan 5, 2009, at 6:10 PM, dcw338 wrote:

the last of this high vitamin product was made fall 2008 and is no

longer available. the

last of our stock will be gone by this spring. we will only sell what

we produce... the

fermented cod liver oil. we will not sell sythetic nutrient cod liver

oil or low nutrient

content cod liver oil. just as we will not sell any nutrientless

industrialized fish oil. it is

out of principle to not carry the synthetic forms.

Parashis

artpages@...

artpagesonline.com

[Guest guest]

no worry, the fermented is substantially higher in nutrient content. there are

thousands

of nutrients and very deep. you can take less of the fermented compared to the

high

vitamin.

the industrial processed clo has no quinones. the fermented clo has 4-9mg/g

total

quoinones. compare this to the butter oil having 23-25 mg/g total quinones.

the only negative to the fermented (if you can call it a negative) is that it is

high in lactic

acid so it has a different feel in the back of the throat. i describe it

similar to raw apple

cider vinegar. it makes me want to clear my throat after taking. some struggle

with this.

if so then take the capsules. or mix with foods. in the old days people took

the clo with

something acidic like orange juice or tomato juice. for our 1 year old we put

it in his

oatmeal.

i have seen both new and old references that the fermented clo is just as

effective applied

to the skin as injested through the mouth. this might give parents another

option for

children with digestive issues. or maybe with dry skin issues, apply direct to

the skin.

> I didn't know there would be no more high vitamin clo! Is the fermented

> clo made from low vitamin? Does the fermentation boost the vitamin

> content? If so, how about all the housands of nutreints you mentioned?

> Will they still be there?

>

>

> Profoundly worried

[Guest guest]

I like it more and more and plan to order it when my old batch of

regular hi vitamin clo runs out.

I thought, though, that you were supposed to put it under your tongue.

I like the skin idea but wonder which is best. Under the tongue is

supposed to be taken with the butter oil because clo is fat soluble and

needs the fat. Under the tongue bypasses the gastric juices. Any

thoughts?

Under the skin - do you think going through the fat layer does the same

thing as putting clo + butter together under your tongue?

On Jan 5, 2009, at 8:35 PM, dcw338 wrote:

no worry, the fermented is substantially higher in nutrient content.

there are thousands

of nutrients and very deep. you can take less of the fermented

compared to the high

vitamin.

the industrial processed clo has no quinones. the fermented clo has

4-9mg/g total

quoinones. compare this to the butter oil having 23-25 mg/g total

quinones.

the only negative to the fermented (if you can call it a negative) is

that it is high in lactic

acid so it has a different feel in the back of the throat. i describe

it similar to raw apple

cider vinegar. it makes me want to clear my throat after taking. some

struggle with this.

if so then take the capsules. or mix with foods. in the old days

people took the clo with

something acidic like orange juice or tomato juice. for our 1 year old

we put it in his

oatmeal.

i have seen both new and old references that the fermented clo is just

as effective applied

to the skin as injested through the mouth. this might give parents

another option for

children with digestive issues. or maybe with dry skin issues, apply

direct to the skin.

Parashis

artpages@...

artpagesonline.com

[Guest guest]

I found the best way to take the fermented CLO is to simply put it in

your mouth and then swallow it with some water. This seems to avoid

any tickle in the throat, at least for me.

The problem I have is my daughter likes the processed high vitamin

CLO, but hates the fermented--sorry Dave. So I've got to figure out a

way to get her switched over. I think I will try mixing it with

various foods. Are there new flavors coming out soon?

CLO does not mix well at all with juices, it just floats right to the

top no matter how much you stir it.

We have another one on the way so I can just start him off on the

fermented and he won't know any better.

Cheers,

>

> no worry, the fermented is substantially higher in nutrient content.

> there are thousands

> of nutrients and very deep. you can take less of the fermented

> compared to the high

> vitamin.

>

> the industrial processed clo has no quinones. the fermented clo has

> 4-9mg/g total

> quoinones. compare this to the butter oil having 23-25 mg/g total

> quinones.

>

> the only negative to the fermented (if you can call it a negative) is

> that it is high in lactic

> acid so it has a different feel in the back of the throat. i describe

> it similar to raw apple

> cider vinegar. it makes me want to clear my throat after taking. some

> struggle with this.

> if so then take the capsules. or mix with foods. in the old days

> people took the clo with

> something acidic like orange juice or tomato juice. for our 1 year old

> we put it in his

> oatmeal.

>

> i have seen both new and old references that the fermented clo is just

> as effective applied

> to the skin as injested through the mouth. this might give parents

> another option for

> children with digestive issues. or maybe with dry skin issues, apply

> direct to the skin.

>

> Parashis

> artpages@...

>

> artpagesonline.com

>

[Guest guest]

> The problem I have is my daughter likes the processed high vitamin

> CLO, but hates the fermented--sorry Dave. So I've got to figure out a

> way to get her switched over.

we are working on emulsifing the clo (egg white not soy) and working

on a healthy gummy bear. but i don't know... i have principles that i

will not bend on so we will see if we can get it done.

my kids are the same, the processed has no flavor compared to the

fermented

i don't give our kids a choice so they are getting used to it

dave

[Guest guest]

the way i take my clo is by taking a sip of GT's Kombucha then taking the clo

then another swig of the kombucha. it is fizzy and flavorful enough to mask the

taste. with my 3 1/2 yo. most of the time he will take it off the spoon, but

sometimes he needs a bribe so i tell him he can have something that is more of a

treat after he takes his oils such as coconut water (which is very sweet by

itself), or a bit of honey on a spoon, or some frozen berries. if the kids can

grasp the concept of holding their nose, that also works to mask the taste.

amanda

>>I found the best way to take the fermented CLO is to simply put it in

your mouth and then swallow it with some water. This seems to avoid

any tickle in the throat, at least for me.

.