Re: Fermented codliver oil carrying the same benefits as high meat?

[Guest guest]

the vitamin D in CLO can help prevent winter depression also known as Seasonal

Affective Disorder. you could ask Green Pasture your questions about the

fermented CLO.

>

> The fermented codliver oil is fermented for 6 months.  Would it be considered

a rich source of probiotics?  I guess " high meat " which can be fermented for up

to a year, has been known prevent depression with a regular intake.  Would

fermented codliver oil be considered to have the same benefits as high meat in

that regard?

>

> http://www.nutritionbynatalie.com/education.htm

>

>

>

> 20. 95% of serotonin, which is the neurotransmitter that is

> essential to us feeling happy, well, and content, is housed in

> the digestive tract.

>

[Guest guest]

Very interesting stuff, . Make sense to me. I haven't tried

fermented CLO yet but I will buy some fairly soon as I'm nearing the

end of the bottle I have now. FCLO seems to be the new standard,

according to the latest recommendations by the WAPF. It seems odd

though, and a little dicey, that there's essentially only one supplier

(Blue Ice) for much of the world, not just the U.S.

Jeanmarie

On Aug 8, 2009, at 10:08 AM, Holt wrote:

> An article written in 1998 and posted on WomentoWomen.com states

> that the foods our bodies are most challenged in digesting and

> absorbing are the foods we crave the most because our cells are

> not getting the nutrients they need to function. For example,

> Dr. Fink, a professor at the University of California says that

> if you produce inadequate amounts of lipase, the enzyme that

> digests fat, you may be susceptible to lower absorption of

> fat-soluble vitamins (A, D, E and K) and a build up of fat in

> the body. As a result, you will typically crave and “love” foods

> high in fat content such as stuffed pizza, sausage, fries and

> ice cream, all of which contain fat-soluble vitamins your body

> may lack. These foods provide a temporary sense of relief and

> comfort because your body knows it needs these nutrients.

[Guest guest]

This was a response I got from Aajonus Vonderplanitz.

Hi, ,

I helped create this codliver oil but get only the one that does not

have oil additives. However, in my experiments with people eating

95-100% PD, now differences developed from taking it.

healthfully,

aajonus

> An article written in 1998 and posted on WomentoWomen.com states

> that the foods our bodies are most challenged in digesting and

> absorbing are the foods we crave the most because our cells are

> not getting the nutrients they need to function. For example,

> Dr. Fink, a professor at the University of California says that

> if you produce inadequate amounts of lipase, the enzyme that

> digests fat, you may be susceptible to lower absorption of

> fat-soluble vitamins (A, D, E and K) and a build up of fat in

> the body. As a result, you will typically crave and “love†foods

> high in fat content such as stuffed pizza, sausage, fries and

> ice cream, all of which contain fat-soluble vitamins your body

> may lack. These foods provide a temporary sense of relief and

> comfort because your body knows it needs these nutrients.

[Guest guest]

I have no idea what Aajonus said here.

Jeanmarie

On Aug 8, 2009, at 8:59 PM, Holt wrote:

> This was a response I got from Aajonus Vonderplanitz.

>

> Hi, ,

>

> I helped create this codliver oil but get only the one that does not

> have oil additives. However, in my experiments with people eating

> 95-100% PD, now differences developed from taking it.

>

> healthfully,

>

> aajonus

>

>

>

> From: Jeanmarie Todd <jaytee3@...>

> Subject: Re: Fermented codliver oil carrying the same benefits

> as high meat?

>

> Date: Saturday, August 8, 2009, 4:33 PM

>

> Very interesting stuff, . Make sense to me. I haven't tried

> fermented CLO yet but I will buy some fairly soon as I'm nearing the

> end of the bottle I have now. FCLO seems to be the new standard,

> according to the latest recommendations by the WAPF. It seems odd

> though, and a little dicey, that there's essentially only one supplier

> (Blue Ice) for much of the world, not just the U.S.

> Jeanmarie

>

>

>

[Guest guest]

He said he helped with the creation of the raw fermented codliver oil that

greenpastures makes.  He is also saying that people consuming the 95-100% raw

food diet based on his principals have shown no significant health increases.

I have a couple questions that arise from this...

How much codliver oil were they taken in?

Were they also getting other sources vitamin A and D?

How much codliver oil or vitamin a and d are they getting in everyday?

Are there significant health boosts to a raw paleo diet with the inclusion of

high meat if you getting in all the other sources of nutrients and have been for

awhile?

Are the amounts of vitamin A and D WAPF recommends necessary for a raw paleo

diet.  Based on that article from nutrition by , who was very

knowledgable on enzymes, feels that the high amounts of vitamin a,d,e,and k

aren't as necessary if you have enough enzymes in the body.  Obviously with WAPF

they cook their food so their is a greater need for enzymes.  With a raw paleo

diet there's plenty of probiotics and enzymes and I have not heard Aajonus

Vonderplanitz stress a high dietary intake of the animal based vitamins a,d,e,

or k2 and does not specify a numerical intake of the above vitamins.  He just

says it's important to get in a high level of raw dairy, pastured eggs, pastured

grassfed meat which happen to have a,d,e, and k2 in them.

However, two of the healthiest raw food groups, the Inuit and the Muran

warriors, had mostly raw food and they also both had 30,000IU of vitamin A a day

and 4000IU of vitamin D a day.  The Inuit also had high meat and they are well

known for not suffering from depression, even though they have far less active

lives of any other culture.  Weston A. Price found that other cultures may have

gotten them from liver, fish eggs, and insects too.

Yours Truly,

Holt

>

> From: Jeanmarie Todd <jaytee3mac (DOT) com>

> Subject: Re: Fermented codliver oil carrying the same benefits

> as high meat?

>

> Date: Saturday, August 8, 2009, 4:33 PM

>

> Very interesting stuff, . Make sense to me. I haven't tried

> fermented CLO yet but I will buy some fairly soon as I'm nearing the

> end of the bottle I have now. FCLO seems to be the new standard,

> according to the latest recommendations by the WAPF. It seems odd

> though, and a little dicey, that there's essentially only one supplier

> (Blue Ice) for much of the world, not just the U.S.

> Jeanmarie

>

>

>