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Question #5: Is extra-virgin cod liver oil the best form of fish oil to buy?
Mr. Svenson: Extra-virgin, virgin, and refined olive oils have been shown to differ in their nutritional content and health benefits. For example, the benefits attributed to olive oil have been linked specifically to the “extra-virgin” form. The same holds true for cod liver oil. Recent research shows that marine oils that are extra-virgin and cold-purified using low temperatures have a greater positive impact on health than oils produced in the conventional way, including through heat and molecular distillation. And this is easy to verify using the most modern chemical methods. The nutrient profiles are very different.
Norwegian researcher Prof. Edel Elvevoll of the Norwegian College of Fishery Science, who has studied seal, whale, and fish oils for many years, states that ordinary cod liver oils are processed in a way that destroys most of their beneficial properties. She has also found that such refining removes up to 90% of the substances the body needs. The world's leading marine oil researcher, Germund Vogt, expresses a similar opinion: “We're already seeing indications that cells thrive best with fresh fish oil that has a slight rancidity.”
Question #6: How are most fish oils produced today, and how is that different from the way your company produces them?
Mr. Svenson: If you look at what's available to consumers today, most of these fish oils (if not all) are produced using modern refining methods. They use heat and, in some cases, chemicals as well. Sometimes a vacuum is used to reduce the temperature required by the process.
A commonly used refining technique is what's known as molecular distillation. The end product is often described as “pharmaceutical grade” fish oil, which can often involve heating the oil to very high temperatures (> 200°C).
They do a good job of removing contaminants. Unfortunately, this type of processing can lead to unwanted heat-induced reactions, evaporation of small nutritional components and volatile nutrients, as well as negatively affecting the retention of vitamins (including vitamins A and D3) and the levels/quality of polyunsaturated fatty acids.
Manufacturers add the lost/reduced nutrients back into the oils, either in the form of synthetic, pharmaceutical imitations or by adding, for example, vitamin D3 isolated from sheep's wool. This new product doesn't resemble the original, healthy product.
To be continued…
