Historical Roots of Fish Liver Oil by Green Pasture Below is a reference from Apicius, Cookery and Dining in Imperial Rome which discusses the fact that the finest, medicinal and most expensive garum was the oil from fermented fish livers. The process to make this product in ancient Rome is very similar to how we make our Fermented Cod Liver Oil. We apply the same principles. I find it interesting that the author discusses exposing cod liver oil to the sun similarly to the ancie
Details about Mason natural vitamin A-10,000 from fish liver oil, 100 count
Supplement: Our #1 most important super-supplement: Fermented Cod Liver Oil. This is where we get our staple of all-important vite's A & D. We take 1 tsp twice daily. Sure, it's pretty yucky (yeah, fermented fish liver oil), but the yuck becomes less of a factor the longer you take it.
The Viking Experience The origin of the use of cod liver oil as a food dates back to the Viking Era (late 700s to 1100). Fish and fish liver oil were important parts of the Norse diet. The Vikings consumed … Continue reading →