Green Pasture Products - Blue Ice Fermented Cod Liver Oil Beauty Balm - 1.75 oz.

UPC# :705105300306
Brand:Green Pasture Products
Size/Form:1.75oz.
Ship Weight:0.05

Green Pasture Products - Blue Ice Fermented Cod Liver Oil Beauty Balm - 1.75 oz. (49.5 g)
Green Pasture Products Blue Ice Fermented Cod Liver Oil Beauty Balm contains their proprietary Blue Ice Fermented Cod Liver Oil, coconut oils and X-Factor oils as well as essential oils and nutrients. This beauty balm is to be used for hands, feet, skin, and lips. It is preservative free and raw.
Blue Ice Fermented Cod Liver Oil Beauty Balm Features:For Hands, Feet, Skin, and LipsFeremented Cod Liver OilHigh Vitamin Butter OilOrganic Virgin CoconutWild Crafted Shea ButterPreservative FreeRaw
Frequently Asked Questions
Why does the Fermented Cod Liver Oil taste, odor, color, and texture change from jar to jar?There is a reason that when Mom or Grandma took out the bottle of cod liver oil the kids would scatter. Nature will decide how a product tastes, odors, textures etc... One can control nature through a variety of man designed systems including industrialization. Because of todays general marketing focus based on comfort, convenience and profits they view todays world supply of cod liver oil and fish oils as something completely different than history and nature provides.
They rely on industrial processes to control variability and remove nutrients and other compounds to make a product more marketable. The focus is strictly marketing integrity not nutrient integrity. At Green Pastures they recognize the important focus to be the opposite of the industrialized world. The cost for this focus is some customers will struggle to understand why this jar has this flavor, or this jar looks different than my last jar, or you don't like the odor of this jar so it must be bad.
They have investigated many of variances and concluded that most difference are strictly related to the diet of the fish. The odor is predominantly variances in tyramine. This amine is related to the diet of the fish and is the same amine that gives stinky cheese its unique qualities.
Some lots develop fat crystals. These have been identified as phyto sterols and are a result of the phyto plankton in the fish diet. The crystal formations can be controled through the rate of cooling of the product. If a product is at room temps and is cooled slowly the result can be the crystal formations. If you have a product with the crystals one can warm the jar in a bowl of warm water and after the product clears quickly cool in the fridge or freezer. The rapid cooling prevents the crystals from having time to form.
The crystals are fat/sterols and are healthful rather than harmful so if you don't mind the crystals there is no reason to perform the warming and rapid cooling step. Some people are more sensitive to textures so the warming/cooling process might assist. The same diet differences hold true when some lots are more saturate or solid than others. The acidic feel that can be a result of the enzymatic fermentation etc....
There are industrial processes to remove these variances but these process are the vary processes that will denature the natural product and nutrients. So, if you are one that struggles with textures, flavors, odors, variances,please consider the capsules or consider using one of the tips to take FCLO such as mixing with yogurt, pomegranate juice, tomato juice, maple syrup, or honey.
Is fermenting cod liver rotting?Green Pasture Products prefer to discuss enzymatic/bacterial break down of cell walls to release the oil in terms of fermentation or digestion. It is the same general process that takes place in your digestive system. One could discuss in terms of rotting if they want to portray a negative image. Some will call cheese or yogurt rotting milk but in their community, they hold reverence for this natural process and call it fermentation. It is simply the bacterial /enzymatic digestion of the cell wall to release the lipids from the cellular structure.
What are the little gritty white crystals in their oil? This jar is not like the previous jar.Below isa very good description and problem solving from a customer, Sara O.
Green Pasture Products is always enthused when customers are willing to problem solve and share. Their products are not processed and are the real deal so natural variations are the norm. One common example is some lots warm to room temps then cool to temps in the 40's or lower slowly. If cooling is too slow the phytosterols/fats can conglomerate by electric charge attraction and create small little white fat crystals. There is no issue with this other than inconvenient. In liquid products they will sink to the bottom and in gel products they will suspend in the gel. One can process this ou