Which Cod Liver Oil Is Best: Refined, Raw, Or Fermented?
- Josh Boughton
- 21 hours ago
- 21 min read
Many people have memories of being given a spoonful of cod liver oil by their Mom or Grandma. Whenever I ask people about it, they tend to either laugh or cringe. Most seem to remember it fondly, even if it was not the best thing they ever tasted. Cod liver oil is one of the oldest and most prized foods in the world. It is definitely one of my favorite supplements and one I recommend for almost everyone. My passion for this amazing food resulted in a bit of a long article, so definitely grab a snack and your favorite beverage before getting started.
What is cod liver oil?
Cod liver oil is a type of fish oil derived from the livers of codfish. There are three main types of cod liver oil: refined, fermented, and raw (unrefined). Refined cod liver oil is by far the most common type, and the vast majority of cod liver oil that is sold in health food stores, grocery stores, online retailers, pharmacies, and other outlets. It goes through a lot of steps to be produced. This is often called molecularly distilled cod liver oil.
How is cod liver oil made?
Steps can vary a bit from brand to brand, but this is the basic process for almost all refined cod liver oil.
Once the livers arrive at the initial processing facility, they are ground up and then heated or mechanically pressed to extract the oil. The remaining liver is then heated and put through a decanter to remove solid parts. Then it’s centrifuged, separating the liver mass into crude oil, water, and sludge. At this point, the crude oil intended for supplements is further processed, and the remaining residue is processed for use in fish and animal feed.
Carbon treatment comes next. These are used on crude oil to remove contaminants such as dioxins, furans, and polyaromatic hydrocarbons (PAH).
After that, the process involves degumming, in which the crude oil is hydrated, heated to 212°F, and treated with phosphoric acid to separate the phospholipids, resins, proteins, minerals, and other naturally occurring materials in cod liver oil. Sounds lovely.
Alkali refining follows the degumming. Due to the length of time between harvesting the fish and sitting in holding tanks, the oil’s triglycerides break down through hydrolytic rancidity into free fatty acids. This negatively impacts the quality of the oil, causing it to begin to turn brown (keep this in mind when we discuss fermented cod liver oil). To remove free fatty acids, pigments, phospholipids, and water-soluble materials, it’s necessary to alkali-refine the oil. This process produces soaps that must be removed with water or steam washing, followed by centrifuging.
After that, water washing and silica treatment remove the soaps created by the alkali, oxidation products, and other trace metals.
Once the oil is washed, it is dried to remove moisture, as moisture, heat, oxygen, light, and reactive metals can further degrade the oil.
Once it’s washed and dried, it’s time for bleaching. It sounds like the fish oil is having its hair done. The primary objective of bleaching is to return the oil to an acceptable pale color using clays treated with mineral acids. Depending on how long the oil has been sitting, up to 2% bleaching earth may be used. Acid-activated bleaching earth also cleans out the hydroperoxides in the oil formed during previous steps. Bleaching removes the color substances, and the oil regains its clear appearance. This all sounds so appetizing.
Once it’s been bleached, it gets winterized. Winterization concentrates the omega fatty acids. The oil is cooled to sub-zero temperatures, causing crystallization and a reduction in the amount of saturated fatty acids. Triglycerides and waxes are also removed. Removing the saturated fats and triglycerides further destabilizes the oil, as the remaining polyunsaturated fats (in the form of omega-3 fatty acids) are very fragile, easily oxidize, and often become denatured.
Once the oil has been winterized, it needs to be deodorized to remove additional free fatty acids, monoglycerides, diglycerides, hydroperoxides, aldehydes, ketones, chlorinated hydrocarbons, volatile compounds, and pigments formed during the previous processing steps. During this process, the oil can be heated to 374℉ or higher as steam passes through it at low pressure. This step may lead to the formation of trans fats (trans isomers) of EPA and DHA. A study on fish oil capsules on the European market found that all products studied had levels of trans fats. Trans fats were found in up to 4.5% of the total EPA and up to 5.9% of the DHA. This step also damages or destroys much of the vitamin A and vitamin D naturally found in cod liver oil.
Next comes molecular distillation. This removes most of the remaining pesticides and organic pollutants, which include dioxins, lindane, DDT, as well as brominated compounds (such as flame retardants), and reduces all such environmental pollutants to lower levels. Temperatures can reach 395℉. Sometimes this step is used as a replacement for deodorization. Molecular distillation is also responsible for a significant loss of vitamins A and D naturally occurring in cod liver oil. It can create some trans fats due to the high heat used. Molecular distillation causes the fatty acids (like EPA and DHA) to be broken from their natural triglyceride backbone. Companies then either attach them to an ethanol molecule (this is called an ethyl ester fish oil) or attach them to a new triglyceride backbone. However, this new molecule, called a resterified triglyceride, differs in molecular structure from the triglyceride-bound fatty acids that occur naturally in fish.
Since almost all of the natural vitamin A (retinol) and vitamin D3 (cholecalciferol) is removed during the this type of cod liver oil manufacturing of cod liver oil, the majority of cod liver oil producers add synthetic vitamin A and semi-synthetic vitamin D to the highly processed cod liver oil.
Once the oil is cooled, antioxidants are almost always added to the oil to protect it from further oxidation. These can vary, but usually include vitamin E or rosemary.
To make oils taste better, most commercial cod liver oil producers will add “natural flavorings” to their products. Check out our blog to learn why these things are very often not what they seem.
At this point, I’m not sure this stuff should even be called cod liver oil. It’s an ultra-processed product for sure.
A few companies are claiming to sell cold-pressed cod liver oil (and salmon oils) that they say are raw or gently processed compared to heat rendering. This is nothing more than good marketing. Cold pressing refers to the extraction of the oil from the liver. Once extracted, however, the oil is subjected to high heat during the degumming (212℉), deodorization (374℉ or higher), steaming, and molecular distillation (375℉) steps. Nothing raw or gently processed about that.
How is fermented cod liver oil made?
I get asked a lot about fermented cod liver oil. Those questions were the impetus for writing this article. I want to make clear that lacto-fermented foods like sauerkraut, kimchi, yogurt, kefir, etc, are all great foods, but they should not be lumped in with fermented cod liver oil. They are something completely different.
Let's address a few common misconceptions before we delve into the manufacturing process.
One of the justifications for recommending fermented cod liver oil that I see a lot is that Weston A Price used it. To be frank, he sure as hell did not use fermented cod liver oil. If you don’t know who he was, he was a dentist who traveled the world and looked at the diets of people before being introduced to westernized junk food diets and after (this is a very basic summary). What he found was that the diets full of ultra-processed junk food caused significant dental problems, and their native diets were great for dental health. Not shocking, of course. He used cod liver oil to help his patients with a variety of things. His book (link has a free PDF version of the book) that tells of his travels and findings is definitely worth a read. Once again, he did not use fermented cod liver oil. I have read all of his writings and papers that I could get my hands on, and nowhere did he mention preferring brown, fermented oil. He specifically emphasized that “Even though an oil may have vitamin content, if it is oxidized or rancid, it will not have the desired effects." Dr. Price was very much against the use of oxidized oils. So if you ever hear someone recommending the use of fermented cod liver oil because Dr. Price used it, know that they are either very misinformed or intentionally misleading you.
Another thing I see touted by people recommending fermented cod liver oil is that the Vikings used it, and they were great warriors. So yes, the Vikings were great warriors, but let's talk about what they were actually making, not just say things are great because the Vikings did them. The Vikings did many things that were not so great, so just because the Vikings did it, it is not really the standard we want to hold things to.
The most common method of obtaining fish liver oil used by the Scandinavian Vikings in Northern Norway was as follows: Water in a large pan, rather like a kettle, was brought to a boil. Birch tree branches were placed on top of the pan, and the liver was placed on top of the birch branches. As the steam rose, it began to cook the liver, and oil from the liver would begin to drip into the water. The straw-colored oil was skimmed off, and the process was repeated several times. The pale oil obtained was largely devoid of taste and odor. The Vikings would often consume whole cod livers dipped in cod liver oil. They referred to it as the gold of the ocean, not the brown of the ocean.
Brown fish liver oils didn't become a significant product until the 1800s, during the Industrial Revolution. However, this brown oil was intended for industrial use, such as oil for lamps, rather than human consumption.
In Cod Liver Oil and Chemistry (1895), F. Peckel Möller writes:
“The primitive method. . . is as follows. As soon as the fishermen reach the Voer (pier), and finish separating the livers and roes, they sell the fish and carry the livers and roes up to their dwellings. In front of these are ranged a number of empty barrels into which the livers and roes are placed, separately of course. The fishermen do not trouble to separate the gall-bladder from the liver, but simply stow away the proceeds of each day’s fishing, and repeat the process every time they return from the sea, until a barrel is full, when it is headed up and a fresh one commenced. This is continued up to the end of the season, when the men return home, taking with them the barrels that they have filled. By this time the livers are, of course, in an advanced state of putrefaction. The process of disintegration results in the bursting of the walls of the hepatic cells and the escape of a certain proportion of the oil. This rises to the top, and is drawn off. Nearly all the barrels yield an oil of a more or less deep yellow to brownish colour: this is drawn off, and the livers are left to undergo further putrefaction. When a sufficient quantity of oil has again risen to the surface, the skimming is repeated, and this process is continued until the oil becomes a certain shade of brown. The product collected up to this point is known as pale oil. . . By this time the month of June has generally been reached, and with the warmer weather the putrefaction is considerably accelerated, and the oil now drawn off is of a dark brown colour, and is collected by itself. It is rather misleadingly called light brown oil. . . When no more can be squeezed out, the remainder is thrown into an iron caldron and heated over an open re. By this process, the last rests of oil are extracted from the hepatic tissues, which float about in the oil like hard resinous masses. . . In order to fully carry out the extraction, it is necessary to raise the temperature considerably above the boiling point of water. . . . The oil prepared in this way is very dark, almost black, and with a greenish fluorescence in reflected light. In thin layers and by transmitted light, it shows a brown colour, and it is therefore termed “brown oil. "
No one cared about the color of the oil because it was being used for industrial and commercial processes, not for human consumption. I cannot stress enough that cod liver oil should not be brown, as brown oil typically indicates that it is either oxidized, putrid, or rancid.
Another common claim I see is that fermented cod liver oil is just like traditional fish sauce used in a lot of Asian cooking. This is such an asinine comparison and an insult to a sacred food. Traditional fish sauce is very different than fermented fish oil. You can read about the whole process of making it here. Basically, whole small fish are put in a big vat with a bunch of salt. The fish break down slowly, usually over at least six months. Once they reach a certain consistency, the solids fall to the bottom and the liquid rises to the top. At this time, this “fish smoothie” (yummy) is put in cloth-lined baskets, allowing the liquid to drip out into a tub underneath the baskets. This liquid will go on to become fish sauce, and the leftover stuff goes into animal feed.
Fish sauce is not a source of omega-3. If you examine the nutrition facts panel of authentic fish sauce, you will find that it contains no fat. The process of making it would destroy any omega-3 fatty acids present. It is a fantastic food, but it is in no way comparable to fish oil, nor is it touted as such by the manufacturers. Only fermented cod liver oil sellers try to conflate the two.
Here's how one popular company claims to make its fermented cod liver oil.
Pacific cod are caught in Alaska, the livers are frozen on board, then tested, and then transported to a facility in the Midwest. There, the livers are inspected before the fermentation process.
The livers are left to sit in a barrel filled with brine and a starter culture for a period of time. The companies do not disclose the contents of this starter culture mix. According to reports, the starter culture initiates a lactic acid fermentation process. Lactic acid fermentation creates a low pH. The low pH levels of a lactic acid fermentation process can cause fragile fatty acids to oxidize more rapidly and easily. Then the oil that floats to the top of the barrel is skimmed off, and then it is centrifuged to remove the remaining solids.
The company claims that there are biogenic amines present in the oil. If you had an olive oil with high levels of biogenic amines, it would be considered a poor-quality or spoiled oil.
Another claim by a fermented cod liver oil company is that the fatty acids are broken from their natural triglyceride backbone into free fatty acids. Free fatty acids are not nearly as stable as triglyceride-form fatty acids and are much more easily oxidized. They also state that their free fatty acids are further oxidized into other compounds. These companies are literally admitting that oxidation is occurring in their oils. Omega-3 fatty acids are fragile; you do not want lots of oxidation in cod liver oil. Oxidation is what causes oil, going through a process like this, to turn brown. After the fermentation and manufacturing process, the oil is sent to another facility where the oil is tested and bottled.
Another thing seen in some fermented cod liver oils is that much of the vitamin D is vitamin D2. While there are trace amounts of vitamin D2 in cod livers, the vast majority of vitamin D in cod livers is vitamin D3. If there is a lot of vitamin D2, then something unusual is happening. There are several theories as to why fermented cod liver oil is high in vitamin D2, but those are for another day.
We sent a few brands of fermented cod liver oil off to a lab for testing, and the levels of a secondary rancidity marker, anisidine, were very high, but it wasn’t surprising, as we knew that was going to be the case because the oil was brown. For all that is good and holy, please do not eat oils that claim to be fermented; it’s an awful idea on so many levels.
What should you look for in a cod liver oil?
Since refined cod liver oil has lots of the good things stripped out of it and “fermented cod liver” is clearly a horror show, there has to be a better way.
Well, the first is that it’s actually made from cod livers. More and more cod liver oil is being produced due to high demand, which is leading to a significant amount of fake cod liver oil. Due to a lack of proper regulation, a lot of cod liver oil that is sold is not made from fish that are not cod.
Depending on the supplier, cod liver can be made from wild-caught cod (true cod liver oil is made from the Gadus Morhua species of cod), pollock or haddock (these come from the US or Russia), or other species of fish that are either wild-caught or farmed. The only international regulation on the production of cod liver oil is that the final product must have the naturally occurring fatty acid ratio found in raw cod liver oil of about 9% EPA and 14% DHA. Oils made from fish bodies typically contain about 18% EPA and 12% DHA. Many companies add cheaper oils to their fake cod liver oils to get to the correct EPA/DHA balance. These fake oils are still labeled as Norwegian or Arctic cod liver oil.
We want nice fresh livers (with some fava beans and a nice Chianti). Ideally, the cod should be caught very close to the facility that produces the oil, because fresh fish is always better. Most cod are caught in large trawlers that spend weeks at sea. At best, the fish are harvested at sea, and the livers are collected and transported to the rendering plant quickly. At worst, the livers are collected and stored on board the ship for extended periods, during which they can begin to degrade in quality.
Ideally, we want the livers to be traceable back to the individual ships and fishing boats that they came from, not mixed together with lots of other ships from all over the world, which can happen at rendering plants.
We want the cod to be caught in an environmentally friendly way, without overfishing and bottom trawling. They should be line caught by small fishing boats, not massive trawler ships. Bottom trawling rips up the ocean floor, killing and destroying local ecosystems. Additionally, it results in a significant amount of bycatch. We want the bycatch to be less than one percent. There is no reason for sea turtles, marine mammals, and more to be caught while fishing for cod. We want the cod to come from well-regulated fisheries that protect the fish populations to support the local ecosystems and ensure there are plenty of fish for future generations. Lots of cod species are heavily overfished, and those fisheries are on the verge of collapse.
We want to make sure that the cod were caught without slave and forced labor, which is a huge problem in the fishing industry. We want the fisherman to be paid fairly for their catch because their hard work deserves fair pay.
We want cod liver oil produced directly from freshly caught livers by the company selling the oil. We don’t want hidden supply chains making poor quality oil and using lots of processing to “clean” the oil and make it palatable. We want to know who makes the oil and where. We don’t want cod liver oil made from rendered fish that is god only knows how old; we want oil made from fresh livers. We want an oil that is boat to bottle (not sure what you call the fishing equivalent of farm to table). Check out our Farm-To-Bottle Project to learn more about why the farm-to-table model should be applied to supplements.
We want oil that is not refined and purified, so that the natural structure of the fatty acids is preserved and the full spectrum of nutrients and fatty acids is just as it is in the fish. There is more than just EPA and DHA in real cod liver oil. Essentially, we are looking for a whole-food fish oil.
We want cod liver oil that has been appropriately tested for contaminants such as PCBs and mercury. Due to the growing concerns around microplastics in the ocean, it’s important that cod liver oil be tested for microplastics as well.
We want cod liver oil that is golden yellow in color, not brown or clear. Brown means the oil is oxidized, and clear means lots of the good stuff has been removed.
We want cod liver oil that is properly tested for rancidity, including peroxide and anisidine levels, and that has low levels of them. Peroxide is the primary measure of rancidity in fish oil. The second important one is anisidine. Many people mistakenly believe, because companies push this, that if a fish oil has low peroxide levels, then it is a good fish oil. A key aspect often overlooked in this conversation is that as fish oil ages and breaks down, the peroxide levels decrease, while the anisidine levels increase. You want oil with low levels of both.
We want cod liver oil that has been tested correctly, not just random tests or claims of third-party testing. It’s essential to note that just because a fish oil is third-party tested, it does not necessarily mean it is good. Check out our blog to learn more about the issues with third-party testing.
We want liquid cod liver oil to be nitrogen flushed to protect it from heat and oxygen before the bottle is opened. Additionally, it should be packaged in dark glass to protect it from light.
We want cod liver oil with the naturally occurring vitamins A and D still there, not synthetic ones added back in, and not cod liver oil that has the vitamins stripped out.
Many people are concerned about the vitamin A content of cod liver oil and wonder if it’s safe. Much of the fear surrounding vitamin A stemmed from stories of explorers who consumed polar bear livers and became severely ill. It was thought at the time that it was because there was so much vitamin A in the livers. The real cause of their sickness was cadmium poisoning. You see, polar bear livers are packed with cadmium that they get from their diet. You should definitely not eat polar bear livers.
The other thing that arises is the thought that vitamin A can cause birth defects. This is partially true. There have been studies showing that certain topical retinoid medications and high-dose synthetic vitamin A supplements may pose a risk for congenital birth defects. This is the kind that is added to most cod liver oils because the refining process strips out the natural vitamin A. We found no literature indicating vitamin A toxicity, birth defects, or problems associated with natural vitamin A in foods or cod liver oil that contained only the naturally occurring vitamin A. The amounts shown to cause harm from vitamin A are really only possible to get in synthetic supplements. No food comes close to having those levels unless you eat an insane amount of it. For example, the Food and Nutrition Board states the tolerable upper limit of vitamin A, in pregnant women, per day is 3,000 mcg RAE. To get that much vitamin A from our recommended cod liver oil capsules, a person would need to take twenty-five of them per day. We don’t recommend that any pregnant woman (or anyone else) take twenty-five of them. We recommend that pregnant women avoid cod liver oil that contains synthetic vitamin A.
It is important to get enough of the other fat-soluble vitamins as well, such as vitamin D and K, because they help each other get better utilized by the body. Unrefined cod liver oil naturally contains vitamin D, and vitamin K can be found in foods like green vegetables (K1), organ meats (K2 as mk-4), certain hard cheeses and grass-fed butter (K2 as mk-4), unrefined emu oil (K2 as mk-4), miso (K2 as mk-7), and tempeh (K2 as mk-7).
How to take cod liver oil?
Cod liver oil should be shaken well and taken with food. After opening, it should be stored in the fridge. Capsules should not be stored in the refrigerator, as this can cause the softgels to crack and leak open.
It should be taken every day, consistently, as the effects build over time. It’s an essential nutrient, so you need it daily, not once in a while. It can take up to twelve weeks to really improve levels of omega-3 fatty acids and the omega-6:3 ratio.
How much cod liver oil should you take?
How much you need to take depends on what you are using it for and the amount of omega-6 you consume in your diet. The more omega-6 you consume, the more omega-3 you need. Omega-6 is found in high amounts in vegetable oils, pork, nuts, seeds, and chicken. While we do need some omega-6, most people get way too much. Here are some easy swaps to dramatically reduce your omega-6 intake:
Use butter, ghee, tallow, and good olive oil instead of vegetable oils.
Eat grass-fed and finished beef (and other red meats) and wild-caught fish instead of pork and chicken.
The ratio of omega-6 to omega-3 in the body should be in the range of 3-5:1. Most people have a ratio of around 10:1, and I have seen ratios as high as 25-30:1. This imbalance can cause a wide range of problems. You can test your ratio with an easy at-home test. Balancing this ratio can have a powerful effect.
Rosita Cod Liver Oil
There are not very many companies producing raw, whole food cod liver oil, as it’s much more profitable for companies to slap their label on a mass-produced version.
Rosita Real Foods is one of the last companies left producing real, full-spectrum, unrefined, whole food cod liver oil. Let’s dive into why we love them so much.
Starting from the top, the fish are caught on hook and line by the family’s own fishing boats. No massive fishing vessels, no trawling, and little to no bycatch. That same day, the men bring their catch to the shore, where the livers are removed and the rest of the fish is sold to stores, restaurants, etc. The fisherman are paid a fair price for their catch, and no slavery or forced labor is involved. Then the livers are transported directly to Rosita’s facility, which is only a short drive from the docks. Only true cod, Gadus Morhua, is used.
Once the livers arrive at the facility, they are inspected, and those that pass inspection begin the process of becoming cod liver oil via Rosita’s patented process, which is unique to them. They do not private-label or white label, so no one else sells cod liver oil done this way.
Here is the process:
Only Rosita uses a rare, generations-old technique that naturally releases the oil from the hand-picked livers (with a gentle temperature shift). No heat, synthetic chemicals, solvents, or mechanical devices are ever used during the extraction process. The temperature never exceeds fifty degrees Fahrenheit. The oil is not degummed, alkali refined, molecularly distilled, bleached, deodorized, or winterized.
The contaminant filter removes heavy metals, dioxins, PCBs, and other unwanted substances without altering the structure or nutrient levels of the oil. Similar to the way a charcoal filter absorbs things.
As you can see, this is a very different process from the way that standard cod liver oil is produced. It’s a truly raw, full-spectrum, whole food, boat-to-bottle cod liver oil.
Once the oil is made, it undergoes testing for contaminants, including heavy metals (mercury, etc), contaminants like PCBs and dioxins, as well as microplastics and rancidity markers like peroxide levels and anisidine. This includes third-party testing.
One of the things we love about this oil is that the gentle and straightforward process of making it keeps the fatty acids in their naturally occurring state, attached to their triglyceride backbone. No re-esterification or attempts to make Frankenstein-like fatty acids.
The oil contains a full spectrum of fatty acids, not just EPA and DHA. We have been led to believe that only those two fatty acids matter when it comes to fish oil, but that just is not true. Other fatty acids and compounds also have benefits. For example, it also has DPA, a fatty acid with a lot of interesting properties and research. It also contains phytosterols such as brassicasterol, fatty acids such as oleic acid (the stuff in olive oil), gadoleic acid, cetoleic acid, and much, much more! Many companies have begun selling these things separately, but we believe it's better to obtain them in their natural state, as part of a whole food, rather than as isolated compounds. Whole foods will always be the best way to get nutrition.
Because it has a full spectrum of fatty acids, it will be solid when kept in the fridge, because it naturally contains some saturated fatty acids, which have not been stripped away, like what happens with regular cod liver oil. This is similar to why high-quality olive oil turns solid when stored in the refrigerator. Leaving it out on the counter for a few minutes before taking it will allow it to liquify again.
The oil contains the naturally occurring vitamins A and D. Because of their gentle process, these vitamins are not stripped out and don’t need to be replaced with synthetic versions. Cod liver oil naturally contains vitamin D3, the more potent form of vitamin D.
Because it is a raw, unrefined oil, the color, taste, consistency, and fatty acid profile will change throughout the year as the cod's diet changes. Refined cod liver oil is the same all year round.
We get asked a lot about what it tastes like. Well, it’s unrefined fish oil, so it tastes like fish, not fishy and rancid, but like fish. Companies have led people to believe that fish oils should be tasteless, but this means that many of the beneficial components were stripped out.
Here are some ways to take it:
Give it flavor! Add a hint of licorice, ginger, or lemon.
Mix it into a smoothie.
Add it to a tangy juice.
Try adding it to yogurt, cream, honey, maple syrup, apple sauce, or even peanut butter.
Use a chaser. Try a slice of lemon or a crisp cucumber.
Use an ice cube tray and freeze it into small pieces that you can swallow.
The hold your breath method.
Pour your oil onto a measuring spoon.
In a glass, put a couple of ounces of cold water.
Hold your breath and swallow the oil. Then drink the water. Don’t breathe until after you swallow the water. Then chase with a lemon slice like you would after a shot of tequila.
For those who cannot fathom the idea of taking the oil, softgels are a great option! However, the oil is much more cost-effective, and fat digestion starts in the mouth, so if you take the pills, you do miss out on that. The pills are an excellent choice for traveling, though.
After opening, the oil should be stored in the fridge, but the pills should not be. The oil is nitrogen-flushed, so it is not affected by fluctuations in temperature during shipment and before opening the bottle.
Unrefined cod liver oil is significantly more potent than regular cod liver and fish oils, as its potency is based on more than just the amount of EPA and DHA. It’s best to start with a small amount, taken with food, and then gradually increase to your full dosage.
This whole food supplement is one of my absolute favorites, and I cannot recommend it enough. Raw, potent, nourishment to help you feel your best!
Cod liver oil questions and support
If you have questions about our cod liver oil, email us at info@rooted-nutrition.com, and we will be happy to answer them!
