We have been working on this for quite some time.
To have our Rosita Extra-Virgin fish liver oil into fully natural 100% fish gelatine softgels have proven to be something.
More than 3 years of research and development have finally paid off,
This specific and rather unique product may be the only of it's kind globally!
To read more about this product with description, ingredients, nutritional facts, testing and more,
This first production of Rosita EVCLO Softgels is limited, and it may take about 2 months to have a new production ready and available again when this first production is sold out.
It is now available with all resellers globally!
We have named this The Rosita Method™.
Follow our special method from the sustainably harvested fish to the basement of our "Rosita Production House". At the same time - enjoy the pristine evironment and the special treatment we love to give our oils - and you, our customers and followers! (Click on the image for full scale view.)
As all oils may be sensitive to sunlight, temperatures and oxygen, we use an indoor environment. Our fish livers and oils are not unnecessarily exposed to oxygen - we do not tolerate bad taste, smell or rancidity. Rancidity comes from exposure to light, oxygen and temperatures above 10 degrees Celsius/ 50 degrees Fahrenheit over a certain amount of time! In fresh livers this starts already after about 5-10 minutes after sustainably harvesting the fish. For us here at Rosita, it is all about purity and a constant search for better ways of applying to the principles of nature.
Further more, we do have even more great news for you!
Molecular Research on Anti-cancer Activity of
Ratfish Liver Oil - Indiegogo Campaign
Most fat in our bodies and in the food we eat is in the form of triglycerides. Triglycerides make up by far the largest proportion of dietary lipids consumed by humans. When triglycerides are broken down free fatty acids are formed. This can occur during the process of rancidity.
There Are Two Main Forms Of Rancidity:
- Hydrolytic Rancidity
- Oxidative Rancidity
Hydrolytic rancidity involves the breakdown of triglycerides into their component fatty acids and glycerol. These liberated fatty acids can create a rancid odor and off-flavor when released into the air. Deep-fat frying commonly results in hydrolytic rancidity. The EU insists on measuring free fatty acids (measured as: “% free fatty acids” or “acid value”) because their levels indicate the quality and freshness of an oil.
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Fresh cod liver oil will go rancid rapidly. Why? Because cod liver oil contains high levels of long-chain polyunsaturated n-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Cod liver oil made from 100% cod livers from the Northern hemisphere is actually richer in DHA than EPA. EVCLO is completely unprocessed, unheated, and unrefined. However, this also makes it susceptible to lipid oxidation (rancidity).
Fish oils that are in an advanced stage of rancidity will actually.
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Norway has more than one hundred years of experience in fisheries management and marine research through the Directorate of Fisheries and the Institute of Marine Research, both established in 1900. In 1946 Norway became the first country in the world to establish a Ministry of Fisheries. Norwegian fisheries have evolved into a highly regulated industry with quotas and licensing requirements. The most important fish stocks migrate between Norwegian and foreign waters and, consequently, good governance requires close cooperation with neighboring countries. A primary basis for determining fishing quotas is the advice and recommendation from the International Council for the Exploration of the Sea (ICES).
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A wide range of nutritional tests have been performed on Rosita EVCLO. The “Nutritional Analysis” presented represent only a small fraction of this tests which include vitamins, and specialist chemistry testing.