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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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.
The Original Primal Superfood
Most commercial pharmaceutical grade cod liver oils have undergone heavy industrial processing before making it to the market. This is a process that degrades the oil, damaging the fragile unsaturated fatty acids and destroying all the beneficial properties and valuable nutrients contained within the oil. As a result, many companies choose to add synthetic vitamins back into the oil. The result is a product that is very different from the one found in nature. Is such fish oil natural?
Rosita Reveals The
Ancient Norse Way of Producing Cod Liver Oil
On May 19th 2014 Rosita picked a bright day to demonstrate the ancient Norse way of producing cod liver oil. Lots of pictures were taken as well as video (which is available below). Back in the old days, including the days of the Vikings, it was the women that had to do all the fishing to have fresh fish, roe and cod liver oil on the table when their partners were away at sea. Both men and women worked extremely hard, and as a team, to survive. The Rosita team still maintain this tradition.
The ancient Norse Vikings were consumers of liver oils, in particular codfish liver oil, Chimaera monstrosa (ratfish) liver oil, and shark liver oils. Codfish liver oil was used for the maintenance of general health, particularly during the cold months ending in "r". These months are characterised by low sunlight intensity and an increased risk of hypovitaminosis D (vitamin D deficiency). Such a deficiency can have tragic consequences in light of the fact that vitamin D has been shown to play very important roles in brain, heart, immune system and bone health. During the winter months in the northern climes, people are unlikely to be able to synthesise enough vitamin D via ultraviolet-B rays from sunlight striking the skin and triggering vitamin D synthesis. So having a diet that is rich in oily fish, and consuming fish liver oils, would have given the Nordic people a natural supply of this all important vitamin during the winter months.