Paleo, Keto, and GAPS: What diet would your body prefer?
There are many diets out there, three recently popularized diets are Paleo, Keto and GAPS. All include restricting your food intake, but each one incorporates different theories and uses. The overall goal of the diets are to bring the body back into harmony using specific eating methods. There is an agreement between them that eating processed food is what is causing such wide-spread digestive problems. It is important to note that our unprocessed, Extra Virgin Cod Liver Oil and Extra Virgin Ratfish Liver Oil fall into all categories.
Rosita Oils are in a Separate Class of Their Own.
We firmly believe that raw oils have a different level of health benefits and there are scientists that feel that health benefits are lost with refining, even to the point of having detrimental effects.
As the world becomes aware of the natural versus synthetic vitamins in their fish oils they are demanding a real food that has not been tampered with. You desire the nutrients in the form nature intended. Competitors see this trend and rather than produce a fish oil that is raw and unprocessed they simply take the same processes, rewrite their descriptions and cover up the fact the nutrients are in fact synthetic.
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 termed our traditional, quality based method, The Rosita Method™.
Follow our special method on the available image (click for a full scale view), which shows how the sustainably harvested fish take their journey through a pristine ‘Rosita Production House’. As you will see, the fish and process receive special treatment, so the process is managed with an element of love and respect given to these wonderful fish.
As oils are sensitive to sunlight, temperatures and oxygen, we use an indoor-based environment. Our fish livers and oils are not unnecessarily exposed to oxygen because we do not tolerate rancidity, which can cause the oil to have a bad taste or smell (this should not be confused with the normal fishy taste of a genuine Extra Virgin oil). Rancidity comes from exposure to light, oxygen and high temperatures. Fresh livers can start to get rancid in as little as 5-10 minutes after sustainably harvesting the fish. For us here at Rosita, it is all about purity and a constant search for improved ways of applying our methods using the principles of nature.
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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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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