Is FCLO in fact actually rancid or toxic? (not due to vit. A content but due to the fermentation process)
A calm analysis seems to show that FCLO recommendations come from subjective (though potentially valid in those cases) n=1 positive experiences or "natural foods are wonderful" (also very often true, but naturally made foods can just as often be problematic or toxic), or anecdotes repeating others' anecdotes (again, potentially fine, potentially subjective). No actual details as to what is going on scientically/chemically.
I've been looking for a very short time and haven't found any scientific details regarding what, exactly, happens in the fermentation process to FCLO. ...nor whether the polyunsaturated oils would oxidize or produce bad byproducts.
I've been reading some interesting posts regarding fermented cod liver oil -- here:
(fermented cod liver oil often goes rancid/putrefies and was considered inferior historically to other methods)
and bad reactions here:
as well as a comment by Paul Jaminet here:
"Eirik, lots of people react badly to fermented cod liver oil. Fermentation produces all kinds of toxic oxidation products."
Also had a bad reaction to 4ml cod liver oil -- tight, constricted throat and severe stomach pains and head clouding, as well as a burning ache in spine and uncomfortable gas. (though this is merely an n=1, and a first-time taker reaction)
What does science have to say of the chemicals produced in fermentation and the safety of FCLO?
asked byCocivore (0)
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