I've got 2 questions that are driving me batty because of some conflicting information I'm seeing, and I'm hoping to get some clarity here.
1) I eat wild Alaskan salmon every day - either a can or a 6 oz. filet. Is this too much PUFA? (I avoid nuts, grains, and vegetable oils, and my chicken intake is very low - maybe 1x a week?)
2) I take a teaspoon of Green Pastures Fermented Cod Liver oil per day. I don't take any additional fish oil (due to my daily consumption of salmon), I don't eat organ meats, and I'm getting plenty of vitamin D via a supplement. Is there any possible issue of Vitamin A toxicity? Chris Kresser would say no, but the folks at Whole9 don't advocate the use of fermented cod liver oil due to potential vitamin A toxicity concerns.
Thanks in advance for any input. :)
asked byolives (5)
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on June 17, 2013
at 10:35 PM
1) Probably fine, since it is wild-caught.
2) Suggest you try eating 3-4 oz of liver per week and drop the CLO. Cheaper and better for you. Make sure you are getting sufficient K2 and Magnesium via diet. If you stay with the CLO, that amount is fine, so long as your D3 level is adequate.