Page 20 - Summer 2019 Journal

Update on
Fermented Cod Liver Oil
By Sally Fallon Morell
New and innovative products often meet with skepticism, especially if they challenge existing industries or paradigms. Such is the case with fermented cod liver oil, a product introduced in 2006, which has caused a hue and cry among conventional sci-
entists and manufacturers of competing products. Although fermented fish products are fixtures in many traditional cui- sines, they are not part of the American culinary tradition. Those unfamiliar with worldwide fermentation traditions have applied the terms “danger- ous,” “rotten,” “rancid” and “putrid” to the new cod liver oil product. Yet testing shows that fermented cod liver oil is safe and even superior in many
ways to today’s highly processed brands of cod liver oil.
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Wise Traditions SUMMER2019