Butter Oil/Fermented Cod Liver Oil	Fermented Skate Liver Oil	Combo Pack
Hign Vitamin Butter Oil

Contents

Background
Weston Price and Activator X
Where is Activator X Found?
Synergy of Butter Oil and Cod Liver Oil
The Wulzen Factor
The Importance of Fermented Cod Liver Oil
Information from the Manufacturer
Valuable Benefits of Taking Cod Liver Oil
Skate Liver Oil – What Is That?
Protect Your Teeth, Your Bones, Your Heart, and Your Brain!
Additional Information
Ingredients
Usage
Nutritional Content
Articles
Notes
Testimonials

Background

Almost two months ago a very special member in the San Francisco area sent me an email with a link to a YouTube video of David Wilcock discussing 2012. This same member introduced us to Vitalzym years ago and a little more recently introduced us to the Miracle Mineral Supplement. So when she recommends something, we pay attention. Mind you, she was recommending the 2012 information and had no idea of the imbedded product information. Since we know David Wilcock and we thought his views on the 2012 projections might be interesting, I watched the video . . . all two hours or more of it. I found his ideas about 2012 to be sort of interesting, but what really grabbed my attention happened about 43 minutes into the presentation. David made reference to a product that could reverse hardening of the pineal gland (calcium buildup) and also offer protection from cavities and heart disease. Now that is pretty extraordinary. Spiritual masters spend lifetimes in meditation and various austerities to reactivate the pineal gland. Additionally, I have been plagued with numerous little cavities that are causing unpleasant problems, plus I am at an age (nearing 70) when I need to be cognizant of heart issues. 

The claims for the product were based on the research of Dr. Weston Price and, subsequently, of Dr. Rosalind Wulzen many decades ago. We knew of Dr. Weston Price because five or six years ago Libby was invited to the Weston Price Foundation in California to present information about one of her treatment modalities. When I recognize this many synchronicities, I am usually on high alert because experience tells me that something important is being brought to my attention. In the brief segment of David Wilcock’s presentation, he mentioned two products, Skate Liver Oil and Fermented Cod Liver Oil with Butter made from cows fed on fast-growing grass. He mentioned the source, Green Pastures, and he mentioned that he heard of these products from Dr. Scott “Pete” Peterson during another YouTube video presentation. Immediately I located the Dr. Peterson six-hour video and heard the reference to Skate Liver Oil somewhere during the fifth hour. 

The next day I tracked down the supplier and immediately ordered six bottles of each product and applied for reseller privileges. Iwant to emphasize to you that these products are not of the “overnight miracle” nature. So if that is your expectation, the products are probably not suited for you. That is why I have stressed the importance of the long-standing history behind the products and the valuable science and research behind them. The science is solid and long standing, but the nature of the Cod Liver Oil with Butter and the Skate Liver Oil is such that they require faith in the science and a long-term commitment, plus diligence to reap the major benefits that they hold for you. have been taking the Skate Liver Oil and the Butter/Cod Liver Blend for a little over six weeks now, and I cannot honestly say that I have noticed any dramatic changes except perhaps some relief from arthritic-type pains in my knees. However, I fully expect that my dentist will find some noticeable changes for the better regarding cavities when I go for a checkup in December. I also expect that I will find noticeable improvement the next time I have a cholesterol check. As to the pineal gland, perhaps I will grow in enlightenment and Libby will be a far better judge of that than me. I should point out that Green Pastures carries many products and I am sure that all are extraordinary. However, the Blue Ice - Fermented Skate Liver Oil and the Blue Ice Royal - Butter Oil / Cod Liver Oil Blend are the two products that David Wilcock and David Wetzel recommend to derive the benefits we have addressed in these documents. David Wetzel refers to these two as Historical Sacred Foods.  

Price and Activator X  

Weston Price was a dentist and scientist in the early part of the 20th century. practicing dentistry in Cleveland, he was amazed at the poor state of his patients' teeth and the suffering it inflicted. At the time, dental health was even worse than it is today, with some children in their teens already being fitted for dentures. Being a religious man, he could not bring himself to believe that 'physical degeneration' was what God intended for mankind. He traveled throughout the world looking for cultures that did not have crooked teeth or dental decay, and that also exhibited general health and well-being. And he found them. A lot of them.

These cultures were all considered 'primitive' at the time, and were not subject to the lifestyles or food choices of the Western world. He documented, numerically and with photographs, the near-absence of dental cavities and crooked teeth in a number of different cultures throughout the world. He showed that like all animals, humans are healthy and robust when occupying the right ecological niche. Price had a deep respect for the nutritional knowledge these cultures curated.

He also documented the result when these same cultures were exposed to Western diets of white flour, sugar and other industrially processed foods: they developed rampant cavities, their children grew with crooked teeth due to narrow dental arches, as well as a number of other strikingly familiar health problems. I think it's worth mentioning that Price's findings were universally corroborated by doctors in contact with the same cultures at the time. They are also corroborated by the archaeological record. Many of his findings were published in respected peer-reviewed journals. 'Nutrition and Physical Degeneration' is required reading for anyone interested in the relationship between nutrition and health.

Naturally,  Price wanted to understand what healthy diets had in common besides the absence of white flour and sugar. Having studied cultures as diverse as the carnivorous Inuit, the dairy-eating Masai and agricultural groups in the Andes, he realized that humans are capable of thriving on very diverse foods. However, he did find one thing in common: they all had a high intake of fat-soluble, animal-derived vitamins. Even the near-vegetarian groups ate insects or small animals that were rich in these vitamins. He looked for, but did not find, a single group that was entirely vegetarian and had the teeth and health of the groups he described in 'Nutrition and Physical Degeneration'.

There were three vitamins he found abundantly in the diets of healthy non-industrialized people: A, D, and an unknown substance he called 'activator X'. He considered them all to be synergistic and critical for proper mineral metabolism (tooth and bone formation and maintenance) and general health. He had a chemical test for activator X, but he didn't know its chemical structure and so it remained unidentified. He found activator X most abundantly in butter from grass-fed cows (but not grain fed!),organ meats, shellfish, insects, and fish eggs. Many of these foods were fed preferentially to pregnant or reproductive-age women in the groups he studied.

Price used extracts of butter from grass-fed cows (activator X), in combination with high-vitamin cod liver oil (A and D), to prevent and reverse dental cavities in many of his patients. 'Nutrition and Physical Degeneration' contains X-rays of case studies showing re-calcification of severe cavities using this combination.

After reading his book, I wasn't sure what to make of activator X. If it's so important, why hasn't it been identified in the 60+ years since he described it? I'm happy to say, it finally has. In the summer of 2007, Chris Masterjohn wrote an article for the Weston Price Foundation website, in which he identified Weston Price's mystery vitamin: it's vitamin K2, specificallythe MK-4 iso form (menatetrenone).

It occurs exactly where Weston Price described it, and research is beginning to find that it's also critical for mineral metabolism, bone and tooth formation and maintenance. Its function is synergistic with vitamins A and D. To illustrate the point, where do A, D and K2 MK-4 all occur together in nature? Eggs and milk, the very foods that are designed to feed a growing animal. This is true from sea urchins to humans, confirming the ubiquitous and critical role of these nutrients. K2 has not yet been recognized as such by the mainstream, but it is every bit as important to health as A and D. The scientific cutting edge is beginning to catch on due to some very tantalizing studies, and the value of Weston Price’s meticulous research is becoming even more appreciated. – Stephan Guyenet (http://wholehealthsource.blogspot.com/2008/06/activator-x.html)

Where Is Activator X Found?

Deep yellow butter made from the milk of grass-fed cows who have eaten rapidly growing green grass supplies not only vitamins A and D, but also Dr.Price’s Activator X. The X-factor helps the body to absorb and utilize minerals and plays an important role in rebuilding body tissue, teeth and bones. Activator X also is vital for the health of the brain and nervous system and for the production of sex hormones.

Synergy of Butter Oil and Cod Liver Oil

Dr. Price considered high-vitamin butter oil to have extraordinary healing properties, especially when taken with cod liver oil. Research shows that butter oil and cod liver oil, taken together, provide complementary factors leading to proper essential fatty acid balance. High-vitamin butter oil contains arachidonic acid (AA), an omega-6 fatty acid, while cod liver oil is rich in eicosapentaenoic acid (EPA), an omega-3. Moreover, the saturated fatty acids in the butter oil promote efficient utilization of the unsaturated fatty acids in the cod liver oil.

The Wulzen Factor

This nutritious butter oil also contains the Wulzen Factor, known as the anti-stiffness factor, discovered by noted science researcher Rosalind Wulzen. The Wulzen Factor protects humans and animals from degenerative arthritis, hardening of the arteries, cataracts, and calcification of the pineal gland and joints. 

In 1942, Dr. Wulzen performed experiments that conclusively demonstrated that virtually any animal can be made arthritic by feeding it a low fat diet, especially one that utilizes skim or low fat products. Wulzen further demonstrated that this arthriticsyndrome can be reversed by feeding fresh, raw (unheated) cream or butter. (Note: You might want to read the previous two sentences again! Can butter make you better? Yes, if it’s the right kind!)

It is very clear that the Wulzen Factor can be obtained only in raw dairy products that have not been pasteurized, and is not present in dairy products available in grocery stores because of the heat used in pasteurization. Levels found can vary dramatically from extremely high (in milk from cows that eat rapidly growing grass), to low or non-existent in cows fed hay, grains, cottonseed, or soy meal feed.

The Importance of Fermented Cod Liver Oil

Many of the great historical cultures had one sacred food which they relied on to ensure strong mind, body, and spirit: Fermented fish/fish liver oil. The mighty Roman soldier was given a daily ration of fermented fish oil. The stoic Scandinavian Viking had a drum of fermenting cod livers outside the door of his home. Grandma always had a bottle of cod liver oil in the back cupboard, and many of us can remember being forced to swallow a daily spoonful during the winter when sunshine, provider of Vitamin D, was not as prevalent.

Information from the Manufacturer

Written by David Wetzel

2009-Apr-30 

Returning to Traditional Production Techniques for the Quintessential Sacred Food

When I began to import cod liver oil, in order to sell it along with the high-vitamin butter oil I was manufacturing, I felt it imperative to go to Iceland and Norway to visit the various cod liver oil factories there. At that time, most cod liver oil in America was imported from Scandinavia, with a small amount coming from China. What I learned is described in an article published in the Fall, 2005 issue of Wise Traditions, Cod Liver Oil Manufacturing: How Our Most Important Dietary Supplement Is Produced.

To summarize my findings, all the factories were engaged in industrial processing of cod liver oil, which involved alkali refining, bleaching, winterization and deodorization. Each of these steps, especially the deodorization, removes some of the precious fat-soluble vitamins, especially vitamin D. The resulting products can be divided into four categories. First is a fully cleaned and deodorized product with nothing added back in. Products with very low levels of vitamin A with virtually no vitamin D are of this type. To obtain meaningful levels ofvitamins A and D from these products would require consuming many tablespoonfuls—a practice that is not only difficult to achieve, especially forchildren, but poses the danger of supplying an excess of polyunsaturated fatty acids.

The second type is a non-deodorized product with a fair amount of natural vitamin A and D left in. According to the company website, Garden of Life cod liver oil falls in this category. It contains 500-1500 IU vitamin A per gram (2500-7500 IU per teaspoon) and 100-175IU vitamin D per gram (500-875 IU per teaspoon).

The third type is the fully cleaned and deodorized cod liver oil with synthetic vitamins added back in. Most of the cod liver oils on the market fall into this category. (You’ll need to check with the individual manufacturer to verify whether their cod liver oil falls in this category.) These vary in dose from about 1100 to 4600 IU vitamin A per teaspoon and 180 to 460 IU vitamin D per teaspoon. One company, Nordic Naturals, now adds supplemental vitamin D to their Nordic Naturals Vitamin D brand, to compensate for the vitamin D removed during processing.

The final category is the fully cleaned and deodorized product with natural vitamins added back in. This is the so-called high-vitamin cod liver oil, standardized at 2340 IU vitamin A per gram (11,700 IU per teaspoon) and 234 IU vitamin D (1170 IU per teaspoon). This is the type of cod liver oil I imported into the U.S. and sold under the Blue Ice label.

Handwriting on the Wall

With only one factory still engaging in the relatively expensive process of adding natural vitamins back into processed cod liver oil, it was easy to see the handwriting on the wall. The odds that this factory would soon fall in with the others and start adding synthetic vitamins instead of natural ones were great. I was also concerned that we had no cod liver oil manufacture in the U.S. What would happen if FDA found some reasonto prohibit imports? And finally, I was offended by the industrialization of a sacred food. I now fully understand that today’s fish oil industry has committed the same crime to a historically sacred food as the dairy industry has committed on milk.

As predicted, the factory in question ceased using natural vitamins early this year. When my current stock runs out,this relatively natural high-vitamin cod liver oil will no longer be available.

Return to Old Methods

Fortunately, I had anticipated this eventuality several years ago when I began contemplating manufacturing cod liver oilmyself. I wanted to produce cod liver oil that contained only natural vitamins and, if possible, do it without the industrial alkali and deodorizing treatments. I also wanted to produce cod liver oil in the traditional way, which is by fermentation. I had read that in Roman times, long before refrigeration, fish guts were placed in a barrel with sea water and allowed to ferment. What came out the bottom of the barrel was a watery fermented fish sauce called garam, widely used as a seasoning (probably the precursor of Worcestershire sauce). The oil floated to the top and was collected carefully. This fermented fish oil was undoubtedly the civilized world’s first health elixir, reserved for the soldiers and nobility. It is said that the soldiers refused to march without their daily ration of liquidum.

South Sea Islanders put great store in shark liver oil—enduring considerable danger to procure the sharks even though other, less dangerous-to-catch seafood was plentiful. To prepare the oil, they put the livers inside the leathery stomachs of the shark and hung them in the trees for several months. As it ferments, the oil gradually comes out of the livers and fills the hanging stomachs! The yield is about one liter per shark.

A description of traditional European cod liver oil processing is provided by F. Peckel Möller in an article entitled Cod-Liver Oil and Chemistry, published in London, 1895. “The primitive method. . . is as follows. As soon as the fishermen reach the voer [pier], and finish separating the livers and roes, they sell the fish and carry the livers and roes up to their dwellings. In front of these are ranged a number of empty barrels into which the livers and roes are placed, separately of course. The fishermen do not trouble to separate the gall-bladder from the liver, but simply stow away the proceeds of each day’s fishing and repeat the process every time they return from the sea, until a barrel is full, when it is headed up and a fresh one commenced. This is continued up to the end of the season, when the men return home, taking with them the barrels that they have filled. The first of these, it may be noted, date from January, and the last from the beginning of April, and as on their arrival at their homes the fishermen have many things to arrange and settle, they seldom find time to open their liver barrels before the month of May. By this time the livers are, of course, in an advanced state of putrefaction. The process of disintegration results in the bursting of the walls of the hepatic cells and the escape of a certain proportion of the oil. This rises to the top, and is drawn off.

“Provided that not more than two or three weeks have elapsed from the closing of the barrel . . . to its being opened, and if during that time the weather has not been too mild, the oil is of a light yellow colour, and is termed raw medicinal oil. As may be supposed, however, very little oil of this quality is obtained. Indeed, as a rule there is so little of it that the fishermen do not take the trouble to collect it separately. Nearly all the barrels yield an oil of a more or less deep yellowto brownish colour: this is drawn off, and the livers are left to undergo further putrefaction. When a sufficient quantity of oil has again risen to the surface, the skimming is repeated, and this process is continued until the oil becomes a certain shade of brown. The product collected up to this point is known as pale oil. . . . By this time the month of June has generally been reached, and with the warmer weather the putrefaction is considerably accelerated, and the oil now drawn off is of a dark brown colour and is collected by itself. It is rather misleadingly called light brown oil. . . When no more can be squeezed out, the remainder is thrown into an iron caldron and heated over an open fire. By this process, the last rests of oil are extracted from the hepatic tissues, which float about in the oil like hard resinous masses. . . . In order to fully carry out the extraction, it is necessary to raise the temperature considerably above the boiling point of water. . . . The oil prepared in this way is very dark, almost black, and with a greenish fluorescence in reflected light. In thin layers and by transmitted light it shows a brown colour, and it is therefore termed brown oil. . .”

The writer then describes processing methods introduced to Norway in the 1850s by Peter Möller, which resulted in a much purer, consistently light-colored oil made from fresh, not putrefied livers, considerably more palatable in terms of taste and smell. He notes,however, that the “brown oils are actually used to a certain extent for medicinal purposes at the present day.”

After reading this passage, and foreseeing the demise of the last natural cod liver oil from Europe, I was determined to produce a light brown fermented cod liver oil according to the old methods.

Production of Fermented Cod Liver Oil

But how to do this on a large scale? Thatwas the challenge I was facing. It has taken six dedicated years of work to getto the point of offering the fermented cod liver oil to the community. Thefirst challenge was to figure out a way to ferment the livers in large vats;and the second was to find the livers.

The method we have developed processes the cod liver oil through a proprietary non-heating natural lacto-fermentation. The process can take up to six months and is carefully handled throughout the process to ensure the oil is clean and natural. Industrialized fish oils, including cod liver oil, are heavily carbon filtered and heated after rendering or extracting. We have developed a unique cleaning process that does not use carbon filters or heat. Both heat and carbon filters remove flavors, odors, colors and nutrients, and also denature the fragile unsaturated fatty acids such as DHA and EPA.

Our cod liver oil “factory” is a large building in north central Nebraska. We prefer to call it our cod liver oil green house. The building was built to store potatoes, but was gutted by fire soon after completion. It had been sitting empty all these years and came on the market at just the time we were looking for a facility, and became available to us at virtually no cost. We cleaned it out, washed and painted the walls, painted it and installed a new steel roof. The building currently holds six fermenting vats of just under 10,000 gallons each.

The roof is a solar roof and we use natural sunlight for heat and light—we have lots of sunlight in Nebraska. Our next project is to start sun drying fish eggs in a part of the building.

My other task was to find the livers. The search began several years ago—I picked up the phone and made many cold calls, most of which got me nowhere. People said I was crazy to want to purchase thousands of pounds of cod livers. Finally I met a Russian who took an interest in the project and found the livers for me—in Russia, they know about cod livers.

The first load of 10,000 pounds, which we used for experimental purposes, arrived two years ago. The first load for commercial production— 40,000 pounds of frozen cod livers—arrived in a tractor trailer—packed into pallets. Future deliveries will come by railroad!

Testing Cod Liver Oil

Our next challenge was to test the oils for nutrient content. Of course, we do the standard tests for pathogens, PCBs and heavy metals. We do this to every batch, and our batches are small, so the number of tests per gallon of product is substantially greater than typically carried out in the industry. The heavy metal levels are “not detectable” and the PCBs meet WHO .090 ppm standards, the limit to which these compounds can be measured.

Measuring nutrient levels turned out to be complicated. When you test industrial cod liver oils to which have been added synthetic vitamins A and D, you get graphs with well defined peaks, indicating the presence of vitamin A or D. But the tests for our fermented cod liver oil came back showing a jagged line, with numerous peaks, no matter which method weused, and these peaks did not always match up with synthetic control peaks. The lab technicians were as surprised as we were. Their explanation was that this natural oil contains many isomers of vitamins A and D. We have to add the peaks to get some idea of the total. We currently receive a wide range of nutrient values depending on the laboratory test method and interpretation of the analysis.

In general, the test totals are substantially higher for vitamin D than one would find in any industrialized cod liver oil. Whereas the high vitamin cod liver oil contains almost 12,000 IU vitamin A and 1200 IU vitamin D per teaspoon (five milliliters), the fermented oil contains 4,000 – 9,000 IU vitamin A per teaspoon and 3,000 – 4,000 IU vitamin D. The vitamin levels likely test lower because we are only testing for retinol and palmitate, not for all the other vitamin A isomers.

Anticipating increasingly stringent controls on supplements, we have decided to label the fermented cod liver oil as a food—which it certainly is. Thus the label will contain a suggested dose and list vitamin A as a percentage of the RDA. There will be no mention of vitamin D on the label.

The suggested dose will be about 2 – 2.5ml or about 1/2 teaspoon for adults, double for pregnant and nursing women and those under stress, and half that for children. Some practitioners are giving larger doses to treat serious health problems. The experience of Dr. Rosann Volmert indicates that best results are obtained using a combination of fermented cod liver oil and high-vitamin butter oil—a confirmation of Dr. Price’s own experience.

Since this product is a fermented one, we surmised that it would contain vitamin K₂ as well as vitamins A and D. What we found was a range of quinones, which include the various forms of K₂. The fermentation increases the total quinone count by 700-1600 percent compared to readings prior to the fermentation process. We have not identified the specific quinones but I suspect that the K₂ category and Co-enzyme Q family will be important components within the quinone nutrients. The fermented cod liver oil tests at 4-8 mg per gram, compared to the high-vitamin butter oil at 23-25 mg per gram. Quinone testing presents a fertile field for futurere search.

Taking Cod Liver Oil

Most of those who have consumed the fermented cod liver oil report that it is not as fishy tasting as the industrialized varieties. However, because it is a lacto-fermented product, it can leave as light sting on the back of the throat, which some find bothersome. It is best to take the oil mixed with a small amount of warm water, swallowing quickly. Adding something acidic such as lemon juice, apple cider vinegar or kombucha may help with the tingling at the back of the throat. Others report good results adding a little honey or maple syrup or “chasing fat with fat” by following the cod liver oil with cream, egg yolk or butter. Another way to minimize the throat tingle effect is to take it during or after a fatty breakfast. -David Wetzel, supplier of Blue Ice Cod Liver Oil and Skate Liver Oil

Valuable Benefits of Taking Cod Liver Oil

There’s a long list of benefits to taking this old-timey remedy, some of which include dry, cracked hands, eczema and acne, arthritis/joint pain, SAD (seasonal affective disorder), endometriosis, depression and mood problems, improved muscle strength, low libido, fungal infections, and more.

Skate Liver Oil? What is That?

In Dave Wetzel’s article (above), he mentions skate liver oil, and, just in case you have a mental picture of a fishon roller skates, that’s not quite what he’s talking about! 

Skates are members of the same family of fish as Ratfish and Sharks.They are bottom feeders and found in all oceans of the world.  There is limited fishing of this fish as the market for their meat is limited to just a few cultures.

Skate livers are very large and produce very deep orange pigmented oil. Wetzel knew little of this fish species but was told by an old Russian fisherman that he needed to make this oil.  The Russian spoke broken English so the conversation on the subject was short and to the point. 

Since the skate liver oil introduction, Wetzel has found many historical writings on the use of skate liver oil during the 18th and 19th centuries. He was particularly intrigued by the comparison between Dr. Weston Price’s notes on the color of oils that he identified as rich in Activator X and the skate liver oil's deep rich orange color.  

Skate liver oil is complete in its offering of many nutrients in a similar balance as cod liver oil. Unlike shark liver oil, skate liver oil is abundant in vitamins A, D, E, K, the full range of omega fatty acids, plus all the unique nutrients found in shark liver oil such as chondroitin, squalene, and alkoxglycerols.

Nutrient assays, including vitamins A and D, for Green Pasture’s fermented oils vary widely depending on methodology, lab and batch. There are many naturally occurring metabolites and co-factors that make the issue of measuring natural nutrients difficult in the fermented oils. It is known that historical cultures liberally consumed these sacred foods to great benefit without today's standardization of knowledge.

Protect Your Teeth, Your Bones, Your Heart and Your Brain!

Forget the fluoride and even the dental floss. If you really want healthy teeth and better all-around good health, your best bet is to add more vitamin K2-rich foods, such as grass-fed beef and raw dairy, to your diet.

Thanks to Dr. Price’s findings more than 60 years ago, we know it is necessary to eat vitamin K2-rich foods such as grass-fed beef and raw dairy products to protect our teeth, bones, heart and brain.  

As we now know, adequate vitamin D has been shown to help reduce risk of certain cancers, cognitive decline, type 2 diabetes, narrowing of arteries in type 2 diabetes patients, congestive heart failure, and death from heart disease.  

Availability

Butter/Fermented Cod LiverOil: 120 non-gelatin capsules  

Skate Liver Oil:120 non-gelatin capsules   
 

Ingredients  

Butter/Fermented Cod Liver Oil: Fermented cod liver oil, high-vitamin butter oil, unbleached bees wax (as thickener), antioxidant (cranberry seed oil). Capsulesare made from plant cellulose.  

Serving Size: 2 each 750 mg capsules daily (Container holds 60 servings.)  

Fermented Skate Liver Oil: Fermented skate liver oil, organic antioxidant(cranberry seed oil), unbleached beeswax (as thickener). Capsules are made fromplant cellulose.  

Serving Size: 2 each 500 mg capsules (Container holds 60 servings.)   

 

Usage

For maximum results, the supplier advises to take your daily servings on an empty stomach, such as first thing in the morning or at least 1-1/2 hours after a meal. You can take both products together (2 capsules each) or you can split them during the day, but best on an empty stomach.

Note: If taking Cod Liver Oil, be sure you are getting enough calcium in your diet. Vitamin D regulates the amount in your blood, and if it's not there, it will deplete it from your bones. Sources come from whole dairy products, bone broths and lightly cooked green vegetables along with certain nutrient-dense animal products such as butter, organ meats and shellfish. These will provide a calcium- and magnesium-rich diet as well as the fat-soluble vitamins necessary for their absorption. Remember that you need magnesium so your body can metabolize calcium.

Nutritional Content

Butter/Fermented Cod Liver Oil:

Amount Per Serving: Calories 12, Caloriesfrom Fat 12, Total Fat 1.5g (3% DV), SaturatedFat 1g (4.5% DV), Trans Fat 0g (0% DV), Cholesterol2.5mg (1% DV), Sodium 0g (0% DV), Total Carbohydrate0 (0% DV), Protein 0g (0% DV), Vitamin A (35%DV), Vitamin D (90% DV).

FermentedSkate Liver Oil:

Amount Per Serving: Calories 8, Calories fromFat 8, Total Fat 1g (2% DV), Saturated Fat.5g (3% DV), Trans Fat 0g (0% DV), Cholesterol1.5mg (.5% DV), Sodium 0g (0% DV), Total Carbohydrate0g (0% DV), Protein 0g (0% DV), Vitamin A(70% DV)

Not a significant source of: Dietary Fiber, Sugars, Vitamin C, Calcium, Iron. % Daily Value (DV) are based on a 2,000 calorie diet.

Articles    

In the last several weeks two momentous occasions have occurred in the world of vitamin D.

First, the Institute of Medicine (IOM) released its new report. It tripled the recommended intakes, doubled the upper limit, and commissioned researchers to go forth and test the effects of intakes higher than the upper limit, as this would be safe under proper supervision and provide valuable information. 

The second momentous occasion occurred on December 14, 2010, when bestselling business author and tango champion Tim Ferriss released The 4-Hour Body. Tim's last book, The 4-Hour Workweek, was number one on the New York Times, Business Week, and Wall Street Journal bestseller lists and has been translated thus far into 35 languages. 

In his new book, he discusses my research on the interactions between vitamins A, D, and K, and gives the following warning:

"Supplemental vitamin D increases your need for vitamin A, so don't forget the aforementioned cod liver oil, which includes both."

Hooray!  It's wonderful to see someone with this type of reach get this information out there.

I first raised the issue of vitamin A-and-D interactions in the spring of 2006 in my article on vitamin A and osteoporosis.  I developed these thoughts further and introduced their interactions with vitamin K in the fall of 2006 in my article, From Seafood to Sunshine: A New Understanding of Vitamin D Safety, and in the spring of 2007 in my article, On the Trail of the Elusive X Factor: A 62-Year Mystery Finally Solved, Vitamin K2 Revealed.

I formally published my hypothesis that vitamin D toxicity results not so much from hypercalcaemia but moreso from causing the excessive production of vitamin K-dependent proteins, leading to defective forms of these proteins in the absence of adequate vitamin K, in my December, 2007, Medical Hypotheses paper, Vitamin D Toxicity Redefined: Vitamin K and the Molecular Mechanism.  Tufts University researchers confirmed the first prediction of this hypothesis the following year, showing that when vitamin A protects against vitamin D toxicity, it curbs the excessive production of vitamin K-dependent proteins.

When I wrote these articles, all the most compelling research I had was from animal studies.  I wish that when I wrote them I had known that proof of principle for vitamin A-and-D interactions had already been experimentally demonstrated in humans. This revelation, however, had to wait for my 2009 Wise Traditions lecture, Cod Liver Oil: Our Number One Superfood.

In 1941, Irwin G. Spiesman published a human trial in the Archives of Otolaryngology, a journal published by the American Medical Association, Massive Doses of Vitamins A and D in the Prevention of the Common Cold.

Spiesman found that vitamins A and D only reduced colds when fed together.

Likewise, he found that vitamins A and D were only safe when provided together.

This study is not perfect.  As you can see from the numbers on top of the bars in the second graph, there were far fewer people in the groups receiving either vitamin alone than in the group receiving both vitamins together. Spiesman reported that this was because it was difficult to get people receiving no benefit to continue the study for very long.  It makes the study more difficult to interpret.  On the other hand, given the toxicity figures in the second graph, we can be happy for safety's sake that so few people were given massive doses of one or the other vitamin alone.

It would also have been better to have had a vitamin-free control group. And it would have been better to see the effects of more realistic doses of vitamins.

Nevertheless, the study quite clearly provides proof of principle in humans that vitamins A and D are most beneficial and safest when provided together, just like in the animal experiments.

Several commenters on this blog and on my Facebook fan page have provided testimonials about their negative experiences with vitamin D supplementation that support the protective effects of vitamins A and K:

Cynthia Frederick, March 2010: I and many others I've met on forums, have adverse reactions to vitamin D3, even the lower amounts of 2,000 IU/day even though we were tested and were deficient. And we do not have the conditions that would make vitamin D contraindicated . . . I'm waiting for the long-term effects to take place in people taking these higher amounts who are not simultaneously increasing their vitamin A and K levels. In 10 years I wager we will be hearing about the negative effects that the higher doses of this 'miracle nutrient' have had on those taking it.

As I mentioned before, there seems to be a subset of us for whom even low doses (1,000 IU/day) of Vit D cause kidney stones, chest pain, fatigue, and aches and pains, even though our 25 OH D levels were 'low' (23). We get these symptoms as soon as a week after using the D  . . . I saved myself a trip to the ER with the above symptoms by remembering previous articles of yours about balancing the fat-soluble vitamins, and took about 100,000 IU of vitamin A from fish oil and 5 mg of K2. Within 1/2 hour ALL the symptoms disappeared. This happened more than once so I know it is not coincidence. You are definitely on to something here.

Lynn Razaitis, June 2010: I certainly know what happens when you get these ratios off. I naively had a vitamin D shot of 200,000 units after a serious viral infection that used up my vitamin A. I wrecked my kidneys, thyroid and who knows what else. It took 6 months and Chris's articles to figure out what the heck was going on with me. Within weeks of getting my vitamin A up with cod liver oil and a ton of liver (and I was thyroid blood testing monthly so I had test results to compare), my thyroid hormones all normalized. It was fairly stunning.

Andrea Schüler, June 2010: I stopped taking D3 because I developed tendonitis, bursitis, tendon calcification and aches and pains. I brought my level from 20 to 50 in the 25 OH test but maybe the 2000 - 4000 IU daily was not good for me or I have not enough A and K. I will test again to see where my levels are after several months without D3 pills. Maybe I should check vitamin A and K levels too.

I have received a number of other testimonials by email from people who have developed problems such as kidney stones and bladder stones after supplementing with "safe" amounts of vitamin D -- within the IOM's new upper limit -- and these symptoms quite readily develop in animals fed vitamin D with no vitamin A under experimental conditions. 

So how much do we need of each of these vitamins and in what ratio?  I do not know. We do not even know what the ideal vitamin D level is, and all of the vitamin D studies are confounded by their failure to account for the status of vitamins A and K.

Dr. Robert Heaney apparently knows what the ideal vitamin D level is:

Finally, I believe that the presumption of adequacy should rest with vitamin D intakes needed to achieve the serum 25 (OH) D values (i.e., 40-60 ng/mL) that prevailed during the evolution of human physiology. Correspondingly, the burden of proof should fall on those maintaining that there is no preventable disease or dysfunction at lower levels. The IOM has not met that standard.

If I had access to Dr. Heaney's time machine, I would love to replicate this study. All my requests for NIH funding for a time machine have been denied without any reviewer comments on how to improve my proposal. If we cannot measure Paleolithic man's 25 (OH) D, perhaps we can study the fossils that his clothing has left behind or study the residue that the melanin in his skin has left on his bones, or inspect these bones for the fossilized remains of light-absorbing coconut polyphenols from the coconut oil he may have rubbed into his skin.

But alas, I know of no studies that have quantified the decay rate of melanin or coconut polyphenols over a timescale of thousands of years, or determined the effects that sun spots, lunar cycles, planetary arrangements, and innumerable possible climate changes might have on these decay rates.

Dr. Michael Holick has a more conservative opinion.  He believes that 25 (OH) D should be at least 30 ng/mL. I believe there is more scientific backing for this level, which I've expressed in my post, "Are Some People Pushing Their Vitamin D Levels Too High?" But that doesn't mean we have scientific evidence that higher levels aren't better, or that they wouldn't be if people were getting enough vitamins A and K.  I don't see any reason to believe that this is the case, since vitamin A seems to increase the turnover and utilization of vitamin D, which should produce a "low" level despite "high" status, but this is currently in the stage of hypothesis and guesswork.

Stephan Guyenet recently commented that it would be nice to know what the vitamin D levels of Kitavans and members of other traditional, healthy groups are . . . "I don't know what their 25 (OH) D3 status is, but I wish I did. I'd love to know what their 1,25 (OH) D3 levels look like too. I agree that it's important to have a baseline for comparison so that we can decide what's biologically normal. I've been looking for data to answer that question but I haven't found it yet. "

Knowing this would help, but there is still the question of the optimal A-to-D ratio, and how this might further be affected by vitamin K status. 

A paper that Dr. Holick recently co-authored suggested that ratios between four and eight may be ideal. The lead author, Dr. Linda Linday, had used cod liver oil with a ratio within this range to successfully protect against upper respiratory tract infections.  These authors also cited research showing this range of ratios to be ideal in chickens. They also cited Sally Fallon's summary of my A-and-D interaction work as evidence that there was growing concern among the public about the proper ratio of A and D.

Their findings about cod liver oil are somewhat convincing, but they can't account for the vitamin D the subjects were getting from the sun and they didn't test different ratios. The chicken research is more rigorous, but it's, well, it's in chickens.

Paul Jaminet of Perfect Health Diet suggests the ideal amounts are 10,000 IU A and 4,000 IU D. This also sounds quite plausible to me, but again, we can't say it's more than a semi-educated guess.

This brings us back to Tim Ferriss. Ferriss tripled his testosterone by bringing his 25 (OH) D up to 50 ng/mL and by following a number of other parts of his testosterone-boosting protocol including getting vitamin A from cod liver oil and eating plenty of vitamin K-rich foods. Ferriss didn't conduct a dose-finding study on himself, and there's just about zero reason to believe that the ideal level in Ferriss is going to be the ideal level in anyone else, except that we know that Ferriss is human and will therefore fall within the distribution of human requirements instead of outside of it.

But "follow me and do what I do" is not the point of his book. The point of his book is to advocate self-experimentation and to provide a starting point for each individual from among his massive audience based on his own self-experimentation.

We should still do the science, but it's going to take a long time, folks. The best thing to do now is to eat a well-rounded whole foods diet and experiment with the levels of cod liver oil and/or vitamin D supplementation that make you feel the best, resolve your symptoms, increase your performance and normalize your clinical tests if they're out of whack, or don't throw them out of whack if they're normal. - Christopher Masterjohn

To access this article on the Weston Price website with numerous links to books and articles mentioned above, go to: http://www.westonaprice.org/blogs/is-vitamin-d-safe-still-depends-on-vitamins-a-and-k-testimonials-and-a-human-study.html.


Brief: Krill Oil vs. Butter/Fermented Cod Liver Oil
 
1. Krill is fish food and should not be harvested for people. We should not compete at the base of the food chain.
 
2. There are many additional fatty acids in the Butter/Fermented Cod Liver Oil. There are no fatty acids in Krill that are not in the GLN fish oils, but there are many fatty acids in the Butter/Fermented Cod Liver Oil that are not in Krill.
 
3. There are many additional nutrients including A/D/E/K's and other quinones such as CoQ10 enzymes in the Butter/Fermented Cod Liver Oil.
 
4. There are other plant hormones and co-factors and enzymes present in the Butter/Fermented Cod Liver Oil.
 
5. Heat is not used in extracting the Butter/Fermented Cod Liver Oil.
 
6. Most Krill is highly processed; even some of the Krill that is not highly processed is still heated, etc. (Heat destroys the live components.)



Vitamin D Can Prevent Heart Attacks

Vitamin D can keep you from having a heart attack. It's as simple as that.

Natural killer cells are like the point man, the first soldier on the scene during an attack. They are fierce and able to destroy viruses, bacteria and even cancer cells by injecting a granule, a hand grenade-like package of enzymes, into the invader which destroys it from the inside out.

Macrophages are also part of the initial defense against an invader. They work by devouring the pathogen, digesting it and spitting out the pieces which are picked up by other messenger soldiers including helper T-cells who signal additional immune support if necessary.
 
The whole process is called a cascade -- it's like a domino effect of immune events that happens in an exact order to fend off an invader. When the immune system is strong and poised for attack, it can stop the growth of almost any pathogen or illness, including cancer. Alkylglycerols are one of the best ways to support the immune system safely, naturally and effectively.

Alkylglycerols

What if there was something that would fight off colds and flu, boost the immune system and protect against serious illnesses including cancer -- and what if it was all natural? Alkylglycerols are one of the most promising and perhaps overlooked supplements. They  have been studied for more than 80 years and are scientifically proven to fight against cancer and other illnesses. A natural derivative of the elasmobranch fish family, they work primarily by directly stimulating and supporting the immune system.

The Magic of Alkylglycerols

According to Hokan Cederberg, Biochemist and Vice President of Science and Technology at Scandinavian Naturals in Perkasie, Pennsylvania , alkylglycerols are immuno-stimulants, boosting macrophage and natural killer cell activity. They can also alleviate the side effects of chemotherapy and radiation treatment, and show potential in fighting and preventing cancer. "I have been working with alkylglycerols since 1985, and as a scientist I find them to be one of the best immuno-supportive supplements available today," Cederberg says.

This amazing substance is actually found in our own bodies. It's made in the bone marrow and found in higher doses in human breast milk. For centuries it was taken in the form of shark liver oil by ever-healthy Scandinavian fishermen as a staple remedy for wound healing, and some of grandma's favorite cold-fighting meals secretly contained alkylglycerols. Research over the past 80 years has found alkylglycerols to be a formidable adjuvant cancer therapy, cancer preventative, immune system modulator and heavy metal detoxifier.

Alkylglycerols are a special type of compound called ether lipids. Lipids, sometimes called fats, are really a group of compounds that are water insoluble. Some lipids, like triglycerides, the kind you store in your love handles, break down easily. But ether lipids including alkylglycerols are extremely stable and will last a long time without degrading. Also, because of their chemical make-up, they support the strength and structure of cell membranes.
"They inhibit cell proliferation -- that's how they prevent cancer, stimulate the immune system, and incorporate into the cell membrane, supporting the structure of the cell," says Peter T. Pugliese, MD.

Alkylglycerols not only stimulate the immune system, they also modulate it. This means they increase certain positive immune responses, like macrophage activation, while decreasing other negative immune responses like inflammation. For example, alkylglycerols have been found to be an effective adjunctive treatment for leukemia, [9] which is characterized by the uncontrollable growth of blood cells in the blood marrow. One would think that an immuno-stimulant would further complicate the condition by increasing white blood cell production. Yet alkylglycerols actually protect healthy cells from excessive damage during radiation treatment without exacerbating the leukemia itself.

"Alkylglycerols also act as an antiproliferative," says Pugliese. "This means that when a cell starts to grow that's not supposed to, like a malignant cancer cell, it stops the growth of this cell."
But alkylglycerols are not just for cancer patients; boosting the immune system can help fight off all kinds of illnesses.

Remember, alkylglycerols are manufactured by the body in the bone marrow and are one of the first substances delivered to an infant by the mother through breast milk. "This substance is something that the body relies upon to build up the immune system in both infants and adults," says Robert Rountree, MD, co-author of Immunotics: A Revolutionary Way to Fight Infection, Beat Chronic Illness, and Stay Well (Putnam, 2000). Taking AKG regularly can fight off colds and flu, speed up healing from rashes, cuts and burns, and promote the growth of beneficial intestinal microflora.

Pugliese explains that alkylglycerols are also good at fighting off other bacterial, viral and parasitic infections, have a long anecdotal history as a preventative for respiratory disorders, and may even be a viable therapy for the treatment and prevention of AIDS. [10]

One doctor states, "I've recommended it for years to patients undergoing chemotherapy. I've seen patients using alkylglycerols whose oncologists say, 'Most people on this type of chemo need a transfusion, but you don't.' And it's really great for fighting off infections, colds and flu. I think it's a wonderful supplement -- everybody could potentially benefit from taking alkylglycerols."
 
Akylglycerols are traditionally produced from shark liver oil; however, a fish of the same elasmobranch family also supplies an abundance of this substance, the skate fish. Its liver offers not only an abundance of alkylglycerols, but unlike shark liver oil, is abundant in vitamins A, D, E, K, the full range of omega fatty acids, plus all the unique nutrients found in shark liver oil such as chondroitin and alkoxglycerols.

Together, with Fermented Butter/Cod Liver Oil, it assists in efficient prevention of heart disease, dental caries and helps decalcify the pineal gland. Alone, it serves as a potent immune stimulant and counteracts negative effects on healthy cells during chemotherapy.

Most of this article was excerpted from The Townsend Letter for Doctors and Patients (April 2001).


Margarine Makes You Stupid

There's now another reason to avoid margarine. It can make you stupid.

According to researchers at the University of Auckland , children who ate margarine every day had significantly lower IQ scores by the age of three-and-a-half than those who did not.1

And children who were underweight at birth had scores that were even lower by the time they were seven.

The tragedy here is that margarine was sold to us as a "healthier" alternative to butter. In fact, it may be the unhealthiest "food" ever created.

You sure wouldn't know this by reading the labels. They have statements like "100% Natural" and "Mother Nature's Own" and "Heart Healthy" and the like all over them. But they are really nothing but chemical concoctions made in a laboratory.

The vegetable oils used in most margarine are hydrogenated to make them solid. This turns the oil into highly unhealthy trans-fatty acids.

These man-made fatty acids have been shown to raise "bad" cholesterol (LDL) and lower "good" cholesterol (HDL). They have also been linked to inflammation, one of the major causes of heart disease.2

I came across another gem of a study the other day. It's titled, "Margarine Intake and Subsequent Coronary Heart Disease in Men."

This study is backed up by the world-famous Framingham Heart Study. They tracked people for 20 years and recorded the number of heart attacks suffered.

The results were eye-opening.

As margarine consumption increased, heart attacks went up. As butter consumption increased, heart attacks declined.3

And that's not all . . .

During the second decade, the group eating the most margarine had 77% more heart attacks than the group eating none!

Avoiding margarine may not only make you smarter, it could prevent you from having a heart attack or stroke.

Butter is a much healthier choice. But don't settle for just any type of butter. I recommend organic butter from grass-fed cows.

It contains short- and medium-chain fatty acids, which are easily converted to energy. This means that the fat in butter is less likely to be stored as fat in your body.

Plus, it's packed with vitamins and essential nutrients your body needs.

And here's a little tidbit you probably wouldn't know: Butter contains more vitamin A than carrots.

It also contains vitamin E and selenium. These three nutrients help protect your heart from free radical damage.4
To Your Good Health,

Al Sears, MD
Doctor's House Call

References:

1. Theodore, RF., Thompson, JMD., et al. "Dietary patterns and intelligence in early and middle childhood," Intelligence. 2009; 37(5):506-513.
2 C. Oomen, M. Ocke, et al, "Association between trans fatty acid intake and 10-year risk of coronary heart disease in the Zutphen Elder ly Study: The Lancet, Volume 357, Issue 9258, Pages 746-751.
3 Matthew W. Gillman, L. Adrienne Cupples, et al. "Margarine Intake and Subsequent Coronary Heart Disease in Men" Epidemiology, Vol. 8, No. 2 (Mar., 1997), pp. 144-149.
4 Price, Weston, DDS. Nutrition and Physical Degeneration, 1945, Price Pottenger Nutrition Foundation, Inc., La Mesa, California .

Cod Liver Oil: Setting the Record Straight

Debate on the merits of cod liver oil has been ricocheting around the internet of late, sparked by a recent posting from Dr. Joseph Mercola, in which he withdrew his recommendation to take cod liver oil. Mercola's remarks dovetail with establishment bias against this old-fashioned superfood. Cod liver oil has come under attack as a "dangerous" source of vitamin A. And while vitamin A has fallen to the bottom of the Vitamin Hit Parade, vitamin D has risen to the top, with many voices calling for extensive supplementation and an increase in the RDA for the sunshine vitamin.

- I have been telling y'all about how the combination of the Skate Liver Oil with the Butter / Cod Liver Oil can reactivate the Pineal Gland. For many, that was a little obscure, so I asked Delphia to do some research for us and expand on the information about the Pineal Gland and how it impacts our lives, especially when it is reactivated. In the body of the Newsletter is an article that is the result of her efforts. I think you will enjoy it and will be inspired and motivated to give consideration to adding the fish oils to your health regimen. 
 
There would be enough value if the benefits of the fish oils were limited to preventing cavities and heart disease plus helping relieve arthritis, but removing the calcification around your Pineal Gland would have to be called "lagniappe." That is a French expression from the Cajun part of Louisiana, where I grew up. It means extra or bonus, perhaps like the 13th donut in a "baker's dozen." You pronounce it 'lon yap" and you get extra points if you can remember how to spell it. I had to look it up. (grins)

- Yesterday I went to my dentist for my six-month checkup and cleaning. My dentist is the old-fashioned sort who won't hire a hygienist . . . he does it himself and really checks things closely while he's at it. When he finished, he commented how impressed he was with my dental hygiene . . . gums good, very little tartar and no new cavities. 
 
You know I took the opportunity to brag on the Skate Liver Oil and the Butter with Cod Liver Oil. I have been taking these products for almost three months now, and I was so anxious to see if he would notice a difference. I didn't tell him anything until after his remarks. This is a big yahoo! for me because the last three times I went for my checkup, he had bad news for me . . . new little cavities and some of them were beginning to compromise bridges that would be most expensive to replace. Oh, how I wish I had discovered the fish oils years ago. It is a little more difficult to see how my heart and arteries are doing, but I believe the scientific literature and have the faith.
 
After almost nine years of studying, analyzing and selecting products that I think the Membership will value and appreciate, I must say that I am little surprised that the response to the fish oils has been less than I expected.  In my heart I believe that they are terribly important for our health and well-being and, I just hope that the lack of response is not due to my failing to adequately present them or explain them. I know they don't have a lot of dazzle about them; rather, they are just basic, fundamental products that should be part of our health regimen year in and year out. At 68 I am hoping that they can help compensate for some of the nutritional mistakes of my younger years.

- I have learned that these products also address arthritis and osteoporosis -- don't forget that they also help to reactivate your pineal gland. I know that I am pushing hard on these products. Please know that it is mainly because I consider that they offer a huge range of benefits at a very reasonable cost.  For only $73 and less, if you play your cards right, you receive a two month supply of both products. Is that great value or what?

- Almost two months ago a special Member in the San Francisco area sent me an email with a link to a YouTube video of David Wilcock discussing 2012. This same member introduced us to Vitalzym years ago and a little more recently, introduced us to the Miracle Mineral Supplement. So, when she recommends something, we pay attention. Mind you, she was recommending the 2012 information and had no idea of the imbedded product information.  

Since we know David Wilcock, and we thought his views on the 2012 projections might be interesting, I watched the video -- all two hours or more of it. I found his ideas about 2012 to be sort of interesting, but what really grabbed my attention happened about 43 minutes into the presentation.

David made reference to a product that could reverse hardening of the pineal gland (calcium buildup) and also offer protection from cavities and heart disease. Now that is pretty extraordinary. Spiritual masters spend lifetimes in meditation and various austerities to reactivate the pineal gland. Additionally, I have been plagued with numerous little cavities that are causing unpleasant problems, plus I am at an age (nearing 70) when I need to be cognizant of heart issues.
 
The claims for the product were based on the research of Dr. Weston Price, and subsequently, of Dr. Rosalind Wulzen many decades ago. We knew of Dr. Weston Price because five or six years ago, Libby was invited to the Weston Price Foundation in California to present information about one of her treatment modalities. When I recognize this many synchronicities, I am usually on high alert because experience tells me that something important is being brought to my attention.
 
In the brief segment of David Wilcock's presentation, he mentioned two products, Skate Liver Oil and Fermented Cod Liver Oil with Butter made from cows fed on fast-growing grass. He mentioned the source, which is Green Pastures, and he mentioned that he heard of these products from Dr. Scott "Pete" Peterson during another YouTube video presentation.  Immediately, I located the Dr. Peterson six-hour video and heard the reference to Skate Liver Oil somewhere during the fifth hour. The next day I tracked down the supplier and immediately ordered six bottles of each product and applied for reseller privileges. 

I want to emphasize to you that these products are not of the "overnight miracle" nature. So if that is your expectation, the products are probably not suited for you. That is why I have stressed the importance of the long-standing history behind the products and the valuable science and research behind them. The science is solid and long standing, but the nature of the Cod Liver Oil with Butter and the Skate Liver Oil is such that they require faith in the science and a long-term commitment, plus diligence to reap the major benefits that they hold for you.
 
I have been taking the Skate Liver Oil and the Butter/Cod Liver Blend for a little over six weeks now, and I cannot honestly say that I have noticed any dramatic changes except perhaps some relief from arthritic type pains in my knees. However, I fully expect that my dentist will find some noticeable changes for the better regarding cavities when I go for a checkup in December. I also expect that I will find noticeable improvement the next time I have a cholesterol check. As to the pineal gland, perhaps I will grow in enlightenment, and Libby will be a far better judge of that than me.
 
 I should point out that Green Pastures carries many products and I am sure that are all extraordinary. However, the Blue Ice - Fermented Skate Liver Oil and the Blue Ice Butter Oil / Cod Liver Oil Blend are the two products that David Wilcock and David Wetzel recommend to derive the benefits we have addressed in these documents. David Wetzel refers to these two as Historical Sacred Foods. Both come with 120 capsules in a bottle and the recommended usage is two capsules of each per day -- thus equating to a two month supply. 

Testimonials

Butter/Fermented Cod Liver Oil: I am a family practice physician in Pasadena, California. I have been using Green Pasture’s fermented cod liver oil and high-vitamin butter oil with my patients for only nine months now, and I have noticed dramatic results. The most dramatic of these is the effect the oils have had on lowering blood pressure in patients with hypertension. This effect has enabled several of my patients to lower their dose of prescription medication, and hopefully eliminate it all together. In addition, I have found that patients have lost weight and lowered their blood sugars without any change in diet or activity. I have also had reports of less stiffness and pain of joints in arthritic and temporomandibular joint dysfunction patients, improvement in eczema, elevated mood in depressed patients, lessening of symptoms of PMS and increased energy and overall well being. I have a very small practice so these testaments are drawn from a few patients here and there, but they are indicative of tremendous benefits for a large number of people. All of this has really illustrated for me the huge nutritional deficiency people have been suffering from due to a fear of cholesterol. Because Green Pasture’sfermented cod liver oils and butter oils contain such a wide variety and potency of fat-soluble nutrients, they not only enhance my patients’ lives, but simplify them as well. Patients are able to take much less cod liver oil than with their old brand and eliminate the need for additional supplements,which are lacking in other brands. Rosann Volmert, DO    . . . We believe taking this CLO is why we have so much energy. We think EVERY person would do well to take this great natural immune builder. Nancy, US

Butter/Fermented Cod Liver Oil: I don't know if it's all in my head, but I don't get "fish burps" from fermented CLO. I took fish oil (cheapest brand possible) for many years but had to take it right before bed because the fishy taste in my mouth was unbearable. I don't get that at all from fermented CLO. Since starting my regimen (I take fermented CLO with butter oil) I have experienced an improvement in my skin health. I've stopped buying lip balm altogether, and my heels and hands no longer crack and bleed from dryness. Those of us in the family who take CLO escaped the spring "bug" that went around, those who don't take it caught it. I have put everyone on it as part of our flu avoidance program. L.N.

Fermented Butter/Cod Liver Oil . . . I am a family practice physician in Pasadena, California. I have been using Green Pasture's Fermented Cod liver Oil and High-Vitamin Butter oil with my patients for only nine months now, and I have noticed dramatic results. The most dramatic of these is the effect the oils have had on lowering blood pressure in patients with hypertension. This effect has enabled several of my patients to lower their dose of prescription medication, and hopefully eliminate it all together. In addition, I have found that patients have lost weight and lowered their blood sugars without any change in diet or activity. I have also had reports of less stiffness and pain of joints in arthritic and temporomandibular joint dysfunction patients, improvement in eczema, elevated mood in depressed patients, lessening of symptoms of PMS and increased energy and overall well being. I have a very small practice so these testaments are drawn from a few patients here and there, but they are indicative of tremendous benefits for a large number of people.

All of this has really illustrated for me the huge nutritional deficiency people have been suffering from due to a fear of cholesterol.

Because Green Pasture's Butter/Fermented Cod Liver Oils contain such a wide variety and potency of fat-soluble nutrients, they not only enhance my patients' lives, but simplify them as well. Patients are able to take much less cod liver oil than with their old brand and eliminate the need for additional supplements, which are lacking in other brands. R.D., DO, California

Fermented Butter/Cod Liver Oil . . . I've had psoriasis for over 35 years and have been on too many different medicines to name, the latest being $1,600-a-month injections. Kelly (my sister) told me to start taking five capsules a day of Cod Liver Oil. Since doing so, I haven't needed any meds. I went to my skin doctor last Monday, and he doesn't know I've quit taking the injections. He said. "This is the best you've ever looked!" Terri

Fermented Cod Liver Oil . . . After about two weeks taking a one-half teaspoon the Fermented Cod Liver Oil I noticed that my hands were not cracked anymore. I have had dry skin my whole life, and in winter they will crack and bleed. My mother is 99 years old and has had skin cancer on her forehead. They have burned it off several times, but it always bleeds and never really healed. I got her to take the Cod Liver Oil so she wouldn't get a cold. Incredibly, her forehead has now healed up. W.L.

Fermented Cod Liver Oil . . . Since I started using Fermented Cod Liver Oil in my naturopathic practice, I have two completely resolved cases of endometriosis, women experiencing pain-free periods for the first time in their lives, surprisingly within two or three weeks of starting the Fermented Cod Liver Oil at a dose of 5 ml per day.

Up to this point in my six-year career, I had yet to have any luck whatsoever when it came to endometriosis. I have another very complicated case of endometriosis combined with Wolf-Parkinson's-White-like heart problems. This particular woman experienced twelve to fifteen days of excruciating pain monthly related to the endometriosis. Within six weeks of starting the Fermented Cod Liver Oil she is down to three days of pain per month, which she is thrilled about. While her WPW symptoms persist, her endometriosis symptoms are all but a thing of the past. Again, I put her on a dose of 5 ml per day. I have another patient who came to me, a mother in her thirties, who was experiencing hair thinning and had not had a period in over nine months for no apparent reason. Within three weeks of starting the fermented cod liver oil, she had a period again. -L.M., ND, Hamilton, Ontario, Canada