Paleo Diet and Paleolithic Diet Questions & Answers

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I have a question about the Fermented Cod Liver Oil. I really can't afford it, I may be able to put it in the budget again when I return to work but right now I'm a stay at home mom. Is it even worth it to take the Carlson brand CLO that I'm taking right now or are the PUFA's so oxidized from the heating process that it's better to skip it?

Sorry if this is a repeat but I couldn't find this specific question in my archive search.

edited Apr 10 2011 at 22:05

Dexter
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asked Apr 10 2011 at 21:11

Aughra
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Carlson's CLO is available for 16.9oz for around $23 from Swansons Vitamins on line. In my local health food store, it retails for $43. Vitacost also has at around $25. – Dexter Apr 10 2011 at 23:44

Ed · Accepted Answer · 2011-04-10 22:22:35Z UTC

Carlson is a reputable company. They appear to take reasonable precautions to prevent oxidation in their processing and packaging. (Here is a description of their processing) The techniques used to prevent oxidation include: (1) processing and packaging under nitrogen instead of room air, (2) using "molecular distillation" which is done under low pressure and lowers the boiling point of the oils to use less heat, and (3) adding vitamin E to the oil.

Of course, another issue with cod liver oil is to make sure you don't overdose on vitamin A. You may need to take extra D and K for balance.

RG73 · Answer 2 · 2011-04-10 23:40:42Z UTC

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Here's the thing with both fish oil and vitamin D...you can solve both problems fairly cheaply. Go get sunlight and don't eat things heavy on n-6 fatty acids. The vitamin D comes free courtesy of your genetic inheritance and the sun. Reduce the n-6 intake and then you don't need to mega-supplement with the n-3s (which is probably counterproductive after a certain point). Barb's suggestion is good as well--sardines are cheap and if you have a farmer's market nearby you can probably get decent eggs reasonably priced (I can buy a dozen/$3 here in Southern California, where just about everything is ridiculously expensive). But really, just cut out the vegetable/seed oils, minimize the grain raised/finished meats and you don't need to spend a fortune on fish oil.

answered Apr 10 2011 at 23:40

RG73
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I'm exclusively breastfeeding an infant so it's important to me to get extra. Also, I love in New England so getting it from the sun is kind of impractical, not to mention my baby sleeps around noon everyday so I often miss the only sunny time of day. I already eat pastured eggs by my doctor thinks my goal should be 5000iu of D a day and 15000 A so the CLO helps me get there. I never eat vegetable oils unless I get them on the odd steak I eat at a restaurant once or twice a month. If I was only feeding myself I'd agree with you but baby is important too. – Aughra Apr 11 2011 at 4:46

RG73, I live in southern California too and just wondering what eggs you use. I've been getting the Golden Hills Farms dark yolk eggs at Trader Joe's for some time for $2.79/doz. Where do you get yours? – edrice Aug 12 2011 at 16:55

I get my eggs at $3/dozen at the Fullerton farmers' market. They're from free-range chickens who eat lots of bugs. – Jon Aug 12 2011 at 19:49

The n-3 TJ eggs are my 2nd choice. – Jon Aug 12 2011 at 19:50

You are so lucky. The fantastic pastured eggs I buy at the farmers market are $8/dozen. But they're totally worth it, and the only place I can find them. Still, $3/dozen sure would be nice. – PaleoDel Nov 6 2011 at 17:58

Barb · Answer 3 · 2011-04-10 22:01:14Z UTC

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I'm with ya on finances for this kind of stuff. I say, no, it's not worth it. Just up your oily fish and pastured yolk intake :), and come tax time, order a bunch of the good stuff.

answered Apr 10 2011 at 22:01

Barb
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Jon · Answer 4 · 2011-08-12 19:56:32Z UTC

I was recently speaking to a chemist about this. PUFA oxidation is not that big of a deal, other than a waste. Your body will clear oxidized fats during digestion. It's PUFA that has been absorbed and then oxidized that's the big problem. So, if you consume oxidized PUFA, it's not dangerous, just a waste of what you're really after if that substance has been oxidized (i.e. DHA). If you absorb a lot of unoxidized PUFA, and then it oxidizes, that's bad.

Anonymous · Answer 5 · 2011-08-12 16:26:51Z UTC

I don't know about Carlson's. I bought a bottle about two weeks ago and took one pill and they gave me a strange heady high feeling. I felt like I could fly. The day after I experienced migraine like headaches. I was looking forward to my next dose and sure enough felt the same effects. Suspicious I studied the contents and realized I gleaned over the beef gelatin capsules. Beef Gelatin has been cited in numerous places to possibly contain processed free glutamic acid which is msg. I've recently stopped eating anything that might be contaminated with the stuff so I believe that I may be more sensitive to it. I took the pills back for a refund. The headaches were pretty bad. They went away soon after. My suggestion is beware!

August · Answer 6 · 2011-08-12 16:49:03Z UTC

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I took Carlson's for a while, and it was pretty good, but I live in the South and last summer I got a bottle that I think was heat damaged- it caused inflammation. I stopped taking them. As to anonymous' headaches- in the beginning of my experimentation taking Omega-3 laden oils, I had hayfever-headache type reactions to the Omega-3s regardless of which type of oil I took. It seems the body needs time to ramp up whatever it uses to process Omega-3s. This happened when I started trying to get a gram of Omega-3s a day- fish oil and flax did it. I later found out that starting with a small dose and slowly going up helps.

Currently trying Seth Robert's recommendations. Flax oil may not be paleo, but it is refrigerated in the stores.

answered Aug 12 2011 at 16:49

August
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	What specific symptoms do you mean by "inflammation"? I have several bottles of Carlson's CLO and regular fish oil stored in my fridge but it's been a while. I'm wondering whether to use or throw them out. Could you tell if they had become rancid? – Namby Pamby Aug 12 2011 at 18:39
	It's pretty obvious if Fish oil BECOMES rancid. It gets down right smelly. When I asked this question I was asking about it becoming rancid and then them possibly de-oderizing it which is what a lot of cheaper fish oil companies do. – Aughra Aug 13 2011 at 16:15
	I was taking the gel-caps. Suddenly my gums were red and flossing caused bleeding, much like when I was an uninformed big Omega-6 eater. – August Aug 15 2011 at 21:16
	Wow, because fish oil thins the blood and the blood fails to clot, is that what seems to be happening? – Namby Pamby Aug 16 2011 at 14:41
	How much fish oil were you taking for that to happen? – Namby Pamby Aug 16 2011 at 14:41

show 2 more comments

Travis Culp · Answer 7 · 2011-08-12 18:02:13Z UTC

I prefer this type: http://www.barleans.com/literature/2009/Lit%20214%20Fish%20Oil%20SS.pdf I don't really see a reason for cod liver oil since my vitamin A intake is so high already from liver.

They seem to take great pains to ensure quality and freshness. With capsules it would seem that oxidation upon opening the bottle is negligible. I think 2-4 a day is a reasonable amount.

Dragonfly · Answer 8 · 2011-08-12 18:20:06Z UTC

I stick to cheap vitamin D pills from iherb or Amazon (I use NOW brand D3) and get my Vitamin A from liver once a week.

Much cheaper and no issues with oxidation, or worries about ODing on A.

I get my Omega 3s from Neptune Krill oil. Much better source, IMO.

Is Carlson Cod Liver oil too oxidized to be worth it?

8 Answers