The Truth about Fermented Foods


Traditional cultures around the world have utilized fermentation in their diets for all of recorded history. Before modern times it was one of the best ways to preserve food, including meat and fish, without refrigeration. But fermentation has it’s own health building benefits which many traditional societies sought with production of such well known fermented foods as European kefir, yogurt, and sauerkraut, Korean kimchi, and Japanese natto just to name a few. In fact, most primitive and traditional cultures devised some form of fermentation to increase the nutritional value of their foods.

What is Fermentation?

The natural process of using enzymes, bacteria, or yeast to begin the breakdown or pre-digestion of food is called fermentation. It is entirely different from rotting or putrefaction in which oxygen fuels the growth of pathogenic organisms. Fermentation is an anaerobic process, which serves to reduce any toxicity in foods such as vegetables or meat/fish. It creates a stable food that improves digestion through the creation of prebiotics and other beneficial gut bacteria. Fermenting reduces the food to its most nutrient dense form at the same time as making it more easily absorbed and usable.

Why Ferment?

Fermentation preserves food without the need for heat or cold. Cooking foods can destroy some of the delicate nutritional structures of the vitamins, amino acids, and other potent chemicals, thus rendering the food denatured. By contrast, fermenting generally increases the nutrient composition of foods, making it easier to digest, and improving absorption. Fermented foods help to optimize the immune system through better gut health thereby strengthening the sick and promoting the overall health and vigor typical of more traditional societies. Weston A. Price, the esteemed dentist and nutritional researcher of the 20th century, was one of the first to recognize the health building characteristics of more primitive diets. One of the consistent themes he reported was the high enzymatic content of lacto-fermented foods such as vegetables, meats, fish, dairy, fruits, beverages, and condiments eaten by these traditional cultures. Dr Price attributed the robust health of many primitive groups to a diet rich in fermented foods and high quality fats as well as “Activator X”, the vitamin we know today as K, which is found abundantly in fermented foods. For more information on the dietary revelations and fact based traditional knowledge of Weston A. Price, see the Weston A. Price Foundation.

Benefits of Fermentation

  • Increased nutritional density
  • Reduced toxicity
  • Added beneficial bacteria
  • Easier digestion and improved gut health
  • Increased absorption of nutrients
  • Optimized immune system
  • May help to control body weight
  • Supports mental health

Fermented Supplements

While fermentation is a natural process that has been utilized for hundreds of years, it also requires strict controls to ensure the outcome meets today’s safety and nutritional standards. The top quality manufacturers of fermented supplements employ stringent procedures allowing only beneficial microorganisms to flourish. Nourishing World sells fermented supplements only from brands that meet or exceed our high standards for quality and safety.

Perfect Supplements

Perfect Fermented Kale and Perfect 3 Grass Blend are two of Perfect Supplement’s premier products. By fermenting kale and a perfect grass blend of organic barley, oat, and wheat grass into easily consumed powders, they have made powerful foods even more potent. Both Perfect Fermented Kale and Perfect 3 Grass Blend are organic, vegan, gluten-free, and Kosher.

  • Perfect Fermented Kale powder contains vitamins K, C, beta-carotene, and folate, as well as many necessary minerals, and essential omega 3 fatty acids. When kale is fermented, beneficial enzymes and microorganisms are created that promote digestive health. Perfect Fermented Kale is easier to digest than raw kale allowing for better absorption of the nutrient dense richness.
  • Perfect 3 Grass Blend is loaded with vitamins B, C, and K, as well as protein, and the minerals magnesium, potassium, iron, and calcium. Detoxifying, cleansing, blood sugar and blood pressure modulating, Perfect 3 Grass Blend is indeed a super fermented food.


Green Pasture

Green Pasture produces some of the finest and most strictly controlled lactic-acid fermented products available. Free of all synthetic vitamins or additives, and tested repeatedly for contaminants, Green Pasture products harken back to some of the most revered fermented foods in traditional cultures.

  • Green Pasture Blue Ice Fermented Cod Liver Oil is Green Pasture’s signature supplement. Packed with easily absorbed, vitamins A, D, E, and K as well as fatty acids for brain and nervous system health, Green Pasture Fermented Cold Liver Oil has been used to increase tooth density and reverse tooth decay. It has high anti-inflammatory action to help with everything from arthritis to skin irritations. A calming agent to the nervous system, Fermented Cod Liver Oil may be useful in treating depression and ADHD. Cod liver oil is an exceptional source of natural D3, which is known to be critical for a strong immune system. Fermented Cod Liver Oil can help regulate blood sugar, making it a necessity for diabetics looking for natural treatments. With all these benefits and more, Green Pasture Fermented Cod Liver Oil is one of nature’s most healing super foods.
  •  Blue Ice Royal Blend is made by Green Pasture of 1/3 X-Factor Gold High Vitamin Butter Oil and 2/3 Blue Ice Fermented Cod Liver Oil for ultimate healing power. Dr. Weston A. Price believed that butter made from cows grazing on fresh grass contained the miraculous “Activator X” which, when combined with Fermented Cod Liver Oil, was truly exceptional in its healing potential. Today we recognize the “Activator X” was pure and bioavailable vitamin K2. Blue Ice Royal Blend offers pasture butter oil and fermented cod liver oil in easy to swallow capsules or in a gel.
  • Skate Liver Oil is fermented by Green Pasture as an alternative to Cod Liver Oil for pregnant women primarily because of its extremely high DHA content which aids in fetal development. People with cardiovascular issues may also prefer Skate Liver Oil to Cod because it does not interfere with blood clotting. It is richer in vitamin E than Cod Liver Oil and is a terrific source of vitamin K, the “activator” vitamin discovered by Dr. Weston A. Price. It is widely used to help decalcify the pineal gland.
  • Green Pasture Blue Ice Calm Balm combines their signature Fermented Cod Liver Oil with X-Factor Gold High Vitamin Butter Oil and menthol camphor for fast penetrating pain relief. An all-natural sore muscle rub and topical congestion remedy, Calm Balm is enriched with essential oils, coconut oil, and shea butter.  It soothes aching muscles and joints as well as clearing stuffy heads from colds or allergies. Since it is an all-natural product, it is safe to use on children.
  • Green Pasture Beauty Balm is a healing cleanser and moisturizer. It combines Fermented Cod Liver Oil and High Vitamin Butter Oil with Blue Breeze Organic Virgin Coconut Oil and other emollients and essential oils. It can be used on the face and also on the feet, skin, and lips for all-natural hydration. Treat acne breakouts, wrinkles, sunspots, rashes, and eczema with Beauty Balm for smoother, naturally clean skin. Green Pasture Beauty Balm is a wonderful way to infuse the skin with nutrients since the vitamins and amino acids are absorbed through the skin. Treat yourself to glowing, healthy skin and a more even complexion with hypoallergenic Beauty Balm.

Fermentation Heals What Ails Us

Fermented foods offer us the intergenerational wisdom of traditional cultures who relied on these precious nutrients to strengthen and heal their bodies. With our modern diet so lacking in nutrients from poor eating habits as well as the degradation of our food supply, it has become essential that we add fermented foods into our diets again. Perhaps the easiest and safest way to do this is through supplementation with the highest quality fermented supplements. Nourishing World is pleased to be your source for fermented health solutions!












Eat More Nutrient Dense Kale!

By Lynn Gamwell

You have heard it many times. Eat your greens! Eat more kale! But some days if I have to face one more kale juice or smoothie or plate of steamed kale I think I will just quit! Fortunately I have a few tricks up my sleeve for turning one more bunch of kale into a quick and yummy salad that is beautiful and exciting enough even for guests. Get ready for massaged Kale!

Health Benefits of Eating Kale

Kale is one of the most nutrient dense but low calorie foods around.  This cruciferous (cabbage family) leafy green is packed with flavonoids, antioxidants, vitamins, and minerals in which many diets are deficient. Containing exceptionally high levels of vitamins K, C, and beta carotene, kale also delivers potent B vitamins, protein, and omega 3 fatty acids. It provides high levels of the minerals potassium, calcium, manganese, and magnesium, as well as others at lower amounts. All this nutritional power translates into lower cholesterol, increased eye health, prevention of atherosclerosis,  decreased susceptibility to tumors, and many more benefits. These unassuming looking green leaves have everything your body needs to boost immune health, decrease inflammation, and prevent disease. Suffice it to say that adding kale to your diet is like taking your daily multivitamin in whole food, bioavailable  form.

Massaged Kale Salad

Kale leaves are tough and fibrous so it is often cooked (which can sacrifice some of the vitamin content), juiced, or blenderized into green smoothies.  Surprisingly, few people seem to know that Kale can be massaged into tender, delicate deliciousness. The combination of salt and a couple of minutes of working the kale tissues with your hands will break down the chewy fibers leaving you with a smaller bunch of slightly wilted looking leaves. It is this salty, softened kale that becomes the base for your ingredients. I am giving you my favorite additions below with more complete instructions for how to turn your tough raw kale into tender, sublime, and still raw salad!


  1. 1 large bunch kale
  2. 1 tsp. salt
  3. 1/3 cup sunflower seeds (toasted or raw)
  4. ¼ cup red onion, diced
  5. 1/3 cup dried cranberries (preferably fruit juice sweetened)
  6. 1 apple, diced
  7. ¼ cup olive oil
  8. 2 TBSP natural and unfiltered apple cider vinegar
  9. Handful of sliced almonds (optional)
  10. Gorgonzola or feta cheese, crumbled (optional)


  • Use a large bunch of kale, ideally around 20 big leaves. If you have less, adjust salt accordingly.
  • Wash kale leaves and de-stem. Pat dry with a towel.
  • Shred leaves into long slices or chiffonade.
  • Put kale into large bowl with the salt.
  • Massage the kale with your hands, working the salt into the fibers. You will know you are done when the quantity has reduced by approximately 1/3.
  • Move kale to a clean bowl getting rid of any excess liquid.
  • Stir in onion, sunflower seeds, apple, and cranberries, and (optional) almond slices.
  • Toss with oil and vinegar to taste. Adjust salt if more is desired.
  • Top with gorgonzola or feta cheese crumbles if it pleases you!

We Have Options!

Now you know the secret for serving healthy raw kale without all the tough fibers to chew through. A little massage and it melts into submission!

Some days are super busy, so I make this salad ahead of time. It keeps really well for several days in the refrigerator. Or for days when kale preparation is not possible, try Perfect Fermented Kale Powder rehydrated in the liquid of your choice. You will get all of the vitamins and antioxidants in kale with the added benefits of fermentation which makes it easily digestible and absorbable.  Or Catie’s Organic Greens smoothie powder will supply your kale along with other green super foods.  It’s always good to have options!  So now there is no excuse not to “Eat your kale”!


Optimize Your Health with These Supplements from Dr. Mercola


If you are interested in alternative health, chances are Dr. Mercola nears the top of your list of experts to turn to for current natural health news and advice. Dr. Joseph Mercola is an osteopathic physician who practices medicine with a holistic approach, integrating Western and natural medicine to treat the whole person. He has been featured on the Today Show, The Dr. Oz Show, CNN, The Doctors, and other news shows, as well as in Forbes and Time Magazine. He has written numerous books, including three that have made the New York Times Bestsellers list: The Great Bird Flu Hoax, The No-Grain Diet, and Effortless Healing. Dr. Mercola has committed himself to protecting health rights and providing natural health information and resources that are up-to-date and accurate. He has partnered up with organizations such as Organic Consumers Association, National Vaccine Information Center, Fluoride Action Network, and Consumers for Dental Choice’s Campaign for Mercury-Free Dentistry. Through his personal research he has found high-quality supplements with proven health benefits, offering only the best products to support consumers’ health. Nourishing World is proud to now bring you several more great supplements from Dr. Mercola:

Dr. Mercola Vitamin K2 Capsules 

Dr_Mercola_Vitamin_K2Think of vitamin K2 as “directing” calcium. When you consume calcium, it can end up in various places throughout the body since all cells require calcium. We generally want calcium to be deposited in the bones and teeth, as this strengthens them, and inadequate calcium can lead to osteoporosis. However, calcium can also wind up in the arteries, heart valves, and soft tissues. An excess of calcium in these areas can lead to a variety of health issues such as cardiovascular disease, kidney stones, breast calcifications, and osteoarthritis. We now know that vitamin K2 plays an important role in calcium regulation, ensuring that dietary or supplemental calcium goes where we want it to go to keep us healthy. Calcium, vitamin K2, and vitamin D all work in tandem with each other, so supplementing calcium and vitamin D without also supplementing vitamin K2 can actually do more harm than good. Vitamin D helps the body absorb calcium, but without vitamin K2, the calcium can end up in the wrong places. Vitamin K2 is naturally found in grass-fed meat and dairy and in some fermented foods such as certain cheeses and natto, but few people (less than 20%, by some estimates) are able to maintain adequate K2 levels from diet alone. The best form of supplemental vitamin K2 is MK-7. The MK-4 is usually synthetic, while other forms such as MK-8 and MK-9 may not work the same way as K2-MK-7. Dr. Mercola’s Vitamin K2 MK-7 is made from fermented chickpeas, a soy-free natto. Dr. Mercola Vitamin K2 supplement is non-GMO and not derived from animal sources.

Dr. Mercola Fermented Ginseng 

Dr_Mercola_Fermented_GinsengDr. Mercola Fermented Ginseng is made from 100% Korean ginseng (Panax ginseng), the type of ginseng that is most widely researched and associated with health benefits. Because the ginseng in this supplement is fermented, it is absorbed more quickly, consistently, and fully than non-fermented ginseng. While many ginseng products are harvested too late and processed at high heat, Mercola Ginseng has been carefully selected for its optimal production methods. The Asian ginseng utilized in Dr. Mercola’s supplement contains more ginsenosides than American ginseng and is harvested 1-2 years sooner than other ginseng supplements so that the nutritional value is maximized. It is not peeled (which can remove nutrients) and it is processed at low heat to retain all the beneficial compounds. The result is a highly effective, easily absorbed fermented ginseng with numerous health benefits. These benefits include immune support and enhanced mental performance, with clearer thinking, more alertness, and better concentration and memory. Fermented ginseng also offers support to the heart, brain, and digestive system, helps regulate blood sugar levels, and may play a role in the prevention of neurodegenerative diseases, stroke, and cancer.

Dr. Mercola Fermented Black Garlic 

Dr_Mercola_Fermented_Black_GarlicGarlic is chock full of vitamins, minerals, and antioxidants. When this pungent superfood is fermented, the result is a sweet, soft, caramelized black garlic, and amazingly, the benefits are multiplied. Fermented garlic contains more essential amino acids per a gram than raw garlic: nearly double the tryptophan and lysine, more than twice as much leucine, and three times as much methionine. The beneficial allicin in raw garlic is broken down and converted into a new compound called S-allyl-cysteine (SAC). SAC has greater antioxidant effects, more stability, and great absorption when compared to allicin. Fermented garlic often has at least double the antioxidant power of raw garlic, as measured by ORAC values. Dr. Mercola Fermented Black Garlic is created with a double fermentation process and freeze-dried to preserve nutrients and allow for a shelf life of over a year. The end product is tested for SAC and ORAC values, quality, and stability. Mercola Fermented Garlic helps maintain healthy blood pressure and cholesterol levels, support the immune system, and promote overall wellness.

Dr. Mercola Krill Oil, Krill Oil For Women, & Kids’ Krill

Dr_Mercola_Krill_OilIt seems a new study on the benefits of omega-3 fatty acids emerges every week! Omega-3s have been found to reduce the risk of heart disease and cardiac death, prevent and reverse depression, mood disorders, and other mental illnesses, support brain growth and development, protect the nervous system, reduce inflammation and inflammatory diseases such as arthritis, inhibit cells which cause issues ranging from psoriasis to cancer, and prevent Type 2 diabetes. Fish are considered the best source of omega-3s, but unfortunately, most seafood is quite high in contaminants like PCBs, mercury and other heavy metals, and even radioactive toxins. With krill at the bottom of the food chain, they are not susceptible to the pollution that contaminates other fish. Dr. Mercola Krill Oil is derived from sustainably-harvested Antarctic krill and is MSC certified. The production processes ensure quality, freshness, and a long shelf life. Available in regular and children’s formulas, this krill oil is an excellent source of antioxidants and omega-3s, enriched with astaxanthin. Mercola Krill Oil for Women is specifically designed for women’s needs, with organic evening primrose oil to help with PMS symptoms, mood, memory, and bone health.

Dr. Mercola Iodine Supplement

Dr_Mercola_IodineIodine deficiency is such a widespread problem that iodine has been added to table salt — a food most people eat daily — for nearly a century. Lack of iodine leads to goiter and other thyroid problems, with symptoms including fatigue, weight gain, and depression. Without adequate iodine, women may experience fertility problems and miscarriage, and their babies may grow too slowly and develop brain abnormalities. Iodine is also needed to keep organs, skin, bones, teeth, and hair healthy and support metabolism and detoxification. Only 20% of “iodized” table salts actually contain adequate iodine, and these levels tend to diminish over time. Sea salt is a much healthier option and does contain trace amounts of naturally-occurring iodine, but salt alone cannot provide all the iodine the body needs, particularly for those on low-salt diets. Additionally, there aren’t many foods containing significant amounts of iodine, and soil depletion has only added to the problem. Exposure to bromine, chlorine, and fluoride via drinking water, flour, plastics, pesticides, and other environmental factors prevent the body from absorbing the iodine it so badly needs. Dr. Mercola Iodine uses potassium iodide, a stable form of iodine, encapsulated in LiCaps® capsules to prevent oxidation, rancidity, and spoilage.

Check out our entire range of Dr. Mercola supplements for both people and pets!

By Ali Wetherbee

Going Back to Our Roots for Better Health

WAPFBy Ali Wetherbee

What is the Weston A. Price Diet?

Dr. Weston A. Price was a dentist from Cleveland who traveled the world studying non-Westernized populations in an effort to discover the secrets to dental health. These isolated populations relied heavily on nutrient-dense foods full of vitamins and minerals, some type of animal protein, a mix of raw and cooked foods, and soaked, sprouted, and fermented foods — with absolutely no refined, processed, or artificial ingredients. He found that those who followed traditional diets were in better health, had stronger, straighter teeth, and were more immune to disease than those who had switched over to modern diets relying heavily on processed foods. The Weston A. Price diet (often shortened to “WAP” or “WAPF”) guidelines recommend eating only real, whole, unprocessed foods. The diet is a return to our traditional roots, and in many ways clashes with the popular nutrition ideologies of limiting fat, oils, cholesterol, salt, eggs, and red meat:

“Fat free is best.”

“Coconut is full of artery-clogging saturated fat.”

“Vegetarians are healthier.”

Mainstream media bombards us with these well-intended catchphrases. But while nutritionists across the country are trying to guide us in better food choices, Americans have continued to face countless health problems — many of which could be prevented or reversed by returning to a traditional diet. Below, we have the top four nutrition myths, busted.

Myth: Cholesterol and saturated fats are bad for the heart.

Fact: Despite the trend of cutting back on saturated fats and cholesterol, heart disease rates have continued to rise in America. Countries including Spain and France, where animal products are regularly consumed, do not have high rates of heart disease. There is little to no evidence supporting the claim that eating foods high in cholesterol and saturated fat contributes to cardiovascular disease or clogged arteries, and arterial plaque is mainly composed of calcium deposits and unsaturated fatty acids — not cholesterol and saturated fat. Cholesterol is essential for brain and nervous system health, helps fight infection and fend off depression, and is a precursor to vitamin D formation.

Myth: A vegetarian or vegan diet is healthiest.

Fact: While some vegetarians suggest that humans were not designed to eat meat, populations following traditional diets have always consumed meat or fish in some form. Our teeth and jaws are specifically designed for tearing and chewing meat, and our bodies produce enzymes to digest certain proteins only found in animals. There are several nutrient requirements that cannot be met on a vegan diet; for example, vegan diets lack vitamin B12 in an absorbable form, as plant-source B12 is not well absorbed. Vegetarians are diagnosed with diseases such as atherosclerosis and cancer just as often (sometimes more often!) as meat-eaters. Additionally, a study in the American Journal of Clinical Nutrition found that vegetarian men and women are more likely to die than non-vegetarians. The effect was particularly pronounced for women.

Myth: Low fat is the way to go.

Fact: Low fat foods are overly processed, with much of their nutrition removed along with the fat. Those who follow low fat diets are more likely to suffer from depression, fatigue, and mental health problems, and in children, learning disabilities and failure to thrive. Americans consume an excess of omega-6 fatty acids (found in vegetable oils), which is associated with disease, and benefit from omega-3 fatty acids, found in foods such as fish, fish oil, eggs, nuts, and seeds. Saturated fats help fight inflammation, and healthy oils such as coconut oil are associated with lower rates of heart attacks and heart disease.

Myth: Eat more soy — it’s so good for you!

Fact: There is a lot of controversy around this one. Proponents point to the fact that soy has been used for thousands of years and is a staple in Asian diets, so it must be healthy. In fact, soy foods are used sparingly in Asian meals, and almost always in fermented forms. Fermenting neutralizes the toxins in soybeans, but most soy foods sold in America are not fermented and contain high levels of carcinogens. Furthermore, most soy grown in the U.S. is genetically modified. It is also full of phytoestrogens, which disrupt the endocrine system and may lead to thyroid dysfunction, impaired fertility, and hormonally mediated cancers. Soy foods can also deplete the body of calcium, protein, and vitamins D and B12, as these are not properly absorbed from soy and actually cause the body to require more of these nutrients.

The WAPF Diet Guidelines

The Weston A. Price Foundation Diet overcomes these myths and provides the healthiest, most nutritionally sound foods nature has to offer. Below is general outline of WAPF recommendations:

Fruits and Vegetables

  • Choose organic

  • Consume in salads, soups, or steamed

  • Eat lacto-fermented fruits or vegetables regularly

  • Avoid GMO produce and any produce that has been sprayed, waxed, canned

Meat and Seafood

  • Do not avoid animal products; they are essential to health

  • Choose products from naturally-raised animals

  • Use bones to make bone broths, which should be consumed frequently

  • Avoid meat from factory-farmed animals


  • Consume dairy from pastured cows

  • Opt for raw or fermented dairy when possible (yogurt, cultured butter, sour cream, fresh whole cheeses)

  • Avoid processed, imitation, pasturized and ultrapasturized dairy


  • Prepare grains by soaking, sprouting, or sour leavening to reduce phytic acid content and anti-nutrients

  • Avoid white flours and white rice


  • Use animal fats, including butter

  • Use extra virgin olive oil, coconut oil, palm oil, and sesame and flax oils

  • Avoid refined vegetable oils such as corn, soybean, safflower, and canola oils

  • Avoid polyunsaturated and partially hydrogenated vegetable oils

Other Guidelines

  • Drink and cook with filtered water

  • Choose natural supplements

  • Consume only natural sweeteners (raw honey, stevia, maple syrup), in moderation

  • Use only cast iron, stainless steel, glass, or enamel pots and pans

Could Cod Liver Oil Be Integral to ADHD Treatment?


Fermented Cod Liver Oil (FCLO) is often called “Food for the Brain” because of its potential benefits to the brain and nervous system. Research suggests that the omega fatty acids, particularly EPA and DHA, in FCLO may play a role in healthy brain development in babies and children, as well as in reducing neurological and mental health symptoms associated with conditions such as depression, bipolar disorder, Alzheimer’s disease, and psychosis. Medical and biochemical researcher David Horrobin said, “If you want to prevent learning disabilities in your children, feed them cod liver oil.” With the kids heading back to school in just a few short weeks, we wanted to take some time to share the research regarding ADHD and fish oil or cod liver oil supplementation. Many modern Americans are deficient in DHA and EPA, and studies have found kids with ADHD, in particular, to have lower levels of omega-3 fatty acids, and perhaps some difficulty metabolizing or utilizing available omega-3 fatty acids as well. It is possible that correcting these nutritional and biochemical deficiencies might also reduce some of the symptoms associated with Attention Deficit Hyperactivity Disorder and learning disorders including dyslexia and dyspraxia.

A brief look at some of the evidence:

  • A study by L.J. Stevens et al, entitled Essential fatty acid metabolism in boys with attention-deficit hyperactivity disorder, found lower plasma concentrations of fatty acids in many boys with ADHD when compared to control subjects. A follow-up study noted that subjects with low omega-3 concentrations had a much greater incidence of problems in behavior, learning, health, and sleep, as well as more temper tantrums.
  • Paul Montgomery, researcher at the University of Oxford in England, proposed, “A lack of certain polyunsaturated fatty acids may contribute to dyslexia and attention-deficit/hyperactivity disorder.” He, along with Alexandra Richardson, published a study in a 2005 issue of Pediatrics which found substantial improvements in behavior, reading, and spelling after three months of fish oil supplementation.
  • A double-blind placebo-controlled study by Alexandra Richardson and Basant Puri found that children given a highly unsaturated fatty acid (HUFA) supplement had significantly lower scores on assessments of ADHD-related cognitive and behavioral problems after 12 weeks on the supplement, while children on the placebo experienced no improvement.
  • Research in the UK, by P. Montgomery and others, correlated lower blood DHA concentrations with worse reading skills and memory, as well as increased emotional and behavioral problems as reported by the parents. This study was published under the title, Low blood long chain omega-3 fatty acids in UK children are associated with poor cognitive performance and behavior.
  • A study by Natalie Sinn and Janet Bryan on 132 Australian children with ADHD, found that those who supplemented with polyunsaturated fatty acids (PUFAs) had significantly greater improvements in attention and behavior (particularly inattention, hyperactivity and impulsivity) over the a placebo. After 15 weeks, all participants were switched over to receive the PUFA supplement, and after 30 weeks, 40-50% of the children showed improvements in ADHD symptom scores greater than 1 standard deviation.

Are there any concerns or precautions?

Very high doses of FCLO could cause vitamin A toxicity. While some vitamin A is necessary, and has even been shown to reduce mortality, too much can be dangerous, particularly if it is a manufactured form of vitamin A. Talk with your doctor to ensure safe dosing, and look for a product as close to its natural state as possible. Some cod liver oil supplements are overly processed with high heat or chemical solvents, leaving them stripped of nutrients, and thus the final product must be fortified with synthetic vitamins A and D. Make sure your FCLO is free of mercury, lead, or other contaminants, as well as any ingredients you may be allergic or intolerant to. Many brands of FCLO contain soy in the form of soybean oil, soy lecithin, or tocopherols, and some may contain artificial colors, sweeteners, or fillers. As with any supplement, consult your doctor before use, and do not start or stop using any medications or supplements without a doctor’s supervision.

Which FCLO does Nourishing World recommend?

Nourishing World recommends Green Pasture Blue Ice Fermented Cod Liver Oil as a pure, high-quality fermented cod liver oil supplement. Green Pasture FCLO is made from wild-caught Bering Sea/Aleutian Islands fish and is unadulterated. Sustainable, traditional practices are used in the procurement and processing of Green Pasture oils. Each lot of Green Pasture Fermented Cod Liver Oil is tested for purity. While the U.S. does not set standards for contaminants in fish oils, Green Pasture FCLO meets international standards including Norwegian Medical Standards (NMS), European Pharmacopia Standards (EPS), and California Prop 65 for freshness, heavy metals (lead, mercury), and PCBs. Green Pasture is one of the only soy-free cod liver oil brands, and only pure essential oils are used for the flavored varieties.

2015 Back to School Sale! Get 10% OFF FCLO with coupon code: BackToSchool

By Ali Wetherbee

Anti-Nutrients: The Hidden Danger In Your Green Smoothie

By Ali Wetherbee


“Eat Your Greens!”

We’ve been told for years that greens are packed with nutrition, that grains are a healthy part of a balanced diet, that beans are an ideal source of protein. But did you know that these foods are also full of anti-nutrients, substances that work against your efforts to get proper nutrition?

Plants’ Natural Defenses

Animals protect themselves with many different defenses. If a mouse encounters a predator, it will run, or if all else fails, scratch and bite. A zebra has black and white stripes to camouflage itself. Porcupines have sharp quills that will injure creatures that get too close. Wasps protect themselves with their poisonous sting. But how do plants defend themselves? They can’t exactly jump up and run away. Instead, plants have developed their own toxic substances to discourage animals — and people! — from eating them, and to protect them from plant pathogens and adverse environmental conditions. Many of these toxic substances have come to be known as anti-nutrients. They are present in varying quantities in many foods. Small amounts won’t do much damage but in larger amounts they can interfere with your body getting adequate nutrition, and in excessive amounts they can be fatal. Here’s a rundown of a few common anti-nutrients.


Found in: Grains, legumes

What it does: Bonds to minerals including calcium, magnesium, zinc, and iron, so that your body cannot use them


Found in: Cabbages, broccoli, kale, Brussels sprouts, collard greens, cauliflower, legumes

What it does: Depresses thyroid function


Found in: Legumes, wheat

What it does: Inhibits digestive enzymes, leading to indigestion, gas, and bloating and reducing the absorption of minerals


Found in: Leafy greens such as spinach, kale, chard, parsley, rhubarb leaves, and beet greens; blueberries, cocoa/chocolate, among others

What it does: Bonds with calcium, reducing the amount of calcium available to your body, and can lead to kidney stones. In the U.S., 80% of kidney stones are comprised of calcium oxalate.


Found in: Coffee, tea, wine, unripe fruits, grains, legumes

What it does: Inhibits digestive enzymes; binds to protein, reducing protein absorption; decreases mineral absorption

Can You Avoid Anti-Nutrients?

The anti-nutrients in many of these foods can be reduced or eliminated by proper preparation. Most anti-nutrient levels are highest when foods are in their raw form. Fermenting foods neutralizes the anti-nutrients. Steaming and lightly sautéing also cut down on the toxins while retaining most of the beneficial vitamins and minerals. Grains, nuts, and legumes should be soaked or sprouted to counteract anti-nutrients.

It’s Not All Bad News

Get your daily serving of greens without the anti-nutrients

Many of these anti-nutrients have beneficial effects, too. For example, phytates can prevent and fight cancer, and flavonoids are considered potent antioxidants. Still, some diets such as the Paleo diet recommend against ingesting many of these foods, particularly grains and legumes. On the other hand, traditional foods diets like the Weston A. Price Foundation (WAPF) diet take anti-nutrients into account and encourage followers to prepare foods properly. For example, the WAPF diet guidelines advise soaking or sprouting grains, nuts, and legumes, and consuming lacto-fermented fruits and vegetables regularly. Having a raw kale salad once a week probably won’t do much damage, but if you’re drinking green smoothies every day, you may be better off using fermented greens, like our Perfect Supplements Fermented Kale, instead. Cook foods that seem harder to eat raw, like cauliflower or beet greens – and imagine eating raw rice or raw Brussels sprouts! Unpalatable tastes and textures are warning signs that these foods need to be cooked to break down some of the anti-nutrients. Rotate and vary the foods in your diet to minimize the amount of any one anti-nutrient you ingest. And listen to your body. As these anti-nutrients build up in your system, you will stop craving the culprit foods. That means it’s time to stop eating them. Pay attention to these subtle signals, as they are your body’s natural protection.