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Green Pasture Blue Ice Fermented Cod Liver Oil is a high quality fermented oil form cod liver, which is an excellent, natural source of omega-3, 6, 7 and 9 fatty acids as well as vitamins soluble in fats: A and D. This formulation is produced from fish that have been exclusively caught wild in the Bering Sea in the region of the Aleutian Islands and it does not contain any additions.
Omega-3 acids (EPA and DHA) – contribute to the significant improvement of the lipid profile of blood, concentration lowering of inflammation state marker in the blood vessels and decrease of the aggregation process of platelets. It has also been shown that the long-chain polyunsaturated fatty acids EPA and DHA can reduce the level of oxidative stress in the organism and improve the general cardiovascular effectiveness. What is more, in the clinical trials it have been proven that they have a key importance in the development of the brain and cognitive functions during the whole human life.
Vitamin A – it is necessary in the process of seeing as well as it is responsible for the proper functioning of the immune system and the maintenance of the optimal condition of the epidermis as a result of the exfoliation process regulation and the exchange of external cell layers. It exhibits also antioxidant properties, and therefore it protect the organism from harmful influence of reactive oxygen species. Additionally, it participates in the proper conduction of the growth processes, protein synthesis and fat metabolism.
Vitamin D – is currently considered to be a hormone with a broad spectrum of biological activity, which among others supports the absorption of calcium and phosphates in the digestive tract, as well as regulates the secretion of parathyroid hormone. It is characterized with anti-rachitic, anti-depressant, anti-cancer, anti-inflammatory, antioxidant and supporting the functioning of the immune, musculoskeletal, nervous and also hormonal systems.
To sum up, Green Pasture Blue Ice Fermented Cod Liver Oil is a state-of-the-art dietary supplement which will be ideally suited in the case of supporting the everyday functioning of the nervous, immune, hormonal, musculoskeletal and cardiovascular systems. Additionally, the naturally high content of EPA and DHA as well as vitamins A and D in the formulation supports the activity of antioxidant barrier in the cells and increases the immunity of the organism.
| per portion (2 ml) | amount | %DV |
|---|---|---|
| Calories | 20 | |
| Calories From Fat | 20 | |
| Total Fat | 2 g | 3 % |
| Saturated fat | 0,5 g | 3 % |
| Cholesterol | 5 mg | 2 % |
Raw fermented cod liver oil, organic orange oil, organic lemon oil.
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Calories are the conventional name of the unit expressing the energy value of food, the demand and energy expenditure in human body, which in fact is 1 kilocalorie (1 kcal). 1 kilocalorie is the amount of thermal energy required to heat 1 g of water and 1 degree Celsius. The SI unit of thermal energy is 1 joule (1J), equal to approximately 4,185 kcal.
The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents. Most often Atwater equivalent is used: ratio for protein 4 kcal / g, for carbohydrates 4kcal / g, and for fat - 9kcal / g.
The energy value carried out with the so-called. "Caloric bomb" is equivalent to the physical energy, amounting to 4.1 kcal per 1 g carbohydrate to 5.65 kcal per 1 g protein, 9.45 kcal per 1 g of fat.
Nutritional value, determines the suitability of a food product for realizing life functions of human, the higher it is - the higher bioavailability and lower quantity for consumption for obtaining the effects.
Fat is an essential nutrient plant and animal organisms. Because of the nutritional value and composition of fats are divided into: saturated (mono-saturated and multi-saturated fatty acids) and unsaturated fatty acids (including essential fatty acids - EFA). The group of lipids include lipids (triacylglycerols, waxes), complex fats (glycolipids, phospholipids), sterols and isoprenoids. Saturated fatty acids is a group of fatty acids having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is bound by a single bond. May adversely affect the lipid profile, so they can be used in limited quantities. Fats are a concentrated source of energy, with different flavours, facilitating the consumption and swallowing of food. They have building functions (part of cell membranes and co-create the white matter of the brain). EFAs are precursors of tissue hormones and biologically active compounds. The unsaturated fatty acids include fatty acids from the group Omega-3, Omega-6 and Omega-9 (the last digit indicates, on which, counting of the end of the chain, there is a double bond in the appropriate carbon chain. The essential fatty acids include: acids, medium-Omega-3 [n-3 ] included in EFAs [essential fatty acids], and long chain (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) Omega-6 and Omega-9. the number indicates that the last double bond in the carbon chain is on the third from the end carbon atom. The acids from the omega 3 group are essential components of cell membranes, they are precursors of eicosanoids and biological activators. They must be combined with ingestion in suitable proportions of Omega-6 acids.
Dosage: Depending on demand and applied diet. It is generally accepted that fats should constitute 20-30% of the energy (calorie) of meals daily.
Saturated fatty acids are a group of fatty acid having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is linked by a single bond. Saturated fatty acids are commonly known as bad fat, which might adversely affect the cholesterol level, in particular by the action of acids: lauric, myristic, palmitic, and therefore their consumption should be reduced. Research carried out in this matter do not confirm entirely the prevailing beliefs.
Cholesterol is a derivative cyclopentaperhydrophenanthrene, produced inside the body or obtained from food of animal origin (such as meat, seafood, meat offal, fats, meats and egg yolk). Individual fractions of cholesterol have different effects on the human body. It is used for the production of compounds of high biological activity (bile acids, steroid hormones, vitamin D3), it is a building substance of cell membranes. The concepts of "bad cholesterol" (LDL - containing lipoproteins low value) and "good cholesterol" (HDL - high-density lipoproteins) are the conventional terms. There is only one cholesterol. Fractions are transported by proteins, that carry them into the blood vessel walls (LDL) or the liver (HDL). The specific levels of cholesterol fraction defines the so-called. lipid profile, which, properly regulated by the food, should not cause a disturbance in the LDL - HDL relation.
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