WHY WE AVOID IT:

A spoonful of this stuff results in the classic comical face of disgust. It stinks of fish, gives you bad breath, causes upset stomachs and might make you gag and vomit. No one wants medicine that’s worse than the cure. Besides, there’s so much vitamin A in cod-liver oil that there’s a concern of potential toxicity.

WHY WE SHOULD EAT IT:

Grandma was right. Cod-liver oil is one of the best natural sources of vitamin A and D, traditionally given to children to ward off rickets (a vitamin D deficiency disorder), colds and flus. A large portion of adults born before World War II received cod-liver oil as children, and this practice contributed to a high level of health, intelligence and physical development in those who took it. Since it’s a type of fish oil, it’s also a good source of omega-3 fatty acids, particularly EP and DHA. Cod-liver oil supplies all the essential nutrients required for healthy skin, strong bones, healthy joints, cardiovascular disease, prevention of depression and much more. And don’t worry about potential vitamin A toxicity. The presence of vitamin D changes everything. Without vitamin D, vitamin A can be ineffective or even toxic. But if you’re deficient in vitamin A, vitamin D cannot function properly either.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Want to revive this lost health practice? Choose fermented cod-liver oil, which has similar amounts of vitamin A, D and omega-3 fats, plus the recent superstar vitamin K2 (check out the entry on natto). Fermented cod-liver oil is cold-processed through fermentation, which means that it was not heated. Omega-3 fats are unsaturated and are susceptible to damage or oxidation by heat. To mask its strong taste, buy the capsules and store them in the refrigerator. Or add a spoonful to a fruit smoothie. It’s worth the risk of gagging.