This simple-myth buster can help dispel the serious misinformation on what heat can really do to the precious nutrients in cod liver oil.
Myth: Other manufacturers tout the benefits of “low heat molecular distillation” for cleansing cold-pressed oils, which may seem like the result is raw or gently processed.
Truth: Cold pressing just refers to the extraction of the oil from the liver. Once extracted, however, commercial oils are subjected to high heat during the degumming (212° F), deodorization (374° F or higher), and molecular distillation (392° F) steps. This extreme processing with heat wipes out the natural vitamins A and D — and damages the fragile omega-3 fatty acids. To make up for the loss, most cod liver oil producers will add synthetic vitamins.
- Only Rosita uses a rare, generations-old technique that naturally releases the oil from the hand-picked livers (with water at temps akin to the ocean). This can only be accomplished with healthy livers from freshly caught cod.
- Only Rosita has a patent involving the rare use of a natural substance from the ocean that binds to contaminants in the oil, followed by gentle filtering. As we touched on above, this successfully reduces contaminants without changing or damaging the oil’s rich nutrients.
This all means your body will recognize Rosita Extra Virgin Cod Liver Oil as real food, not a processed supplement.