Peat claims that pufas oxidize in the body, after ingestion. I also had ordered another salmon oil from Norway that was also cold pressed, and supposedly it was done under body temp. It was received only two weeks after pressing. It also affected my stomach, and within weeks in my fridge, changed to a non pleasant taste and flavor very quickly. This experience also has happened with trying repeatedly Barleans cold pressed flax oil, that I had next day shipped only one day after pressing. It too goes off within a couple of weeks in the fridge. Keeps much longer in the freezer. I don't use that all anymore. But just to share my experiences how quickly pufas evidence themselves at oxidizing. But then again, I think exposed beef back fat, the soft kind, goes off within a couple of weeks in the fridge. I usually go by my sense of taste and nose. And in the case of the fish oils, my stomach hurting repeatedly after ingestion was a good enough warning. And it wasn't like I was gulping it down. But it was on an empty stomach. So my stomach could feel just the oil without any 'distraction'. I noticed you are using the 'Ice Blue Cod liver oil. I also tried that. That stuff really burned my throat. Talked to the owner. He said that it doesn't oxidize, but ferments in the several months that it takes to process the product. I seriously doubt that he has a way of preventing oxidation while it's fermenting. For that product, it appears as though it's a trade off. That's why I am trying the fish eggs, because they are 'sealed' with their coating from air, and frozen rather than 'cold pressed' in an air envirorment, and then when defrosted, eaten immediately. I remember how you commented on the 'good feeling' after taking the cod liver oil. Maybe it was the DHA present? Most meat has very little. Another reason why I have sought out brain. It's not bad, and I get it a couple of days fresh. I remember the readings about the inuit creating high meat. I think they took whole fish and piled them in a hole, covered it and came back to it months later. Point is they supposedly used the whole fish, covered by it skin and scales, sealed from air, light and oxygen. Same when they eaten frozen fish thawed to eat like ice cream. Whole, frozen, protected from air. And then while in Norway years back, they were drying cod everywhere like thy have for centuries. I tasted that fish. It really tasted oxidized, but could have been the ammonia smell too. But my body was telling me to stay away from that. Any thoughts?
