Like all modern foods, most
cod liver oil today is subject to processing; in the case of
cod liver oil, this processing generally
applies heat from steaming, boiling or distillation.1 These treatments could damage the omega - 3 fatty acids in
cod liver oil and remove natural vitamins, especially vitamin D. For that reason, the Weston A. Price Foundation has tended to recommend brands of
cod liver oil that are extracted at low temperatures, especially through a process of fermenting the
livers.