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.
Heat waves, extreme precipitation events and flooding or extreme droughts, are also what actually cause climate
damage — for instance
lower agricultural productivity (as during the extremely hot 2003 summer in Western Europe) or biodiversity decline
at ecosystem levels ranging from aquatic desert systems to entire rainforest biomes.