What is Rosita Extra Virgin Cod Liver Oil?
Rosita Extra Virgin Cod Liver Oil is a real Norwegian cod liver oil that’s fresh, raw and handcrafted from wild livers via an ancient extraction technique that’s completely natural. The oil is completely unrefined and produced under the total absence of heat, a process that protects its nutritional value. Further, No chemicals, solvents and mechanical devices are ever used during the extraction process. This type of cod liver oil is both precious and rare — something that’s almost impossible to achieve on a commercial level.
Rosita Extra Virgin Cod Liver Oil has a pale/golden color and a mild, fresh fish taste. It is thoroughly tested by leading universities and government-linked institutes (view our test results here).
Rosita: From fish to bottle
Is Rosita the only producer?
Yes. We at Rosita have had positive comments regarding the authenticity of our Extra Virgin Cod Liver Oil from a variety of marine specialists. We’re the only producer of genuine, raw Extra Virgin Cod Liver Oil. With other commercial “natural” brands, even if a cold-pressed extraction procedure is used to produce cod liver oil, a heat associated method is still required to purify the oil of contaminants. We are also the only company using a heat-free and chemical-free natural purifying method. This unique, patented method makes use of a substance naturally occurring in the ocean that has the ability to attract and bind to contaminants like a magnet. This substance, together with its bound contaminants, can then be gently removed from the oil in a similar way that sediments are removed from a fine wine. Here’s more information on how our Extra Virgin Cod Liver Oil is created and on our patent.
What does Rosita taste like?
Rosita Extra Virgin Cod Liver Oil is fresh, wild caught and raw — from the clean waters of the North Atlantic. Given all of these unique factors, it tastes like fresh fish! Nothing is done to alter the taste or smell of the oil. No flavorings are added.
Many people enjoy the taste, while others may find it very fishy.
Please keep in mind, there’s nothing like it on the market, so Rosita’s inherent taste is unlike the cod liver oils you can pick up at the grocery store. An industrially processed cod liver oil that tastes like lemon or is bland is likely is devoid of its proper nutrients. Here, you can be assured that the unprocessed, synthetic-free cod liver oil you get from Rosita is as fresh as the day it was bottled.
If you’re really sensitive to the taste of fresh fish, we also offer Rosita Extra Virgin Cod Liver Oil softgels, which have very little to no taste at all.
What is the major research that supports the use of Extra Virgin Cod Liver Oil?
Cod liver oil has traditionally been consumed as part of the diet, in particular, by people living in northern coastal areas of Norway. It was crucial to survival, especially the cold, dark and stormy conditions. It was also said to support people with health issues including rheumatism, aching joints and stiff muscles.* At the beginning of the 20th century, scientists established that cod liver oil was antirachitic, and so mothers would give it to their children to support their immune systems.* Modern scientific studies lend credence to the historical views.
It turns out cod liver oil is a nutrient-rich whole food. Unadulterated cod liver oil is a time-honored source of vitamins A, D3, and long-chain omega-3 fatty acids, especially docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA).
You can read more on our page all about the health benefits of cod liver oil, which includes links to published scientific studies.
Why is the Gadus morhua species of codfish used?
Ever since cod liver oil became a popular remedy, the livers of several species of Gadus have been used indiscriminately for its production. Even many fishermen are not able to discriminate between them. Gadus morhua, which lives in the colder waters and deeper sea regions, was the codfish species traditionally used by Rosita’s ancestors for producing truly authentic medicinal-grade cod liver oil. Gadus morhua is considered a delicacy in Norway, with a very special texture that is glassy, smooth and firm. It also has a richer taste compared to ordinary cod and falls apart on the plate in large creamy flakes when cooked. Liver oils from other types of fish, for example halibut liver oil, are higher in fat-soluble vitamins A and D. However they do not have the documented health capabilities as the Gadus morhua species of cod. Whether it’s a certain ratio of nutrients or some yet-to-be-discovered nutrient is unknown. “Cod Liver Oil and Chemistry” by F. P. Moller and “The Three Kinds of Cod Liver Oil” by L.J. De Jongh are two books written in the late 1800s detailing the dramatic healing effects of cod liver from the Gadus morhua species of cod.* Because Gadus Morhua is so prevalent in the Lofoten region of Norway, it became the hotbed of cod liver oil production in the 1800s and remains so to this day.