FAQs

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

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. 

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. 

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. 

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.

Here are the dosing recommendations for Rosita liquid:

• Adults: ½ to 1 teaspoon daily.
• Children and sensitive individuals: 1 to 4 drops daily.
• Infants (as approved by doctor): 1 to 3 drops daily. Drops may be administered by spoon or by dropper prior to feeding.
• Pregnant and nursing mothers: Do not exceed more than ¼ teaspoon daily. 
• Best taken with food, as needed.

Here are the dosing recommendations for Rosita softgels:

• Adults: 3 softgels daily. (90 capsule bottle will last 30 days)
• Children and sensitive individuals: Begin by taking 1 softgel daily. The softgels may be punctured with a pin and the oil expressed into mouths of young children. 
• Infants (as approved by doctor): 1 to 3 drops daily. The softgels may be punctured with a pin and the oil expressed into the mouth of an infant. 
• Pregnant and nursing mothers: Do not exceed more than 3 softgels daily. 
• Best taken with food, as needed. 

Important: Rosita is premium, pure and potent. Therefore, it’s critically important to start slowly, with a lower dosage than recommended. For example, a very small dose every other day, or even once a week, until you can determine how the supplement affects your body and what feels right for you.

As a side note, here are a few tips on “prepping” your fresh Rosita liquid for the most optimal taste:

1. Your bottle has to be refrigerated.
2. Before taking your preferred dose, take it out of the fridge, set it on the counter for two minutes.
3. Then shake! This allows your oil to be properly distributed (it’s a full spectrum oil, so shaking it makes for a consistent taste).
4. Some people like to enjoy a slice of orange afterward for a refreshing chaser.

Some other fun ideas:

Why not try making “mølje”— a traditional northern Norwegian fish dish which is very nutritious and remarkably rich in vitamin D! Poach the white meat of cod, cod liver and a slice of grainy, pale orange cod roe (preferably from sustainably caught wild codfish) in salty water with a chopped onion. Remove from the water and mix ingredients together in a bowl. Add Rosita to the mixture and enjoy! Great for topping up vitamin D levels for the winter.

Externally: Not as a substitute for internal use, but it can also be rubbed into the skin. The oil can also be used topically for wounds and as a skin elixir.

Proper storage is critical to conserving the nutritional properties of Rosita Extra Virgin Cod Liver Oil. When using this product, keep it away from direct sources of heat and sunlight.

Liquid: Once you receive your Rosita liquid, please refrigerate your bottle (if you are going to consume the product fairly soon). For longer-term storage, unopened bottles can be stored in the freezer for up to three years. Once opened consume, within three months. Overall, the oil must be kept dark and cold. It may become cloudy and thicken when refrigerated or frozen. This is no cause for concern. Gently shake before use. 

Softgels: To maintain the Rosita softgels in the best possible state for the longest time, keep your softgels in dark storage at room temperature, ideally ranging from 58°F to 78°F (15°C to 25°C). 

Short temperature excursions whether hot or cold have little-to-no impact. Cold temperatures over prolonged periods of time can increase permeability of the gel and so they should not be refrigerated or frozen.

The shelf life of Rosita Extra Virgin Cod Liver Oil softgels is three years from the production date.

Rosita Extra Virgin Cod Liver Oil is exactly the same regardless of the form you choose to purchase. Both the softgels and liquid have a full spectrum of omega fatty acids, high levels of vitamins A and D in their natural, unadulterated form and are raw and fresh.  

In terms of the milligrams per bottle, the liquid is more economical. At roughly ½ a teaspoon a day, the liquid can last two months, whereas the bottle of softgels will last a little under one month. 

Customers that choose to purchase the softgels do so mostly because they want to avoid the taste of fresh fish. The softgels are also convenient, as they do not require refrigeration and are great for travel. Lastly, the softgels have the added benefit of being made from fish collagen. Fish collagen is more easily absorbed than bovine collagen (which often comprises the softgel casing of other supplements on the market) and is supportive of skin, hair, nail and joint health.*

Codfish are known as thermal conformers. This means that their body temperature equals the surrounding water temperature. The deep waters that are home to the wild codfish that Rosita harvests are at a temperature of approximately 35.6°F to 30.2°F (2°C to -1°C) and colder. So by refrigerating your Rosita Extra Virgin Cod Liver Oil, you’re actually mimicking the temperatures of a living codfish’s natural environment. 

Remember, Rosita is a raw, fresh, whole food. In the same way that many other raw, fresh, whole foods (like raw butter for example) require refrigeration to maintain freshness, so does Rosita.

Rosita Extra Virgin Cod Liver Oil is a pure, real food product that’s raw, unprocessed and unadulterated with no additives. It also contains rich omega fatty acids. Because of these factors, it can get cloudy when refrigerated (although the cloudiness can vary from batch to batch). If your Rosita liquid is cloudy, just let it rest on the counter for a couple of minutes and give it a little shake before taking your dose. 

Rosita is unadulterated and does not strip out any of the nutrients. There may be little specks or particles floating in the oil. This may be waxes, stearins or other types of naturally-occuring fat. This is all completely normal and natural.

Rosita Extra Virgin Cod Liver Oil liquid and softgels can be safely sent to you via UPS or FedEx Ground shipping that includes tracking. 

Rosita can ship safely in all temperatures. And it retains its freshness, even it arrives warm or hot. This is because heat can only affect the oil’s freshness in the presence of oxygen. Your bottle of cod liver oil liquid is nitrogen-flushed (to remove oxygen) before sealing the bottle. The softgels are also sealed tight and completely protected from oxygen. This feature allows us to ship to you, even without ice packs!

Rosita Extra Virgin Cod Liver Oil does not require ice packs for shipping. Rosita can ship safely in all temperatures, even when it’s really hot outside. This is because heat can only affect the oil’s freshness in the presence of oxygen. Your bottle of cod liver oil liquid is nitrogen-flushed (to remove oxygen) before sealing the bottle. The softgels are also sealed tight and completely protected from oxygen. This means you can order your Rosita without the addition of ice packs, and still be guaranteed a fresh product. 

100% wild-caught cod liver oil (Gadus morhua), rosemary, organic vitamin E. 

Rosita Extra Virgin Cod Liver OIl is a completely unrefined and unprocessed whole food, so the concentration of nutrients will always vary slightly from batch to batch due to naturally occuring seasonal shifts. Here’s the general amount of vitamins A and D in one teaspoon of the liquid, which is equal to one serving:

• Vitamin D3 - 9 mcg per teaspoon,
• Vitamin A - 1100 mcg per teaspoon. 

A serving size of 3 Rosita Extra Virgin Cod Liver Oil softgels has:

• 3 mcg Vitamin D3 per serving (3 softgels),
• 365 mcg Vitamin A per serving (3 softgels).

A tiny drop of natural vitamin E extract from sunflower seeds (that naturally includes mixed tocopherols and is GMO-free) is added to maintain freshness. 

It is free of common allergens.

• Gluten-free,
• GMO-free,
• Soy-free,
• Peanut-free, and
• Tree nut-free.

The amounts of natural vitamin E used are minimal, but essential for a completely raw and unprocessed oil to have a more stable shelf-life.

The softgels are made out of fish gelatin, water, glycerin. 

Retinyl palmitate (some manufacturers simply call it “palmitate”) is the main storage form of vitamin A in all fish livers, and is actually a combination of retinol and palmitic acid. Small amounts of “free retinol” may also be present in the liver.

With regards to vitamin A analysis of fish liver oils, there is no need to measure levels of palmitate (the predominant form) and retinol (the minor form) separately. When a fish liver oil sample is sent away for analytical testing to measure the total level of vitamin A, the laboratory will take the sample of liver oil and break all forms of vitamin A present in the liver oil (including the palmitate form) down to the retinol form. The next step is to measure the amount of retinol present and this measurement is therefore a measure of the total vitamin A content for that sample of fish liver oil.

“Cod fish only contains vitamin D3. There is no vitamin D2 in either cod fish or cod liver oil.”

- Dr. Jacob Exler, Nutritionist, USDA Nutrient Data Laboratory

Rosita Extra Virgin Cod Liver OIl contains exactly what you would find present in the liver oil of a living wild codfish. Though vitamin D2 (ergocalciferol) and vitamin D3 (cholecalciferol) are available in a fish’s diet, vitamin D2 is almost absent in fish and fish liver oils. A possible explanation regarding why this is the case is provided below:

Vitamin D2

• Phytoplankton: Microalgae live at the surface of the water and vitamin D2 is probably formed via sun exposure of provitamin D (ergosterol). This is supported by the fact that microalgae tested in August have a higher vitamin D content than in October and December.

Vitamin D3

• Phytoplankton: Microalgae have been reported by some to also contain (in addition to ergosterol and vitamin D2) both vitamin D3 and provitamin D3. There is evidence for microalgae (phytoplankton) as the basis of the food chain is the origin of vitamin D3 in fish. The occurrence of vitamin D3 in microalgae suggests that vitamin D3 may exist in the plant kingdom. And vitamin D3 has been identified in several plant species.
• Zooplankton: Zooplankton principally contains 7-dehydrocholesterol as their provitamin D content. Codfish also consume zooplankton (i.e. Copepoda). Levels of vitamin D3 may vary depending on the time of year and depth in the sea that the zooplankton are found.
• Fish skin: Although there is some evidence for the synthesis of vitamin D3 in the skin of fish, vitamin D3 synthesis is likely to be negligible or minimal because of the limited UVB-light in their natural habitats combined with low amounts of 7-dehydrocholesterol in fish skin. 

It is obvious from what has been written above that both vitamin D2 and vitamin D3 are available for fish in their diet, but vitamin D2 is almost absent in fish. The only form of vitamin D that has been identified at significant levels in fish oils (both body and liver) is vitamin D3. This is also supported by the work of world-famous vitamin D researchers, including Dr. Michael Holick, who has never found vitamin D2 (ergocalciferol) in cod liver oil or other livers oils including flounder, redfish, mackerel, eel and mullet liver oils. In addition, similar results have been obtained by the Institute of Aquaculture, Stirling University, where scientists sampled fish livers and a great deal of unrefined fish liver oils over many years.

What remains a mystery to scientists and marine experts is why the only form of vitamin D that has been identified in fish oils is vitamin D3. You would expect vitamin D2 would be present especially if vitamin D2 produced in phytoplankton was concentrated in the food chain. The main explanations for this observation include:

1. Fish have the ability to discriminate between vitamin D2 and vitamin D3 and therefore, only concentrate vitamin D3 in their visceral oils.
2. Alternatively, fish or zooplankton that consume phytoplankton have a similar capacity as Paramecium to convert the side chain of vitamin D2 into the side chain of vitamin D3.
3. There is also a possibility the bioavailability of vitamin D2 is lower than for D3 in fish. 

Humans obtain vitamin D from diet and sunlight. There are two main forms of vitamin D: cholecalciferol (vitamin D3) and ergocalciferol (vitamin D2). The main source of vitamin D3 is from exposure to sunlight, which accounts for more than 90% of the body’s vitamin D requirement. Vitamin D3 is synthesized in the human skin by a photochemical conversion via ultraviolet B (UVB) exposure of provitamin D3 (7-dehydrocholesterol). Vitamin D2 is sourced from the UV irradiation of ergosterol, which is a steroid found in some plants, but largely fungi. Humans have a combination of vitamin D3 and vitamin D2 available to them from sunlight UV exposure (vitamin D3), egg yolks and oily fish (vitamin D3), fortified margarine, milk and breakfast cereals (fortified vitamin D2) and dietary supplements (vitamin D2 and vitamin D3). Please note that we do not recommend foods fortified with vitamin D. 

Both vitamin D2 and vitamin D3 undergo similar enzymatic hydroxylation processes which convert them to the active metabolite 1,25-dihydroxy vitamin D2 or D3 (calcitriol). The liver and kidneys participate to make this active form of the vitamin that the body can use. However, there may be differences in their respective efficacies in raising serum 25(OH)D, which is a marker of vitamin D status. Differences may be due to their differing affinities for the vitamin D receptor. It is also thought that vitamin D3 is the preferred substrate for hepatic 25-hydroxylase.

Some studies indicate that vitamin D3 is more efficacious at raising serum 25(OH)D concentrations than is vitamin D2; and that vitamin D2 is 30% to 50% less effective than vitamin D3 in maintaining serum 25(OH)D levels. 

• Gluten-free,
• GMO-free,
• Soy-free,
• Nut-free.
• Corn-free.

The levels of nutrients (including fat-soluble vitamins A and D and omega fatty acids) present in the liver of a living wild codfish are not significantly different when compared to the oil obtained using the ancient production method employed by Rosita. Experiments and third-party testing at a certified, independent laboratory have been performed to prove this. Nature dictates the nutrient levels in the Rosita oils, which is exactly how it was for our ancestors hundreds of years ago. You can view the test results, which include nutritional information, here. 

The fats in Rosita Extra Virgin Cod Liver Oil are in their natural triglyceride (TG) form, which is what you would expect from completely unrefined cod liver oil. Scientific research confirms oils in their triglyceride form exhibit greater absorption over the synthetic ethyl ester (EE) form. This also means levels of omega-3 EPA and DHA will be greater in those consuming triglyceride-based fish oils than those consuming ethyl esters. Please also note that the natural triglycerides present in Rosita oils are natural triglycerides and not re-esterified triglycerides, which are basically ethyl esters that are reassembled back into triglycerides. Rosita does not have to recreate the natural triglyceride form because our oils are completely unprocessed.

European laws are now very stringent with regards to contamination of fish body and fish liver oils, and quite rightly so. Unfortunately, deception is a common occurrence and too many companies have been selling inferior oils which are detrimental to the health of adults and children.

We take testing very seriously and use a number of leading European Institutes to test our oils (Europe has very strict policies). Some of these include the Institute of Aquaculture, a leading internationally recognized aquaculture research institution based within the University of Stirling, Scotland (United Kingdom); and a number of independent Norwegian laboratories and institutions with great expertise in marine raw materials and products.

Rosita oils have been tested for:

• Persistent organic pollutants (POPs) including pesticides (such as DDT).
• Industrial chemicals (such as polychlorinated biphenyls, PCBs) and unintentional by-products of industrial processes (such as dioxins and furans).
• Heavy metals and microbiological contamination.

The test results for our cod liver oil have consistently come back with extremely low levels of contaminants, and are fully compliant with stringent European Commission rules on environmental pollutants. The deep fjords of Northern Norway are some of the cleanest and purest ocean waters in the world.

Rosita oils have also been analyzed by universities and government-linked research scientists, some of whom are involved in monitoring the quality of fish oils. In addition, our fish liver oils are currently used in scientific research at leading European universities. 

We at Rosita fully support quality control measures. We have been working hard to persuade the Norwegian authorities to implement stricter quality control guidelines.

Authenticity is also a major issue. For example, any company can say their product is made from cod livers, but may actually derive their oil from a mixture of fish species… and in some instances cod livers are never used! This has also been a major problem within the krill oil industry. Even more disturbing is the fact that 95% of all fish oil sold on the Norwegian market today comes from Chile and Peru, but is sold as “Norwegian” oils. The production of fish oil has led to serious environmental degradation and health problems along the coast of Peru. Emissions from fish oil factories go straight into the sea, destroying marine life. Emissions have also led to major health problems for the local people. We feel very strongly about deceitful practices and misleading advertising claims. And this is one of the factors that prompted us to create genuine Norwegian cod liver oil.

We have permission from the Norwegian government to market our wild and raw cod liver oil as genuine “Extra Virgin” simply because absolutely no heat, steam, chemical treatments or solvents are ever used during our ancient production process.

A world leading researcher on marine oils, Gjermund Vogt, recently said about Rosita extra-virgin ratfish liver oils: “A positive impression of the oils is that they are Norwegian and they have qualities that no other oils have.” Professor Livar Frøyland, who is a member of the Norwegian Scientific Committee for Food Safety (VKM), commented about the naturally occurring levels of vitamin D3 found in the extra virgin liver oils, saying it was absolutely fantastic. He also added that most other liver oils contain little, or no, natural vitamin D3 and added vitamin D2.

We are passionate about our genuine oils. That’s why we’re involved in every stage of cod liver oil production, from fishing and harvesting the wild codfish, to removing the livers, releasing and capturing the liver oil, and bottling the final product. We have complete control, from the sea to the consumer, which is the only way to ensure a superior quality and authentic product. This unique approach gives you added security and reassurance when you purchase the Rosita Real Foods brand.

Here’s a detailed illustration and explanation of how your cod liver oil is is created, from fish to bottle using our gentle, chemical-free and heat-free ancient method. 

We have gone to great lengths and expense to create an antioxidant package that will keep Rosita Extra Virgin Cod Liver fresh during transit, storage and consumption. Due to cod liver oil’s short shelf life, Rosita drew upon the expertise of scientists, researchers and university professors to determine the proper antioxidants that were both effective, and most importantly, completely natural. Only tiny amounts of natural antioxidants are added, which is simply the bare minimum required to stabilize the oil. In addition: 

• Temperatures are kept very low during bottling.
• No reactive metal ever comes in contact with the livers or the oil.
• Production is carried out in the absence of oxygen.
• The time between catching the cod and bottling the oil is very short (within hours).
• And smaller bottles are used to ensure the oil would be consumed long while it’s still of the utmost freshness.

Rosita Extra Virgin Cod Liver Oil is the first fresh, wild and raw cod liver oil to be made available to the health consumer. It’s a true revolution in the cod liver oil world. Our cod liver oils are in exactly the same form as you would find them in the liver of a living codfish.

Just as a codfish begins the process of deterioration the moment it is removed from the ocean and dies, so does its liver and liver oils. Freshly produced raw cod liver oil (just released by the liver) is colorless or has a light golden color and a mild taste. To preserve the freshness of our completely unrefined oils, we add tiny amounts of natural (GMO-free) vitamin E and the plant rosemary (Rosmarinus officinalis).

Rosemary, native to the Mediterranean region, has been used as a medicinal herb since 500 B.C.* It has long been associated with anti-inflammatory and antioxidant properties, and used to support digestion (when used in tea), circulation, memory and wound healing. 

One method the ancient Norse people (including the Vikings) used to obtain cod liver oil was by steaming fresh livers that were placed on birch tree branches. Birch bark is well known for its antioxidant activity. Birch bark was even dried and ground by the Vikings and used as a very nutritious (and antioxidant-rich) addition to the diet.

Image #1 shows two bottles of wild and raw extra virgin cod liver oil freshly extracted using an ancient Viking technique that utilizes no heat, chemicals, solvents, pressure or liver decomposition. Extremely small amounts of natural vitamin E and Rosemary have been added to the bottle on the left. No antioxidants have been added to the bottle on the right.

Image #2 shows the same two bottles after sitting on a bench at room temperature for 24 hours. The bottle on the right is starting to turn a darker color. The pen in the background is still visible.

Image #3 again shows the same two bottles after sitting on a bench at room temperature for three days. The bottle on the left containing very small amounts of Rosemary and vitamin E is still as fresh as the day it was extracted while the bottle on the right has accelerated the process of deterioration. The pen in the background is no longer visible and the oil has gained a pungent smell.

Definitely not. Conventional fish oil refining steps include degumming, bleaching, deodorization, neutralization and exposure to high temperatures. These processes commonly degrade the oil, damage the fragile unsaturated fatty acids, and remove the oil’s natural flavors, colors and nutrients. High-temperature distillation results in the loss of volatile nutrients and negatively affects levels of vitamins, cholesterol, unsaponifiable compounds, and polyunsaturated fatty acids. It also results in a distorted ratio of the omega-3 long-chain polyunsaturated fatty acids (DHA and EPA).

We believe that such oils are not natural and do not resemble the form of oil our ancestors once consumed. And that’s why Rosita is completely unprocessed. 

Rosita handcrafted cod liver oil is 100% fresh raw cod liver fat produced without ever subjecting the liver or its oil to chemical treatments, solvents, rendering, steam, Peter Möller’s method, distillation, decomposition, putrefaction, alkali refining, bleaching, winterization or deodorization. Utilizing a natural extraction process first observed by the ancient Vikings, our process naturally exudes all of the oil from the liver. The resulting oils are then extensively analyzed for organic contaminants and freshness using  predominant European Institutes.

No they are not. The coldest temperatures the livers are subjected to mimics the temperature the wild codfish liver is exposed to in the ocean during a specific season.

The terms “virgin” and “extra virgin” are very different. The term “virgin” is used very loosely within the industry and has no precise definition. There are fish oil manufacturers who extract their oil at temperatures of approximately 212°F (100°C) and still call their final product virgin! This results in oil which is anything but natural. In many instances, the consumer is not aware of the quality and freshness of their cod liver oil and whether the oil is from genuine cod livers.

Rosita has been granted permission by the Norwegian authorities to market our cod liver oil as extra virgin. We’re also the only company who know of and use the exclusive Rosita ancient production method, which preserves valuable nutrients such as fat-soluble vitamins, natural sterols, antioxidants, and minor ingredients and produces authentic “living” oil. Absolutely no heat, steam, rendering, chemical treatments, alkali refining, bleaching, winterization and deodorization are ever used.

Our genuine Norwegian cod liver oil has been sustainably produced using ancient methods and craftsmanship which are rare in today’s cod liver oil world. The result is Extra Virgin Cod Liver Oil of exceptional quality, which is just as pure and authentic as it was for our Norse ancestors hundreds of years ago.

The rarest of all methods employed by the ancient Norse people, and unknown in today’s cod liver oil world, is the ancient extraction method revived and used by Rosita for the very first time to produce our oils. This ancient method allows the fresh livers to naturally release the raw golden oil they contain without any intervention whatsoever.

There was also another method employed by the ancient Norse Vikings which was reserved only for ratfish (but unsuitable for codfish, whose liver and oil have a shorter shelf life). Rosita replicated this process for the very first time for all to see (below). The method involved hanging a ratfish up by its tail.

The fish is left to hang from its tail.

After a certain period of time has elapsed, pale/golden colored oil from its large oily liver will start to accumulate and drip from the end of its nose.

Pale/golden colored liver oil accumulating around the nose of the fish

The ancient Norse people and Vikings would collect this very special oil and consume it during times of stress and whenever they saw fit to do so. The oil is remarkably clear, pale/golden-colored and sweet smelling.

Rosita Real Foods was actually featured in a documentary that’s streaming on Amazon Prime Video called “Revolution:Food.” It’s all about the farmers and fishermen who are revolutionizing today’s food industry with natural, sustainable practices. Sustainability is what defines the Rosita family. We have the utmost respect for the water and the harvest it yields. We live and teach gratitude for nature and the food on our tables, which all stems from sustainability. 

The wild codfish (Gadus morhua) are sustainably fished from the crystal clear and pristine waters of the remote Norwegian fjords, near where the Rosita family lives in Dønna, Norway.

They are caught in the wild, far from any types of farmed fish.

To ensure total control over sustainability, quality and freshness of cod livers, we employ our own small artisan fishing boats, rather than commercial fishing boats. 

The boats put out sea bird-friendly long lines baited with fat slices of frozen mackerel or herrings.

Here’s some history: The liver oil from deep-sea cod was highly prized and sought after by the ancient Norse people, who considered it to be the most potent in terms of therapeutic properties. It was also known to have a more smooth consistency. 

Our ancestors were masters of deep-sea fishing and the Rosita fishermen today stem from that lineage. They are expert fishermen who live to carry out this grueling yet rewarding work.

(Manufacturers of commercial cod liver oil do not specifically fish for deep-sea codfish. They will often purchase codfish on the open market or from brokers, which can be problematic regarding the freshness, source, and even fish species.)

Line-caught fish are a much better alternative to fish that have been caught by destructive trawling methods. And sustainable, fresh cod tastes so much more clean and sweet! 

We catch the cod carefully to protect the population and create our oils in small batches.

The Norwegian government sets quotas for the long-term survival of wild Atlantic cod in Norway. (Norwegian fisheries are a highly regulated industry with stringent quotas and licensing requirements.) We are not allowed to over fish, and the amount of fish caught must be recorded.

And, when we clean the fish on board, we throw out the other bits to the sea birds so that nothing is wasted. 

It’s also important to note that Norway has long, harsh winters and some of the most rugged waters in the world with steep mountains lining the deep fjords, rocky coasts, and vicious waves at times. These waves can be very dangerous and so great care is required. When conditions get too bad, the fishing and harvesting of codfish has to be postponed. That means there are ebbs and flows in production of the cod liver oil. The best months for fishing, going back all the way to the Norwegian Vikings and Scandinavian fishermen, are in the months ending in “r,” which are characterized by a general lack of sunlight.

It is Rosita’s goal to meet demand while remaining true to the ancient Norse process for the creation of genuine wild and raw cod liver oil. We absolutely refuse to cut corners. Instead, we’ve expanded our production capabilities with more efficient measures, such as a modern bottling facility and a greater number of fishing boats. Further, our entire production line is made to reduce carbon footprint and even our oil cleaning procedure makes use of a simple natural substance from the ocean and does not involve chemicals that can cause contamination to the environment or heat.

No other place on earth offers such splendid conditions for making superior quality cod-liver oil as the coast of northern Norway. This is the birthplace and home of cod liver oil and the people here know more about true cod liver oil than anyone, anywhere else on this planet.

However, things have changed. Although Norway is still a remote and untouched land, our technological world has unfortunately had a negative impact on the quality of many cod liver oils. Other brands of commercial cod liver oils now commonly undergo intensive refining and processing to produce refined, bleached, deodorized and tasteless oils. Beneficial oil-soluble “minor ingredients” which should remain in the oil are removed by intensive refining. Some of the molecules present in these other brands of commercial oils change from being in a natural and beneficial form to an unnatural and possibly toxic form. Fat-soluble vitamins are typically destroyed during this processing. The result is a derivative cod liver oil which is not the same as the parent/real cod liver oil. This is akin to the way that the fuels used to power our motor vehicles are simply derivatives of naturally occurring, unprocessed crude oil found beneath the Earth’s surface. The crude oils and fuels derived from them are both very different.

Here’s more information on Rosita’s process versus how other commercial “natural” cod liver oil is made. 

Other “natural” cod liver oil: 

Even more worrying is the fact that 95% of all “Norwegian” fish oils sold on the Norwegian market today actually come from Chile and Peru! This also means that many of the foreign companies that think they are selling Norwegian oils are not. There are only four main factories in Norway that produce cod liver oil. They produce cod liver oil for about two months during the winter season (approximately 400 tons) and store this oil in tanks. The livers used to produce their oils are actually a mixture of farmed and fresh livers. Some of these livers are also sold frozen, in bulk, to cod liver oil manufacturers in Norway and to foreigners abroad.

The cod liver oil a consumer purchases may be between 1 to 2 years old! The oil sitting in these containers has to be refined before being sold because it has already gone bad and the reason it has gone bad is because cod liver oil is one of the most unstable fish liver oils. You simply cannot let cod liver oil sit for long periods of time and to retain its freshness. After these cod liver oils are refined, they then add back the vitamins lost through the refining process via the use of synthetic vitamins like vitamin D2 (ergocalciferol), etc.

We at Rosita feel strongly about these deceitful practices. It’s one of the primary factors that prompted us to create, for the very first time, the genuine raw Norwegian cod liver oil that our ancestors made and consumed.

The fishing grounds used by Rosita for sustainably harvesting wild cod are very distant from Japan. Regular monitoring has shown that Rosita products are not at any risk of radiation.

This is another reason why it’s so important for a company that produces fish oils to harvest their own fish. This ensures the source of their cod livers is always from safe fishing grounds. It is even more important when you consider the fact cod species are found in many of the world’s oceans and some fresh waters, too.

Rosita Extra Virgin Cod Liver OIl does not contain any flavorings, nor do we plan on adding them in the future. The taste varies with the seasons and other biological factors. In general, it has a robust, fresh fish taste and is easy to take even for children. For those who would rather avoid the taste of fresh fish oil, we also offer Rosita Extra Virgin Cod Liver Oil in softgels. We want to be true to our ancient ancestors, who never consumed marine oils with added flavorings. The same holds true for many of the hunter-gatherer cultures.

Fresh codfish liver oil is a pale golden color

Imagine there is a tap connected to the liver of a living wild codfish that is freely swimming in the deep ocean. If you turned on this tap, the raw oil that would come out of it would be a pale golden color.

The real oil which is contained in the cells of fresh codfish liver is pale golden-colored and at times nearly colorless. It will also be anywhere from clear to cloudy in appearance, depending on a number of biological factors. This should not be confused with the pale oils obtained by refining which are very different.

• Real foodies searching for a rare and special nutrient profile.
• Those looking for a completely natural supplement that’s high in alkylglycerols.*
• Families with children on the spectrum (especially those with taste sensitivity to fish).*
• Spiritual people who want mental clarity and to decalcify the pineal gland (third eye), which helps with meditation, relaxation and rest.*
• Anyone striving to improve and support their overall health, including the brain, and immune and circulatory systems.*

Each batch of Rosita Ratfish Liver Oil is gently filtered for contaminants without the use of high heat or solvents. This way ensures our fish liver oils remain raw and still yield extremely low levels of contaminants that are well below the strict European standards. Every batch of our Ratfish Liver Oil is tested for PCBs and dioxins to ensure the oils meet these standards. The results are posted here. 

No other ratfish liver oil company goes through the effort and expense to provide this information. 

Please note, as with all raw sea foods, there will be some contaminants. To offer a fish liver oil with zero contaminants would call for molecularly distillation (high heat) or deodorization of the oil. Both of these processes use very high temperatures which destroy the natural vitamin A, D  and E in the oil. Rosita will never compromise the nutrient quality of the oil and the very low levels of contaminants provide the best option for those seeking natural, full-spectrum vitamins and omega fatty acids. Rosita fish oils will always be processed to be wild-caught, fresh and raw.

Some misinformed people claim that the skate fish is related to the same fish species as the ratfish (Chimaera monstrosa Linnaeus, 1758). The only similarity between the two is that they are both cartilaginous fish. Some are even claiming that the skate fish is the same fish under a different name. 

Please know that Rosita Ratfish Liver Oil is completely different than skate oil. If you do the research, you will find there is just no comparison. Ratfish are distinct from skates, rays and sharks, with a different nutrient profile. In fact, there is no other fish like the ratfish on the planet. It is the only species in the family of Chimaera. It is one of the oldest fish species alive today.

The ratfish are exclusively harvested by local artisanal fishermen from the deep, crystal clear and unpolluted waters of the spectacular Norwegian Helgeland fjords. The fjords are framed by the rugged peaks of stunning mountain ranges, including the “Seven Sisters,” which are bathed in the light of the midnight sun, or set against the flickering Northern Lights which dance across the sky. The special natural environmental conditions of this gorgeous and unspoiled area come together in harmony, and contribute to the production of our high quality, truly unique oil.

First, the ratfish are wild-caught from small fishing boats with shelter decks, rather than commercial fishing boats. 

Maintaining the natural quality of fresh-caught ratfish depends on careful post-harvest handling. As such, our fishermen are given strict guidelines, which include protecting them from exposure to temperatures greater than that of refrigeration, by icing the fish immediately upon harvest. These practices, rare in commercial fisheries, ensure that we receive the fish as fresh as the moment they were pulled from the waters.

Once harvesting is complete, the fish are quickly ferried to shore. They are then carefully inspected, and only fish of a certain age and size are used. The livers from larger size fish (fish beyond a certain weight) are never used to produce our oil.

To produce the freshest oil, the livers from healthy fish should be removed as soon as possible. We carefully remove and inspect the ratfish livers by hand, and only the best quality livers are selected for extracting the oil. The liver of the ratfish, when healthy and fat, is cream-colored, and so soft that a finger may be pushed through it. Leaner livers deepen in color to a reddish or nearly black hue – these are never used to produce our oil.

We make sure the livers are very carefully handled and never exposed to high temperatures or chemicals. Rough handling of the liver can cause it to bruise, promoting degradation of the liver and lowering the quality of the oil produced (only the undamaged, fresh livers are suitable).

Strict control of the temperature before and during the ratfish liver oil extraction process is also central to the quality of the final product.

The livers finally selected are carefully cleansed by washing in pure cold water. The wild harvested ratfish livers then undergo our proprietary, unique and completely natural extraction process. This natural process occurs as soon as possible after harvesting (to avoid any chemical changes from taking place), in a clean and odor-free environment. 

Here’s how it works:

We create a gentle shift in temperature, from the icy cold water that the fresh livers are submerged in upon harvest, to below-room temperature. This shift naturally triggers the release of the oil. 

This shift is also done in the total absence of heat, which protects the oil’s nutritional value. Just as important, we never subject the livers to chemical treatment, solvents, mechanical devices, rendering, Peter Möller’s method (steam), distillation, winterization, putrefaction, decomposition, alkali refining, bleaching, deodorization or freezing. We take every precaution to preserve the therapeutic properties of cod liver oil and its natural abundance of nutrients.

This process is so are because the only way to carry out this subtle, gentle temperature shift is by controlling the entire process from fish to bottle. Great care for the livers is taken throughout each step, so they maintain the optimal temperature that allows the fresh oil to naturally release. Please note that the process to release the ratfish liver oil is the same we use for our cod liver oil. 

Immediately after the oil is released, it is very lightly filtered, with the help of a special patented method that uses gravity only, at low temperatures. This method simply removes particles of liver tissue, without refining the oil. In contrast, conventional procedures remove most of the healthy, fat-soluble vitamins, and therefore, commercial producers will add synthetic vitamins to make up for the loss.

Ratfish liver oil is derived from the liver of a little- known group of shark relatives known as the Chimaeras (Chimaera monstrosa Linnaeus; common name: ratfish, rabbitfish or ghost shark). Chimaera takes its name from the Greek chimaera, a mythical monster with the head of a lion, body of a goat and the tail of a dragon. It is the offspring of Echinda and Typhon.

The Chimaeras are a primitive group of fish, with skeletons composed of cartilage instead of bone, dating back more than 300 million years. They are true survivors from before the dinosaurs, and have changed very little since. They may actually be the oldest and most enigmatic groups of fish alive today. 

The ratfish is found in all the world's oceans, close to the bottom, at depths of 300 to 500 meters, with a reported maximum depth of 1,663 meters. These fish are almost half shark and half ray, with smooth skin, big sparkling green eyes designed to see in the dark depths, a rabbit-like face, and a small mouth surrounded by large lips. The nose of the ratfish is studded with electric sensors that can detect the faint electrical signals given off whenever bottom-dwelling prey – including crabs, snails, starfish, marine worms, urchins, clams, shrimp, and small fish – use their muscles, and is sensitive enough to detect their heartbeats. Ratfish bodies taper to an exceptionally long threadlike tail, and together with their rodent-like teeth designed for crushing the shells of their prey, has earned them the common name "ratfish."

There is limited fishing for this species of fish, which are not a popular food source, although they are edible and their white meat is tasty. However, following the removal of the liver, head and innards, there’ s actually less than 10% left for use as a food source. A major reason for this is the size of the liver, which makes up a large proportion of the total mass of the fish.

The liver of the ratfish constitutes approximately 60% of its total body weight, and contains an exceedingly high proportion of oil. The oil content is around 60%, but can in some instances be as high as 80% of the wet liver weight. The large oily liver plays an important role in the maintenance of neutral buoyancy.

• Adults: Take 15 drops daily.
• Children and sensitive individuals: Take 5 drops daily.
• Infants (as approved by doctor): Take 1 to 2 drops in the mouth or mixed with breast milk.
• Breastfeeding moms: May consume the oil directly (2 to 5 drops daily) and allow the rich nutrients to pass through the milk to the baby.
  
  

Important: Rosita is premium, pure and potent. Therefore, it’s critically important to start slowly, with a lower dosage than recommended. For example, a very small dose every other day, or even once a week, until you can determine how the supplement affects your body and what feels right for you.

Of all the edible oils, Rosita Ratfish Liver Oil is one of the most stable due to its unique lipid profile and naturally occurring antioxidants. Nevertheless, proper storage is critical in conserving the oil’s nutritional properties. Our oils are packaged in small, dark glass bottles to protect them from light and oxygen; thus preserving freshness. 

Please store Rosita Ratfish Liver Oil in the refrigerator or freezer.

Shelf life for unopened bottles: 3 years from production date if stored in the refrigerator, 5 years if stored in the freezer.

Shelf life for opened bottles: Once opened, store Rosita Ratfish Liver Oil in the refrigerator and consume within 3 months. Replace cap after every use and return to the refrigerator to extend freshness.

Avoid any contact with the glass dropper (skin contact may cause degradation of the antioxidants).

Either way is fine, although taking with food can help with ingestion of the oil.

We send your Rosita products to you via UPS or FexEx Ground shipping that includes tracking.

Rosita Ratfish Liver Oil is shipped without cold packs or dry ice. Please note it is perfectly fine if your bottle arrives warm or hot because the oil naturally contains a unique lipid profile and naturally occurring antioxidants that help maintain freshness — and no nitrogen flushing is needed. 

Vitamin A: Rosita Ratfish Liver Oil contains safe levels of the active form of vitamin A (also called retinol or preformed vitamin A). 

Vitamin D3: It also contains natural vitamin D3 (cholecalciferol), rather than vitamin D2 (ergocalciferol or pre-vitamin D). The body also manufactures vitamin D3 from cholesterol, through a process triggered by the action of sunlight on the skin. Very few foods naturally contain vitamin D3. Good sources include fish liver oil and fatty fish like salmon. Other fish species (including other species of cod) do not contain measurable amounts of natural vitamin D3.

Low ratio of vitamin A to vitamin D: It’s also important to note that Rosita Ratfish Liver Oil has a naturally low ratio of vitamin A to vitamin D. This low ratio is unique among fish liver oils. Research suggests that a low ratio may allow vitamin D to exert its full protective physiological effects within the body.*

Here’s more information about the nutrients and health benefits of Ratfish Liver Oil. 

Rosita Ratfish Liver Oil contains a full spectrum of omega fatty acids. Unlike refined fish oils, Rosita contains many different fatty acids that thicken and separate when refrigerated. When chilled, the stearins, waxes and triglycerides may appear as particles, as a film, cloudy, or thick like gelatin. This is normal for fresh, wild and raw fish liver oil. You may take the bottle out of the fridge three to five minutes before use to allow them to evenly mix and to permit the efficient use of the dropper. 

Rosita Ratfish Liver Oil has a mild, light, buttery taste. This oil is ideal for those with sensitivities to the taste of fish and also for children, since only drops are required on a daily basis.

Each and every batch of Rosita Extra Virgin Ratfish Liver Oil is third-party tested in a microbiological laboratory and certified to meet strict European regulations for potency and purity. View the results here. 

Ratfish are bottom feeders residing at depths of up to 2,000 meters. Crude ratfish liver oil (directly from the liver) does test above the European limits for contaminants, and it is not advisable to consume it, even for those in Norway who are able to obtain fresh ratfish livers.

Rosita uses an exclusive, patented heat-free and chemical-free natural method to purify the oil so it’s safe for consumption. This method makes use of a naturally occurring substance 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. 

Unlike most fish liver oil producers, who use molecular distillation (high heat) to remove/reduce contaminants, a process that destroys precious vitamins A and D, the Rosita process does not damage the vitamins. It keeps them intact just as they are in the fish’s liver. Once the ratfish oil has passed through the contaminant filter, its tests below the strict European guidelines.

It’s important to keep in mind that no fish you eat (nor, for that matter, any beef, chicken or pork) is completely free of dioxins and contaminants unless it is highly processed, which destroys the nutrients.

The ancient Vikings and Scandinavian fishermen considered the oil derived from the large oily liver of the ratfish as a precious gift from the sea. They used this rare oil for maintaining general health as well as for specific purposes, including wound healing and the treatment of general debility, infections, irritations of the respiratory and alimentary tracts and glandular disease.* It was also applied topically to decrease inflammation and pain, to promote the healing of wounds, and as a skin elixir.*

Legend has it that the Vikings would hang a ratfish up by the head, and after a period of time, the liver oil would start to drip from the end of its very long tail. The Vikings would then collect this very special oil. Unlike cod, ratfish are mainly confined to the deep waters and as such, were not in plentiful supply for the Vikings, who considered the oil from their liver to be a very rare and precious gift from the sea, naming it “gold of the ocean.”

Ratfish are a non-commercial bycatch deep-water fish species which are seldom caught. The average harvest by our fishermen, for each net, is less than one fish! As a result, Rosita Ratfish Liver Oil is a limited resource.

There are additional reasons for the low production rate, which are related to our own strict demands for producing the highest quality fish liver oil possible.

We have limited harvesting in our protected and remote waters to special times of the year, when the fish flourish and thrive and produce livers that are beautiful. This, in concert with the time-consuming ancient extraction techniques and extremely low extraction temperatures (at the expense of yield), makes our production very specialized and limited.

In contrast to highly processed refined fish liver oils, our wild extra-virgin handcrafted ratfish liver oils follow the natural rhythm of changes in seasons and feeding cycles of the fish. Therefore, each batch may vary slightly in appearance, flavor and nutrient levels, but will always retain its original nutritional integrity.

Bee bread is an extremely nourishing fermented, enzymatically-activated food made by giant rock bees (Apis dorsata) from plant pollen, nectar and bee saliva. Regurgitated nectar and the bees’ salivary secretions inoculate the pollen with a wide range of lactic acid bacteria and yeasts that ferment and transform the bee pollen into bee bread, a treasure trove of bioactive peptides, essential amino acids, carbohydrates, fatty acids, organic acids, vitamins, minerals, enzymes, prebiotics, probiotics and phytochemicals.* 

• Rosita wild Bee Bread is a unique and rare product. It’s a wild and raw superfood produced by wild honey bees that are not kept in hives and therefore, not exposed to modern beekeeping practices, which can contaminate bee-derived products*. Local honey hunters consider such bee bread to be a health treasure. Finding truly wild bee bread is rare! And it is likely that a great deal of other bee bread products on the market are adulterated and not genuine.* Even some of the domesticated bee breads are produced by humans using honey and pollen and not produced by the bees themselves. That’s why we decided to team up with a wild honey expert and his group of tribal honey hunters to ensure a 100% genuine product. And supporting small, artisan producers is the right thing to do.
  
  
• The biochemical richness of bee bread varies upon the flora diversity of the region and the time of the pollen collection. Rosita Bee Bread is sourced from the world’s most pristine areas, including the Himalayas. The wild bees forage on a variety of Ayurvedic, wild, naturally-growing medicinal flora with health-supporting properties such as neem, sweet neem, jamun and many more!*
  
  
• Rosita bee bread is derived from wild bee hives and wild giant rock bees that cannot be domesticated, and free from human intervention. This means that the wax, honey and bee bread are free of medicinal residue, which are commonly used to maintain domesticated hives and prevent bee diseases.
  
  
• Commercially-farmed bees are commonly treated with antibiotics, suffer stress, eat synthetic food instead of their own honey and bee bread and are forced to fly in fields sprayed with pesticides. All this destroys the bees' healthy bacteria, which is their defense against disease, causing their honey and bee bread to lack in quality.* Wild bees that nest high up in trees and cliffs don’t suffer from any of these problems. Their honey stomachs are full of friendly bacteria and the honey and bee bread they produce are of superior quality — teeming with friendly bacteria, antioxidants and phytochemicals.*
  
  
• Our Bee Bread is totally raw, never heated or dried. It comes straight out of the hives and into the jars without any steps in between. We believe that bee bread should be as fresh as possible. Freshness ensures product integrity and biological efficacy. Drying is likely to impact its nutritional and therapeutic value, and is strictly avoided.
  
  
• Studies have identified unique lactic acid bacteria present in the honey and bee bread of Apis dorsata.*
  
  
• Sensitive crystallization is a qualitative method devised by a team of researchers that highlights the quality of biological substances. Researchers using this method said that wild bee bread from Apis dorsata was the most powerful substance they had tested for the past 11 years.*
  
  
• Wild (Apis dorsata) bee bread sourced by our honey hunters (from the same areas they use to harvest Rosita Bee Bread), was previously compared to European (Apis mellifera) bee bread and won the best bee bread award in both a German Apitherapy Congress and a Romanian Apitherapy Congresses.*
  
  
• Rosita Bee Bread has undergone a peer-reviewed scientific study that looked at the physicochemical and functional characteristics of bee bread from Europe and India, produced by Apis mellifera and Apis dorsata bees, respectively. Higher values for all parameters were quantified from bee bread and bee bread extracts from Apis dorsata bees. These values included total phenolic content, flavone/flavonols, flavanones, radical scavenging activity and total antioxidant power (the ability to scavenge reactive oxygen species associated with various diseases). The researchers suggested that the results could be explained by the multitude of botanical species present in the areas where Apis dorsata bee bread is harvested.*
  
  
• Rosita Bee Bread has a unique taste, unlike any other bee bread out there! It tastes tangy, with citrus and fruit flavors and dissolves easily in the mouth.
  
  
• Wild forests are stressful environments for plants and produce chemical compounds, known as phytochemicals, which help protect the plant from attacks by insects and diseases. These phytochemicals are also present in the nectar collected and used by the bees to produce honey and bee bread. Therefore, wild bee bread and honey are rich sources of protective phytochemicals with a vast array of health-supporting properties.*
  

Bee bread is an “alchemical” bee creation. Foraging bees visit a variety of flowers and in the process, collect pollen grains. The bees mix the pollen with saliva and regurgitated nectar from their honey stomachs which are rich in lactic acid bacteria (LAB), including lactobacillus species.* This sticky pollen pellet, rich in LAB, is then attached to their hind legs for transport to the hive. In the beehive, the pollen pellets are packed into honeycomb cells and covered with honey. 

Over some time, the bee bread undergoes a lactic acid fermentation similar to the process involved in forming yogurt (and other fermented milk products) and renders the pollen more digestible. The microbial species involved in this fermentation process also can produce enzymes, vitamins, antibacterial substances and organic acids.

The fermented bee pollen is now called “bee bread” and has a broad range of natural probiotic bacteria and enzymes. The fermentation process also explains why bee bread is slightly sour, because it contains lots of lactic acid produced by the LAB. Pollen sheaths are dissolved during the process of fermentation, rendering the bee bread more readily absorbable. Proteins are degraded to peptides and amino acids, starches are metabolized into simple sugars, and vitamins become more bioavailable.* 

Here are the dosing recommendations and instructions for adding Rosita Bee Bread into your health regimen. 

Dosage:

• Adults: 1 teaspoon per day (approximately 8 nuggets). Active adults can increase the dose to 1 teaspoon twice per day or as required. 
  
• Children and sensitive individuals: ½ teaspoon per day (approximately 4 nuggets).
  
• Low and slow: Rosita is premium, pure and potent. Therefore, it’s critically important to start slowly, with a lower dosage than recommended. For example, a very small dose every other day, or even once a week, until you can determine how the supplement affects your body and what dosage feels right for you.
  

How to take Rosita Bee Bread

Rosita Bee Bread may be consumed daily, preferably 30 minutes before breakfast or meals. It can be chewed or can dissolve in the mouth. 

When to avoid 

Interestingly, while allergy to bee pollen is common, allergy to bee bread is rare.* However, Rosita Bee Bread is not recommended for people with a history of anaphylactic shocks or those allergic or hypersensitive to bee products and bee stings.*

Rosita Bee Bread is also not recommended for children under 1 year of age. 

Storage:

Rosita Bee Bread is extremely stable, as it’s a naturally fermented, self-preserving food — which maintains integrity and freshness in normal temperature variations and during storage and shipping.

• Rosita Bee Bread should be refrigerated or frozen upon receiving. Even if the jar has been opened, it may still be stored in the freezer with the lid tightly closed. 
  
• If refrigerated, consume within two years.
  
• If frozen, consume within three years.
  
• This product travels well for short periods of time, without being refrigerated or frozen, due to its stable nature.
  

Rosita Bee Bread is a Paleo food.

And, the abundance of rock art depicting honeycombs, swarms of bees and honey collecting scenes at several sites throughout the world suggests that Paleolithic man consumed wild bee products, including honey, bee bread and brood (larvae). Such art dates to as many as 40,000 years ago and has been found in Africa, Europe, Asia and Australia.* Further, it's likely that early hominins were enjoying the bounty of beehives long before the practice was represented artistically.*

Bee derived products are indeed an ancient human food. Combined, honey, bee bread and bee larvae are excellent sources of energy, fat, protein and micronutrients and represent high-quality food sources that have been targeted for much of human history and may have competed with fire in terms of their evolutionary importance.*

The enlarging hominin brain would have greatly benefited from the energy provided by even a modest amount of these foods. Honey, bee bread and larvae may have supplemented scarce resources during the dry season.* The ability to find and exploit beehives with stone tools may have been an innovation that allowed early hominins to nutritionally outcompete other species and may have been a crucial energy source to help fuel the enlarging hominin brain.*

There's now a growing consensus in the medical world that our gut microbiomes (a vast community of trillions of bacteria and fungi that have a major influence on our metabolism, immune system and mood) play a major role in the operation of our immune systems, and that the richer and more diverse the community of microbes in your gut, the lower your risk of health issues.* And it so happens that the Hadza people, who live in a remote part of Northern Tanzania and are one of the last remaining hunter-gatherer tribes in the world, have the most diverse human gut microbiomes on the planet.* Tim Spector, Professor of Genetic Epidemiology at King's College London, showed that after three days on a forager (Hadza) diet, his gut microbial diversity increased by an amazing 20%, and he was able to detect rare forms of bacteria often associated with good health. His diet included a variety of animal species (most of which are birds), tubers, wild berries and honeycomb full of honey, bee bread and bee larvae.*

Bee bread has extensive nutritional and therapeutic properties and has been known and used for thousands of years.* It is often recognized as a "perfect" food.* The chemical composition of bee bread varies according to plant sources, season, geographic and soil type.

Bee bread is abundant in proteins, free amino acids and all the essential amino acids (including phenylalanine, leucine, valine, isoleucine, arginine, histidine, lysine, methionine, threonine and tryptophan), carbohydrates and fatty acids (including ω-3 and ω-6 fatty acids).*

Bee bread also contains a wide variety of other health-promoting compounds including fat-soluble vitamins (provitamin A beta-carotene, D, E, K) and water-soluble vitamins (B1, B2, B3, B5, B6, biotin, folate and vitamin C); minerals and trace elements (including potassium, phosphorus, magnesium, manganese, calcium, iron, zinc, copper, sodium, chromium, selenium, iodine, cobalt, molybdenum, nickel and silicon); essential oils; enzymes (including saccharase, amylase, phosphatases, catalase, diastase, ribonuclease); prebiotics and probiotics; phytohormones (including auxins and gibberellins); phytosterols; lignans; triterpenes; natural antibiotics; carotenoids and organic acids (including lactic acid which improves the stability of bee bread).* Other minor constituents of bee bread include decanoic acid, gamma globulin, nucleic acids, lecithin and acetylcholine.*

Some of the natural antioxidants present in wild bee bread include polyphenols (flavonoids: quercetin, apigenin, isorhamnetin, kaempferol, chrysin, naringin, naringenin, rutin; phenolic acids: p-coumaric acid, ferulic acid and caffeic acids) and lipophilic antioxidants such as α-tocopherol, carotenoids (including lutein, B-cryptoxanthin and B-carotene) and coenzyme Q10.*

Xi Chen and colleagues at Nanjing University in China found that bee bread contains lots of small RNA molecules called microRNAs, which play a pivotal role in gene regulation.* Emerging evidence in recent years suggests that dietary microRNAs can be absorbed into the circulatory system and organs of humans and other animals. They may serve as a novel functional component of food by supporting gene expression and biological processes.*

Bee bread is characterized by a higher nutritional value than fresh pollen, and is more biologically active and easily digestible due to the high content of easily digestible sugars, fats, minerals and free amino acids.* And, due to the fermentation process, bee bread has an exceptional shelf life compared with dried or frozen pollen in which nutritional values are rapidly lost.

"Historically, people of all cultures have consumed the world's greatest natural blend of healthy bacteria in the form of honey", says Alejandra Vasquez, a Lund University medical microbiologist.* A large battery of beneficial probiotic bacteria that can fight mild bacterial infections resides within honeybees.* These bacteria include 13 different types: 9 species of lactobacilli and 4 species of bifidobacteria. This is in comparison with the one to three different types found in commercial probiotics. The honey bees have used these bacteria for 80 million years to produce honey and their bee bread, which they produce to feed the entire bee colony.

The microbial communities of bee bread produce many active antimicrobial compounds – such as proteins, enzymes, peptides, organic acids and bacteriocin – thus further contributing to its bioactivity. And it has been established through scientific research that bee bread may exert antimicrobial activity against diverse pathogens.* In a peer-reviewed open access scientific journal, researchers explain that the bees have these healthy bacteria in their honey stomachs, which they acquire as newborns from the adult bees that feed them.

Another group of substances present in bee bread are prebiotics. These are nondigestible food ingredients, including oligosaccharides, that promote the growth of beneficial microorganisms (probiotics).

Once harvested, Rosita wild and raw Bee Bread is immediately stored at low temperatures. A Bee Bread sample is then sent to a governmental inspection agency in India, where it undergoes microbiological and heavy metal testing. Only if the results are satisfactory can it be awarded a Veterinary Certificate, which is essential for the Bee Bread to clear customs.

Once the certificates are issued, the bee bread is packaged for transport in a HACCP certified facility and bottled into glass jars in a BRCGS certified facility. The BRC Global Food Standard is the best in the world and BRCGS Certification demonstrates that the facility complies with a BRCGS Global Standard for food safety, packaging and storage. 

In India’s remote lush green forests and the awe-inspiring Himalayan Mountains resides the world’s largest honey bee, Apis dorsata, that builds its nest out in the open on vertical cliffs and tall trees to avoid predators and increase its exposure to direct sunlight. Each wild beehive contains the purest honey and bee bread, packed with phytonutrients and free of contaminants and pollutants.*

Rosita wild Bee Bread is carefully and sustainably harvested from these naturally occurring wild hives to protect the wild bee colonies. Harvesting also supports the indigenous communities and helps protect the wild forests of India and their rich biodiversity. 

Our mission is to educate people about the potential of pure, wild and raw Bee Bread (and other bee products) and to nourish our bodies the way nature intended. 

Honey hunters use sustainable and bee-friendly collecting methods to harvest the wild honeycombs. This stimulates the growth of wild beehives. The free-range wild bees in these hives constantly contribute to the environment, pollinating plants to foster biodiversity. Bees are directly responsible for pollinating one-third of the food we eat. 

We’re passionate about showcasing how important the honeybee is for the environment and the myriad health benefits derived from high-quality bee derived products.* 

Some of the sustainable methods used to procure Rosita Bee Bread include:  

• Tribal honey hunters are trained with the government forest departments to ethically harvest bee products from wild bees.
  
  
• Honey hunters protect and support the wild bee population using sustainable and non-intrusive methods.
  
  
• Bee bread and honey are always collected during times when there is plenty of flora. This way the colony is not affected and continues to multiply naturally.
  
  
• Unethical practices, including removing the whole hive from the branch or chopping down an entire tree to access the hive, are strictly prohibited, as these practices destroy the whole colony. Instead, the honey hunters are trained to cut out only the part of the honeycomb, which contains honey and bee bread, and leave the rest of the hive intact. This is also done without killing or harming the bees.
  
  
• Our harvesters only collect excess honey from the hive. Honey is always left in the hive so there is food for the bees. The bees are quick to rebuild the hive, which helps sustain the bee population in the wild.
  
  
• Honey hunters take special precautions to protect the forests from wildfires.
  
  
• Wild bees pollinate the surrounding flowers and create more honey. Pollination allows plants to reproduce, contributing to the surrounding ecosystem.
  
  
• We ensure that the honey hunters are paid well for their labor, expertise and vast knowledge of the forest lands. We honor, understand and compensate for extremely challenging work. We also adhere to Fair Trade practices.
  
  
• Extraction of bee bread is done in the most hygienic way to ensure our customers get the very best quality raw Bee Bread.
  
  
• Packaging is environmentally friendly by reducing the use of plastic to the bare minimum.
  
  
• Every jar of Bee Bread purchased indirectly improves the life of a tribal honey hunter community. 

Rosita wild bee bread is produced by the largest and most aggressive bee species known, Apis dorsata, which are typically more than twice as long as their European cousins. This species exists only in the wild and cannot be kept inside manufactured hives. Apis dorsata colonies build huge nests in the open air (high on cliffs or in high trees) consisting of a big, single comb that can be up to two meters in length. The comb is permanently covered by a curtain of up to 100,000 worker bees, several layers thick, forming a protective barrier. 

Specialized native honey hunters harvest the wild honeycombs. These hunters are village tribal members with exceptional skills including: tracing the nests by carefully observing foraging bees, climbing trees or rocks, opening nests and calming the bees. Traditional honey gathering is usually done on a moonless night to minimize flying bees once the colony is disturbed. 

The honey hunters that harvest bee bread for Rosita have a “honey season” that lasts from March until July. During this season, they move deep into the forest in search of wild honeycombs. Honeycomb is their most prized and highly ranked food source. 

Once the honey hunters spot the giant honeycombs in the branches of the tall trees, they hike into the dense forest to get to the bases of the trees. They then quickly ascend the trees by either climbing or making their way up a makeshift rope ladder, through a dense cloud of swarming bees. When the forager reaches the honeycomb, he typically uses smoke to scatter the honey bees from their hives, using a bundle of smoldering grass between thumb and forefinger. A trail of smoke drifts upwards toward the agitated bees. The smoke engulfs the bees and dulls the response of the guard bees, who would otherwise sound the alarm in response to a threat. The bees become disorientated and dramatically less aggressive, a desirable effect considering the aggressive nature of these wild bees. It also drives thousands of bees out of their nests, exposing the cream-colored honeycomb.

The exposed honeycomb is cut and placed in a bucket and carefully lowered to the ground using a rope. 

The acquisition of bee bread in sustainable quantities is difficult and involves its extraction from the honeycomb cells. This is because the bee bread is strongly compacted and firmly embedded in the honeycomb cells. It’s therefore necessary to collect bee bread by hand, a cumbersome job and one that assures the highest microbiological purity. 

There are a variety of methods for extracting bee bread from a honeycomb, and a great deal of them have many disadvantages. Some of the methods result in considerable loss of nutrients and vitamins present in bee bread – proteins, amino acids, B vitamins, folic acid and vitamin C. Others are inefficient and cannot be applied to obtain significant quantities of bee bread.

That’s why the extraction method should preserve the nutritional properties and vitamins in bee bread and allow for a sufficient yield. Rosita wild Bee Bread is obtained using an ancient, natural, proprietary method — one that completely preserves all of the nutrients present in wild bee bread and ensures the highest quality product. No heat, chemicals or water are ever used to remove the bee bread from the honeycomb cells.