Does anyone use it? Does it have to be organic? I found it for 20 cents lb, but not sure of the shipping costs. Fermented cod liver oil is so pricey and this sounds really close. I need some thoughts before i take the leap to try this.
Here is some sites I found on it:
http://www.westonaprice.org/modernfo...nufacture.html
http://www.nifes.no/index.php?page_i...=993&lang_id=2
http://www.gourmet.com/recipes/1950s...oked-seal-meat
Here is some sites I found on it:
Quote:
| According to Dr. Price, "Seal oil provides a very important part of their nutrition. As each piece of fish is broken off, it is dipped in seal oil." He noted that the Eskimos preserve foods like berries and sorrell grass in seal oil. "I obtained some seal oil from them and brought it to my laboratory for analyzing for its vitamin content. It proved to be one of the richest foods in vitamin A that I have found." |
Quote:
| Analysis of seal meat A study of nutrients in seal blubber and seal meat was recently carried out and published in Food Chemistry (Brunborg et al. 2005). Seal blubber contains high proportions of long chained unsaturated omega- 3 fatty acids and mono unsaturated fatty acids. Seal meat is lean (< 2 % fat) and is protein rich with a well balanced amino acid composition. In addition, it contains a high concentration of minerals, especially iron. Seal meat has high levels of vitamin A, D3 and B12. |
Quote:
| Traditional prep About the blubber You clean the blubber (fat) from the skin and cut the blubber in strips about 2 by 6 inches and put them in clean barrel and put loose cover on barrel and put the barrel with blubber in dry place where no heat. Pretty soon that blubber will dissolve and become oil and then it will be ready to use with meat or diced fish or green leaves. |
)? Where did you find it? Would you share the link (if it's online)?
