Green Pasture's Blue Ice Royal Butter Oil / Fermented Cod Liver Oil Blend - CHOCOLATE CREAM GEL - 8.1 fl.oz (240ml)

by Green Pasture

• Blended High Vitamin Butter Oil, Fermented High Vitamin Cod Liver Oil, Gel
• Flavor: Chocolate Cream

Product Description

Dr. Weston A. Price discovered High Vitamin Butter Oil in the 1930's. The pinnacle of his X-Factor discovery was the extreme synergistic effect between High Vitamin Butter Oil and traditional cod liver oil. "One without the other did not do his patients justice, but the two together worked like magic". X-Factor GoldTM High Vitamin Butter Oil is made from dairy oil extracted without heat from cows that eat 100% rapidly growing grass. The speed of the grass growth, timing of the grazing of this grass, species of grass, climate and extraction method are all important to make real X-Factor GoldTM High Vitamin Butter Oil. The Blue IceTM Fermented Cod Liver Oil brings us back in time, when cod liver oil was truly a sacred food. The Blue IceTM Fermented Cod Liver Oil is lacto-fermented and extracted without heat. The fish are wild caught in the Arctic region. The combination of these attributes provides our community with a pure, clean and nutrient rich sacred food. Blue IceTM Royal offers our community a nutrient dense sacred food blend of 1/3 X-Factor GoldTM High Vitamin Butter Oil and 2/3 Blue IceTM Fermented Cod Liver Oil.

Product Details

• Shipping Weight: 1 pounds (View shipping rates and policies)
• Origin: Made in USA
• ASIN: B003IW6MAE
• UPC: 705105298306
• Average Customer Review: 4.2 out of 5 stars  See all reviews (29 customer reviews)
• Amazon Best Sellers Rank: #13,556 in Health & Personal Care (See Top 100 in Health & Personal Care)

Most Helpful Customer Reviews

53 of 53 people found the following review helpful

5.0 out of 5 stars Amazing for your teeth and skin (get over the taste, people) February 14, 2012

By Special Agent Dana Scully

Okay. This stuff tastes gross. However, I have found a couple of methods to dealing with it. Don't refrigerate. It's hard to choke down hard, cold clumps of fishy butter. Chase it with hot water or tea. The oil is persistent, and I found that hot water or hot liquid is the best for keeping it from sticking to every surface in my mouth.

About the health benefits: I had a cavity. My dentist wanted to fill and drill. Two months of this stuff and omitting all wheat products and refined sugars, and my cavity disappeared. My dentist poked it with his pokey thing, and said, defeated: "well, I'll be goddammned"

There is a small dark spot where the cavity was, like a piece of black pepper, but it's hard as a rock now. It's also gotten smaller by the day and is barely visible. I will never go to a dentist again. I had another tooth with a cavity that was filled with a very small filling a while back. The dentin has grown back, sealing the root, and has actually started pushing the filling out of my tooth. My orthodontist thinks this is bizarre. And awesome.

This is the best fish oil ever. It would be a total pain to take fish oil and butter oil, and this does it all with one fell swoop. Omit grains and sugar in your diet, and you'll be well on your way to some serious tooth remineralization. My teeth feel hard and smooth.

60 of 62 people found the following review helpful

4.0 out of 5 stars It doesn't taste that bad really. November 17, 2011

By Jess R.

Amazon Verified Purchase

I expected the worst, honestly. The web is full of reviews declaring that fermented cod liver oil is the foulest substance ever created by man, that it tastes like the harbor pier on an August morning, and that kids in the olden days were right to scatter when mom came around with the cod liver oil. I was certain I was going to have to gag it down with a whiskey chaser just to get a few vitamins in my diet.

Well, I'm happy to report that rumors of this stuff's nastiness have been greatly exaggerated. Or at least a little exaggerated. It's nothing I would call delicious, but it's not exactly bad, either.

When I first I opened the bottle, I was greeted by a waft of... something. It didn't smell overwhelmingly like chocolate, or like fish, or like butter (but it did attract the cat nonetheless). It reminded me of Thai fish sauce with mild buttery undertones. I gave it a mighty stir with a knife, just in case it settled, and tried a little. Not too bad. I could do this!, I thought. Then I scooped out a 1/2 teaspoonful, ate it with little fanfare, licked the spoon (at this price I was not about to waste any), and put the bottle in the fridge.

Some time later I noticed an unusual odor, which I quickly traced to my lips. Oil, it turns out, is a pretty persistent material, and the gusto with which I had cleaned the spoon had left me later feeling as if I had been making out with a bait bucket. Lessons learned, I guess. Still, the first dose went remarkably well.

The next day I removed the bottle from the fridge and nearly died. The smell -- the stench, even -- was fierce. It was nothing like I remembered from the day before. The cat came galloping from across the house to see what died and if, perhaps, he might be permitted to eat it.... What could have changed, I wondered. Oxidation? It couldn't have gone bad already! Perplexed, I soldiered on, but that day's spoonful of the now rather solid oil found me once again looking thoughtfully at a bottle of Jim Beam.

But as it turned out, I didn't need the booze after all. A few days and some experimentation later, I have learned some very important things:
1. DO NOT refrigerate this stuff (unless for long term storage). The cold makes it unbelievably nasty as well as changing it from a spoonable cream to a stiff butter-like solid.
2. Eat it carefully, or wash your face very well afterwards.
3. A light sprinkling of brown sugar brings out the chocolate flavor and almost makes it sort of pleasant to eat. Almost.

It's too soon to say yet if this alleged superfood has made any difference in my health or mood. But with winter coming and the dentist brandishing her drill at me, I'll find out soon enough if it will really cure dry skin, stave off winter blues, and heal teeth. I am mostly skeptical but I figure it's worth a shot. Read more ›

49 of 51 people found the following review helpful

2.0 out of 5 stars This review is on taste alone. July 5, 2011

By James M. Randorff

Amazon Verified Purchase

Just received my bottle of Green Pasture's Blue Ice Royal Butter Oil / Fermented Cod Liver Oil Blend Gel, Chocolate Cream Flavor. I was very excited to try it, but whatever I was expecting, it wasn't what I got! I guess the whole "Chocolate Cream" thing made me think that they were going to at least TRY to make this stuff palatable.

I opened the bottle, took out a measuring spoon, and scooped out half a teaspoon. I then opened my mouth and... it tastes like fish paste that has been lightly masked by something. Not chocolate, just "something".

I know how good this stuff is for me, and I'm going to power through the next three months somehow. After that, I think I will either go for the unflavored one (why put on a mask if it doesn't hide anything), or I will buy the capsules and accept the fact that I'm only getting a two month supply instead of a three month supply for the same price.

Now I know why kids from 60 years ago used to hate this stuff! YUCK!

*****UPDATE*****

I am experimenting, trying to make this stuff taste okay.

Day 1: I took it straight from the bottle after taking it out of the box, with no refrigeration. After that, I closed the bottle and refrigerated it as instructed. My review of that is above.

Day 2: I took it, refrigerated, straight from the bottle. Tasted like the review above, only colder.

Day 3: I sliced off a piece of gluten-free sorghum flour bread and lightly toasted it. I then spread my daily dose on like a thin jam. Still awful, but the bread makes it almost tolerable.

Day 4: Sticking with the bread idea, I spread on the 1/2 teaspoon, then spread some organic butter over the top. Tried a bite, slightly more tolerable than Day 3.... Put a little sea salt on the next bite, which made it slightly better. Put some sea salt and some fresh cracked pepper on the last bite. Even better, but there is still this underlying flavor that reminds me of the smell when you cut open and gut a freshly caught fish.

Day 5: The Mary Poppins Theory (just a spoonful of sugar helps the medicine go down, right?): I take my sorghum toast, spread on my brown fish-gut paste, spread some butter over that, and then sprinkle a pinch of sugar over the whole thing. I was expecting, with the cocoa powder and vanilla extract in it, that the sugar would bring out the chocolate flavor. Actually, it did more to neutralize the fish-guts taste! What I ate tasted like slightly sweet buttered sorghum toast... with no chocolate and just a hint of fish-guts following each bite. Well, it is improving! Hey, if anyone reads this and has any ideas I could try to make this stuff better, please leave a comment on this review. Thanks!

Day 6: Thankfully, I married a woman far smarter than myself. My wife suggested an old Italian standby... olive oil and balsamic vinegar. This worked great, although I still messed it up. See, vinegar is a very runny liquid and doesn't stay on bread very well, so I ended up with a fair amount of vinegar on my paper towel and counter beneath the toast. I'll try this again tomorrow and I will just dip the bread in the vinegar, but this was actually pretty tasty today. It holds promise! :)

Day 7: Success! I spread my 1/2 teaspoon serving of the paste on my toast, then drizzle another 1/2 teaspoon of organic, extra virgin olive oil over that. I add a touch of sea salt and fresh ground black pepper, then sprinkle on some dried garlic and Italian herbs. Finally, before I eat each bite, I dribble a couple drops of balsamic onto that bite (I'd recommend eating it over a plate or the sink... it does still drip a touch). The taste of the fish paste blends very nicely into this concoction.

If anyone out there has any solutions that have worked for them, please post them as a comment (or even as your own review). I'd love to have some ways to switch this up so I don't get bored with my recipe.

***UPDATE***

I needed a change from the olive oil/balsamic/spices routine. I figured since it is a fish liver oil, that it might go well with fish. Thusfar I have tried spreading the FCLO/HVBO on my Ezekiel toast (not gluten-free, I know, but all the grains are sprouted) and then putting either canned sardines or canned herring on it. I mash the fish into a layer spread across the toast, then I add a little hot sauce. This works extremely well if you like the fishy taste of canned sardines or canned herring, as it completely masks the cod liver oil taste. Read more ›

18 of 18 people found the following review helpful

4.0 out of 5 stars We suffer to be healthy February 28, 2012

By L. Levy

Yes, this stuff is foul. I'm not going to sugar-coat it for you. If you've taken other cod liver oils in the past, like Carlson's which is completely clear, has no detectable degree of fishiness and comes with a "great lemon taste!" well, don't expect this one to be anything like that. Green Pasture's FCLO is thick and dark, and the gel has the consistency of coconut oil. It is completely fishy (not the way mackerel is fishy, but the way rotten fish guts are fishy), and will likely be the foulest-tasting thing you ever put in your mouth. "Chocolate Cream" flavor be damned, this stuff tastes like fish.

But, not one to be thwarted by such an obstacle, I've devised a way of taking this that renders it virtually tasteless, and has my 5-yr-old dropping whatever she is doing and running over to me whenever I yell out, "Who wants to take some cod liver oil?!" I kid you not -- she really does that.

Here's what you need: Your spoon loaded up with whatever dose of FCLO you're taking, a bite of chocolate or two chocolate-covered espresso beans, a glass of water. Get everything lined up before you start.

Here's what you do: Plug your nose, and keep it plugged. Spoon the FCLO into your mouth and swallow it. Eat your piece of chocolate, moving it around to completely coat the inside of your mouth. Drink your water, swishing it around a few times for good measure. Unplug your nose. Now smack your lips together a few times and try to taste the fishiness. It's not there, is it? You're welcome.

I'm not a doctor or a scientist, so I'm not going to try to go into why this stuff is better or worse than the other stuff. Do your research and come to your own conclusions. I've done my research, and I also like to listen to my gut.... It's telling me that a product that's fermented, unheated, unrefined, and extracted using a process that is slow and traditional (dating back centuries), is going to be better/more effective than a product that is heated, highly refined, and extracted using a process that is fast and industrial. The former looks, smells, and tastes the way you'd EXPECT it to. The latter looks, smells, and tastes the way you'd WANT it to. If you're not sure you can bring yourself to consume an entire bottle of liquid or gel FCLO, it does also come in capsule form, but your cost per dose goes up quite a bit when you take the easy way out.

My mom, who is in her 70's, was forced to take cod liver oil everyday as a kid, and is convinced that that's why she has gone through life with very few ailments. I haven't been taking it consistently or long enough to notice any sort of difference, but everything I've read has shown that this is a supplement truly worth taking. Especially for kids, because Omega-3's play a big role in brain development.

Bottom line: Go on, give it a try. When there's chocolate involved, it's really not so bad. Read more ›