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This product also ships to Canada (No cold packs or dry ice, please).
- Do not ship with dry ice.
- Cold packs are unnecessary for shipping.
- Refrigerate after opening.
- Raw Cod Liver Oil
- Bottled Fresh in Norway
- No Soy
- Only Naturally Occurring Vitamins (none added)
- Vitamin D3 145-389 iu/tsp*
- Vitamin A 2171-2962 iu/tsp*
- EPA 443 mg/tsp*
- DHA 605 mg/tsp*
100% Wild & Raw Extra-Virgin Cod (Gadus Morhua) Liver Oil.
(plus tiny amounts of rosemary & natural vitamin E)*
Shelf-life of unopened bottles at a temperature of 32° to 39.2°F is 12 months.
For storage at -4°F the shelf-life is 2-3 times longer.
Shelf-life after the bottles are opened at 32° to 39.2°F is 2-3 months.
Testing has shown that vitamins and other substances found in Rosita EVCLO are not affected by freezing and remain completely intact.
In summary, the oil must be kept dark and cold.
Consult with your physician before using doses substantially higher than recommended, or taking this product if you are pregnant or lactating, diabetic, allergic to fish or iodine, using blood thinners, anticipate surgery, have a diagnosed cardiovascular condition, bleeding or immune system disorder. Keep out of reach of children.
If you or your child has never consumed fish or fish oil, or if you suspect a food allergy, consult your doctor prior to using a fish body oil/fish liver oil product. As an additional insurance, you could also rub a small amount of Cod Liver Oil into a small area on the skin, such as the lower leg.
For a complete listing of nutrients, please visit: evclo.com/faqs/nutrient-results/
To learn more about the use of antioxidants, please visit: evclo.com/evclo-natural-antioxidants/
EVCLO normally ships via ground service and can safely travel without ice (heat does not impact unopened EVCLO).
Rosita fish oils can be safely transported during the hottest summer days. Heat can only accelerate oxidation in the presence of oxygen. Rosita nitrogen flushes the bottle in order to remove oxygen.
Heat itself does not cause oxidative damage to the fish oil; it can only affect the rate of oxidation. Without the presence of oxygen, there is no oxidation process to speed up. This is why fish oils bottled without oxygen can be shipped even in the hottest of climates and still taste great.
When does heat impact raw fish oils?
Raw food contains enzymes and probiotic bacteria that begin to degrade at 120°F; however, raw fish oil does not contain enzymes or bacteria, so there is no impact.
Omega 3 fatty acids will start to degrade when temperatures exceed 350°F in an oxygen free environment.
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