Hi everyone,

Has anyone tried the above, or using cod liver oil as a base
for mayo?

My wife has developed an inflammatory arthritis, which many
hold benefits from large amts of fish oil ... more than is pleasant to
consume by itself. Yet the main problem appears to be one of texture,
not taste. And most oils aren't especially pleasant to chug a lug. So
why not use cod liver oil to mix a vinaigrette, it's not heated,
simply flavored and emulsified. Same for mayo. With the latter you'd
use about 1/2 cup (daily recommended quantity is 15 mls), so that
would be about 8 days worth, weigh the finished mayo and divide it
into eighths.

I think ....

The get a double whammy by using the finished mayo to make
tuna salad.

Any comments?

TIA

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl

"Andy Katz" wrote in message
...
Hi everyone,

Has anyone tried the above, or using cod liver oil as a base
for mayo?

My wife has developed an inflammatory arthritis, which many
hold benefits from large amts of fish oil ... more than is pleasant to
consume by itself. Yet the main problem appears to be one of texture,
not taste. And most oils aren't especially pleasant to chug a lug. So
why not use cod liver oil to mix a vinaigrette, it's not heated,
simply flavored and emulsified. Same for mayo. With the latter you'd
use about 1/2 cup (daily recommended quantity is 15 mls), so that
would be about 8 days worth, weigh the finished mayo and divide it
into eighths.

I think ....

The get a double whammy by using the finished mayo to make
tuna salad.

Any comments?

TIA

Andy Katz
************************************************** *************

Well assuming that you are serious....

Once upon a high and far off time cod liver oil was given to children to
"make them healthy". Most had to be run down, cornered, tied and threatened
with dire things to make them take it. I was different and developed quite
a taste for it. I haven't tried it in oh , hmm, well a very long time but I
do recall that it is VERY pungent. The belches (up to an hour later) are
also pungent.

I suggest that you make up said mayo in a small carefully measured test
amount and see if you can stomache it. A weeks supply could be wasteful if
nobody can keep it down. And don't serve it to guests unless they are
red-blooded thrill seekers.

David

"David Hare-Scott" wrote in message
...

"Andy Katz" wrote in message
...
Hi everyone,

Has anyone tried the above, or using cod liver oil as a base
for mayo?

snip

Well assuming that you are serious....

Once upon a high and far off time cod liver oil was given to children to
"make them healthy". Most had to be run down, cornered, tied and
threatened
with dire things to make them take it. I was different and developed
quite
a taste for it. I haven't tried it in oh , hmm, well a very long time but
I
do recall that it is VERY pungent. The belches (up to an hour later) are
also pungent.

snip

ME! ME! it was a far off time, but I remember it well. I was given a glass
of orange juice to drink immediately -- and I mean immediately -- after Mom
gave me the tablespoon full of oil. It helped, but not much.

Felice

"David Hare-Scott" wrote in message
...
Well assuming that you are serious....

Once upon a high and far off time cod liver oil was given to children to
"make them healthy". Most had to be run down, cornered, tied and
threatened
with dire things to make them take it. I was different and developed
quite
a taste for it. I haven't tried it in oh , hmm, well a very long time but
I
do recall that it is VERY pungent. The belches (up to an hour later) are
also pungent.

I still love cod liver oil. But then again, canned cod livers on crackers
were a snack staple in my home when I was growing up. I remember going to
visit my aunt & uncle. Uncle, a sickly type, had BIG cod liver oil capsules
in the fridge. I always found a reason to go to the kitchen to swipe a few.

I remember being given a daily halibut liver oil capsule in school during
the winter. Families paid a small amount and capsules were handed out first
thing in the morning. The capsules were very small and designed to be
swallowed whole but I'd get my teeth into them to crack them soon as they
hit my tongue.

All that said, I can't imagine using cod liver oil for vinaigrette or mayo.

Gabby

Gabby wrote:

"David Hare-Scott" wrote in message
...

Well assuming that you are serious....

Once upon a high and far off time cod liver oil was given to children to
"make them healthy". Most had to be run down, cornered, tied and

threatened

with dire things to make them take it. I was different and developed

quite

a taste for it. I haven't tried it in oh , hmm, well a very long time but

I

do recall that it is VERY pungent. The belches (up to an hour later) are
also pungent.


I still love cod liver oil. But then again, canned cod livers on crackers
were a snack staple in my home when I was growing up. I remember going to
visit my aunt & uncle. Uncle, a sickly type, had BIG cod liver oil capsules
in the fridge. I always found a reason to go to the kitchen to swipe a few.

I remember being given a daily halibut liver oil capsule in school during
the winter. Families paid a small amount and capsules were handed out first
thing in the morning. The capsules were very small and designed to be
swallowed whole but I'd get my teeth into them to crack them soon as they
hit my tongue.

All that said, I can't imagine using cod liver oil for vinaigrette or mayo.

Gabby



But how about in a tuna salad or a ceasar salad dressing? Or drizzle it
over Chinese or SE Asian food?

Bob

On Sat, 08 May 2004 06:51:47 GMT, "David Hare-Scott"
wrote:

Well assuming that you are serious....

Yeah, why not?

It's just an oil, but not easy to stomach by itself. And also highly
recommended for the treatment of arthritis.

Once upon a high and far off time cod liver oil was given to children to
"make them healthy". Most had to be run down, cornered, tied and threatened
with dire things to make them take it. I was different and developed quite
a taste for it. I haven't tried it in oh , hmm, well a very long time but I
do recall that it is VERY pungent. The belches (up to an hour later) are
also pungent.

I suggest that you make up said mayo in a small carefully measured test
amount and see if you can stomache it. A weeks supply could be wasteful if
nobody can keep it down. And don't serve it to guests unless they are
red-blooded thrill seekers.

Right. I'm less concerned about its palatability than I wonder will it
maintain its healthful properties in mix. I can't think of any reason
it wouldn't, but so what? Imagine doing this, finding an acceptable
formula, using it for God knows how long ... only to discover that
it's no more beneficial than canola oil. Problem with treatments such
as fish oil is that while they are demonstrably beneficial, they also
take weeks, if not months, to work, the process is too subtle to gauge
by effect alone.

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl

On Sat, 8 May 2004 12:37:10 -0300, "Gabby" wrote:

All that said, I can't imagine using cod liver oil for vinaigrette or mayo.

Why not?

Is it too strongly flavored?

And if so, what if it were immediately mixed into something such as
tuna salad?

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl

"Andy Katz" wrote in message
...
On Sat, 8 May 2004 12:37:10 -0300, "Gabby" wrote:

All that said, I can't imagine using cod liver oil for vinaigrette or
mayo.

Why not?

Is it too strongly flavored?

Well, it is that.

And if so, what if it were immediately mixed into something such as
tuna salad?

You'd definitely be intensifying the fish taste.

The main for taking cod liver oil in the winter was to provide us with the
necessary Vitamin D. Since it is quite possible to overdose on Vit. D
(it's fat soluble and not easily excreted) and we don't need that much, I
wouldn't consider using it in food.

Gabby

Andy Katz wrote:
Hi everyone,

Has anyone tried the above, or using cod liver oil as a base
for mayo?

My wife has developed an inflammatory arthritis, which many
hold benefits from large amts of fish oil ... more than is pleasant to
consume by itself. Yet the main problem appears to be one of texture,
not taste. And most oils aren't especially pleasant to chug a lug. So
why not use cod liver oil to mix a vinaigrette, it's not heated,
simply flavored and emulsified. Same for mayo. With the latter you'd
use about 1/2 cup (daily recommended quantity is 15 mls), so that
would be about 8 days worth, weigh the finished mayo and divide it
into eighths.

I think ....

The get a double whammy by using the finished mayo to make
tuna salad.

I couldn't imagine using it in cooking.... However, if the goal is to
ingest a decent amount of fish oil, two suggestions....

First, I read that Costco's fish oil capsules are the most reasonable

Second, the easiest way to avoid the awful taste is to freeze the
capsule before taking. There's been recent articles about the benefits
for the heart as well, so my wife keeps a bottle in the freezer. I've
yet to taste, or belch fish since we froze them... Give it a try.

Andy Katz wrote:

Hi everyone,

Has anyone tried the above, or using cod liver oil as a base
for mayo?

My wife has developed an inflammatory arthritis, which many
hold benefits from large amts of fish oil ... more than is pleasant to
consume by itself. Yet the main problem appears to be one of texture,
not taste. And most oils aren't especially pleasant to chug a lug. So
why not use cod liver oil to mix a vinaigrette, it's not heated,
simply flavored and emulsified. Same for mayo. With the latter you'd
use about 1/2 cup (daily recommended quantity is 15 mls), so that
would be about 8 days worth, weigh the finished mayo and divide it
into eighths.

I think ....

The get a double whammy by using the finished mayo to make
tuna salad.

Any comments?

Yes. Cod liver oil sponsors burps roughly equivalent to a highly
active volcano. But with slightly less fire and lava. Slightly. It has
a strong flavor, as well, and I can recall gagging as a child when
forced to take my daily shot of vitamin D (which is why we took it
back then). Nasty, fishy taste that nothing cleared very quickly.
Tried OJ, milk, ice cream, chocolate (particularly to be avoided),
lemonade, water, Coke... nothing helped.

Try fish oil capsules (I get mine at Costco and take 4 a day). Couple
in the morning, couple in the evening and it's over. No smelly mayo in
the fridge, no issues with what might happen to the oil while sitting
combined with those other ingredients.

Another benefit is to help adjust blood lipid levels and provide
additional coronary health support.

Pastorio

On Sat, 8 May 2004 14:31:17 -0300, "Gabby" wrote:

And if so, what if it were immediately mixed into something such as
tuna salad?

You'd definitely be intensifying the fish taste.

The main for taking cod liver oil in the winter was to provide us with the
necessary Vitamin D. Since it is quite possible to overdose on Vit. D
(it's fat soluble and not easily excreted) and we don't need that much, I
wouldn't consider using it in food.

Good point. In this case we're looking for the fish oil components,
which are readily available in capsule form, but my wife has trouble
taking pills, and already has quite a few that are unavoidable. The
cod liver, aquired taste though it is, seemed like a better
alternative.

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl

Andy Katz wrote:
Hi everyone,

Has anyone tried the above, or using cod liver oil as a base
for mayo?

My wife has developed an inflammatory arthritis, which many
hold benefits from large amts of fish oil


Are you sure this is recommended? It sounds like a recipe for diarrhea
to me. A little cod liver oil as a supplement is fine. A lot would
produce other symptoms. I'm not speaking from experience, but I
wouldn't try this or would go slowly or would definitely pay close
attention to the benefits.


Arthritis is one of those ailments that gets a little better, then a
little worse. That makes it a candidate for getting treated with
everything under the sun. Someone suggests copper bracelets or magnets
or cutting vinegar out of the diet, and the symptoms get a little
better. The patient becomes convinced that the odd treatment worked.
They blame something else when they have a bad day. I'm not suggesting
that you or your wife is gullible; I'm suggesting that it's really hard
to know when arthritis is getting better. I'd hate to see her eating a
little cod oil, feeling a little better and then take more and more if
she has a flare up of symptoms.


Whatever happens and whatever works, I hope she feels better soon.


--Lia

On Sat, 08 May 2004 23:09:26 GMT, Julia Altshuler
wrote:


Arthritis is one of those ailments that gets a little better, then a
little worse. That makes it a candidate for getting treated with

This is inflammatory arthritis, not osteoarthritis, so the course
untreated is typically degenerative.

everything under the sun. Someone suggests copper bracelets or magnets
or cutting vinegar out of the diet, and the symptoms get a little
better. The patient becomes convinced that the odd treatment worked.

No. Fish oil comes from the Mayo (oops;-) Clinic's classification as
likely efficacious.

They blame something else when they have a bad day. I'm not suggesting
that you or your wife is gullible; I'm suggesting that it's really hard
to know when arthritis is getting better. I'd hate to see her eating a
little cod oil, feeling a little better and then take more and more if
she has a flare up of symptoms.

It's a standard quantity: 3 grams daily come hell or high water. It's
not taken symptomatically but rather part of a general overall
nutritional program. She also takes methotrexate and will start on
Enbrel soon, so it's not just nutrition at work either.

Whatever happens and whatever works, I hope she feels better soon.

Thank you

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl

On Sat, 08 May 2004 14:01:09 -0400, "Bob (this one)"
wrote:

Yes. Cod liver oil sponsors burps roughly equivalent to a highly
active volcano.

So we see;-)

Try fish oil capsules (I get mine at Costco and take 4 a day). Couple

One problem is that she had a hard time swallowing pills, and she
already takes numerous meds/supplements/palliatives. We do have
capsules, but we were hoping for at least one alternative.

Another benefit is to help adjust blood lipid levels and provide
additional coronary health support.

Right.

Thanks,

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl

"Gabby" wrote in message
...

"Andy Katz" wrote in message
...
On Sat, 8 May 2004 12:37:10 -0300, "Gabby" wrote:

All that said, I can't imagine using cod liver oil for vinaigrette or
mayo.

Why not?

Is it too strongly flavored?

Well, it is that.

And if so, what if it were immediately mixed into something such as
tuna salad?

You'd definitely be intensifying the fish taste.

The main for taking cod liver oil in the winter was to provide us with the
necessary Vitamin D. Since it is quite possible to overdose on Vit. D
(it's fat soluble and not easily excreted) and we don't need that much, I
wouldn't consider using it in food.

Gabby

I certainly won't use cod liver oil as a major omega 3 fatty acid
source; however, the issue more is the vitamin A than the
vitamin D.

While it is true vitamin D is fat soluble and is stored rather effectively
though perhaps not quite as lasting a vitamin A, you should
put numbers to your overdose concerns. Research now indicate
that the upper limit of intake ( UL 2000 IU)
was set too low for many persons and regions.
And the Reference Intake (RI) is also too low.
It appears to me that the RI should at a minimum be set
at 800 IU (20 micrograms). Indeed a 1000 IU RI seem
a better choice. During the late fall and winter months,
I take 100 micrograms of D3 that is 4000 IUs.
Too little of this vitamin has be related to
higher rates of prostate cancer, osteoporosis,
and autoimmune disorders i.e. type 1 diabetes.

With Cod liver oil, its overuse will likely result in a vitamin
A excess before a vitamin D excess. At a dose of cod
liver oil that will yield 4000 IU of D3 will yeild a
dose in the range of perhaps 37000 to
53000 IUs of preformed A in a volume
of ten teaspoons full. Recall
4000 is a safe dose according certain researchers
for folks living in doors or in climates like that
of Seattle, Washington, USA. I'd chose a lower
dose during the summer if you get
a "decent" amount of sun.

Fish oil capsules would be a better choice.
In autoimmune disorders it maybe a useful
to also trim the intake of omega 6 fatty acids while
increasing the intake of omega 3 fatty acids.