What Makes Alaskan Cod Liver Oil Process Unique? (w/ Dr. Jeffrey Bland)

Dr. Jeffrey Bland shares how the production process and facility make Alaskan Cod Liver Oil unique.
Alaskan Cod Liver Oil now available at: www.jigsawheal...
A biochemist by training, Dr. Bland earned dual degrees in biology and chemistry from the University of California, Irvine, and completed his PhD in organic chemistry at the University of Oregon. He is a Fellow of both the American College of Nutrition and the Association for Clinical Biochemistry.
Dr. Bland is a former professor of biochemistry at the University of Puget Sound in Tacoma, Washington, and served as Director of Nutritional Research at the Linus Pauling Institute of Science and Medicine in the early 1980s, working directly with two-time Nobel Laureate Dr. Linus Pauling, who he considers his lifelong mentor.
Dr. Bland has authored five books on nutritional medicine for the healthcare professional and six books on nutrition and health for the general public. He is also the principal author of over 120 peer-reviewed research papers on nutritional biochemistry and medicine.
He and his wife are avid boaters who have voyaged more than 40,000 miles exploring Alaska and the waters of the Pacific Northwest -- including Dutch Harbor, where this accidental discovery occurred.
It is an absolute honor to partner with Dr. Jeffrey Bland and his team to offer the Jigsaw family an innovative Alaskan Cod Liver Oil.
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This video is exactly wat I was looking to add to my collection. Great work. I look forward to being a subscriber.

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As Adelle Davis told us many decades ago, if your cod liver oil tastes bad, that is because it has gone bad. She also said that rancid oils (so easily happens) will rip the vitamins from your body as fast as you can consume the rancid stuff. Imagine what damage was done when this message did not reach the North American public, as she so tried to do for us. The late and great American nutritionist, Adelle Davis. Her books are still relevant.