Who first got the idea to catch a codfish, take out its liver, squeeze out the oil and drink it?
'Aceite de bacalao' is Spanish for cod fish oil.
Cod liver oil is an important natural source of vitamins A and D. It has been used since at least the 18th century as a folk remedy for a digestive aid and appetite stimulant; in the treatment of 'wasting' diseases and rheumatism.
By the early 20th century its medicinal value was linked to the presence of these vitamins. Today, it is used in the treatment of rickets and other diseases, and as an ingredient in animal feeds.
Cod liver oil has one major drawback: it tastes horrible! It is a light yellow oil obtained from the livers of codfish and several related species.
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