COD LIVER OIL

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.

 

 

Also see: Food Articles and Cooking Tips

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters - More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

FOOD TRIVIA and FOOD FACTS

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.


 

FoodReference.com Logo

 

 

 

FoodReference.com (since 1999)

 

Home   |   Articles   |   FOOD TRIVIA   |   Today in Food History   |   Food_Timeline   |   Recipes   |  Cooking_Tips   |   Food Videos   |   Food Quotes   |   Who’s Who   |   Culinary Schools and Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

FOOD TRIVIA and FOOD FACTS SECTION

 

You are here > Home

Next