On Sat, 27 Mar 2010 12:11:28 -0500, zxcvbob >
wrote:

> Just wondering how it would work to actually cook with CLO or fish
> oil -- I know not to fry with it because it is so extremely
> unsaturated, but how about in a lemony mayonnaise for making tuna
> salad? I'm talking about real cod liver oil from Walgreens, not the
> watered-down (literally; it's 2/3 water) flavored kind they sell at
> Walmart for the same price.
>
> It might be a good way to get vitamin D and preformed vitamin A in
> the winter months. (or it might still be nasty.)
>
> I was thinking about it because I'm giving CLO, canned pumpkin, and
> ground flaxseed to my dog as "treats" because the vet says vitamin A
> and omega-3 fatty acids will fix up his flaky itchy skin. I have to
> hide the CLO by stirring it into a bit of stinky catfood or the
> remnants of my morning oatmeal because he's decided that it's
> medicine and won't eat it if he notices it.
>
> I haven't gotten up the nerve to try a spoonful myself yet. :-P
>
I think that pretty much tells you all you need to know.

--
Forget the health food. I need all the preservatives I can get.