Mmmmm ... cod liver oil!

Cod liver oil is definitely good for us. It contains Omega-3 fatty acids. Omega-3 is good for the cells in our brains and our eyes, and it probably protects us against many diseases. In other words, we should definitely take cod liver oil. Some yoghurts and cheeses are enhanced with Omega-3. Please note, however, that you would have to eat no less than 476 pieces of Omega-3 crispbread a day to ingest enough. It is simply not a good idea to add very much cod liver oil to foods. If you do, they will start to smell bad!

Powdered cod liver oil

Now, however, there is an alternative to liquid cod liver oil in the pipeline. Scientists at the University of Oslo have actually found a way to transform Omega-3 fatty acids into a powder.
"No hocus-pocus to it", comments Jo Klaveness, the researcher who invented the method. "We just add a substance that encapsulates the fatty acid molecules, turning them into a powder. The exciting thing is that we figured out how to use the method on cod liver oil in particular."

Soup sprinkles?

The scientists are almost certain that the powder will be odourless and tasteless, but it is important that the fish oil is absolutely fresh. You see, powder does not turn rancid as quickly as oil does. This is now being tested, and the researchers say we will soon have an Omega-3 powder that can be used for a variety of applications. Maybe we will be able to sprinkle it on our tomato soup?

Published in 'Nysgjerrigper' no. 1/09

Translated by Linda Sivesind