Howdy fat experts. My fish oil has a cloudy sediment at the bottom of the bottle. I have kept it refridgerated and I noticed this within two weeks of opening. Has this changed the chemical structure so that it could do me more harm than good?
Could that be the saturated fat solidifying?
Thanks for the response Mik. I thought that it is purely polyunsaturated. Not noticed this before.
i store my caps inthe fridge and soemtimes if fridge is too cold, i notice that they get cloudy
It’s nothing to worry about. You might notice a disclaimer on the side of a bottle of olive oil that refrigerating it will cause cloudiness but no problems – the same thing goes for fish oil too.