Guest guest Posted November 25, 2001 Report Share Posted November 25, 2001 " Shopping for Oils Most oils on the market are highly processed and nutrient deficient. They are very different from the seed, nut, or fruit they originated from. In refining of conventional oils, seeds are cleaned and cooked, the oil is extracted, degummed, refined, bleached, and deodorized. Virtually all of the original vitamins, minerals, antioxidants, and essential fatty acids are removed. What is left is a tasteless, odorless and clear, but stable, oil that can sit on the supermarket shelves for months without going rancid. This intense processing forms toxic fatty acids in the oil. It is therefore recommended that only oils that have been unrefined, minimally processed, and pressed at low temperature under the exclusion of light and oxygen be chosen. The oil should be stored in dark containers that do not allow light in and the bottle should have an expiry date. Beware that the word " cold-pressed " does not necessarily assure quality as there are no regulations in Canada or the United States for using it. Which Oils to Buy Walk into the grocery store and colorless, odorless, tasteless vegetable oils in clear plastic bottles comprises the bulk of oils on the shelves. In comparison, you will find a gourmet selection of wholesome, unrefined, cold-pressed oils in health food stores. The most beneficial oils included flax seed, walnut, almond, pumpkin seed, and olive oil. Oil Processing Methods There are only two ways commercially available oils are produced, refined and unrefined. These terms refer to the method of treating the oil. Refined oils undergo an unnatural processing treatment which destroys essential fatty acids and loads the oil with impurities. To process these oils, processors use bleaching corrosive bases and acids, clays, extreme hot or cold temperatures, defoamers and preservatives. Refining oil in this manner is as unnecessary is it is harmful. Hydrogenation adds hydrogen to essential fatty acids and serves to solidify oils into margarine and shortenings, to extend shelf-life. All of these methods leave the fats altered and the oil without any nutritional value. When buying oil, be wary of refined oils labeled as cholesterol-free, light or pure. These descriptive words are empty of meaning as every refined oil has undergone one or more of the harsh processes mentioned above. The healthiest and most nutritional oils are pressed from organically grown seeds, and remain unrefined. These oils use a mechanical extraction process or press at low temperatures to obtain the oil. The nutritional value and wholesome taste is left intact. The best oils, those rich and balanced in both essential fatty acids, need to be protected from light, oxygen, and high temperature, should be stored in dark glass, and should not be used for frying. Containers: Glass or plastic? There has been some debate over whether plastic is acceptable for packaging oils. Plastic is an unnatural substance which mimics the hormone estrogen when it breaks down through heating. Glass is natural and has been used for oils for hundreds of years. Glass is more expensive, but for oils appears the better choice. Clear or white plastic containers are the worst choice as light, especially the bright lights in supermarkets, ruins oil. Storage Oils have different melting points which means each oil has its own specific storage requirements. Flax and pumpkin seed oil should be kept in the refrigerator while others such as olive, almond, and sesame oil can be stored in a cupboard. Unrefined oils do not have preservatives and have a limited life span. Oils in the Diet It is always best to eat oils in the natural, unheated form. Heating oils destroys their nutritional value and encourages rancidity and free radical production, but if you choose to cook with oils, the following guidelines will serve as a reference for the most healthful way of cooking with fats and oils: Oils That Should Not be Heated: Flax, walnut, soy bean, EFA-rich blends, pumpkin, safflower, sunflower Oils Which are Less Toxic When Lightly Sautéed at Low Temperatures: Olive, hazelnut, sesame, and almond Oils Which are Least Toxic When Fried: Butter, clarified butter, coconut oil, coconut butter " source: Encyclopedia of Natural Healing, 1997 Rob Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 25, 2001 Report Share Posted November 25, 2001 You left out a biggy. Just use coconut oil and forget about it. http://www.coconut-info.com/ _____________ Get the FREE email that has everyone talking at http://www.mail2world.com <> > > Rob Bartlett > 11/24/2001 9:47:22 PM > Gettingwell > Oils > > " Shopping for Oils > > Most oils on the market are highly processed and nutrient deficient. They > are very different from the seed, nut, or fruit they originated from. In > refining of conventional oils, seeds are cleaned and cooked, the oil is > extracted, degummed, refined, bleached, and deodorized. Virtually all of > the original vitamins, minerals, antioxidants, and essential fatty acids are > removed. What is left is a tasteless, odorless and clear, but stable, oil > that can sit on the supermarket shelves for months without going rancid. > > This intense processing forms toxic fatty acids in the oil. It is therefore > recommended that only oils that have been unrefined, minimally processed, > and pressed at low temperature under the exclusion of light and oxygen be > chosen. The oil should be stored in dark containers that do not allow light > in and the bottle should have an expiry date. Beware that the word > " cold-pressed " does not necessarily assure quality as there are no > regulations in Canada or the United States for using it. > > Which Oils to Buy > > Walk into the grocery store and colorless, odorless, tasteless vegetable > oils in clear plastic bottles comprises the bulk of oils on the shelves. In > comparison, you will find a gourmet selection of wholesome, unrefined, > cold-pressed oils in health food stores. The most beneficial oils included > flax seed, walnut, almond, pumpkin seed, and olive oil. > > Oil Processing Methods > > There are only two ways commercially available oils are produced, refined > and unrefined. These terms refer to the method of treating the oil. > > Refined oils undergo an unnatural processing treatment which destroys > essential fatty acids and loads the oil with impurities. To process these > oils, processors use bleaching corrosive bases and acids, clays, extreme hot > or cold temperatures, defoamers and preservatives. Refining oil in this > manner is as unnecessary is it is harmful. > > Hydrogenation adds hydrogen to essential fatty acids and serves to solidify > oils into margarine and shortenings, to extend shelf-life. All of these > methods leave the fats altered and the oil without any nutritional value. > > When buying oil, be wary of refined oils labeled as cholesterol-free, light > or pure. These descriptive words are empty of meaning as every refined oil > has undergone one or more of the harsh processes mentioned above. > > The healthiest and most nutritional oils are pressed from organically grown > seeds, and remain unrefined. These oils use a mechanical extraction process > or press at low temperatures to obtain the oil. The nutritional value and > wholesome taste is left intact. > > The best oils, those rich and balanced in both essential fatty acids, need > to be protected from light, oxygen, and high temperature, should be stored > in dark glass, and should not be used for frying. > > Containers: Glass or plastic? > > There has been some debate over whether plastic is acceptable for packaging > oils. Plastic is an unnatural substance which mimics the hormone estrogen > when it breaks down through heating. Glass is natural and has been used for > oils for hundreds of years. Glass is more expensive, but for oils appears > the better choice. Clear or white plastic containers are the worst choice > as light, especially the bright lights in supermarkets, ruins oil. > > Storage > > Oils have different melting points which means each oil has its own specific > storage requirements. Flax and pumpkin seed oil should be kept in the > refrigerator while others such as olive, almond, and sesame oil can be > stored in a cupboard. Unrefined oils do not have preservatives and have a > limited life span. > > Oils in the Diet > > It is always best to eat oils in the natural, unheated form. Heating oils > destroys their nutritional value and encourages rancidity and free radical > production, but if you choose to cook with oils, the following guidelines > will serve as a reference for the most healthful way of cooking with fats > and oils: > > Oils That Should Not be Heated: > Flax, walnut, soy bean, EFA-rich blends, pumpkin, safflower, sunflower > > Oils Which are Less Toxic When Lightly Sautéed at Low Temperatures: > Olive, hazelnut, sesame, and almond > > Oils Which are Least Toxic When Fried: > Butter, clarified butter, coconut oil, coconut butter " > > source: Encyclopedia of Natural Healing, 1997 > > Rob > > > > Getting well is done one step at a time, day by day, building health > and well being. > > To learn more about the Gettingwell group, > Subscription and list archives are at: > Gettingwell > > Quote Link to comment Share on other sites More sharing options...
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