Guest guest Posted August 20, 2007 Report Share Posted August 20, 2007 http://whfoods.org/genpage.php?tname=dailytip & dbid=72 The best quality olive oils are also the most expensive. The best type of olive oil is that which is " extra virgin. " Extra virgin olive oil is made from the first pressing of the olives, contains the lowest level of acidity (the marketplace standard for labeling is less than 1%), the best taste, and the highest level of antioxidant phytonutrients. The next best would be virgin olive oil. While it is also made from the first pressing of the olives, it has less antioxidants, more acidity (up to 2% is allowed here) and a taste that is not as rich as extra virgin olive oil. " Pure " olive oil is actually refined oil that is created through chemical processing. One method of refining olive oil involves the use of a strong sodium hydroxide solution to " wash " the oil; other methods involve steam distillation of the oil. All refinement methods expose the oil to heats of at least 140-160F. " Light " olive oils are only light in terms of their taste and color; they are not lower in calories or fat. To a certain extent, the richer and deeper shades of color in an olive oil correspond to the concentration of polyphenol phytonutrients in the oil. These polyphenols may be the most heart-supportive nutrients that olives have to offer. Once they are processsed out, the oil may become classified as " light, " but light and other refined olive oils are nutritionally inferior to extra virgin and virgin olive oils because of this more extensive processing. The other consideration would be whether or not to buy organic olive oil. There's no question about organic olive oil being your best choice. It's clearly your best choice. Although the nutrient density of the organic oil may not be vastly greater than the nutrient density of non-organic oil, the presence of toxic residues is likely to be enormously different. You're going to get a lot less potential toxins in the certified organic oil - especially pesticides and fungicides. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2007 Report Share Posted August 20, 2007 , " karthik ramanathan " <karthik.ramanathan wrote: > > http://whfoods.org/genpage.php?tname=dailytip & dbid=72 > > The best quality olive oils are also the most expensive. > > The best type of olive oil is that which is " extra virgin. " Extra virgin > olive oil is made from the first pressing of the olives, contains the lowest > level of acidity (the marketplace standard for labeling is less than 1%), > the best taste, and the highest level of antioxidant phytonutrients. > > The next best would be virgin olive oil. While it is also made from the > first pressing of the olives, it has less antioxidants, more acidity (up to > 2% is allowed here) and a taste that is not as rich as extra virgin olive > oil. " Pure " olive oil is actually refined oil that is created through > chemical processing. One method of refining olive oil involves the use of a > strong sodium hydroxide solution to " wash " the oil; other methods involve > steam distillation of the oil. All refinement methods expose the oil to > heats of at least 140-160F. " Light " olive oils are only light in terms of > their taste and color; they are not lower in calories or fat. To a certain > extent, the richer and deeper shades of color in an olive oil correspond to > the concentration of polyphenol phytonutrients in the oil. These polyphenols > may be the most heart-supportive nutrients that olives have to offer. Once > they are processsed out, the oil may become classified as " light, " but light > and other refined olive oils are nutritionally inferior to extra virgin and > virgin olive oils because of this more extensive processing. > > The other consideration would be whether or not to buy organic olive oil. > There's no question about organic olive oil being your best choice. It's > clearly your best choice. Although the nutrient density of the organic oil > may not be vastly greater than the nutrient density of non-organic oil, the > presence of toxic residues is likely to be enormously different. You're > going to get a lot less potential toxins in the certified organic oil - > especially pesticides and fungicides. >The Surprising Toxic Effects of Vegetable Oils When it comes to knowing which vegetable oil is best and safest to cook with, many restaurants and so-called health experts don't seem to understand basic biochemistry. That's because even the " safe " vegetable oils used by restaurants and recommended by experts convert to seriously damaged breakdown products that have been linked to heart disease and neurological disorders. These include the fatty acid-derived toxin 4-hydroxy-trans-2-nonenal (HNE). According to researchers, HNE collects in high amounts in polyunsaturated oils that have linoleic acid, which include: Corn Canola Soybean Sunflower HNE's Effect on the Body The toxin certainly holds a fatal future for humans. Many studies have linked HNE consumption to increased risks for cardiovascular disease, stroke, Parkinson's disease, Alzheimer's disease, Huntington's disease, liver problems and cancer. Researchers explain that HNE's toxicity stems from the fact that it reacts extremely energetically with biomolecules once it is absorbed into the body by way of food. Also, it reacts with the various kinds of amino groups--proteins, DNA, RNA--affecting basic cellular processes. Based on these findings, a spokeswoman for the American Dietetic Association recommended that if a person is worried about the health aspects of HNE, they should refrain from heating any oil to the point of smoking and should never reuse the same oil when cooking at home. One of the most important recommendations, however, would be to avoid eating fried foods at restaurants, as there are no industry-wide rules that govern the choice and maintenance of cooking oils used in restaurants. Health Central May 6, 2005 Dr. Mercola's Comment: Of all the destructive foods available to us, those made with heated vegetable oils are some of the worst. Make no mistake about it-- vegetable oil is not the health food that you were lead to believe it was. There are a number of reasons for this, but the primary one is that modern cultures are consuming these largely omega-6 vegetable oils at levels up to 100X greater than levels previously. We clearly know that anything that is good for us that is consumed or used in excess can cause a " reverse " effect and actually cause disease. The evidence for this effect seems fairly strong even in lifestyle activities like exercise. At the turn of the century (a time when heart attacks were a rarity), the average American consumed only 1 pound of vegetable oil per year, while today that amount can exceed 75 pounds. Your Paleolithic ancestors, people who were robustly healthy and suffered little to no chronic disease, did not consume liquid vegetable oil at all. Excessive consumption of vegetable oil can also contribute to: Asthma Blindness Heart disease Cancer This is largely due to the fact that they are highly processed foods and when consumed in massive amounts, as they are by most of us, they seriously distort the important omega-6:3 ratio. So what's the best oil to cook with? Hint: It is not olive oil , although olive oil is one of the best oils to use, is especially high in monounsaturated fats and is a great source of squalene and a host of other cardio-protective nutrients . That said, olive oil should be reserved for your salad, and if you choose to cook your food I would strongly suggest you seriously consider the healthier option, coconut oil. Coconut oil is far less damaged by heat than olive oil and seems to be the ideal choice for cooking. " Pure Virgin Coconut Oil: The Healthy Fat That Ignites Weight Loss, Banishes Infection, And Heads Off Heart Disease " HOW COCONUT OIL GOT SUBSTITUTED BY OTHERS AFTER WWII The Japanese military occupied the Philippines and other South Pacific islands, where bloody battles were being fought. The supply of coconut oil was effectively cut off from the United States. Although coconut oil had been popular both as a cooking oil and ingredient in numerous food products, the occupation continued to interrupt the supply for several long years as the war slowly dragged on. Enter good old American ingenuity (in this case, not so good for your health). Manufacturers began to develop alternative sources of cooking oils, and the polyunsaturated oils phase was born. By the time the war was over, there was a lot of money at stake in the promotion of these polyunsaturated vegetable oils. By the end of the 1950's, public opinion had turned totally against saturated fats like butter (and coconut oil). Saturated fats were blamed for raising cholesterol, and cholesterol was now viewed as the evil enemy, the culprit responsible for the steep rise in heart disease. Butter, eggs and coconut oil were out. The new vegetable oils were in ... and erroneously viewed as " heart- healthy " . Coconut oil continued to be demonized by the vegetable oil industry throughout the ensuing decades. Adding insult to injury, the soybean industry began to condemn the use of tropical oils, particularly coconut oil. And I'm sure you realize the reason why -- competition ... and millions and millions of dollars. Unfortunately, the tropical oil industry, centered in poorer nations like the Philippines and Indonesia, could not afford to counter the negative propaganda spread by rich American industrial conglomerates. Science and good health took a back seat to profits, as they have on more than one occasion ... The truth about coconut oil is obvious to anyone who has studied the health of those who live in traditional tropical cultures, where coconut has been a nutritious diet staple for thousands of years. Heart disease and obesity are rare in tropical populations who follow traditional diets high in coconut oil and coconut products. Back in the 1930's, Dr. Weston Price, a dentist, traveled throughout the South Pacific, examining traditional diets and their effect on dental and overall health. He found that those eating diets high in coconut products were healthy and trim, despite the high fat concentration in their diet. Similarly, in 1981, researchers studied populations of two Polynesian atolls. Coconut was the chief source of caloric energy in both groups. The results, published in the American Journal of Clinical Nutrition, demonstrated that vascular disease was uncommon in both populations. There was no evidence that the high saturated fat intake had a harmful effect in these populations. Sadly, it was not until our Western diet began to intrude on these coconut-eating cultures that residents began to experience significant problems with heart disease, diabetes, obesity and tooth decay -- the same problems that are so widespread today... The numerous health benefits of coconut oil are finally again reaching the mainstream. Benefits like: Reducing your risk of heart disease ... Promoting weight loss when and if you need it ... Supporting your immune system health ... Reducing your risk of cancer and degenerative diseases ... Supporting a healthy metabolism ... Providing an immediate energy source for you ... Helping to keep your skin healthy and prevent age-related damage ... Supporting the proper functioning of your thyroid gland ... Preventing infections due to harmful bacteria, viruses, yeasts and other micro-organisms ... With all of these fantastic perks from pure coconut oil, it probably won't surprise you to ... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2007 Report Share Posted August 21, 2007 Olive oil should be used only for salad dressings and not cooking (as it can become rancid even at normal heating temperatures). Coconut oil is best for cooking (at moderate temperatures), and sesame oil (not the refined ones, preferably cold-pressed) comes close. Any oil can get rancid if heated for longer temperatures and hence we should take care before heating oil for longer period of times (like frying etc.). The commonly available oils in the market such as the refined, double refined, canola, sunflower are already rancid because of their high-heat processing techniques used to extract the oil from the seeds and further heating while cooking only makes it worse! On 8/20/07, kumar_8134 <kesava.pillai wrote: , " karthik ramanathan " <karthik.ramanathan wrote:>> http://whfoods.org/genpage.php?tname=dailytip & dbid=72>> The best quality olive oils are also the most expensive. >> The best type of olive oil is that which is " extra virgin. " Extravirgin> olive oil is made from the first pressing of the olives, containsthe lowest> level of acidity (the marketplace standard for labeling is less than 1%),> the best taste, and the highest level of antioxidant phytonutrients.>> The next best would be virgin olive oil. While it is also made fromthe> first pressing of the olives, it has less antioxidants, more acidity (up to> 2% is allowed here) and a taste that is not as rich as extra virginolive> oil. " Pure " olive oil is actually refined oil that is createdthrough> chemical processing. One method of refining olive oil involves the use of a> strong sodium hydroxide solution to " wash " the oil; other methodsinvolve> steam distillation of the oil. All refinement methods expose theoil to> heats of at least 140-160F. " Light " olive oils are only light in terms of> their taste and color; they are not lower in calories or fat. To acertain> extent, the richer and deeper shades of color in an olive oilcorrespond to> the concentration of polyphenol phytonutrients in the oil. These polyphenols> may be the most heart-supportive nutrients that olives have tooffer. Once> they are processsed out, the oil may become classified as " light, " but light> and other refined olive oils are nutritionally inferior to extra virgin and> virgin olive oils because of this more extensive processing.>> The other consideration would be whether or not to buy organicolive oil.> There's no question about organic olive oil being your best choice. It's> clearly your best choice. Although the nutrient density of theorganic oil> may not be vastly greater than the nutrient density of non-organicoil, the> presence of toxic residues is likely to be enormously different. You're> going to get a lot less potential toxins in the certified organicoil -> especially pesticides and fungicides.>The Surprising Toxic Effects of Vegetable OilsWhen it comes to knowing which vegetable oil is best and safest to cook with, many restaurants and so-called health experts don't seemto understand basic biochemistry. That's because even the " safe " vegetable oils used by restaurants and recommended by experts convert to seriously damaged breakdown products that have been linked toheart disease and neurological disorders.These include the fatty acid-derived toxin 4-hydroxy-trans-2-nonenal(HNE). According to researchers, HNE collects in high amounts in polyunsaturated oils that have linoleic acid, which include:CornCanolaSoybeanSunflowerHNE's Effect on the BodyThe toxin certainly holds a fatal future for humans. Many studieshave linked HNE consumption to increased risks for cardiovascular disease, stroke, Parkinson's disease, Alzheimer's disease,Huntington's disease, liver problems and cancer.Researchers explain that HNE's toxicity stems from the fact that itreacts extremely energetically with biomolecules once it is absorbed into the body by way of food. Also, it reacts with the various kindsof amino groups--proteins, DNA, RNA--affecting basic cellularprocesses.Based on these findings, a spokeswoman for the American Dietetic Association recommended that if a person is worried about the healthaspects of HNE, they should refrain from heating any oil to the pointof smoking and should never reuse the same oil when cooking at home. One of the most important recommendations, however, would be to avoideating fried foods at restaurants, as there are no industry-widerules that govern the choice and maintenance of cooking oils used inrestaurants. Health Central May 6, 2005Dr. Mercola's Comment:Of all the destructive foods available to us, those made with heatedvegetable oils are some of the worst. Make no mistake about it--vegetable oil is not the health food that you were lead to believe it was.There are a number of reasons for this, but the primary one is thatmodern cultures are consuming these largely omega-6 vegetable oils atlevels up to 100X greater than levels previously.We clearly know that anything that is good for us that is consumed or used in excess can cause a " reverse " effect and actually causedisease. The evidence for this effect seems fairly strong even inlifestyle activities like exercise.At the turn of the century (a time when heart attacks were a rarity), the average American consumed only 1 pound of vegetable oil per year,while today that amount can exceed 75 pounds. Your Paleolithicancestors, people who were robustly healthy and suffered little to nochronic disease, did not consume liquid vegetable oil at all. Excessive consumption of vegetable oil can also contribute to:AsthmaBlindnessHeart diseaseCancerThis is largely due to the fact that they are highly processed foodsand when consumed in massive amounts, as they are by most of us, they seriously distort the important omega-6:3 ratio.So what's the best oil to cook with?Hint: It is not olive oil , although olive oil is one of the bestoils to use, is especially high in monounsaturated fats and is a great source of squalene and a host of other cardio-protectivenutrients .That said, olive oil should be reserved for your salad, and if youchoose to cook your food I would strongly suggest you seriously consider the healthier option, coconut oil. Coconut oil is far lessdamaged by heat than olive oil and seems to be the ideal choice forcooking. " Pure Virgin Coconut Oil: The Healthy Fat That Ignites Weight Loss, Banishes Infection, And Heads Off Heart Disease " HOW COCONUT OIL GOT SUBSTITUTED BY OTHERS AFTER WWIIThe Japanese military occupied the Philippines and other SouthPacific islands, where bloody battles were being fought. The supply of coconut oil was effectively cut off from the UnitedStates.Although coconut oil had been popular both as a cooking oil andingredient in numerous food products, the occupation continued to interrupt the supply for several long years as the war slowly draggedon.Enter good old American ingenuity (in this case, not so good for yourhealth).Manufacturers began to develop alternative sources of cooking oils, and the polyunsaturated oils phase was born. By the time the war wasover, there was a lot of money at stake in the promotion of thesepolyunsaturated vegetable oils.By the end of the 1950's, public opinion had turned totally against saturated fats like butter (and coconut oil). Saturated fats wereblamed for raising cholesterol, and cholesterol was now viewed as theevil enemy, the culprit responsible for the steep rise in heartdisease. Butter, eggs and coconut oil were out.The new vegetable oils were in ... and erroneously viewed as " heart-healthy " .Coconut oil continued to be demonized by the vegetable oil industry throughout the ensuing decades. Adding insult to injury, the soybeanindustry began to condemn the use of tropical oils, particularlycoconut oil.And I'm sure you realize the reason why -- competition ... and millions and millions of dollars.Unfortunately, the tropical oil industry, centered in poorer nationslike the Philippines and Indonesia, could not afford to counter thenegative propaganda spread by rich American industrial conglomerates. Science and good health took a back seat to profits, as they have onmore than one occasion ...The truth about coconut oil is obvious to anyone who has studied thehealth of those who live in traditional tropical cultures, where coconut has been a nutritious diet staple for thousands of years.Heart disease and obesity are rare in tropical populations who followtraditional diets high in coconut oil and coconut products. Back in the 1930's, Dr. Weston Price, a dentist, traveled throughoutthe South Pacific, examining traditional diets and their effect ondental and overall health. He found that those eating diets high in coconut products were healthy and trim, despite the high fatconcentration in their diet.Similarly, in 1981, researchers studied populations of two Polynesianatolls. Coconut was the chief source of caloric energy in both groups. The results, published in the American Journal of ClinicalNutrition, demonstrated that vascular disease was uncommon in bothpopulations. There was no evidence that the high saturated fat intakehad a harmful effect in these populations. Sadly, it was not until our Western diet began to intrude on thesecoconut-eating cultures that residents began to experiencesignificant problems with heart disease, diabetes, obesity and toothdecay -- the same problems that are so widespread today... The numerous health benefits of coconut oil are finally againreaching the mainstream.Benefits like:Reducing your risk of heart disease ...Promoting weight loss when and if you need it ... Supporting your immune system health ...Reducing your risk of cancer and degenerative diseases ...Supporting a healthy metabolism ...Providing an immediate energy source for you ... Helping to keep your skin healthy and prevent age-related damage ...Supporting the proper functioning of your thyroid gland ...Preventing infections due to harmful bacteria, viruses, yeasts and other micro-organisms ...With all of these fantastic perks from pure coconut oil, it probablywon't surprise you to ... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2007 Report Share Posted August 21, 2007 Do not believe this scientific literature praising one oil/food over other, bringing out healthy qualities of one food over other. Even Mercola has his selling interests in coconut oil. Science has been in use mostly be selfish interests of food and pharma industry, harnessing the credibility of University Professors, MDs working in teaching hospitals and researchers in health departments of universities. Spirit of ayurveda is to see what is the effect of the herbs, fundamental elements such as earth, water, climatic changes on body mind and spirit. ayurveda never bothered whether something has tanin, riboflavin or what. Though wheat grass juice is made to look like recent discovery, ayurveda has been advising swaras of herbs since several mileniums. Every individual and every specie is unique piece in this world and what suits him is left to his own constitution. Everyone can find what suits him by visiting http://health.ayurveda/message/3055 http://health.ayurveda/message/4511 Modern education mimicks western model of degrees and research topics are given so that you produce a thesis or project report similar to what western universities do. This is inappropriate view of our university teachers. practicing vaidyas, feel that modern research is not much useful for a practitioner of traditional values. This gives rise to keeping useful health secrets within the close nit families. Marma therapy is the best example. While western model decides dosage on mg/kg body weight, ayurvedic vaidya decides based on patients vitality judged by pulse, the chronicity of the disease, known strength of the medicine from known place ( to give you an example, taste the green chilli from Maharashtra, known as " lavangi mirchi " ) etc the usage info and dosage info is all that ayurveda needs. since a pharma wants to know what active ingredient the herb has, since it wants to earn some patent or selling niche. Did acharyas ever analysed any herb for its active ingredient to develop some new medicines? It is high time we start thinking in similar terms as ayurvedic acharyas, rather than than Mercola or Frawley or modern MDs doing research on diets. IF someone feels these remarks acidic, just assess how much damage has been done to thyroid glands and ovaries/testecles by iodized salt eaten in india for more than last 20 years. HOw many are suffering from Diabetes, PCOS and Hormonal imbalance. Our race seems to be marching towards the goal of extinction. , " kumar_8134 " <kesava.pillai wrote: <snip> > > > When it comes to knowing which vegetable oil is best and safest to > cook with, many restaurants and so-called health experts don't seem > to understand basic biochemistry. That's because even the " safe " > vegetable oils used by restaurants and recommended by experts convert > to seriously damaged breakdown products that have been linked to > heart disease and neurological disorders. > > These include the fatty acid-derived toxin 4-hydroxy-trans-2- nonenal > (HNE). According to researchers, HNE collects in high amounts in > polyunsaturated oils that have linoleic acid, which include: > > Corn > Canola > Soybean > Sunflower > HNE's Effect on the Body Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2007 Report Share Posted August 21, 2007 I understood that ghee was best for cooking - as well as coconut oil - besides i think we all agree that cooking with oil is nowhere near as healthy as steaming ........ Also I do not know what you mean by rancid - I thought rancid meant sour due to over exposure to air or contamination by food? Jane - karthik ramanathan Tuesday, August 21, 2007 6:07 PM Re: [HealthyIndia] Re: Choosing olive oils Olive oil should be used only for salad dressings and not cooking (as it can become rancid even at normal heating temperatures). Coconut oil is best for cooking (at moderate temperatures), and sesame oil (not the refined ones, preferably cold-pressed) comes close. Any oil can get rancid if heated for longer temperatures and hence we should take care before heating oil for longer period of times (like frying etc.). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2007 Report Share Posted August 22, 2007 By rancid I meant that the oils are already oxidized (hence the compunds/nutriets are already altered and hence the nutrients are lost) and are characterized by free radicals. Because of free radicals they are extermely reactive and can cause damage in the body (particularly in cells, tissues, membranes, blood vessels, etc). Steaming is definitely the most preferred option for healthy cooking than using oil and/or frying. On 8/21/07, Jane MacRoss <highfield1 wrote: I understood that ghee was best for cooking - as well as coconut oil - besides i think we all agree that cooking with oil is nowhere near as healthy as steaming ........ Also I do not know what you mean by rancid - I thought rancid meant sour due to over exposure to air or contamination by food? Jane - karthik ramanathan Tuesday, August 21, 2007 6:07 PM Re: [HealthyIndia] Re: Choosing olive oils Olive oil should be used only for salad dressings and not cooking (as it can become rancid even at normal heating temperatures). Coconut oil is best for cooking (at moderate temperatures), and sesame oil (not the refined ones, preferably cold-pressed) comes close. Any oil can get rancid if heated for longer temperatures and hence we should take care before heating oil for longer period of times (like frying etc.). Quote Link to comment Share on other sites More sharing options...
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