organic olive oil (another slightly long)

[Guest guest]

Hope this explains a bit on oils.

 

Don Quai

 

 

Types of Oil

Oils are classified as either saturated, monounsaturated or polyunsaturated. Saturation refers to the carbon-hydrogen makeup of the oil. The more hydrogen, the greater degree of saturation and solidity of the oil.

Polyunsaturates

Polyunsaturated fats such as safflower oil never solidify, even when refrigerated.

Monounsaturates

Monounsaturated fats such as olive oil, are generally liquid at room temperature and either semi-congealed or solid when refrigerated.

Saturates

Saturated fats such as coconut oil, butter and lard, are solid at room temperature.

Oil Processing

Several different steps and methods are used in the processing of oils. The quality, flavor and nutritional content of oils vary greatly according to which processes are used.

Extraction

How an oil is extracted affects the nutritional quality of the oil because heat, light and oxygen can destroy nutrients. Here are the most commonly used extraction methods:

Expeller pressing—a process that uses mechanical pressure rather than chemicals to extract oil from its source. Friction generates temperatures that may be as high as 185 degrees Fahrenheit depending on the hardness of the seed, grain, bean or nut.

Cold pressing—term sometimes used for expeller pressing at temperatures below 120 degrees Fahrenheit. The only true cold pressed oil is extra virgin olive oil, the first pressing of olives.

Vacuum extraction—recently developed vacuum (SpectraVac) expeller process system that extracts oils in a non-oxygen and light-free atmosphere at temperatures as low as 70 degrees Fahrenheit.

Solvent extraction—oils are extracted chemically with petroleum solvents which destroy the oil’s nutritional value.

Refining

The highest quality oils with the most nutritional value are unrefined. Unrefined oils also retain their full flavor, whereas refined oils are virtually odorless and tasteless. During refining, oils are first degummed, a process which removes the beneficial compound lecithin. Then oils are treated with chemicals at high temperatures to bleach and deodorize. Finally, some oils also have added preservatives.

Hydrogenation

Hydrogenation is the chemical process that transforms a liquid oil into a solid or partially solid form. The process uses heavy metals, hydrogen gas and extremely high temperatures. Hydrogenation destroys nutrients and transforms the fat into trans-fatty acids. Consuming trans-fatty acids has been linked to high cholesterol and heart disease.

Margarine and shortening are products that have been hydrogenated. Other sources of hydrogenated or partially hydrogenated oils are packaged snacks like cookies, crackers, chips and pastries. Look for brands of these snacks that use natural vegetable oils to give you a healthier choice.

 

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Dr. Ian Shillington

herbal remedies

Wednesday, February 12, 2003 11:35 PM

Re: [herbal remedies] organic olive oil

 

Are you thinking of expeller pressed?

 

Most certified organic olive oil I buy is cold pressed.

 

I'm not exactly sure what is meant by expeller pressed.

I've never reasearched it. I'm sure someone out there knows.

 

L, Valorie

 

 

 

Ian "Doc" Shillington N.D.505-772-5889Dr.IanShillington

 

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