Heart-damaging Fats the production method of oil affetcts its nutritional quali

[Guest guest]

Huh?

I thought it said that " expeller-pressed " was heat treated?

 

 

The lesson: Pressed is best. Look for key words on the label:

unrefined, expeller pressed, and crude. For domestic olive oil, look

for the seal of the California Olive Oil Council. It certifies the

extra-virgin goods.

[Guest guest]

, " J.Keliipio "

<josephine wrote:

>

> Huh?

> I thought it said that " expeller-pressed " was heat treated?

>

 

Hi there,

Qualtiy oils which are " expeller-pressed " are never heat treated!

Processed supermarket oils are usually subjected to high heat. The original

article explains this in it's entirety...

 

I am resending the original post along for you to peruse in your

leisure time. Please print it out and read it thoroughly. Thanks!

 

I am including the entire paragraph in regards to differences in

cold pressed and refined oils....

 

> The lesson: Although they don't last as long, oils like

virgin olive oil, sesame oil, and walnut oil are worth it

for your health. The production method of oil affects its

nutritional quality.

 

The purest, " least damaging " way to " extract " oil is to simply press

thenut, seed, or fruit until it oozes. That method, called " cold-

pressed, " only works with soft raw materials such as olives,walnuts,

and avocados.

 

*All* *other* oils

(sunflower, canola,soybean,peanut,cottonseed, and

corn)are either expeller-pressed with heat— or are

chemically processed.....(refining of supermarket oils)

With that, the solids are 'dissolved' with " toxic solvents " like

hexane, and the oil is refined, heated, and

filtered " until you get an almost clear, colorless, tasteless

liquid, " Vossen says.

 

" Most (supermarket) oils are processed this way. " The

chemical processing is cheaper but zaps the oils' nutritional

benefits.

 

So if an oil can't be cold-pressed and if the bottle doesn't

indicate the processing methods, most

likely the oil was chemically processed.

 

Any more questions?

 

Regards, JoAnn