More on cooking using essential oils

[Guest guest]

For the benefit of newer readers on this group who have not seen

earlier postings, here is some information that must be considered

before using most aromatherapy oils in your food.

 

1) Synthetic chemicals are used as food flavors, i.e. vanilla essence

and others, so what's wrong with using adulterated essential oils in

small amounts?

 

A. Chemicals used in foodstuffs are generally sold to the producer

as " food grade " , this means they are highly purified. If there was

the slightest indication such chemicals could be dangerous at normal

levels of use they would not be permitted.

 

2. On the other hand, Essential oils are frequently adulterated

using " lab grade " chemicals. These chemicals are always

labelled " hazardous do not consume " . The reason being they can

contain around 1 to 2 percent of potentially dangerous contaminants

from the production processes. Sometimes natural extracted chemicals

are used, but the problem is the buyer just does not know without

sophisticated analysis.

 

GRAS status:

This only means an extract can be used as a food flavor at the levels

common in the food trade when the submissions were made. Those levels

of use are usually only a few parts per million. A supplier can use

up to 5 times that level, but as soon as they go over it, the

substance **may no longer be classified as GRAS**. Therefore, anyone

suggesting that just because an oil is GRAS makes it safe is wrong.

 

I am not suggesting that using adulterated oils is going to poison

anyone. The problem is twofold: Firstly, you may be adding to the

bodies stock of hazardous chemicals. Secondly, you may not be doing

your what you think you are doing and using natural flavorings as a

better alternative to synthetic ones.

 

What about organically certified oils?

 

Many of these schemes are a scam and you cannot assume that a

certified oil is what the label claims it is. The aromatherapy

market is awash with phoney OG claims, so beware. If an oil is

trackable to a specific grower it may be fine, but how do you know

short of going there?

 

I trust my supplier.

I have been involved with this trade for years and have warned some

AT suppliers they were being conned by their bulk suppliers. Most

times it went in one ear and out the other. All they were interested

in was that magic analysis certificate which their own supplier took

out of a book! For aromatherapy that is not so vital, but for food

use, it is critically important to know that what is in that bottle,

is what it is claimed is in there.

 

The safest way to use citrus essential oils for food is to use the

fruit and process it. Purchase uncoated OG certified lemons and

other citrus fruit and grate the peel. Use the fresh or dried herb;

for example, fresh Basil knocks spots off the essential oil and is

far safer. Using high strength potable alcohol make your own

tinctures. For example, using 90 percent alcohol produces a highly

flavoured ginger tincture, this is what herbalists use and it knocks

spots off of distilled essential oil of ginger.

 

As I have said before, there are only half dozen or so essential oils

that I would risk using in food.

 

Lastly, please bear in mind Essential oils are an International trade

and the oils may be traded via several bulk dealers before they get

anywhere near an aromatherapy supplier. I acknowledge that a few AT

suppliers have their oils analysed to detect adulteration, but that

is not infallible as far as food use is concerned.

 

If the supplier cannot PROVE the source of their oil, then I would

advise you not to use it in food.

 

Martin Watt

http://www.aromamedical.com

Your supplier of superb information resources.

[Guest guest]

Thank you for the information and I still have not heard back from

Ms. Aftel, if I do I'll post her reply. Again thanks for a

starting

point.

 

TaMara Hall