StephN
01-25-2005, 12:24 AM
Just to complete this subject, I went back to my copy of Jane Plant's book, "Your Life In Your Hands." I picked this book up when my raging liver mets appeared 3 years ago and have used a lot of her nutrition advice since.
Plant addresses oils saying she
"relies mainly on first-pressed extra-virgin olive oil for everything from cooking to salad dressings. This is more than 80% monounsaturated fatty acids and naturally resistant to oxidation, which means it is relatively safe for cooking.
The only oils I use have been organically grown and extracted by cold pressing. There are three methods of extraction:
1. Cold pressing. This is the traditional hydraulic pressing process in which the temperature is kept low throughout and therefore preserves temperature sensitive vitamins. ... there is a high percentage of waste in the discarded pulp, but the oil is nutritious and tastes and smells good. It may be more expensive, but you consume less. (Steph says - this I find to be true as this is what I get - NO comparison in taste.)
2. Screw or expeller. This process involves high-pressure processing, which generates high tempertures. Vitamins are destroyed during this process, and although it enables more oil to be extracted, it is dark and strong-smelling and needs further refining and deodorizing.
3. Solvent extraction. This is the most common process used because it produces the highest yields. The grains or seeds are ground, steamed and then mixed with solvents. The solvents used are either the petroleum-based benzene, hexane, or heptane. The mixture is then heated to remove the solvents and then washed with caustic soda. This has the effect of destroying valuable lecithin content. After this it is bleached and filtered, which removes precious minerals as well as any colored substances. Finally it is heated to a high temperature to deodorize it. One other aspect of vegetable oils produced by solvent extraction is the they have lost their vitamin E. This vitamin helps prevent the oil from turning rancid. Rancid oils are damaging because they produce the raw material for free radicals in our bodies. Sometimes chemical retardants are added to stop the oil from turning rancid, but it would seem to be much more sensible to stick with the cold-pressed oils, which can keep well, if properly stored for up to six months."
She goes on to recommend buying only the following other oils: walnut, sesame or sunflower oils. (I like to use a drop of 2 of sesame oil to steamed veggies.)
After reading this chapter 3 years ago all the commercial oils in my kitchen went out with the garbage!
A side note: "Olive leaf oil extract" is a good guard against infection, or will help to heal one. Available at specialty natural stores or check online for more info. BE sure to sift through several sites to find one that explains when and how to use it.
Happy cooking!
Plant addresses oils saying she
"relies mainly on first-pressed extra-virgin olive oil for everything from cooking to salad dressings. This is more than 80% monounsaturated fatty acids and naturally resistant to oxidation, which means it is relatively safe for cooking.
The only oils I use have been organically grown and extracted by cold pressing. There are three methods of extraction:
1. Cold pressing. This is the traditional hydraulic pressing process in which the temperature is kept low throughout and therefore preserves temperature sensitive vitamins. ... there is a high percentage of waste in the discarded pulp, but the oil is nutritious and tastes and smells good. It may be more expensive, but you consume less. (Steph says - this I find to be true as this is what I get - NO comparison in taste.)
2. Screw or expeller. This process involves high-pressure processing, which generates high tempertures. Vitamins are destroyed during this process, and although it enables more oil to be extracted, it is dark and strong-smelling and needs further refining and deodorizing.
3. Solvent extraction. This is the most common process used because it produces the highest yields. The grains or seeds are ground, steamed and then mixed with solvents. The solvents used are either the petroleum-based benzene, hexane, or heptane. The mixture is then heated to remove the solvents and then washed with caustic soda. This has the effect of destroying valuable lecithin content. After this it is bleached and filtered, which removes precious minerals as well as any colored substances. Finally it is heated to a high temperature to deodorize it. One other aspect of vegetable oils produced by solvent extraction is the they have lost their vitamin E. This vitamin helps prevent the oil from turning rancid. Rancid oils are damaging because they produce the raw material for free radicals in our bodies. Sometimes chemical retardants are added to stop the oil from turning rancid, but it would seem to be much more sensible to stick with the cold-pressed oils, which can keep well, if properly stored for up to six months."
She goes on to recommend buying only the following other oils: walnut, sesame or sunflower oils. (I like to use a drop of 2 of sesame oil to steamed veggies.)
After reading this chapter 3 years ago all the commercial oils in my kitchen went out with the garbage!
A side note: "Olive leaf oil extract" is a good guard against infection, or will help to heal one. Available at specialty natural stores or check online for more info. BE sure to sift through several sites to find one that explains when and how to use it.
Happy cooking!