Truth About Fats III: The Story Behind Vegetable Oil

This post is dedicated to decoding vegetable oil labels and finding oils that offer healthy, living supplement of omega - 6 fatty acids. There are three major methods of extracting oils from nuts and seeds: the cold pressed method, the expeller method, and the solvent method. Oil Extraction Methods The Cold-Pressed Method The cold pressed method is the best method of extracting oil without oxidizing it. Most large companies will use heavy granite or stainless steel presses. While some heat is generated by the friction, it must remain below 120* F (49* C) in order to be labeled cold pressed in the US. These  parameters change when you purchase cold pressed oil from any of the countries in the European Union, where the limit is 80* F (27* C). If the heat goes above this temperature, the labels will say "pressed" as opposed to "cold pressed'. The lower the temperature, the more of [...]

Truth About Fats II : Vegetable Oil

For the last fifty years, the public has been bombarded with propaganda about the benefits of vegetable oil. Pork fat, beef tallow, and butter have been vilified and blamed for high cholesterol, heart attacks, cancer, obesity, etc. In this post I will attempt to trace the history of the vegetable oil and question whether it is indeed as heart-healthy as all the advertisements make it out to be. I will begin by introducing the different kinds of fatty acids. Saturated fats - found in animal fats and tropical oils. They have no double bonds between individual atom carbons. All the bonds are "saturated" with hydrogen atoms. Saturated fats are stable at room temperature, and ideal for cooking at high temperatures. Monounsaturated fats - found in olive, avocado, macadamia, and almond oil. They have one unsaturated carbon bond. They are not as stable as saturated fats, and thus they stay liquid at room temperature. [...]

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