Is Your Olive Oil Adulterated with Rancid Vegetable Oil?

Your olive oil is adulterated with rancid vegetable oil. While the FDA is too busy closing down honest farmers selling raw milk, the olive oil industry is run by a veritable mafia, making millions by cheating their customers. Why You Should Eat Olive Oil Olive oil has many of the health benefits touted by doctors and the media alike . In fact numerous studies have shown that olive oil protects you from heart disease, balances fatty acids in your body, reduces inflammation, and promotes healthy digestion. All these wonderful healing properties are due to the powerful combination of monounsaturated fats and unique polyphenols it contains. Many scientists and nutritionists attribute the longevity of Greeks and Italians to the high amount of fresh, high quality olive oil they consume on a daily basis.   The Mediterranean diet is associated with a lower incidence of atherosclerosis, cardiovascular disease, neurodegenerative diseases and certain types of [...]

July 7th, 2013|Categories: Nutrition|Tags: , , |3 Comments

The Truth About Fats IV: Hydrogenation And Trans Fats

In a previous article I elaborated on vegetable oil extractions with the description of the solvent-plus-high-heat method. Today I will venture further and explain the concept of hydrogenated oil as one of the leading causes of cancer and heart disease in the US. What is hydrogenation? Hydrogenation is the process through which vegetable oils - which are typically liquid at room temperature - are turned into solid fats by the addition of hydrogen atoms. Manufactures accomplish this by mixing the sensitive vegetable oils with tiny particles of nickel oxide. The oil with its nickel catalyst is then subjected to hydrogen gas in a high-pressure, high temperature reactor. Next, soap-like emulsifiers and starch are squeezed into the mixture to give it a better consistency; the oil is yet again subjected to high temperatures when it is steam-cleaned. This removes it's unpleasant odor. Sally Fallon, Nourishing Traditions, Page 14 Why the process of [...]

September 27th, 2012|Categories: Nutrition|Tags: , |0 Comments

Homemade Mayonnaise

Ingredients: 3 egg yolks 1/3 cup cold pressed sesame oil or macadamia oil (macadamia is preferred, but significantly more expensive) 1/2 tsp of Dijon mustard 2 tsp lemon juice one pinch of salt Preparation: Beat egg yolks in a food processor along with mustard, salt, and lemon juice until pale and frothy. Slowly incorporate the oil while beating, preferably using your food processor's emulsifier (drizzle hole). Taste periodically for texture and flavor; stop before the taste of the oil becomes prominent (will vary individually with specific oils) or the texture becomes fluid.  Can be served immediately, but is best if chilled for at least an hour. Use within three days. Variations: Add cumin (to taste) to perfectly accent some lamb burgers.For simple Tartar sauce, mix two parts mayonnaise with one part finely diced lacto-fermented sour pickles, 1 additional tsp of lemon juice, and salt & pepper.For Thousand Island Dressing, i.e. "Special Sauce", use two parts mayonnaise, two parts ketchup, two parts [...]

September 11th, 2012|Categories: Recipes|Tags: , , |0 Comments

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. [...]

The Truth About The Low Fat Theory

If you google images for cholesterol or heart attacks, you will inevitably end up looking through countless images of eggs, bacon, butter, cheese, and the like. Everybody loves bacon, and yet we are told it is a guilty pleasure that causes high cholesterol and coronary heart disease. I will begin with the origins of the "low fat hypothesis", or "lipid theory", since it is where our fears of consuming too much bacon and butter originate from. If some of you are wondering what the lipid hypothesis, or low fat theory, is, here is a great explanation by Mary Enig and Sally Fallon from their book Eat Fat, Lose Fat. We eat a diet containing too much cholesterol and saturated fats, and as a result we develop a high level of cholesterol in our blood. High cholesterol causes arteriosclerosis. Atherosclerosis obstructs the vessels that bring blood to the heart, resulting in heart disease. I [...]

June 13th, 2012|Categories: Nutrition|Tags: , , , |6 Comments
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