Digest Number 1594

[Guest guest]

Below you will find why it is so very important to use on cold pressed extra virgin olive oil. Just about everything else goes through the harsh treatments listed below. Although not all oils do. There are beginning to be more cold-pressed oils on the market but you do have to look for them. Still, the best is olive oil. No Popeye jokes either guys.

Don

Oils are extracted mechanically either cold pressed or hot pressing (with or without a solvent). Using hydraulic presses at a maximum temperature of 172F performs COLD PRESSING. Cold extraction requires that the material being pressed have a minimum fat content of 30%. Cold-pressed oils are not subject to further treatment (only filtering). It should be noted that since there is no legal definition of "cold-pressed oil", oils marketed as such may not actually be cold-pressed.

"Extra-virgin oil" is obtained from the first pressing of oil with an acid content of less than 1%. "Virgin oil" is also a first extraction with a maximum acid content of 3%. "Fine" oil is a blend of extra-virgin & virgin oil. The designation "100% pure" refers to the fact that the oil comes from a single source, as opposed to a blend of different oils; it is often obtained from the second pressing of the product. The process of cold pressing leaves over in the pulp close to one third of the oil, while heat pressing will limit the loss to about 5%, & the addition of a solvent lowers it even further to 1%. The most common solvent used is a solution of hexane (hexane, acetone, and water). HEAT PRESSING is a process by which the pulp is passed through heated screw presses at a temperature of between 208F & 280F. The resulting oil is called by different names mainly, crude oil, raw oil, or unrefined oil. Crude oil pressed using the heat method must be subjected to several treatments before it can be used.

The resulting pressed oil is called by different names mainly, crude oil, raw oil, or unrefined oil. Crude oil pressed using the heat method must be subjected to several treatments before it can be used. BLEACHING: eliminates the pigments present in crude oil. DEGUMMING: involves removing the free fatty acids and small quantities of proteins, and other substances that contribute to the instability of the oil and to the production of froth and smoke during deep-frying. DEODORIZATION: produces oil with a neutral flavor that does not transfer any specific flavor to foods; this process eliminates traces of substances that causes oil to go rancid, thus prolonging its shelf life once it is bottled.

FRACTIONATION: is performed to prevent the oils from crystallizing at low temperatures (in the refrigerator, for example). The crystals are removed by filtration after the oil has been cooled.

HYDROGENATION: involves treating the oil with hydrogen to prevent oxidation and to convert liquid oils into semisolid or solid shortenings. Therefore the higher the degree of hydrogenation, the more solids the fat. REFINING OR NEUTRALIZATION: consists of adding an alkaline substance (often caustic soda) to the already degummed oil in order to transform its free fatty acids into soap, which is then extracted from the product by centrifugation. ANTIOXIDATION TREATMENT: involves adding synthetic antioxidants that prevent oxidation of the oil as long as the container is sealed. Although a natural antioxidant, vitamin E, is present in oil and vegetable fats (it is more abundant in cold-pressed than hot-pressed oils), the oil is protected against oxidation only until these natural antioxidants are used up. That is the reason why cold-pressed oils must be stored with greater care than refined oils.

Unrefined oils are darker and have a more pronounced flavor than refined oils. However, this stronger flavor is not to be confused with rancidity. Refining has an effect on the nature of the oil, as well as on their vitamin and mineral content, color (lighter), flavor, and cooking qualities. After refining, an antioxidant (vitamin E or an additive) is added to the oil if its vitamin E content is not adequate to protect the oil against oxidation. The equipment used for the above processes are extremely complicated to kosher sterilize if it was used for a non-kosher production. That is one of the reasons many kosher certifiers will not even entertain as an option to use a facility for a kosher production one that also does non-kosher (An "av"=animal vegetable plant).

 

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KiasiBehr

herbal remedies

Tuesday, September 24, 2002 2:32 PM

Re: [herbal remedies] Digest Number 1594

In a message dated 09/24/2002 11:43:43 AM Pacific Daylight Time, herbal remedies writes:

.. But you want to make sure that you are using "cold pressed extra virgin olive oil". our alternative vet had us buy "cold pressed extra virgin olive oil" for a disease treatment on oneof our dogs. She insisted that it be "cold pressed....".How does this make such a difference? Kiasi Federal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian ShillingtonDoctor of NaturopathyDr.IanShillington

[Guest guest]

Digest Number 1594, " " Echinacea - Cautions: There is much

debate about whether or not this plant is appropriate for those with

autoimmune diseases as it stimulates the immune system. Some sources say it

is contraindicated while other say it is indicated. I have chosen to not use

it in these persons unless I feel that it is indicated for a specific acute

pattern.

 

Lynn: interesting. I did not know there was any real debate, and understood

that even acute use of echinacea could provoke exacerbations of auto-immune

disorders. interesting that this is not always the case.

 

Because of its acrid flavor the coolness of this herb does not damage the

spleen and can be used safely by those with spleen qi, conversely prolonged

use of an herb with its nature could injure the yin and blood humours,

therefore caution should

be used in extended therapy.

 

Lynn: just several years ago Harborview Medical Center, actually part of the

University of Washington, in Seattle, WA conducted an echinacea study. they

determined that chronic use of echinacea through cold and flu season was

less effective in preventing and minimizing colds and flu than just taking

the herb acutely, when needed for specific exposures to or symptoms of acute

infectious illness. it's acrid nature be the the reason why that's so.

 

i'll have to get a copy of that Harborview study. i was living in Seattle

when it was released. I thought the results exemplified that just because

it's natural does not mean that it's even better to take more of it, or to

take it forever instead of for a little while! " it's just a herb, it won't

hurt me. " I've heard this so many times, and no phrase makes me cringe more.

no wonder MD/DO's are afraid of herbs. as many people as hurt themselves

taking herbs inappropriately, it's not as if their doctors' fears are

ungrounded. one more reason to repeat the same phrase to ourselves that they

tell hospital nurses regarding patient education: educate, educate, educate!

that refers to patients, public and other healthcare providers.

 

thanks for all the herb monographs!

 

J. Lynn Detamore, MS, L.Ac., Dipl.Ac.

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