Guest guest Posted June 2, 2007 Report Share Posted June 2, 2007 I am not sure that the bad press about Canola has not been overblown. Jon Barron feels it has gotten a bad rap and that first press cold pressed Canola is ok (but that is not what you find at the grocers). Here is an article you might like, from Alive.com: Oils in the Kitchen by author Simone Gabbay, RNCP " What oil can I use in salad dressings? " asked a young mother as we discussed her family's diet. " Is it true that some oils are toxic? " This mom's concerns were not unjustified: many popular oils are unfit for human consumption. Reject Refined Many of the clean-looking processed vegetable oils on supermarket shelves are solvent extracted, highly refined, bleached, and deodorized. These oils are chemically unstable - they are polyunsaturated, which makes them vulnerable to molecular damage and rancidity. The deterioration process, initiated during commercial oil extraction, produces harmful trans fatty acids and other toxic compounds. Cool Salad Oils Excellent alternatives to commercially processed oils are available in health food stores. Mechanically extracted, unrefined vegetable oils contribute vitamin E and essential fatty acids (EFAs) to the diet. EFAs play an important role in many metabolic processes and are often deficient in the modern diet. Among the best sources of EFAs are the oils from the seeds of flax, safflower, sunflower, pumpkin, and sesame. These can be used in salad dressings, added to foods after cooking, or taken therapeutically as a supplement. They should be kept refrigerated and should be used within two months of opening. Unrefined flax, safflower, and sunflower seed oils have a low smoke point (the temperature at which the oil begins to burn) and should never be used in cooking, baking, or frying. Sesame seed oil has a higher smoke point and may be used to sauté and stir-fry foods. Heating it Up Unrefined olive oil (look for " extra virgin " on the label) makes a great base for salad dressings and is also safe for use in cooking. Chemically classified as monounsaturated, olive oil is less prone to deterioration than polyunsaturated oils and, thus, is more heat tolerant. In recent years, olive oil has been the focus of several research studies prompted by the low incidence of cardiovascular disease in southern Mediterranean regions, where consumption of olive oil is high. Another monounsaturated oil safe for heating is macadamia nut oil. Its full-flavoured, nutty taste and excellent coating properties make it a gourmet cook's best-kept secret. Macadamia nut oil is ideal for sautéing or stir-frying. Avocado oil also has a high smoke point, as does almond oil, which is excellent for baking. Exotic Tropical Oils Saturated fats and oils are chemically stable, which is why butter is a safe cooking fat. The tropical oils of palm, palm kernel, and coconut, available in health food stores, are also high in stable saturates and are excellent cooking oils. Even the most stable of oils should never be used to fry or deep-fry foods. At extreme temperatures, oils will smoke and burn, and toxic compounds will form in foods. If you cook with oil, sautéing and stir-frying are gentler, safer methods. Simone Gabbay, RNCP, is a registered nutritionist, writer, and editor in Toronto. She is the author of Nourishing the Body Temple (A.R.E Press, 1999) and Visionary Medicine: Real Hope for Total Healing (A.R.E. Press, 2003). Source: alive #262, August 2004 oleander soup , May <luellamay129 wrote: > > Thank you for this valuable information. Goodness, the reports on red meat are driving me crazy. I knew Canola Oil was deadly. The only oil I use is Olive Oil and also flaxseed. > > The inflammatory index sounds wonderful. > > > > May > http://thecorner4women.com > " Empowering Women Throughout the World " > http://dipetanesoutheast.com > > > > > > Michael Goebel <goebelchx > oleander soup > Saturday, June 2, 2007 12:37:14 PM > Re: Some good diet ideas > > Red meat gets too much of a bad rap. I base my diet more on Kosher > dictates. I stopped eating shell fish and pork. Then I found out from > Sam Rogers at the San Antonio Wellness Institue that there is an > inflammatory index for foods. Those in the Bible have an index of 100 > or less. Pork is at 800. Turkey 400. Chicken 200-400. Shellfish > over 1600. The kicker: Canola (genetically modified rapeseed oil) > 100,000 on the inflammatory index. I'll stick w/ red meat and fish > with fins and scales, thank you. > > The Romans preserved in the aftermath of the Vesuvius eruption which > destroyed Pompeii and Herculaneum, showed people with no cavaties in > the teeth. It is well know their fruit, cheese, and mutton consumption > was high. The Roman army ran on its bread. However, its bread was > nothing like any of the bread we have today. There was no finely > ground (whole wheat or barley) flour; it was all very rough cut stone > ground wheat and barley. We would not call it flour, but instead > probably call it " craked wheat " . No dental or obesity problems from > this food! > > So, I also cut out all bakery goods, potatoes, and rice (yes, even > brown). My diet is mainy meats, fish, beans, squashes, raw greens, and > some fresh whole fruit. I also eat a 3/4 " length from a bar of butter > on my beans. I lost 30 pounds in 4 months on this diet, with no > exercise change. > > No matter what new good information you find, always keep > investigating. Better information regularly becomes available. > > Dr. Goebel > > ____________ _________ _________ _________ _________ _________ _ > Shape in your own image. Join our Network Research Panel today! http://surveylink. / gmrs/_ panel_invite. asp?a=7 > Quote Link to comment Share on other sites More sharing options...
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