Expeller Pressed Grapeseed Oil???

[Guest guest]

Can anyone give me more information on Expeller Pressed Grapeseed Oil?

I'm looking for the benefits? Is it better than Olive Oil, should it

replace Olive Oil in your diet or be used in conjuction with?

 

Also, I read that you should only use Cold Pressed Grapeseed Oil.

However, expeller pressed is not necessarily cold pressed. What is the

problem with expeller pressed?

 

Last but not least, I also read that too much can cause inflammation.

Can someone help to clear up my confusion?

 

Thanks,

Tiare.

[Guest guest]

Grapeseed oil is highly unsaturated, and, as such, has many spaces in its carbon

chain that can be open to becoming oxidized (i.e., " rancid " ). Consumption of

oils that have become rancid is, indeed, inflammatory. If you use

polyunsaturated oils of any varity, you should keep them refrigerated (or even

in the freezer, as they're unlikely to solidify in the freezer, what with being

polyunsaturated, and all...).

 

Extra-virgin olive oil should not be used for cooking at high temperatures.

(AAMOF, EVOO is best used unheated, as a condiment.) Olive oil that is not

" extra virgin " can be used for cooking at medium temeratures.

 

OTOH, grapeseed oil can be used for cooking at high temperatures, as it has a

high " smoke point. " However, due to its tendency to oxidize readily, I wouldn't

re-use it after it's been used as a cooking oil.

 

Any debate about cold-pressed vs. expeller-pressed probably has something to

do with relative amounts of heat generated during each process, and any

oxidation that might result from the oil's having been heated to some extent.

I'm no expert, however, as to which type of process is cooler/easier on the

oils, so I won't attempt to advise you on the relative merits of expeller- vs.

cold-pressed oils.

 

Cyn

 

 

 

Looking for last minute shopping deals? Find them fast with Search.