Healthy Living

Saturday, November 21, 2009

Are your "healthy" oils REALLY healthy?

When using oils, most of us have been taught to use those that are healthiest…Olive Oil, Canola Oil and those that contain  monounsaturated and polyunsaturated fats.  This, obviously, is very important.  But, the way the oil is extracted is also important to our health.

Have you ever had olive oil that was really flavorful and tasty…and then, had olive oil somewhere else that seemed light and especially bland?  Beyond the fact that there is a difference between “Extra-Virgin Olive Oil” (EVOO) and plain olive oil, (EVOO  is more pure than ordinary olive oil) there is another reason for that.   Just as we should avoid foods that are highly processed or refined, it is best to avoid oils that are as well.   Many oils are extracted from seeds, nuts, plants and vegetables by using a heating process or a chemical process, using the chemical hexane.  Heat can degrade the flavor, change the nutritional value and affect the color of oils.   While hexane, a petrochemical also used as a paint diluent and solvent may be dangerous to our health.  Is a matter of fact, the EPA declared hexane a Hazardous Air Pollutant in 1993, as a result of the fact that it can lead to serious health complications if inhaled.

As a result, it is best to look for oils that are unrefined.  They are richer in nutrients, and are more robust and true to their natural flavors.

  • Expeller Pressed Oil: Expeller pressed oil is a process that extracts oil from nuts or seeds by crushing them.  Depending on the hardness of the seed or nut, various temperatures are required (the harder the nut, the higher the pressure, which directly causes higher temperatures during processing).  However, no external heat is applied.
  • Cold Expeller Pressed Oil: As its name implies, CEPO uses a chemical-free process to extract oils from nuts or seeds by crushing them at very low heat…no higher than 120° Fahrenheit.

Unfortunately, some manufacturers trick their consumers by first using one of the above processes and then using hexane AFTER the expeller pressing process.  When you shop for oils, purchase those that are unrefined, cold-expeller pressed to ensure you are getting the highest quality oil.  Natural and Health Food Stores may even carry oils that have a “No Hexane” label on their product, as they know that consumers are becoming more aware.

Adapted from “GET REAL” and STOP Dieting! Copyright © 2009 by Brett Blumenthal. All rights reserved.





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Comments 1-9 of 9
  • Jett's Avatar
    Posted by Jett Thu Nov 5, 2009 11:59am PST

    Thanks. I didn't know any of that information about oils. Hexane is also used on soy beans, so it's best to buy organic soy milk or soy beans. One such brand that is hexane-free is Eden Soy. Silk milk, as far as I know, is not safe.

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  • Brett Blumenthal - Sheer Balance's Avatar
    Posted by Brett Blumenthal - Sheer Balance Thu Nov 5, 2009 12:17pm PST

    Thanks Jett! That is good info.

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  • Katie B's Avatar
    Posted by Katie B Thu Nov 5, 2009 12:24pm PST

    Huh, thanks Brett. I will start to look for that label and just cook with olive oil... I didn't realize that Canola oil was considered healthy either.

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  • Brett Blumenthal - Sheer Balance's Avatar
    Posted by Brett Blumenthal - Sheer Balance Thu Nov 5, 2009 1:21pm PST

    Canola is actually really good for you (monounsaturated). Canola is actually better for cooking than olive oil, because of its smokepoint. Another post to come on these oils...but a lot of this can be found in the book (I go into a lot more detail obviously!)

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  • me's Avatar
    Posted by me Thu Nov 5, 2009 1:43pm PST

    tip....If you really want to use EVOO but the smoke temp is causing for it to brown add a few drops of Canola and mix it together!

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  • Habanero♥™'s Avatar
    Posted by Habanero♥™ Fri Nov 6, 2009 2:14am PST

    Brett: Have you done much cooking with organic virgin coconut oil?

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  • Brett Blumenthal - Sheer Balance's Avatar
    Posted by Brett Blumenthal - Sheer Balance Sat Nov 7, 2009 12:51pm PST

    Hab-no, I haven't. I can't say I'm a big coconut oil user. Although it has some healthier fats in its make up, it is very high in saturated fat. Why do you ask?

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  • PoetWithCancer's Avatar
    Posted by PoetWithCancer Sat Nov 7, 2009 11:46pm PST

    Dear Brett,

    I think that Habanero asked about cooking with organic virgin coconut oil because he read my blog where I mentioned that my holistic physician requires that I eat no fried foods except when cooked in organic virgin olive oil OR organic virgin coconut oil. However, that is for IF I have anything fried--he prefers baked, broiled, or boiled for everything.

    You say canola oil is better. On the other hand, I have cancer. Do you know if there is any reason why organic olive oil would be better than canola oil for cooking, for cancer patients? Is organic canola oil avalable and easy to find?

    I am also supposed to eat one teaspoon of coconut oil before or after every meal. I really don't know why. Why would that be, do you know?

    Yet I see that you do not recommend coconut oil. Is there an oil that would have all the benefits, without what you consider the drawbacks? Does the fact that I have cancer make coconut oil a better choice for me?

    Most of the diet my holistic physician has me on is detailed in a poem I wrote called "Thanksgiving" which is posted now at the top of my blog site. Would you please read my poem, and when you get to the part that describes my holistic diet, please evaluate that diet, and tell me if you would add to it or subract from it? Or in any way change it?

    You seem to know what you are talking about, so I would very much appreciate your help.

    Thank you.

    --PoetWithCancer (M.L.P.)

    aka Mr. Poet

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  • Brett Blumenthal - Sheer Balance's Avatar
    Posted by Brett Blumenthal - Sheer Balance Mon Nov 9, 2009 7:39am PST

    PoetWithCancer...my sincerest wishes for you and your fight. I'm sure it is difficult. I am not a Doctor and do not know about what oils are safest or best for cancer. However, I would say that those that are loaded with monounsaturated and Omega 3s are best...in my layman's opinion. That said, the reason I think Canola is better for sauteing and even lightly frying (medium - high heat), is that Canola oil has a higher smoke point than olive oil. What this means is that it is more resistant to higher temperatures and its molecular structure doesn't change AND the taste remains truer at those higher temperatures than does olive oil. (I'll write about this soon). I think your holistic doctor seems to be prescribing the best of the best foods for you. (Actually, if you were so inclined to read my new book www.getrealandstopdieting.com, you would see a lot of similarities). Let me know if you have any other questions, please let me know...

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