OILS For Weight Loss
Oils can be extracted by various methods. The best method for human consumption is when the oil has been ‘cold-drawn’, usually referred to as ‘cold-pressed’. The cold-pressed method is usually achieved with hydraulic equipment and it does not change the chemical structure of the lipid elements, thereby providing the correct balance for human digestion, absorption and metabolism. Cold-pressed or ‘virgin ’ oil is obtained with one pressing.
The majority of oils that are available from the supermarket are extracted with chemical solvents and heat processes, as this is the most economical way to produce oils. Apart from the chemical solvents and the heat processes, further processing and bleaching techniques are used to make the oil clean tasting, odourless and light coloured.
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All those extra processing techniques are designed to get every drop of oil from the original source, however, the amount of chemical residue that remains in those oils is something to be avoided. The only way to be sure of obtaining top quality oil is to see the label ‘cold-pressed’ oil.
Heat and chemical processes destroy the vital vitamin E content. One of the most noticeable effects from regular use of chemically extracted oils is poor skin condition, due to a deficiency of vitamin E in particular.
Very few processed foods and natural foods supply a good amount of vitamin E. A deficiency of vitamin E may be a major factor contributing to skin cancer, as vitamin E protects against ultraviolet radiation. Wholegrain bread is meant to supply a daily serve of vitamin E; white bread supplies no vitamin E. Almonds are rich in vitamin E.
It is important to know that the more polyunsaturated oils and margarine consumed, the greater the need for vitamin E in order to prevent cellular deterioration and arterial damage.
Another vital factor is the requirement for, and the supply of, the essential fatty acids, in particular omega-3. Very few oils and foods supply the hard to get omega-3.
Canola and walnut oil are well balanced with both the essential fatty acids. Flax oil is exceptionally rich in omega-3, with nearly four times the omega-3 content compared to omega-6. Add flax oil to other oils or margarine.
Margarine and most seed oils supply abundant omega-6, but most oils supply either no omega-3 or only a trace of omega-3. Refer to section entitled as What are the main functions of Omega-6? for details on the unique functions of omega-3 and the problems with margarine and excess omega-6 intake.
The following section will provide specific details and associated benefits for 15 individual ‘cold-pressed’ oils. Due to the ability of oils to enhance food flavour, most processed foods, takeaway foods and restaurant meals will include considerable amounts of added fats and oils, but it is hard to know what type of oils they use. Ideally, when at home, make up for the restaurant meals by adding cold-pressed oils to salads, especially those well-balanced oils such as flax, canola or walnut oil.
NOTE: The following chemical additives and preservatives may be found in oils that have not been extracted with the cold-pressed method: propyl gallate, methyl silicone, BHT, BHA, polyglycerides, polysorbate 80, oxystearin. A common solvent used to extract some oils is hexane, a derivative of crude petroleum oil refinement.
NOTE: All amounts in this blog are measured in milligrams (mg) per 100 grams, unless stated otherwise.
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