Guest guest Posted February 26, 2005 Report Share Posted February 26, 2005 Rod: that name does not ring a bell. Does it come in a dark bottle, with inert gas, unrefined cold pressed or expeller pressed? That's the crux. Finding the whole enchilada. I have a bottle of Sunflower oil bought very inexpensively with the desired polyunsaturates (in a regular supermarket). But it's not cold or expeller pressed. I do keep it in the fridge to prevent deterioration. To satisfy all the requirements is not easy I'm finding. OTOH I live close enough to the Whole Foods Market where Tony bought his oil to make a special trip over there. Just surprised how difficult it is to find, especially in a Health Foods store. on 2/26/2005 12:29 PM, Rodney at perspect1111@... wrote: > > Hi Francesca: > > The only safflower oil I find regularly available here IS the desired > high linoleic variety. > > I don't suppose you have the same brands down where you are as we > have here, but the brand here is 'President's Choice - Too Good to be > True', fwiw. Right on the front of the square, plastic, one quart > bottle it says: " 78% Polyunsaturates " . > > Rodney. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2005 Report Share Posted February 26, 2005 I had an off list conversation with Tony about the inexpensive " plain " poly Sunflower oil and the one I returned to Whole Foods (cold pressed but refined Safflower oil). Tony and I decided that the inexpensive Sunflower oil was much better than the refined (and expensive) Safflower from reading the labels - which of course bears out your premise. I agree with your premise but also don't know if this is " wise " extra money spent or not. The difference in cost is considerable. Perhaps others more in the know on the nuances of oil might enlighten us. on 2/26/2005 4:18 PM, Rodney at perspect1111@... wrote: > > Well Francesca, I have never seen any clear evidence that 'cold > pressed' etc makes any difference, healthwise, so I really do wonder > if it is all a marketing effort designed to get people to pay a > premium price for the exact same product. > > My father once toured a local light bulb factory. They showed him > the raw materials coming in at one end of the plant and showed him > how it was all processed into the bulbs along an assembly line. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2005 Report Share Posted February 27, 2005 The only kind here is Louana and it's 10 grams of mono per tbsp. So it has to be soy or when I can remember where I got the grapeseed oil. Regards. ----- Original Message ----- From: Rodney Sent: Saturday, February 26, 2005 11:29 AM Subject: [ ] Re: How to Buy Oil Hi Francesca:The only safflower oil I find regularly available here IS the desired high linoleic variety.I don't suppose you have the same brands down where you are as we have here, but the brand here is 'President's Choice - Too Good to be True', fwiw. Right on the front of the square, plastic, one quart bottle it says: "78% Polyunsaturates".Rodney. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2005 Report Share Posted February 27, 2005 Maybe consider it's not the time after opening but the time in light before? May be on the shelf for a while. ----- Original Message ----- From: Rodney Sent: Saturday, February 26, 2005 3:18 PM Subject: [ ] Re: How to Buy Oil So, when I see some serious evidence that dark bottles, etc make a difference (my safflower oil spends 98% of its lifetime in my refridgerator so I don't see how it possibly could make a difference in my case) I will start paying attention to such details. For now all I am interested in is making sure it is the high polyunsaturated version of safflower oil from a reputable source.Of course I may be behaving differently a year from now, depending on what I learn, if anything, between now and then.Rodney. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2005 Report Share Posted February 27, 2005 How about just using an oz of walnuts? The price is comparable. Admittedly, some of the saffl is better but not available, and the grapeseed is 60 miles, and it doesn't stay on the shelf for sure. How much of the saff do you use? I buy walnuts in 3# bags and freeze them. Regards. ----- Original Message ----- From: citpeks Sent: Saturday, February 26, 2005 9:17 PM Subject: [ ] Re: How to Buy Oil Rodney,You are not likely to see "clear evidence" that 'cold pressed' oilmakes any difference healthwise. It is like eating fresh fish andfish that has been around for a couple of days. You will probably dofine with either one, usually. Of course, the more time that passesbetween the catching and the eating, the greater chance you have ofconsuming something that is not healthy. High LA oil that has beensitting in clear bottles on a shelf for a while is not likely to be asgood as one that has been kept properly.'Cold pressed' means that the seeds are not heated to more than about60 degrees C. This is enough to make the oil flow more easily whenpressed, but it is not so hot that it will accelerate oxidation of theoil. Keep in mind that polyunsaturated oils will spontaneouslycombine with oxygen in the air. This is the reason why good qualityoils are topped off with an inert gas, usually nitrogen, to preventoxidation. Polyunsaturated oils are also prone to light-activatedcross-linking. When exposed to light, the double bonds absorb theenergy, create free radicals and combine with adjacent molecules,creating a thicker, gummy product. Good oils try to avoid both ofthese sources of deterioration by using dark bottles and inert gases.I have been thinking why it is easier to find grape seed oil high inLA than sunflower or safflower oil. I think that the answer is thatboth sunflower and safflower are increasingly being grown for theproduction of cooking and salad oils. Since high oleic oils are morestable, both sunflowers and safflower are being selectively bred toproduce the high-oleic oil. However, grape seeds are the by-productof wine production. There is no commercial advantage to growing winegrapes whose seeds are high in oleic acid. The main goal is to havegood grapes for wine, so the grape seeds remain relatively unaffectedby commercial selective breeding manipulation.Tony===From: "Rodney" <perspect1111@y...>Date: Sat Feb 26, 2005 4:18 pmSubject: Re: How to Buy OilWell Francesca, I have never seen any clear evidence that 'coldpressed' etc makes any difference, healthwise, so I really do wonderif it is all a marketing effort designed to get people to pay apremium price for the exact same product.My father once toured a local light bulb factory. They showed himthe raw materials coming in at one end of the plant and showed himhow it was all processed into the bulbs along an assembly line.As the finished bulbs emerged from the (single) production line theywere directed into three packaging lines, each with differentlydesigned boxes. My father noticed that one was the super-cheap brandsold in Woolworths, and the others he knew were sold for four timesthe price in 'high end' stores.When my father commented to them: "so they are all the identicalproduct?" their answer was: "of course".So, when I see some serious evidence that dark bottles, etc make adifference (my safflower oil spends 98% of its lifetime in myrefridgerator so I don't see how it possibly could make a differencein my case) I will start paying attention to such details. For nowall I am interested in is making sure it is the high polyunsaturatedversion of safflower oil from a reputable source.Of course I may be behaving differently a year from now, depending onwhat I learn, if anything, between now and then.Rodney. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2005 Report Share Posted February 27, 2005 Another thing I forgot to mention is, don't overlook the phytosterols, especially in corn oil and sesame oil. Regards ----- Original Message ----- From: jwwright Sent: Sunday, February 27, 2005 4:57 AM Subject: Re: [ ] Re: How to Buy Oil How about just using an oz of walnuts? The price is comparable. Admittedly, some of the saffl is better but not available, and the grapeseed is 60 miles, and it doesn't stay on the shelf for sure. How much of the saff do you use? I buy walnuts in 3# bags and freeze them. Regards. ----- Original Message ----- From: citpeks Sent: Saturday, February 26, 2005 9:17 PM Subject: [ ] Re: How to Buy Oil Rodney,You are not likely to see "clear evidence" that 'cold pressed' oilmakes any difference healthwise. It is like eating fresh fish andfish that has been around for a couple of days. You will probably dofine with either one, usually. Of course, the more time that passesbetween the catching and the eating, the greater chance you have ofconsuming something that is not healthy. High LA oil that has beensitting in clear bottles on a shelf for a while is not likely to be asgood as one that has been kept properly.'Cold pressed' means that the seeds are not heated to more than about60 degrees C. This is enough to make the oil flow more easily whenpressed, but it is not so hot that it will accelerate oxidation of theoil. Keep in mind that polyunsaturated oils will spontaneouslycombine with oxygen in the air. This is the reason why good qualityoils are topped off with an inert gas, usually nitrogen, to preventoxidation. Polyunsaturated oils are also prone to light-activatedcross-linking. When exposed to light, the double bonds absorb theenergy, create free radicals and combine with adjacent molecules,creating a thicker, gummy product. Good oils try to avoid both ofthese sources of deterioration by using dark bottles and inert gases.I have been thinking why it is easier to find grape seed oil high inLA than sunflower or safflower oil. I think that the answer is thatboth sunflower and safflower are increasingly being grown for theproduction of cooking and salad oils. Since high oleic oils are morestable, both sunflowers and safflower are being selectively bred toproduce the high-oleic oil. However, grape seeds are the by-productof wine production. There is no commercial advantage to growing winegrapes whose seeds are high in oleic acid. The main goal is to havegood grapes for wine, so the grape seeds remain relatively unaffectedby commercial selective breeding manipulation.Tony Quote Link to comment Share on other sites More sharing options...
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