Guest guest Posted February 26, 2005 Report Share Posted February 26, 2005 i just got back from a trip to Whole Foods to return a bottle of (Safflower) oil that did not meet the requirements as spelled out below by Tony. I was going to exchange it for a bottle that met the requirements but surprisingly none of bottles in the oil section of Whole Foods did!! The only oil that I have across that fits the bill is a dark bottle of grapeseed oil that I saw in the regular supermarket (I will look at the label again to be sure) . This was surprising since Tony wrote below that he did manage to find something at Whole Foods recently. Not only that, but Tony lives a stone's throw from me. I surmise though that he went to a different Whole Food's market since he lives closer to the one in Bethesda, Md and I went to the one in Silver Spring, Md. on 2/17/2005 6:25 PM, citpeks at citpeks@... wrote: > > We recently discussed the Hegsted equation and used it to calculate > the effect of various fats on serum cholesterol. We have seen various > Pubmed publications that support the conclusion that oils high in > linoleic acid such as grape seed oil, sunflower oil, and safflower oil > can play a significant role in reducing blood cholesterol levels. > > However, read labels carefully when selecting oils high in linoleic > acid. Not all oils are created equal regardless of their plant source. > Thre are two considerations: 1) the quality of the oil, and 2) the > fatty acid content of the oil. > > The best quality oils are unrefined cold pressed or expeller pressed > oils packed in dark glass bottles filled with an inert gas. These oils > recommend refrigeration after opening. The labels may contain the > words " high in polyunsaturated fats " and sometimes include the > percentage of linoleic acid. If the label says " high in > monounsaturated fats " , the oil is high in oleic acid and may not lower > blood cholesterol levels. The Nutrition Facts Label provides the best > guide for choosing the oils because it lists the grams of saturated, > polyunsaturated, and monounsaturated fat per serving. Make sure that > the quantity of polyunsaturated fat is at least 3 times greater than > the monounsaturated fat. For example, in a serving of 14 grams, if > there are 3 grams of monounsaturated fat, there should be at least 9 > grams of polyunsaturated fat. > > I just examined 12 different brands of oils at a Whole Foods > supermarket to see if they met this requirement and got the following > results: > > * Grape seed oil: All 4 out of 4 met the requirement. > * Sunflower oil: Only 2 out of 3 met the requirement. > * Safflower oil: Only 1 out of 5 met the requirement. > > The oils that did not meet the requirement had 5 times less > polyunsaturated fat than monounsaturated fat, approximately the same > as olive oil (2 grams of polyunsaturated fat, and 10 grams of > monounsaturated fat in a 14 gram serving). > > In these days of selective breeding, genetic engineering, and > marketing hype you have to be more alert. I was amazed to find that > most of the safflower oil in the stores is the high-oleic variety. > > Tony > Quote Link to comment Share on other sites More sharing options...
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