Cold pressing refers to oils obtained through pressing and grinding fruit or seeds with the use of heavy granite millstones or modern stainless steel presses, which are found in large commercial operations. Although pressing and grinding produces heat through friction, the temperature must not rise above 120ºF for any oil to be considered cold pressed. The maximum temperature for cold pressed olive oil is somewhat lower. Olive, sesame, peanut, and sunflower are among the oils obtained from cold pressing. (Highly refined versions of these oils are also produced.) Cold pressed oils retain all of their flavor, aroma, and nutritional value.

Vacuum Extraction
Cold Process

Vacuum extraction is another method of cold extraction that produces oils with an expeller process. The process occurs in an atmosphere with no oxygen or light. The temperature during the expeller process may be as low as 70ºF. Retain all of their flavor, aroma, and nutritional value.

Expeller Pressed Oils
Heated Process

Expeller pressing is like cold pressing except that extreme pressure is added during the pressing. As much pressure as 15 tons per square inch is used to squeeze the oil from the fruit or seeds. The high pressure also produces high heat (as high as 300ºF) through friction, so the oils produced with the expeller process cannot be considered cold pressed. The oils obtained with this method retain much their flavor, aroma, and nutritional value, but not to the extent of cold pressed oils.

Solvent Extraction
Heated Process

Chemical solvents are used to extract oil, which is then boiled to eliminate most of the solvents. Further refining such as bleaching, deodorizing, and heating to high temperatures cleanses the oil, resulting in a product that has very little of the original flavor, aroma, or nutrients contained in the seeds or fruit before processing. Most of the oils produced with this method have a high smoke point and a long shelf life.

Hydrogenated Oils
Just Plain Bad

Trans-fatty acid, also known as trans-fat, is formed when hydrogen is added to vegetable oil in order to change the liquid oil into a solid at room temperature. This process is known as hydrogenation, which also transforms the unsaturated fats of the liquid oils into saturated fat. Like saturated fat, trans-fat may raise blood cholesterol levels and increase the risk of heart related diseases. Many shortenings, margarine, and commercially baked goods are high in trans-fatty acids.

that line about fastfood burgers tasting horrible, i feel the same way with softdrinks. aside from a small glass of Sarsi(a local rootbeer made with tarragon, i was told) once in a while, i don’t drink sodas and other artificially flavored carbonated drinks. one day, i just stopped ordering them. now, a sip can make me want to gag. powdered iced teas and juices are no better.

moderation is the key. i’m not yet doing the 80% natural/whole food consumer… i’m at perhaps 50% on average. 60% at best. organic here is just too expensive (2-3X more), a lil scarce and not always fresh, many being imported or contracted to big hotels and restos. but 95% of our meals are natural produce from the local wet market and i’m fine with that.

and hey! i already sleep better and my annual medical says i’m alright! =)