(as of Apr 07,2022 22:55:27 UTC – Details)
Why is non-refined and non-deodorised so important?Refined oils are made by intensive mechanical and chemical processes to extract the oil from the seeds. This process removes the natural nutrients. ‘Refined’ might at first sound good, but this process takes a product full of natural vitamins, minerals, enzymes and other food factors and reduces the original natural food to a relative ‘non-food’ – devitalized, stripped. The Refining Process: The seeds are crushed and then heated to temperatures between 110 degrees and 180 degrees in a steam bath to start the oil extraction process. The seeds are put through a high volume press which uses high heat and friction to press the oil from the seed pulp. Then the pulp and oil are put through a hexane solvent bath and steamed again to squeeze out more oil. Now the seed/oil mixture is put through a centrifuge and phosphate is added to begin the separation of the oil and seed residues. The crude vegetable oil is then put through further refining techniques including degumming, neutralization and bleaching. Deodorization is the final step in the refining of vegetable oils. Pressurized steam at extremely high temperatures (500 degrees or more) is used to remove volatile compounds which would cause off odours and tastes in the final product. Mary Enig and Sally Fallon of the Weston A. Price Foundation discuss this: “High-temperature processing causes the weak carbon bonds of unsaturated fatty acids, especially triple unsaturated linolenic acid, to break apart, thereby creating dangerous free radicals. In addition, antioxidants, such as fat-soluble vitamin E, which protect the body from the ravages of free radicals, are neutralized or destroyed by high temperatures and pressures. BHT and BHA, both suspected of causing cancer and brain damage, are often added to these oils to replace vitamin E and other natural preservatives destroyed by heat.”
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