bottle of olive oil

Expeller-pressed vs. solvent-extracted oils

What's the difference?

Commercial edible oils are either expeller-pressed or solvent-extracted. 

Whichever method is employed, the oil will be damaged if it is exposed to oxygen, and especially in the presence of light or heat. Of these, light is the most damaging, causing rancidity 1000 times more rapidly than oxygen alone.  It is important to store undamaged oils in dark bottles or in the dark Applying HIGH heat to UNSATURATED oils produces TRANS FATTY ACIDS (tFAs) and other altered, unnatural fatty acids e.g. Partially hydrogenated fats.    Unsaturated fatty acids become mutagenic (i.e. can damage our genes) when heated above 320 °F:

> 320 °F tFAs begin to form

> 392 °F tFAs form substantially

> 428 °F tFAs form exponentially, also forms other altered, unnatural unsaturated fatty acids

Seed / Nut / Bean oil production methods

LOW HEAT, expeller-pressed oils

Sometimes referred to as COLD-PRESSED, processing temperatures should not exceed 120°F (49 °C) during the extraction process.

Typically produced using a low-resistance expeller-pressing that retains their fragrance and nutritious components, including enzymes, EFAs,  minerals, vitamins, amino acids, lecithin, chlorophyll, and phytosterols.  Britain has an even lower temperature requirement of 104 °F (40 °C)

EXPELLER-PRESSED

vs.

SOLVENT EXTRACTED oils

EXPELLER-PRESSED OIL

TYPICAL SOLVENT-EXTRACTED OIL

CLEAN / HULL

COOK

(~248 °F, ~2 hours)

Cracks seed

GRIND FINELY

PRESS

 (185-203 °F)

(Oil mechanically squeezed out)

Removes protein, fiber, some
minerals/vitamins

 

ADD then EVAPORATE SOLVENT

(dissolves oil)

Usually using hexane or
heptane (gasoline)(

Can leave up to 100 parts per million of solvent
in oil.

 

Expeller-Pressed, Unrefined Oil:

Still contains lecithin, phytosterols,
and some minerals, oil soluble vitamins, and undamaged EFAs

These unrefined oils are not rancid if they have been protected from air during the extraction process and will remain fresh for a long time if stored in the refrigerator in dark bottles.

DEGUM

Using water and phosphoric acid.

Removes phospholipids (incl.
beneficial lecithin), chlorophyll, calcium, magnesium, iron, copper. Partially removes some oxidized components.

REFINE

(167 °F)

Oil mixed with caustic soda (aka. Drano®),
then separated.

Removes free fatty acids,
minerals

 

 

BLEACH

(230 °F)

Filters (such as Fuller’s earth) remove pigments

Removes beta-carotene,
flavor compounds.

Degrades some PEROXIDES 

 

 

DEODORIZE

(468-482°F, 30-60 mins.)

Steam distillation removes vitamin E,
aromatic oils, free fatty acids. Also removes unpleasant odors and tastes introduced by processing.

High heat forms TRANS
FATTY ACIDS
(tFAs) and
other altered, unnatural unsaturated fatty acids

 

 

Fully Refined Oil:

Tasteless, Vitamin/Mineral/Antioxidant
Deficient, containing
0.5-1% MUTAGENIC unsaturated fatty acid
s

 

 
 

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Fats-related: