Leaf logo

Health Happening

Attend to diet, lifestyle & emotional state:

Nutrition  

Exercise

 Water

Sun

Thoughts  

     Air

Rest

Trust

Sex

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

 

 
 

Nine Life Choices for Vibrant Health

N E W  S T A R T S

Attend to Diet, Lifestyle & Emotional State

Health Happening:
Home

Home

Find well-researched alternatives to mainstream medical treatments...
Fascinating body facts

Fascinating body facts

Human thigh bones are stronger than concrete...
Meet the author

Meet the author

Deeply concerned about seeing so many people experiencing way too many health issues and weight challenges, I set out on a 20+ year journey to find out what was going wrong and what could be done about it...
 FATS / OILS MENU
General
Food Fats and Oils – Healthy or Not?
Meet the Fatty Acid Families
– SFAs, MUFAs & PUFAs
Fat’s digestive journey
Cholesterol
Cholesterol – Our Hero
Cholesterol and Saturated fat are NOT the “Darth Vader” of ischaemic heart disease
Food Oils
Best Frying Fats
Expeller-pressed vs, Solvent extracted?
Animal fat
Avocado oil
Butter
Canola oil
Coconut oil
Olive oil
Palm oil
Peanut oil
Selecting / Storing oils
Essential Fatty Acids
EFAs – Fats of Life!
Damaged / Toxic Fats
Health issues help w/ anti-inflammatory EFA supplementation
EFA Deficiency Symptoms
“Omega-3 Fix”
“Omega-3 Fix” – Omega-3 +++
We need more omega-3
How to do the “Omega-3 Fix”
EFA amounts in foods
Flax seed – 0mega-3-rich Oil, Lignans, Fiber
– Flax seed baking and storage stability
Eating fish for omega-3
– Are fish too toxic to eat?
– Salmon choices
How to choose a good marine oil supplement
– Fish oil
– Cod liver oil
– Krill oil
– Typical processing for marine oils
Science behind the “Omega-3 Fix”
Can we convert plant Omega-3 ALA to the needed EPA / DHA ?
“Omega-3 Fix” Recipes
Oats ‘n’ Flax Porridge
Fruit Slushy
Creamy Nuts ‘n’ berries
Budwig Salad Dressing
Budwig Spread
“Omega-6 – “How-to”
How to obtain good omega-6 fats
Borage, Blackcurrant or Evening Primrose Oils for Omega-6 GLA
EFAs – 5 vital functions:
(1) Cell Membrane integrity
(2) Cellular energy production
(3) Eicosanoids-“First Responders”
• EFA Conversion Chart
• Specific Eicosanoid Effects
(4) Systems Support
(5) Child Development