Edible Oils | GHS Natural Health Blog

Soybean Oil – one of the most concentrated sources of Omega 6

A soybean seed contains about 19 % Oil. To extract soybean oil from seed the soybeans are cracked, adjusted for moisture content, rolled into flakes and then solvent-extracted. Soybean oil ends up in a wide variety of processed foods and most but not all oils in shops labeled ‘Vegetable Oil’ are Soybean oil. Soybean oil is among the healthiest of all edible oils and has a very favorable fatty acid profile. It is low in saturated fat, high in polyunsaturated fat and contains monounsaturated fat. This oil is highly digestible and contains no cholesterol.

Long recognized as nutritionally balanced, versatile and affordable, soybean oil is one of the few non-fish sources of omega-3 polyunsaturated fatty acids, which have various physiological benefits including cardioprotective effects. Omega-6 fatty acids, also found naturally in soybean oil, may help decrease risk of heart disease. Containing about 50 percent omega-6 fatty acids, soybean oil is one of the most concentrated sources of this polyunsaturated fat. Soybean oil is the primary commercial source of alpha-tocopherol, also known as vitamin E. Vitamin E is the body’s primary lipid-soluble antioxidant defense against free radical induced cell damage, which has been linked to a number of cancers, heart disease, cataracts, premature aging and arthritis.

The neutral flavor and well-balanced fatty acid profile of soybean oil make it a desirable ingredient for a variety of applications from baked goods to salad dressings. Soybean oil can be used in breads, crackers, barbecue sauce and non-dairy creamers. Soybean oil is used in prepared foods such as whipped toppings, sandwich spreads, non-dairy coffee creamers, potato chips and battered and breaded snacks and vegetables. Compared to other vegetable oils, soybean oil has good emulsifying ability. This makes it an appropriate ingredient in mayonnaise, and the first choice of the general food industry. Almost all margarine and shortenings contain soybean oil. Soybean oil can turn two ounces of olive oil into a whole pint of flavored oil for dressings. The distinctive olive oil aroma will be evident, even though the bulk of the dressing’s oil component comes from inexpensive soybean oil.

Soybean oil has a high smoke point of 440°F which allows it to be used as frying oil. Soybean oil is often hydrogenated to increase its shelf life or to produce a more solid product. In this process, unhealthy trans fats are produced which raise blood cholesterol levels and increase the risk of heart disease. Food manufacturers are now trying to remove trans fats from their product. For this purpose, scientists are breeding new varieties of soybeans containing oil that does not need to be hydrogenated.

Soybean oil contains natural antioxidants which remain in the oil even after extraction. These antioxidants help to prevent the oxidative rancidity. Soybean oil has normally a shelf life of 1 year but its better to store the soybean oil only a few months at room temperature. Soybean oil should be stored in a dry and dark place. It should be stored away from heat and if you want to keep soybean oil for longer periods it should be kept refrigerated.

References:

Soy Connection
Wikipedia
Soya

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Avocado Oil – one of the healthiest edible oils available!

November 8th, 2009 Posted in Oil Facts Tags: Avocado Oil, Avocado Pit, Carrier Oil, Collagen Synthesis, Deep Tissue, Edible Oil, Edible Oils, Emeral, Exquisite Taste, Flavors, Heavy Oil, Natural Choice, Nutty Flavour, Penetrating Oils, Persea Americana, Plant Sterols, Rare Ability, Skin Creams, Smoke Point, Soluble Vitamins, vegetable oils

Avocado oil is an edible oil pressed from the fruit of the Persea americana (avocado). It is one of the few vegetable oils not derived from seeds; it is pressed from the fleshy pulp surrounding the avocado pit. It is known to be one of the healthiest edible oils available. Avocado oil has an unusually high smoke point of 491°F (255°C), and functions well as a carrier oil for other flavors. Because of its high smoke point, avocado oil is the natural choice for frying meat or fish. Avocado oil yields a staggering 35% oil and in its crude form is a great oil to use as carrier oil when performing massage.

This is a rich heavy oil, that is deeply penetrating and rich in vitamins A and D, lecithin, potassium as well as vitamin E. It is one of the most penetrating oils known and has the rare ability to transport active substances rapidly into the skin. Avocado oil is sometimes used for lubrication and in cosmetics where it is valued for its regenerative and moisturizing properties. Avocado unsaponifiables have been shown in studies to enhance collagen synthesis. It provides positive benefits in skin disorders due to its protective effects on fibroblasts. Avocado unsaponifiables contribute natural sunscreen properties to our skin creams. Avocado oil can help repair and protect skin due to its richness in lecithin and plant sterols and high content of oil soluble vitamins. It is often used for people with dry or mature skins, or those suffering from eczema or psoriasis, and is very useful when treating sun or climate damaged skin that is dehydrated and undernourished. It is also claimed to help with regenerating the skin and softening the tissue Avocado oil easily absorbs into deep tissue, and with its wonderful emollient properties, makes it ideal for mature skins as well as helping to relieve the dryness and itching of psoriasis and eczema.

As a food oil, its exquisite taste and soft aroma, its delicate nutty flavour and its emerald green color, makes avocado oil an ideal complement to any salad dressings and vegetables. The crude Avocado oil is green in colour as it still contains chlorophyll and is classified as a mono-unsaturated oil. Avocado oil extremely healthy substance that can assist in lowering “bad” cholesterol levels (LDL) and help in the fight against heart disease. It even relieves prostate problems.

So, what can you do with it?

Don’t think of it as a replacement for extra virgin olive oil, but rather as a new oil, a new flavour, to introduce to food. Use it in place of other oils, or as a blend with olive oil.
It will heighten the flavour of any dish that features avocados. Stir it into avocado dips, guacamole and avocado soup, for example.
Drizzle it over a fresh mozzarella and tomato salad. Season with sea salt, freshly ground black pepper and a few squirts of lemon. You could also add some plump Spanish or Italian green olives to this. Basil, lemon and lime basil will also add an extra complementary flavour.
Make a New World gazpacho with avocado oil in place of olive oil and garnish the chilled soup with finely diced avocado carefully tossed with avocado oil, chopped fresh red chilli and chopped coriander.
Make a bulky gazpacho (use very little liquid) and strew the top with garlicky prawns seared in avocado oil.
Sear fresh scallops in very hot avocado oil, grind over some black pepper and sprinkle with chopped coriander.
Drizzle over a salad of cos lettuce, goats’ cheese, snipped chives, lemon or lime segments and serve with crispy chunks of garlic or walnut bread.
Make a tapas of fat green Spanish olives with a few strips of orange peel, a few cloves of smashed garlic, a sprig of oregano or marjoram and freshly ground black pepper and drizzle with avocado oil.
Drizzle it over cooked seafood, mixing in crushed garlic and chopped Italian parsley, or crushed garlic and a little finely chopped fresh red chilli.
Mix it with ground pink peppercorns and drizzle it over salmon steaks before grilling them.
Marinate seafood in avocado oil and lemon zest and juice, salt and pepper, before pan-frying, grilling or barbecuing.
Use it in a fruity smoked chicken salad that includes cubed rock or honeydew melon.
Dress fresh steamed artichokes with avocado oil mixed with lemon juice, salt, pepper, crushed garlic and crushed mint leaves

References:

Wikipedia
Pure Earth
The Epicentre

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