An important factor that can affect the health quotient of any oil is the way it is processed and stored. Let’s understand the process for extraction of oil…

Expeller Press Oils – This is a chemical-free mechanical process that extracts oil from seeds and nuts by applying pressure. Heat is created due to friction, especially in case of hard nuts.

Cold Pressed Oils - These are expeller pressed in a heat-controlled environment to keep temperatures below 120 degrees F.

Solvent Extracted Oils – This is when a solvent (usually, toxic solvents like Hexane) is used to extract the oil from certain seeds, nuts or kernels to make the extraction cost effective. Upto 99% of the oil can be extracted this way. These oils then undergo harsh treatment to remove the solvent, and then deodorize and bleach the oils — rendering them inferior in taste, fragrance, appearance and especially nutritional quality. As expected, most mass market oils are usually made this way.

Cold pressed oils are the healthiest oils, since they are the least processed, and solvent extracted oils are the least healthy, with all the processing and chemical additives.

Refined & Unrefined Oils:

Unrefined Oils are mostly just filtered to remove large impurities.

Refined Oils are filtered, and then processed with chemicals and heat to become odourless and bland tasting oil. In the process, the oil is stripped of most of its nutrition. Since oils with low levels of beta-carotene and vitamin E tend to spoil quickly, manufactures add synthetic antioxidants to extend shelf life.

TIPS FOR USING & STORING OILS

• Unrefined oils are best used uncooked or cooked in low heat - salad dressings/ sautéing/ baking. Their natural resins and other beneficial particles burn easily and develop unpleasant flavours and unhealthy properties if overheated.
• Chemically refined oils are stable for longer storage, higher smoking point, and are a better choice for high-heat cooking and frying.
• Air, heat, light and age negatively affect the life and nutritive value of oils. Store oils in airtight dark glass bottles or ceramic containers (like the old fashioned martabaans) in a cool place to prevent oxidation. Avoid plastics to avoid BPA, a possible carcinogen from leaching into oil.
• It’s a good idea to refrigerate unrefined oils, as they have shorter shelf life. The only exception here is Olive oil, which is high in anti-oxidants, and doesn’t spoil easily. Safflower, sunflower and corn oil are high in linolenic acid and are quick to spoil, so be careful about those 5 litre plus packs!
• Healthy oils will spoil quickly, so try and buy small quantities and use quickly. That’s why it’s also important to check manufacturing dates.

We hope you continue to discover healthier living with us!

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