INDEX
• History.
• Canola Oil.
• Coconut Oil.
• Corn (grain) Oil.
• Olive (tree) Oil.
• Soy (vegetable) Oil.
• Rice Bran Oil.
• Ghee (clarified butter).
• Beef (grassland fed).
  • Drizzle.
  • Smoke Point of common Oils.
• also see A Consumer’s Guide to Immune Restoration

1. History.

Multiple chronic illness packages, like CFS-ME, don't spring into existence overnight. If you are health and want to avoid CFS-ME, you will have to know the realities, benefits, and disadvantages .. to health .. YOUR health .. of oils. They will either keep your hormonal and circulatory functions in health and balance, or, severely messed. YOUR selection, for YOU, can gently safeguard you, or, sabotage you quietly and deeply. Are you attracting or dispelling parasites that are dangerous to you? Believe a lot of what you have been told and you will never know the truth. Use the below information as a possible base to your personal search for answers.

Oils from nuts, seeds, and meat were the simplest sources for prehistoric and self-sufficient humanity. They were fresh and required no storage or preservation concerns. With the introduction of agriculture, mass production provided a necessity for storage if waste were not to become a problem. Storage attracted natural pests, like insects and rodents, which could decimate and contaminate large quantities of foodstuffs. Insecticides and carnivorous partners, like cats and dogs, were effective at reducing the losses.

As population centers grew and agricultural operations became larger and more productive. Breads, cakes, and pastries became more desirable than porridge. They also required adding pressed oils and more salt into the diet. Oils gained other uses to assist in the development of technology. As greases, they ensured that transportation could be by wheel. With wicks, they afforded light in the evening and basements. The granaries used to store the produce became larger and more extensive. Harvesting, from cutting to gathering to transporting to dumping and spreading the grains could not always be completed throughout a completely rainless period. Fungal contamination posed a problem. Anti-fungicides were developed.

Food and herd sizes dwindled in times of failed crops.
Without adequate hay supplies, cattle had to be butchered, leaving less to build from. During times of scarcity, prices rose. More people became indebted and entered long term service employment as servants for the more successful. Work days were long and physically exhausting. No tractors then. When one had horses and wagons and sleighs for them to pull, considerable time was also required for feeding and bedding the horses and harnessing and training them for pulling and carrying. Human sleeping conditions were often cold and cramped. Most children attended no school and began work as soon as they were old enough to walk.

Fungal contamination of grains, nuts, and seeds have provided some of the most socially troublesome and health toxins to freely enter the food supply. During the mini ice age of 1560 through 1850 in Western Europe, huge cultural changes occurred. Very late harvests and very wet summers often resulted in famines and desperation. Cold one-room dwellings were converted into multi-room spaces with doors to enable smaller living spaces to be heated more efficiently. Fireplaces began to be placed in rooms of major or lengthy use, like kitchens and bedrooms. With growing seasons shortened by as much as 15%, grains were more often harvested green than mature, and harvested and stored in weather that was damp. Green grains contain more moisture than ripe ones and are more likely to encourage mold growth in close storage.

Malnutrition weakened the immunity of the general population.
Epidemics of influenza and other illnesses occurred repeatedly, sometimes killing off complete families and impacting the local population. There were so many of these over a 300 year period that it later became known as an era of pandemic. Tens of millions would die over this period. At least 50% of the population would die from one epidemic or another and in some years, there were more deaths than births. Increasingly, oils were used to provide lighting while wood provided heat.

Cool, wet summers led to outbreaks of illnesses from fungal toxins.
Whole villages would suffer convulsions, hallucinations, gangrenous rotting of the extremities, and even death. Grain, if stored in cool, damp conditions, is likely to develop a fungus known as ergot blight. It may even ferment just enough to produce hallucinogenic drugs. Eating bread could make you temporarily insane. There was little understanding of the factors which contributed to ill health, the spread of illnesses, and, the strangeness of the symptoms presenting.

Emotional maturity was stunted in both children and adults.
Millions died through starvation and malnutrition. Survival became a security issue with deserved and projected anxieties and fears encouraging manipulation, deception, and, paranoia. Add in poverty and envy, the use of herbal medicines prepared by "wise women" (witches), and a general despair, and, one has the makings of a test for religious and political authorities.

It was easy for immature, uninformed, and fearful persons, to fix the blame on evil spirits, witches, and, strangers. In an effort to restrain the real or imagined incidents of satanic worship (herbs rather than religious incantations), acting out, theft, and murder ... the religious authorities were engaged by local politicians with pleas of restoring order and simplicity. The inquisition processed over 80,000 persons through torture, burning-at-the-stake, homeless ostracism, and murder out of fear, desperation, and greed.

Industrialization and war raised the need for oils.
Oils were used to keep machinery running smoothly and dependably.
Oils were used for lighting and, increasingly, for heat.
Oil-assisted foods would include "fast fried foods", bakery items, salads.
With more people moving into the cities and doing less labor, more were exposed to the benefits of the the commercial society: less meat, more fish and cheese, more fried and prepared meals. Oils, as fats, were condemned. Oils began to be defined as to their supposed degree of healthfulness. With the benefits of marketing, the public were manipulated and deceived about the dangers and benefits of many oils.

Processing, storing, for a longer duration, and transporting long distances in varying moistures and temperatures ... predisposed many oils to ferment, and to support the growth of fungi and bacteria, as well as viruses. Heating an oil to over 400 degrees F. was a way to plasticize oil into a new compound resistant to spoilage and sterilized from any bacteria. The nutritional conflict was that the modified oils had a new molecular structure.

Hydrogenated oils.
The human body would have to recognize and metabolize these Hydrogenated oils, yet it seldom could. Corn, safflower, sunflower, cottonseed, and canola oil (unless cold pressed and sold refrigerated) are all hydrogenated. Fresh oil molecules have smooth edges and are symmetrical. Hydrogenated ones, have jagged edges and claws by which they can scratch and damage your veins and arteries, encouraging the development of inflammation, and, the depositing of cholesterol plaques as the body attempts to heal those injuries.

The way forward does not include trying to regain the Past.
With over half of humanity in a constant state of Denial, it is not difficult to understand how we have arrived at the Present. Most did not care. Many of the few who did, were caring primarily about how they could cope with traumas of the Past which imposed on or encouraged in them .. a sense of insecurity, abandonment, rejection, loss, or, conflict. The human reaction to these has always been aggression, envy, force, gossip, greed, hate, power, privilege, and violence.

Our population is now too BIG for any form of massive, harmonious change. Our environment is now too polluted for a short-term cleanup. Too many of us must live in or near cities in order for us to earn a living and enable our inclusion in a commercial society. Even if SOME of us were determined to relocate into a rural area and re-establish our self-sufficiency and independence, the cost of land is now too costly. We must learn how to best live within the communities that are.

Moving towards the Future, we must accept the Now.
It can be constructive for us to make choices for health.
Our choice of food oil is an example of the mental flexibility we must develop if we are going to have success for ourselves and those we care about.

First:
If the information we are listening to and reading is commercially mediated, that is, provided by the financial contributions of suppliers, rather than by our membership fees or purchase .. we are best to doubt its integrity. Any supplier can rationalize why their product is better than that of their competitor. If they could not, they would be hopeless in starting, or continuing, their business. Is it good, for US, them, or, them and us?

Second:
The products and services which are best for us, will NOT be best for everyone.
IF the information is realistic and truthful, there are always disadvantages as well as advantages. Often, the advantages are easy to see and easily brought to our attention. We can only make the opportunity relevant if we also know the limits, dangers, and degree of deception which surrounds the product or service. WHEN is it good for US?

Third:
A final point noted here is that we determine the WORTH of the product or service.
If it is an oil which is easily subject to rancidity, smoking, or poor quality .. a lower price may be more costly for our health, and, when we discard most of it, for our currency. Similarly, a high cost product may not be healthful for our level of health, for our health challenges, or, our metabolic or blood type. Most of all, it may be more beneficial for us when we are healthier and can assimilate more of it. In the opposite consideration, our health may be so poor now that we may require the highest of quality so that the little we can assimilate can contribute the most to our Recovery.

VITAMINS AND SUPPLEMENTS:
Omega-3 fatty acids (evening primrose oil) and Omega-6 (fish oil) fatty acids interfere with inflammatory pathways so as to reduce aches and pain. (may take the edge off of arthritis and muscle pain)

Anti-Alzheimer's Mechanism In Omega-3 Fatty Acids Found.
ScienceDaily 2008, January 2.
as reported by Catherine Ebeling
p-grassland.htm#E01

... Greg Cole, professor of medicine and neurology at the David Geffen School of Medicine at UCLA and associate director of UCLA's Alzheimer Disease Research Center, and his colleagues report that the omega-3 fatty acid docosahexaenoic acid (DHA) found in fish oil and grass-fed meats increases the production of LR11, a protein that is found at reduced levels in Alzheimer's patients and which is known to destroy the protein that forms the "plaques" associated with the disease.

The plaques are deposits of a protein called beta amyloid that is thought to be toxic to neurons in the brain, leading to Alzheimer's. Since having high levels of LR11 prevents the toxic plaques from being made, low levels in patients are believed to be a factor in causing the disease. ...

Fatty acids like DHA are considered "essential" fatty acids because the body cannot make them from other sources and must obtain them through diet. Years of research have shown that DHA is the most abundant essential fatty acid in the brain, and that it is critical to fetal and infant brain development. Studies have also linked low levels of DHA in the brain to cognitive impairment and have shown that lower levels may increase oxidative stress in the brains of Alzheimer's patients.

SUMMARY: for the individual.

1. less food harvesting = more food consumerism
2. more grains = more cooking/less vitamins
3. consumerism = packaging, preservation.
4. less fresh = more additives/supplements
5. lower physical demands = less meat
6. less meat = more oils, more legumes
7. longer storage = dry, cool, dark, costly
8. larger population = more food industry
9. more industry competition = less profit
10. less profit = less nutritional value
11. less value = health challenge

    Omega-3 fatty acids (evening primrose oil)
    and Omega-6 (fish oil) fatty acids ..

12. reduce inflammation
13. assist in balancing hormone production
14. omega-3 fatty acid, DHA, helps encourage cognitive development
15. omega-3 fatty acid, DHA, helps protect against Alzheimer's

2. Canola Oil.

Cooking with Motor Oil...
By Al Sears,
p-sears-al.htm#24

There is a food in your home right now whose name translates to Canadian Oil and millions of people use it every day to prepare their family’s meal. Are you?

What’s worse is that the food product is promoted as a healthy alternative to other cooking oils.

Here are a few of the risks ...
• Heart attack
• Stroke
• Heart lesions
• High blood pressure
• Vitamin deficiencies
• Hemorrhaging
• Free radical damage
• Retarded growth

I’m talking about canola oil.

This is something that’s been marketed for years as a “good” alternative to butter, lard, and other edible fats ... but a group of chemists practically made it up from scratch. It isn’t found anywhere in Nature. Chances are you’ve eaten a lot of it without knowing it. You’ll find it in restaurants and kitchens all over the country ... and it’s a potential killer.

Meet the Canola Plant

Think about it: olive oil comes from olives. Peanut oil comes from peanuts. So where does “canola oil” come from?

Here’s a hint: the kind of “plant” it comes from doesn’t need sunlight, soil, or rain to thrive.

The word “canola” is an industry invention.
And once you know where it really comes from, you’ll understand why the industry had to come up with a new name for it.

Canola is an artificial, processed oil made from rapeseed, a flowering plant of the brassica family, which includes cabbage, rutabagas, broccoli and turnips. “Rapeseed” comes from the Latin word for turnip, “rapum.” ...

Asians used rapeseed oil to light their lamps for centuries.
Then during the Industrial Revolution in the 18th century, machinists found that it worked well as an engine lubricant. It even played a crucial role in combat operations for the US Naval fleet during World War II.

Today it’s used in all kinds of industries.
It happens to be a great insect repellent.
You’ll also find it in synthetic rubbers, ink, even soap...

Your Salad Dressing Could Be Toxic

You may be wondering how rapeseed oil turned into “canola” oil — and how it came to be considered a food in the first place.

It all started with the mainstream medical establishment and food industry’s obsession with so-called “bad” fats. Back in the late 70s, they were looking for something to replace corn and soybean oil.

They’d promoted these oils for years as more healthy than traditional fats like butter, lard, or palm oil. But new science was emerging indicating that the oils they were peddling to the public were actually unhealthy.

There were other healthy options available, like olive oil.
But olive oil was too expensive to use because it wasn’t a major crop.
And it doesn’t blend well into most mass-produced, processed foods.
So the industry went looking for something inexpensive, “healthy,” plentiful that would be easy to store, transport, and include in commercial food production.

That’s how rapeseed oil made it onto the industry’s radar screen.
It had been widely used in Asian countries. It was cheap, easy to grow, and there was a readily available source nearby, in Canada, where it was farmed in abundance.

Scientists found that it was rich in what they considered healthy vegetable fats, including omega-3. But there was a big problem: two thirds of the fat in rapeseed oil is “erucic acid.” This is a dangerous toxin that can cause deadly heart lesions.

Then in 1978 a few Canadian agricultural specialists figured out how to breed a strain of rapeseed that was low in erucic acid. 1 Suddenly, the industry had its new “healthy” alternative. And that’s how it eventually got its name:
“canola” stands for “Canadian oil, low acid.”

The problem is that canola doesn’t really resemble the rapeseed oil found in Asia. In places like India and China, they traditionally pre-cooked the seeds before they extracted the oil, and they used stone presses to make it. They sold it soon after they made it, so it was fresh and pure. The process was entirely natural.

Compare that with the industrial processes used to make canola here (in the USA):

• high temperature pressing in metal vats;
• blasting with chemical solvents to remove the oil;
• bleaching;
• soaking in acid; and
• “deodorizing,”
  since some of the omega-3 in the oil goes rancid and creates a foul odor.

Traces of these chemicals remain in the oil, particularly hexane. Hexane’s a component of gasoline.
It’s used to make shoes, leather products — even roofing!
Its toxic effects on the body are well known.
It causes nerve damage, 2 and the gas emissions from industrial hexane can cause cancer. In fact, the Environmental Protection Agency issued regulations on commercial hexane use in 2001 because of the serious cancer risks. 3

They Can’t Back Up Their Claims

One of the problems with all the industry’s health claims about canola is that there are virtually no studies of canola’s effects on humans. But the research done in animal studies paints a grim picture.

Canola has been shown to retard growth and cause heart lesions in rats. 4 Newborn piglets fed a formula with canola oil developed a vitamin E deficiency in one study. Vitamin E’s a key ally in overall heart health, protects eyesight, and acts as a powerful antioxidant. They also suffered from sustained bleeding, because a diet high in canola lowered their platelet count (platelets are what help your blood to clot and stop hemorrhaging). 5

Another recent study found that canola worsens high blood pressure, and stroke in rats genetically prone to these health conditions. 6

Yet we’re still hearing about how good canola is for you.
Millions of Americans are pouring this stuff on their salads or eating foods fried in it, thinking it’s great for their health. They may as well be eating their shoes. ...

Canola Benefits:
• available;
• no trans fats;
• cheap, cheap;
• unregulated

Canola Disadvantages:
• tendency to go rancid;
• made with high temperature pressing;
• contains hexane, an aerosol toxin;
• contains erucic acid, a toxin;
• lowers platelet count in the blood;
• encourages a vitamin E deficiency;
• worsens high blood pressure, and stroke;
• smoke point: 470 degrees F. (240 degrees C),

A word of Caution:
Not ALL canola oil is hydrogenated.
That which is not must be refrigerated or will go rancid.
Many labels do not mention if the canola oil product, or ingredient, is hydrogenated or not. If not differentiated, the manufacturer is counting on your ignorance and gullibility to assume that it is not hydrogenated. Hydrogenated oils ALWAYS have a higher smoke point. This leaves many oils unsuitable for frying, broiling, or barbecuing. This is one case in which if the oil smokes, it may be better for you, and, it is time to turn the heat DOWN, and be patient. Like many things in the market, not everything is what it seems, or what you are told it is.

3. Coconut Oil.
(Much of this information has been transferred from one of my Supplier Profiles, for Tropical Traditions, and, originally from their website, and newsletter and other contact e-mails.

HEALTH:
Coconut oil is rich in lauric acid, which is known for being anti-viral, antibacterial and anti-fungal. Coconut oil is also being used by thyroid sufferers to increase body metabolism, and to lose weight. Virgin coconut oil is also used for making natural soaps and other health products, as it is one of the healthiest things one can put on their skin.

Much research on the nutritional and medicinal benefits on coconut oil has surfaced in recent years. Much of that research has been done by Dr. Mary Enig. Dr. Enig has classified coconuts as a "functional food," which provides health benefits over and beyond the basic nutrients. She has specifically identified lauric acid as a key ingredient in coconut products:

"Approximately 50% of the fatty acids in coconut fat are lauric acid.
Lauric acid is a medium chain fatty acid, which has the additional beneficial function of being formed into monolaurin in the human or animal body. Monolaurin is the anti-viral, antibacterial, and antiprotozoal monoglyceride used by the human or animal to destroy lipid coated viruses such as HIV, herpes, cytomegalovirus, influenza, various pathogenic bacteria including listeria monocytogenes and heliobacter pylori, and protozoa such as giardia lamblia. Some studies have also shown some antimicrobial effects of the free lauric acid."

As a "functional food," coconut oil is now being recognized by the medical community as a powerful tool against immune diseases.

What is Expeller-Pressed Coconut Oil?
http://www.tropicaltraditions.com/epco.htm

.. Expeller-Pressed Coconut Oil is a high quality refined coconut oil.
This oil is processed the “old” way by what is called “physical refining.” The modern way of processing coconut oil is by chemical extraction, using solvent extracts, which produces higher yields and is quicker and less expensive. Tropical Traditions Expeller-Pressed Coconut Oil DOES NOT use solvent extracts. It is made the “old” way by expeller-pressed mechanical extraction. This oil is also NOT hydrogenated, and contains NO trans fatty acids. It is a very good quality food-grade coconut oil.

.. Organic Expeller-Pressed Coconut Oil is made from certified organic coconuts that have NOT been treated with chemicals or fertilizers. It is certified organic according to European and USDA standards. Our Organic Expeller-Pressed Coconut Oil is high in the medium chain fatty acids, such as Lauric acid. Organic Expeller-Pressed Coconut Oil is less expensive than Virgin Coconut Oil, and because it goes through a steam deodorizing process the taste is very bland, unlike Virgin Coconut Oil which retains the odor and taste of fresh coconuts. Some people prefer a bland, tasteless oil. This coconut oil is solid below 76 degrees F. and liquid above that.

.. Expeller-Pressed Coconut Oil, non-certified, is made from high quality coconuts in the Philippines. This is the “common” type oil that millions of people in Asia consume on a daily basis. It is less expensive than our certified organic Expeller-Pressed Coconut Oil because it does not include the cost of organic certification. We get our Expeller-Pressed Coconut Oil, non-certified, from unpolluted areas of the Philippines where pesticides and fertilizers for coconut palms are virtually unknown. The coconuts typically come from very rural areas in the Philippines, far away from major urban centers. It is also deodorized and processed the “old” way with “physical refining” that DOES NOT use solvent extracts. This is the most economical high-quality coconut oil we sell.

Characteristics of Our Gold Label Virgin Coconut Oil
http://www.tropicaltraditions.com/virgin_coconut_oil.htm

... Gold Label Virgin Coconut Oil is a truly unrefined coconut oil.
This coconut oil is made on Mt. Banahaw and surrounding areas from organic coconuts. Coconuts are used fresh (within 24 hours of harvest) from small family farms on Mt. Banahaw and other rural places in Quezon Province, the coconut capital of the Philippines. Only the highest quality coconuts are hand-picked from each harvest.

The volcanic soil of Mt. Banahaw makes these organic coconuts some of the most nutritionally rich coconuts in the world! Testing done in independent laboratories reveals higher levels of phenolic antioxidants than most other coconut oils. The fresh coconut meat is shredded (wet milled), and then cold-pressed using the water from inside the coconuts to make coconut milk. The milk is then allowed to sit for about 24 hours, while the oil naturally separates from the heavier water.

The oil is then filtered from the curds (coconut solids).
No chemical or high-heat treatment is used, and this oil contains no trans fatty acids. We do NOT mass produce this oil. It is made by families who are coconut farmers using old-fashioned traditional methods that have been used in the Philippines for hundreds of years.

Our coconut trees and family producers are certified organic according to strict USDA standards. The families who produce the oil are also trained according to GMP (Good Manufacturing Practice) standards and re-certified each year. This high-grade Virgin Coconut Oil has a long shelf life due to the high anti-oxidant properties. The Gold Label standard is our highest standard for Virgin Coconut Oil.

in 2001, Tropical Traditions founders Brian and Marianita Shilhavy were the first ones to export “Virgin Coconut Oil” from the Philippines , defining the term “Virgin Coconut Oil” on their websites since there was no industry-wide standard or agreed upon definition for such a label. Their definition has subsequently been used by most manufacturers and distributors of Virgin Coconut Oil.

Some groups have tried to improve upon this definition by including a “no heat” condition for processing Virgin Coconut Oil. But in 2005 Professor Vermont P. Dia of the University of the Philippines conducted a study with some of his graduate students to analyze various Virgin Coconut Oils produced using different methods, with all of them using little or no heat in the processing. Their results were published in December 2005, in The Philippine Agricultural Scientist, and their results became the standard for Virgin Coconut Oil quality in the Philippines.

In 2006 Tropical Traditions had Professor Dia and his students test their Virgin Coconut Oil which is made using the traditional method and includes low levels of heat at the end of the process. It was not among the samples tested in the Philippines in 2005, since our Virgin Coconut Oil is marketed exclusively in the United States. They discovered that Tropical Traditions’ Virgin Coconut Oil tested much higher in polyphenols, an antioxidant, than any of the low-heat or no-heat samples they had tested previously, sometimes testing with antioxidant levels that were twice as high!

(Read Professor Dia’s statement here:
http://www.tropicaltraditions.com/professordiacertificate.htm)
This is further proof that low-tech traditional methods are not inferior to modern mass-produced machine methods emphasizing no heat. We suspect that some low-level heat is necessary to remove any existing enzymes or bacteria from the oil that can compromise the integrity of pure unrefined Virgin Coconut Oil.

To understand the “heat” issue in making Virgin Coconut Oil, go here:
http://www.tropicaltraditions.com/virgin_coconut_oil_heat.htm

While almost all Virgin Coconut Oils sold in the US are mass-produced, Tropical Traditions still produces their Virgin Coconut Oil by hand in small batches by family micro enterprises. Most of them have been producing Virgin Coconut oil for over 6 years. They have learned what it takes to produce the highest quality oil, such as how to hand pick the best coconuts from each harvest.

Their most recent discovery in 2007 came when certain groups in rural areas had problems with water sources. Water is needed to make the coconut milk from which the oil is extracted. Using true Filipino ingenuity, they started collecting and using the pure nutritious coconut water from inside the organic coconuts instead. They noticed that the water separated from the oil much quicker, that less heat was needed at the end, and that less filtering was needed also. The end result was a higher quality and better tasting Virgin Coconut Oil. ....

Try This Truly Healthy Oil From Nature, Not Industry
By Al Sears,
p-sears-al.htm#24

For some reason, the word still hasn’t gotten out on this, but there’s a natural plant-based alternative to canola that’s plentiful, and safe for all kinds of cooking. It’s easily digested, free of toxins ... and actually comes with a host of major health benefits.

It’s coconut oil.

I still scratch my head over why this isn’t the best-selling edible oil in the world. The fact is that conclusive clinical evidence of its health-promoting power has been around for over 30 years.

Coconut oil has the power to
• Power overall heart health
• Boost your metabolism
• Raise your antioxidant levels
• Promote weight loss
• Strengthen your immune system
• Stimulate healthy thyroid function
• Maintain healthy cholesterol balance

You can even use it as a skin care product.
It helps to moisturize and keeps your skin elastic, radiant, and youthful.

Unlike canola, coconut oil actually protects the heart by keeping fat and cholesterol in your bloodstream in proper balance. One study looked at native island tribes in the South Pacific whose diets were heavy in coconut oil.7

They had perfect serum lipid and cholesterol profiles at the start of the study. But once they migrated to New Zealand and stopped using coconut oil, their total cholesterol and LDL cholesterol increased, and their HDL cholesterol (the good kind) decreased.

It’s also been shown to ramp up your body’s ability to convert fat into energy, increasing your metabolism and actually helping you to lose weight.

The most recent research also suggests that the natural health-promoting compounds in coconut oil can actually prevent free radical damage.8

Finally, coconut oil contains lauric acid, one of the key building blocks of your immune system and a powerful anti-viral/anti-microbial.

In other words, you should make coconut oil one of the staples in your kitchen. Unlike olive oil, coconut oil’s stable at very high temperatures, so you can put it on salad or fry with it. It won’t start to smoke and burn your food like olive oil ...

Coconut Oil Benefits:
• digested easily;
• toxin free, or low;
• accessibility is plentiful;
• improves circulation & heart health;
• contains lauric acid, anti-viral, anti-microbial;
• healthy cholesterol balance is facilitated;
• healthy thyroid function is stimulated;
• immune system is strengthened;
• antioxidant levels are raised;
• metabolism can be boosted;
• weight loss is made easier;
• moulds are highly resisted;
• sexual lubricant option;
• smoke point: 450 degrees F. (232 degrees C), Medium

Coconut Oil Disadvantages:
• many quality variations;
• odor and taste may not be liked;
• can become very hard when cold;
• not often liked in beverages or salads

Please use Caution.
There are a variety of qualities of coconut oil.
The more refined and less organically grown the production, the less nutritional value it will have and the more toxins it will likely carry. Low tech production by regulated small business groups located in low cost production environments have the best potential to produce a lower cost, high quality, stable oil for the market. A major benefit for many people with CFS-ME is that coconut oil has been effective at eliminating toxic parasites from multiple areas within and on the body. This frees the immune system from as intense an immune attack and opens the door for greater health enhancement.

4. Corn Oil.

Omega-6 (Corn) Oils .. as cancer inducing.
2008-12-28 US Wellness Grassland Beef newsletter.
Shane Ellison

... small amounts of omega-6 fatty acids from seeds and plants are essential to our body. When combined with omega-3 fatty acids from fish, omega-6's appear to play an integral role in maintaining health. Combined, these two fats can help regulate proper brain development, energy production, immune function and put out the fires of inflammation.

However, large quantities of omega-6 fats can become poisonous.
Omega-6 fatty acids promote oxidative stress by disabling the body's second defense against cancer - the antioxidant. Adding insult to injury, omega-6 fats increase inflammation within skin cells. Inflammation can be the driving force for the growth of skin cancer and its ability to spread to nearby tissues and organs.

Like skin cancer (and many other forms of cancer), this omega-6 threat did not exist 100 years ago. Our ancestors only consumed small quantities of omega-6 in the form of whole corn, seeds, or legumes. Their ratio of omega-6 to omega-3 was about 1:1. Today, a large segment of the population consumes a ratio of 20:1.

The omega-6 overdose exists thanks to the advent of technology - chemical extraction methods to be exact. Instead of consuming omega-6 in its natural state - from plants and seeds - the primary sources today are plant and seed oils such as corn, safflower, and sunflower oil. A single tablespoon of omega-6-laden corn oil is derived from a whopping 12 to 18 ears of corn. Make sure you get these cancer fertilizing oils out of your house.

The ideal ratio of omega-6 to omega-3 fatty acids remains to be determined. One thing is certain, the overdose of omega-6 manifests into poor health as well as dry, brittle skin that predispose us to skin cancer.

The best thing you can do to protect against skin cancer and many other forms is rid your diet of omega-6-laden plant and seed oils while consuming more protective omega-3 fatty acids and naturally occurring saturated fats from seeds, nuts, butter, fish, grass fed beef and coconut oil.

Corn Oil Benefits: Refined
• pleasant taste;
• popularly available;
• large number of polyunsaturated fatty acids;
• a good source of ubiquinone, and vitamin E;
• can substantially reduce cholesterol absorption;
• smoke point: 450 degrees F. (232 degrees C) -- Moderate

Corn Oil Disadvantages:
• chemical extraction;
• stimulates inflammation;
• most is now Genetically Modified (GMO);
• becomes too hard to pour or spread, if refrigerated ;
• has been associated with cancer risks (Omega-6 excess);
• promotes azoxymethane-induced colon cancer.

5. Olive Oil.

Olive Oil: A new natural weapon to fight H. Pylori.
March 3, 2007 - Issue 919
http://www.mercola.com/2007/mar/3/
a-new-natural-weapon-to-fight-h-pylori.htm

Extra virgin olive oil could help prevent and treat Helicobacter pylori (H. pylori) infections, which cause millions of cases of gastritis and peptic ulcer disease each year. ... green tea and cranberry juice inhibit the growth of H. pylori infections in the stomach lining. ... the phenolic compounds in extra virgin olive oil had strong antibacterial effects against eight strains of H. pylori, including antibiotic-resistant strains. ... Another proven natural method for eradicating H. pylori: Eating one or two cloves of raw garlic daily.

Olive Oil Benefits: Extra Light*
• vitamins E, K, and A as well as polyphenols, squalene;
  oleocanthol, triterpenes and other micronutrients;
• high in polyphenols (powerful antioxidants);
• promotes the secretion of bile & pancreatic hormones;
• Oleic Acid - (omega 9) makes up 55 - 85 percent of its fatty acids ;
• is not processed with high heat, not hydrogenated;
• Smoke point: 468 degrees F. (242 degrees C), HIGH

Olive Oil Disadvantages:
• higher price than many other oils;
• longer time from harvest to pressing;
• more labor intensive than others;
• difficulty in cleaning cookware;
• shorter shelf life than many;
• production is inefficient.

5. Soy (Vegetable) Oil.

Soy, hexane extracted oil,
melamine contaminated, 50% from China, CNS symptoms
Newsletter, August 18, 2009
http://www.healinggourmet.com/
The Healing Gourmet,
Kelley Herring.

Soy .. This so-called "healthy" ingredient is packed into everything from pizza and pastas ... to burritos and bran cereals ... to protein bars and baby foods. Why? Because it is inexpensive and versatile, taking on any shape or flavor the manufacturer chooses. ...

... I'm talking about "rendered" soy including soy protein isolate, textured vegetable protein and hydrolyzed plant protein to name a few. Here's why...

Soybeans & Gasoline

It takes a lot of processing to transform a fresh green soybean into mock-meat "vegetable protein". And the process relies on a "secret ingredient".

Hexane.

Hexane is a byproduct of gasoline.
It is used as an industrial solvent and degreaser.
And it's also used to extract edible oils from seed and vegetable crops - primarily soybeans.

According to the Environmental Protection Agency (EPA), short-term exposure to hexane at high doses can affect the central nervous system. But even small exposures can be harmful.

So how much is too much?

Recent studies conducted by The Cornucopia Institute found hexane residues in common soy food products ten times higher than what is considered "normal" by the FDA.

While the use of hexane is strictly forbidden in organic products, "natural" products containing soy proteins are almost always extracted with this dangerous solvent.

But beaner beware!

Industry insiders estimate that as much as 50% of the "organic" soybeans consumed in the United States are imported from China - where such lax standards allowed pet food and even baby food to be tainted with melamine - a chemical that can cause kidney failure and death.

... in November 2008, a farm cooperative found melamine levels up to 30 times the maximum level allowed by authorities in 300 tons of organic soy meal imported from China.

As part of our Dirty Little Secrets of Soy series, you'll learn more about the hazards of eating soy including: how genetically modified soy (80% of all soy produced!) could be affecting your health... the strong hormonal activity of soy which can contribute to weight gain, "man boobs", and certain cancers ... eight good reasons to never let soy formula pass your baby's lips ... and the ways you could be introducing contaminated soy into your body without even knowing it. ...

Soy (vegetable oil) Benefits:
• versatile;
• inexpensive;
• contains natural antioxidants;
• improving the texture of skin;
• high in fatty acids;
• helps repair skin;
• smoke point: 450 degrees F. (232 degrees C), HIGH

Soy (vegetable oil) Disadvantages:
• contains no cholesterol**
• contains feminizing estrogens;
• degrades easily without refrigeration;
• most is now Genetically Modified (GMO);
• often hydrogenated to increase its shelf life;
• has hydrogenated oils, contains trans fats;
• stores as room temp several months only;
• solvent-extracted with commercial hexane;
• high proportion, 7–10%, of oxidation-prone linolenic acid

Health Correction. **
Cholesterol is used by the immune system to heal wounds and provide protection against parasites. It is also converted by glands and organs into hormones. A diet without cholesterol provides an increased likelihood of hormone imbalance, skin degradation, and parasite advancement. Too much cholesterol has been found to be unhealthy. Too little is unhealthy also. The more relevant question is: "When does THIS individual benefit from more, and, from less?"

7. Rice Bran Oil.
http://www.ricebranoil.info/apps/nutra.html

Rice Bran Oil has uses in cooking, frying, as a salad dressing, baking, soap making, even as a supplement for horses, dogs and other animals.

Why Rice Bran Oil in cooking?
For grilling, you need an oil that can take the heat.
A high smoke point is the point at which oil starts to smoke.
When cooking, an oil that smokes gives a burnt flavor to the foods.

Rice bran oil's smoke point is 490 degrees F, higher than even grapeseed oil (480 degrees) or peanut oil (320 - 450 degrees). This means that even in the hottest of situations, rice bran oil won't smoke or breakdown. Your foods will taste better, and they will be less likely to stick to the grill or griddle.

Rice Bran Oil Benefits:
• foods taste better;
• rich in gamma-oryzanol;
• high levels of tocotrienols;
• rich in oleic and linoleic fatty acids;
• naturally free of trans fatty acids (TFA's);
• increases fecal bile acid excretion
• reduces cardiovascular dangers
• naturally low in saturated fat;
• rich source of Vitamin E;
• less cleanup;
• smoke point: 490 degrees F. (254 degrees C), HIGH

Rice Bran Oil Disadvantages:
• high cost
• availability
• has NO cholesterol **

Added info from http://www.ricebranoil.info/apps/nutra.html

Oryzanol
Crude rice bran oil contains about 1.5% or more gamma-oryzanol, a group of ferulate esters of triterpene alcohols and phytosterols. The high antioxidant property of gamma-oryzanol has been widely recognized. Studies have shown several physiological effects related to gamma-oryzanol and related rice bran oil components. These include its ability to reduce plasma cholesterol (Lichenstein et al., 1994), reduce cholesterol absorption and decrease early atherosclerosis (Rong et al., 1997), inhibit platelet aggregation (Seetharamaiah et al., 1990), and increase fecal bile acid excretion (Seetharamaiah and Chandrasekhara, 1990). Oryzanol has also been used to treat nerve imbalance and disorders of menopause (Nakayama et al., 1987).

Tocotrienols
Rice bran oil is the only readily available oil, other than palm, that contains significant levels (approximately 500 ppm) of tocotrienols (Eitenmiller, 1997). These occur in at least four known forms and are similar to the tocopherols in chemical structure. They belong to the vitamin E family and are powerful natural antioxidants (Tomeo et al., 1995). The protective benefits of dietary antioxidants in the prevention of cardiovascular disease and some forms of cancer have been widely publicized (Eitenmiller, 1997; Nesaretnam et al., 1998).

8. Ghee.

Ghee is an ayurvedic cooking medium that's been around for thousands of years. It has a rich, buttery taste and aroma. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making ghee light, pure and resistant to spoilage. Since ghee is an oil, it can bond with lipid-soluble nutrients and herbs to penetrate the lipid-based cell walls of the body. It is reported to increase the potency of certain herbs by carrying the active components to the interior of the cells where they impart the most benefit.

Ghee for thee is much better than butter for you.
Ghee, made from butter, is considered a health food in Indian Ayurvedic (pronounced Ah-your-vadic) medicine, which has a 5000 year history predating even Chinese medicine. Ayurveda is continually gaining popularity in the western modern world. Ghee is the preferred cooking oil in India, and it is a healing food in Ayurvedic medicine. Though sometimes confused with clarified butter, ghee goes beyond clarified butter with more health benefits.

... if you buy ghee .. it`s expensive.
And you really have little control over the quality of that purchased jar`s content.
So why not make your own ghee with a high quality butter and get more ghee for less cost?
This article will explain how to make your own after you`ve hopefully been motivated by ghee`s healthful food properties along with a little understanding of Ayurvedic medicine. ...

You can do a short form dosha quiz to get an idea of what a long form questionnaire will be like in an Ayurvedic clinic here:
http://www.whatsyourdosha.com/

What Is Ghee and How Can I Make It?

.. It is the premier cooking oil in Indian Cuisine.
Though derived from butter, it has a much higher burning point than even most cooking oils, 375 degrees Fahrenheit or 191 degrees Centigrade. Ghee has more positive health effects than butter without the impurities (saturated fat, milk solids), enabling even lactose intolerant people to use it as butter on toast or pasty and in cooking.

.. ghee has phenolic antioxidants, which bolster the immune system.
Traditionally in Ayurveda, ghee has been used to enhance digestion, improve memory, promote intelligence, and lubricate connecting tissues. It is healthier than butter for every day use, as it does not contain any dairy product cholesterols and its caloric content is low as well.

.. Dr. Vasant Lad, author, lecturer, and director of the Albuquerque, NM Lad Ayurvedic Clinic,

"Ghee relieves chronic fever, anemia and blood disorders and is useful for detoxification. . . . it aids in the balancing of the tridosha. Ghee promotes the healing of wounds and alleviates peptic ulcer and colitis. It is good generally for the eyes, nose and skin."

Making Ghee at Home

... To make it yourself, get the best butter you can buy.
Butter from whole raw milk is ideal, but difficult to find unless you know some Amish or Mennonite groups who make dairy products from raw milk. Googling raw butter or raw butter sources may get you somewhere though. At least make sure you get real organic butter from whole milk if you can`t get raw butter.

There is some deceptive labeling out there with lowered USDA organic requirements, which allow dairy producers to use a percentage of milk containing hormones (rBGH) in their dairy products. Do some research, or talk with knowledgeable health food store staff to determine which butter brands are truly organic.

It`s also important to make sure the milk producing cows are grazed on non-chemically sprayed or non-fertilized grasses or alfalfa. Toxins get lodged in fats, and you don`t need those toxins in your ghee.

Get at least one pound of organic unsalted butter.
Make sure you have unbleached cheesecloth on hand for filtering the liquid, and make sure you have a clean, sterilized heat resistant lidded jar on hand for the finished hot ghee.

Put the butter into a pan or pot over low heat.
When the butter completely melts, continue heating at low heat until boiling occurs. There may be some sputtering as the water in the butter boils off. Before 30 minutes elapses, you should be aware of three layers in the liquid.

1) A top layer of foam, which is the water boil off
2) A middle layer of liquid
3) And at the bottom, the milk solids

If you want clarified butter for shrimp, crab, and lobster, here it is!
But getting the ghee requires a couple of more steps.

Continue heating and now stir occasionally while closely watching to prevent the clarified butter from burning. Keep an eye on the milk solids as you stir occasionally. The milk solids will turn medium brown, and the liquid will become a translucent golden while emitting a fragrant nutty aroma.

At this point remove from the heat.
Let it sit for a short while to ensure all the milk solids drop to the bottom. But while it`s sitting, go ahead and skim the foam or froth from the top of the liquid. A gravy or fat separator can make this easier. This is an important step, as you don`t want any water in your ghee. Water will spoil it.

Then get your cheesecloth layered over twice, or once inside of a fine mesh filter, and place that over the mouth of your selected jar. Pour carefully into the jar through the cheesecloth to prevent those milk solids from getting into the jar.

Keep the jar lid off until it cools to room temperature to prevent moisture from forming on the inside of the lid and contaminating the ghee. Then put the lid on. You can refrigerate it or put it on a shelf.

Ghee keeps for a year, even without refrigeration.
If you want to use it for buttering toast or pastry, you will probably prefer it in a more solid state. So you can refrigerate it to keep it solid, as it gets soft for buttering quickly when taken out. You won`t need to be concerned about having it spoil if you do leave it out.

Caveat: as you use your ghee for cooking or buttering, make sure you do not allow any food particles, crumbs, or water to get into the ghee. Those can contaminate and spoil your ghee. ...

Benefits of Ghee:
• sweet aroma
• enhances flavors
• use less than half
• stimulates digestion
• will store for up to 1 year
• contains reduced lactose volume
• can be stored at room temperature
• no trans fats or hydrogenated oils
• carries nutrition into cells
• has phenolic antioxidants
• casein and lactose free
• smoke point: 361-401 degrees F. (191 degrees C) : Medium

Disadvantages of Ghee:
• made from butter (contaminated?)
• easily contaminated
• can be expensive

When you cook with ghee it produces sweet aroma.
You use less than half of other oils and it enhances the flavor of food. Ghee does not contain harmful trans fats or hydrogenated oils which are believed to cause heart disease and many other serious health problems. Ghee is a carrier of nutrition due to its ability to penetrate deep into tissues. Ghee also aids in the absorption of vitamins and minerals from foods. Ghee is considered one of the best oils for baking, sauteing and deep frying. Casein and lactose are removed from butter during the clarification process, making ghee suitable for people allergic to dairy or with casein or lactose intolerance.

Ghee can stimulate the secretion of stomach acids and optimize digestion.
Other fats, such as butter and oils, slow down the digestive process. A small amount of ghee applied to belly button is said to nourish the entire body and is especially helpful is healing dried lips.

8. Meats, Grass Fed, not, Feedlot.

Eat grass-fed beef instead of commercially raised beef.
Commercially raised animals are fed growth-stimulating hormones, antibiotics and processed grains. While the protein and zinc in organic grass-fed beef will help in maintaining optimum testosterone levels in men, the hormones used in industrial beef will increase estrogen production and lower testosterone levels. Various combinations of hormones, estradiol, progesterone, and testosterone, and the synthetic hormones, zeranol and trenbolone acetate, may be given to cattle during their growing cycle. Another hormone, melengesterol acetate, may also be added to cattle feed to "improve weight gain and feed efficiency."

Benefits: if grassland fed, vs, feedlot.
• contains fewer synthetic hormones;
• has more optimized nutrition;
• encourages sustainability;
• is less polluting;
• is more humanitarian.

Disadvantages of Meat sourced oils:
• often contaminated;
• quality can be costly;
• requires large food input;
• requires optimal digestion;
• quality can be difficult to find;
• animals must be killed;
• Smoke Point of Butter: 361-401 F. degrees (Low)

Autism, Omega 3's and Behavior.
http://www.uswellnessmeats.com/newsletter/
catherine_ebeling_june_28_09_newsletter.html

... Low levels of essential fatty acids in the general population are associated with a wide range of psychological disorders, including depression, post-partum depression, PMS bipolar (manic/depression) and Rett's syndrome. Other less severe symptoms of omega-3 fatty acid deficiency include: extreme tiredness, poor memory, dry skin, heart problems, mood swings, and poor circulation. ....

Grass-fed meats are high in omega 3 fatty acids, with none of the toxins that many fish may carry. Grass-fed beef, as opposed to grain-fed commercially raised beef, has a similar omega 3 fatty-acid profile as fatty fish, without the danger of toxins such as mercury and PCB's. Grass-fed meat is a rich source of this healthy fat because the cattle spend their lives eating green forage plants that are naturally rich in omega-3s themselves. Just by eating their natural diet, the cattle absorb these valuable fats and then pass the nutrition on. The result is beef that has nearly 60% more omega-3s than beef from cows that have been raised on a feedlot grain-based diet. ...

Does the E. Coli risk decrease with grass-fed beef?
A: Yes. Grass-finished beef has a minimal risk compared to grain-fed beef due to the difference in epigastric pH in the two diets. Grain diets create a much higher level of acidity in the stomach, which the E.coli bacteria need to survive. Grass-finished animals live in clean grass pastures where higher levels of sanitation greatly reduce the risk as well. Always cook ground beef until no pink remains.

US Wellness Meats: Newsletter, August 10, 2008

Meat Recalls and Food Source significance.
... The shock in the food world on Saturday was the recall of Coleman Beef from Whole Foods. This sad news was the continued fall out from Nebraska Beef's second recall in two weeks.

... the first stomach of the grazing animal is pH 7.
The pH is determined by the digestive process of the forage diet. This is the diet bovines, lamb and goats were designed to process. When starch (grain) is substituted for forage, the pH drops to approximately 4, which is the ideal environment for ecoli 157 to thrive.

Eating grass-fed will minimize the risk the ecoli dramatically as this pathogen will not tolerate pH 7 in the forage animal's first stomach fermentation vat.

Drizzle.

Short notes on other oils are noted here.

• Avocado (refined) oil:
  Smoke Point: 520 F (Very HIGH)
  
  

• Pumpkin Seed Oil.
  Incredible taste, purity of ingredients & very strong nutritional value ..
  Shelf-life: 12 months
  Storage: In cool place and protected against light
  Do not fry or hot cook with this oil! A flavoring/dipping oil.

  A staple part of a Austrian diet -- renowned in particular for helping to maintain healthy breasts, ovaries, prostate and bladder, pumpkin seed oil is super rich in essential fatty acids and Vitamin E and B2.
  
  

• Sacha Inchi oil.
  
• It digests easily ... no fishy after taste
• It has a mild nutty flavor
• No heavy metals and contaminants.
• It’s one of the most powerful inflammation fighters ever discovered.
• It’s highly concentrated omega-3s turn off excess inflammation like a switch.
• It contains very high levels of DHA which is one of the key fish oil benefits.
• Smoke Point: 450 F (232 C), Medium