Unrefined & Cold Pressed Oil, Oh My!
Types of oils to keep around … especially for raw foods or food cooked under 120º.
(e.g. of oils I love to use olive oil, flaxseed, coconut, peanut, sesame, hemp, walnut, avocado)
As far as coconut oil, you want to oil buy cold-pressed, raw and organic to insure you are getting the coconut oil that is healthy and free of GMOs and trans fats. Tip: Keep a jar of this in your bathroom too. It is the most amazing way to cure winter dry skin, actually is great moisturizer for everyday too!
Cold-pressed oils are oils made by first grinding nuts, seeds, fruits or vegetables (depending on the oil being made) into a paste. Then an oil stone or other tool is used to press the paste which forces the oil to separate out. Many labels use the term cold-pressed, but they aren’t all considered raw and suitable for a truly 100% raw food diet. To be raw, the oil cannot be heated above 115°F. Some manufacturers will heat up the paste in order to extract more oil. This alters not only the nutritional value of the food, but also the color and flavor. The only way to know for sure if an oil is truly raw is to contact the manufacturer directly.(definition from http://
Another process to look out for is Unrefined Pressed Expeller
Unrefined oils left in their virgin state after pressing. These oils tend to be rich, robust and original in their flavors.
Expeller pressing (also called oil pressing) is a mechanical method for extracting oil from raw materials. The raw materials are squeezed under high pressure in a single step. When used for the extraction of food oils, typical raw materials are nuts, seeds and algae, which are supplied to the press in a continuous feed. Expeller presses can recover 75% of the oil from algae. As the raw material is pressed, friction causes it to heat up; in the case of harder nuts (which require higher pressures) the material can exceed temperatures of 120 °F (49 °C).(definition of the expeller press is from http://en.wikipedia.org/