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QuoteHi JS,
Any thoughts on avocado oil? I'm not sure if it is extracted from the pit or the flesh of the fruit.
5:28 am
June 5, 2011
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From t'internet:
There are a number of ways to produce oil from avocados, each has it's advantages and disadvantages, generally the trade-off is between quantity and quality. The average avocado contains 10-20% oil. Typically, in the first step the entire fruit of the avocado is crushed, however the pit is discarded before processing because it is mildly toxic. Then the remaining pulp is ground up and water is added. The oil then floats to the top and can be skimmed off. Similar to olive oil, lower temperature processings (less than 95 degrees) is labeled "cold pressed." In order to facilitate breaking down the pulp and oil separation, heated water is often added, though this reduces the quality, both in terms of flavor and shelf stability.
Another method of separation includes the use of a centrifuge, which spins the pulp (usually with less water) causing the oil to separate because it has a lower density.
Industrially, I guess the centrifuge method would be the most cost-effective. Who's guessing that the pulp is then re-oiled with cheap "vegetable oil" and sold in cartons as Guacamole?
Living in the Ice Age
http://livingintheiceage.pjgh.co.uk
6:22 pm
February 22, 2010
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Paul:
You beat me to this one...good job.
The fat profile is similar to olive oil, so I wouldn't use it as a primary cooking oil (too much n-6 PUFA)...but it might be tasty as an occasional alternative to olive oil in salad dressing.
JS
2:12 am
June 5, 2011
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I "beef" up guacamole with it sometimes.
From another angle, like extra virgin olive oil, I think the flavour is too strong for use as a general cooking oil. It's a good salad dressing.
Living in the Ice Age
http://livingintheiceage.pjgh.co.uk
12:18 pm
What do you think about walnut oil? I believe it has a 2-1 ratio of omega 6 and omega 3's.
12:34 am
February 22, 2010
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Peggy Bay:
Walnut oil is more like 40:1 n-6 to n-3...it's about 60% PUFA, of which only 1.5% is n-3. Therefore, I don't recommend it.
JS
1:27 am
February 22, 2010
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Maarburg:
+1 for correct use of Sudden Clarity Clarence.
JS
11:26 pm
Thanks for making this page. I had always felt strongly against veg oil and wanna warn people about it, but I knew I couldn't rant about it: Vegetable oil is one of those things you'd sound crazy to complain about, because it's touted as a health food. Anyway, I posted this on FB today and got tons of responses. I'd been waiting for a link like this to post on FB!
11:11 pm
February 22, 2010
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Nota puss:
I love industrial lubricants -- just not in my food.
JS
9:33 pm
wow! Can't believe i've always bought vegetable oil thinking its vegetable, such liars these companies are. Thanks so much for opening my eyes, i just poured out my last bottle!
1:50 pm
The oils that I use are coconut, avocado, olive, and peanut. I cook everything in coconut oil and use avocado oil and olive oil on my salads. Peanut oil I use just for making my own natural peanut butter.
It is very interesting to hear how they make these oils and I am definitely more informed now about the process but I can't just stop using these oils as they are are a big part of my diet.
10:07 pm
February 22, 2010
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melody:
Coconuts and olives are fruits, as I mentioned in the article, and their fat isn't extracted via the crazy chemical processes used for seed oils. I use both coconut and olive oil myself!
Also, though I didn't mention them, avocados are fruits too, and I believe their fat is also extracted mechanically. I don't use avocado oil myself due to the taste and fat profile, but in moderation it's probably fine.
Peanut oil I still avoid, primarily due to high n-6 content, even if it is cold-pressed. Same with grapeseed oil...although I do confess to using an occasional bit of toasted sesame oil for flavoring, as many Asian dishes just don't taste right without it.
Mainly it's important to avoid the pale yellow stuff in big bottles: corn oil, soybean oil, sunflower oil, safflower oil, and canola oil are all produced via the industrial processes detailed above, and all have a terrible fat profile (not to mention a propensity to oxidize during cooking).
JS
3:29 pm
I started seeing articles in the wall street journal regarding animal fat nearly two years ago. They were warning investors in aggrabiz. that a change was coming. It turns out these seed oils are responsible for some very significant health issues today. One of the most interesting articles i read was about drug company Merck . they purchased a patent of a drug for humans that increases mussel and fat. it was used to help cancer , anorexia , ms patients . merck is getting fda approval for its use in animals (cows ,pigs). The article explained that our low fat diet required young animals that were also low in fat. Also there was no need for fat animals because we use veg.oil. They needed to jump start the maturation processes of producing these animals. they intend to use this drug to mature the animals faster. The article also said there was going to be a need for lard and tallow in the near future . Today there saying animal fat is OK. tomorrow they'll say is necessary, and soon they'll say veg. oil is bad. They already know and now you do too.
3:17 pm
February 22, 2010
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christopher:
I'm sure Big Ag knows exactly how unhealthy their products are...but, like all corporations (especially public ones), only short-term profitability factors into their decisions. And regardless of how they change their products, much of the problem is industrial-scale production itself. See my article "Real Food Is Not Fungible".
JS
8:23 am
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