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The great majority of all vegetable oils are heat-extracted. That is, they are raised to high temperatures in their manufacturing process in order to expel the oils from their vegetable sources. This heat causes a breakdown in the oil’s original composition which renders it nutritionally unfit.
The great majority of all vegetable oils are heat-extracted. That is, they are raised to high temperatures in their manufacturing process in order to expel the oils from their vegetable sources. This heat causes a breakdown in the oil’s original composition which renders it nutritionally unfit.
Even most of the so-called “cold-pressed” oils sold in health food stores have had a certain amount of heat applied. Although the amount of heat used in these “expeller- pressed” oils (which is really what they are instead of “cold-pressed”), is somewhat lower than conventional methods, it is still high enough to destroy the oil’s original composition. Usually, only olive oil and avocado oil have any chance of being extracted without heating methods of some kind.
Even most of the so-called “cold-pressed” oils sold in health food stores have had a certain amount of heat applied. Although the amount of heat used in these “expeller-pressed” oils (which is really what they are instead of “cold-pressed”), is somewhat lower than conventional methods, it is still high enough to destroy the oil’s original composition. Usually, only olive oil and avocado oil have any chance of being extracted without heating methods of some kind.
All free vegetable oils, with the exception of olive oil, have been added to the human diet only in the past hundred years. The human constitution is simply not adapted to handle these large quantities of free oils. .
All free vegetable oils, with the exception of olive oil, have been added to the human diet only in the past hundred years. The human constitution is simply not adapted to handle these large quantities of free oils. .
There are, of course, different fat contents in different foods. The following chart shows the fat content of foods natural to the human diet:
There are, of course, different fat contents in different foods. The following chart shows the fat content of foods natural to the human diet:
{| class="wikitable"
{| class="wikitable"
|Food % of Fat (by Calories)
|Food
|% of Fat (by Calories)
|-
|-
|Fruits (Apple) 3
|Fruits (Apple)
|3
|-
|-
|Vegetables (Spinach) 15
|Vegetables (Spinach)
|15
|-
|-
|Mother’s milk 55
|Mother’s milk
|55
|-
|-
|Avocados 77
|Avocados
|77
|-
|-
|Seeds (Sesame) 70
|Seeds (Sesame)
|70
|-
|-
|Coconut (Mature) 79
|Coconut (Mature)
|79
|-
|-
|Nuts (Hazelnut) 81
|Nuts (Hazelnut)
|81
|}
|}
=== Nuts, Seeds and Avocados As High-Fat Sources ===
=== Nuts, Seeds and Avocados As High-Fat Sources ===
Nuts and seeds that are fresh, un-roasted and unsalted are acceptable high-fat foods. If digestion permits, these should be eaten fresh in their whole state. If used as a nut butter or dressing, they should be made at home immediately before eating. All manufactured nut and seed butters, even those labeled as “raw,” undergo some degree of oxidation and become somewhat rancid.
Nuts and seeds that are fresh, un-roasted and unsalted are acceptable high-fat foods. If digestion permits, these should be eaten fresh in their whole state. If used as a nut butter or dressing, they should be made at home immediately before eating. All manufactured nut and seed butters, even those labeled as “raw,” undergo some degree of oxidation and become somewhat rancid.
Coconuts, although rich in saturated fats, may be added to the diet in small quantities and also combined with leafy green vegetables. Coconuts should not be combined with fruits, as is sometimes done, to avoid fermentation of the fruits.
Coconuts, although rich in saturated fats, may be added to the diet in small quantities and also combined with leafy green vegetables. Coconuts should not be combined with fruits, as is sometimes done, to avoid fermentation of the fruits.
Avocados are another wholesome high-fat food. They are best eaten with non-starchy vegetables. The nutritive value of an avocado and nuts is quite similar; the avocado sim- ply has a higher water content.
Avocados are another wholesome high-fat food. They are best eaten with non-starchy vegetables. The nutritive value of an avocado and nuts is quite similar; the avocado simply has a higher water content.
=== Olives as food ===
=== Olives as food ===