by
Paul
Benhaimvalue has upset the natural ratio of LA to LNA and it has been
claimed that this has led to some of today’s modern diseases. See
Sears’ The Zone Diet for more on this’
Oils low in EFAs and without taste are still the standard
items on the shelves of supermarkets and general stores. Hemp
has the potential to re-balance these effects.
In order to produce oil from a nut or seed, a number of
steps must be taken. The material is first cooked and mashed,
immediately starting a reaction by exposing the fats to air. Seeds
are often mechanically pressed through a spiral screw that pushes
them against a metal press head. This mechanism produces
unnecessary heat. High temperatures and more ‘efficient’ presses
produce better oil yields, leaving less waste oil in the remaining
‘cake’. In the biggest presses that take just a few minutes per
press, temperatures can reach 95°C. these temperatures are so
high the oils react with oxygen more than 100 times faster than at
room temperature. These ‘unrefined oils’ made by uncaring
companies are usually processed further – demugging, refining,
bleaching, deodorizing and the addition of synthetic antioxidants
are carried out to produce the still popular refined oils.
To avoid damage to the EFAs oxygen, light and hear
should be restricted from the pressing to the packaging, which
should include thorough seals and dark bottles. Oils high in the
most vulnerable EFAs, such as hemp, must be produced in this
way otherwise consumption of such oils will be more damaging
than beneficial.
Non-hydrogenated oils produce soggy potato chips, which
would not be very popular. To appeal to the taste buds, the oil is
hydrogenated (hydrogen breaks in to the double bonds between C
atoms and thus ‘saturates’ the fats with a by-product of deadly free
radicals). Chips are additive. Taste buds recognize the texture of
fat that they often crave for a fulfilling diet. However, as the body is
not satisfied by the hydrogenated free radical full high fats, the