Subject: | |
From: | |
Date: | Tue, 13 May 1997 11:42:18 +5 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
<<Disclaimer: Verify this information before applying it to your situation.>>
Thanks, Kirsten, for helping me identify one (or two) of my latest
mystery "wheats & whatevers." I'd always presumed that it couldn't
be the canola oil.
I had just, myself, identified one of my more serious recent problems
as , (much as I liked it), my last bottle of grapeseed oil. I have a
new one, now, with the words "cold pressed" on the label.
I will now stick to this & my olive oil, till I get an ok on
something cheaper. (Virgin & extra virgin olive oil, as I recall,
are always cold pressed).
I suspect that rapeseed & grapeseed may have a common flaw -- it is
not easy to simply cold-press (squeeze) the oil from the seed, as it
is with olive pits. (It was explained to me on the phone by the
representative who sold me the cold-pressed grapeseed oil that they
only managed to get a very small fraction of the oil from the pit in
this manner). Most, (not all) canola oil & grapeseed oil are
chemically expelled from the pit.
Am I correct? Is the real problem the chemicals? Is anyone on the
list familiar with the process of chemically expelling oil from a
seed or pit?
--Ellen Gold
> Regarding canola oil...it is made in Canada from rapeseed, which is from
> the mustard / turnip family. Another post said that the CSA/USA
> reported that canola oil is often a problem for celiacs, but they do not
> know why...
|
|
|