Remember, over about 100 F it stops being "raw", and the enzyme value
would be questionable.
And I suppose the temperature depends on the material, and the way it is
ground.
Another factor would be the length of time ( at any particular temperature )
that the material is exposed to oxygen from the time it is ground till
it is bottled. ( Some flax is processed and stored in a controlled
atmosphere).

Lynton

At 04:55 PM 4/29/99 +0200, you wrote:

>>On 10 Feb 1999, Carol wrote:
>>
>
>>>> I've heard that oils that are labeled as "cold-pressed" experience
>>>> very high temperatures in the pressing process anyway, because of
>>>> the extreme friction involved, but that the makers are able to say
>>>> "cold" because they don't add heat on purpose. This sounds pretty
>>>> likely to me. What do other folks think?
>
>>
>>I just read on a bottle of "Bjorg" sunflower oil:
>>
>>"[The oil] is cold-pressed (T<60°)"
>>
>>Notes:
>> * 60 deg C = 140 deg F
>> * I don't know about other types or brands of oils
>> * I suspect that at these temperatures, there is very little
>>denaturation, and that proper storage conditions are more important
>>than the temperature reached during extraction.
>>
>>
>>--Jean-Louis Tu <[log in to unmask]>
>>
>>