For sure nuts or seeds in their fresh state taste very differnt than their
dry countepart ( did you ever tasted freshly harvested in fall walnuts
filbert or sunflower seeds ? it is the time when i go big time on it ,it is
so delicious)
during the winter i keep some of my nuts fresh by burrying them in wet sand
or spread on a mesh in the rain, it taste alive . I eat them dry in small
quantity or soaked in the shell.too.
I will rather chew my nuts  than letting machinery do the job ,even the top
qualities oils (Omega nutrition who guaranty the temperature of extraction
below 110f , light and oxygen free) are still getting rancid anyway.
Olives oil contain more oil extracted from the seed than the flesh of the
fruit. I can eat a lot of undenatured olives but the seed is still inedible
to me ( i love bitter but there ,it is too much)
Jean-claude
-----Original Message-----
From: Carol & David <[log in to unmask]>
To: [log in to unmask] <[log in to unmask]>
Date: Wednesday, February 10, 1999 7:03 PM
Subject: cold-pressed oils


>Alan wrote, in part:
>>
>> If you are craving for oil (which is natural if you are not getting
>> enough of the fat-soluble vitamins (such as beta-carotene or the
>> vitamins A, D, E and K) use cold-pressed vegetable oils and/or
>> fresh nuts and/or oily fruits such as avocados.
>
>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?
>
>Carol