Expeller pressed is not as good as cold pressed (according to website below)
but are certainly better than solvent extraction. Another good method to
watch for seems to be vacuum extraction:

http://www.hormel.com/cm/templates/kitchen/knowledge.asp?articleid=714&zonei
d=140

Expeller Pressed 

Expeller pressing is like cold pressing except that extreme pressure is
added during the pressing. As much pressure as 15 tons per square inch is
used to squeeze the oil from the fruit or seeds. The high pressure also
produces high heat (as high as 300ºF ) through friction, so the oils
produced with the expeller process cannot be considered cold pressed. The
oils obtained with this method retain much their flavor, aroma, and
nutritional value, but not to the extent of cold pressed oils. 

Cold Pressed 

Cold pressing refers to oils obtained through pressing and grinding fruit or
seeds with the use of heavy granite millstones or modern stainless steel
presses, which are found in large commercial operations. Although pressing
and grinding produces heat through friction, the temperature must not rise
above 120ºF for any oil to be considered cold pressed. The maximum
temperature for cold pressed olive oil is somewhat lower. Olive, sesame,
peanut, and sunflower are among the oils obtained from cold pressing.
(Highly refined versions of these oils are also produced.) Cold pressed oils
retain all of their flavor, aroma, and nutritional value. 

Vacuum Extraction 

Vacuum extraction is another method of cold extraction that produces oils
with an expeller process. The process occurs in an atmosphere with no oxygen
or light. The temperature during the expeller process may be as low as 70ºF. 

Marilyn


At 06:53 AM 1/19/2004 -0600, Alan Jones wrote:
>Are all canola oils bad?  Check out the following: