Other Oils

1. Oils
   1. Cottonseed oil contains cyclopropene fatty acid, which has a toxic effect on the liver and gallbladder slowing down maturity, destroying enzymes, and interfering with EFA. It contains gossypol, a benzene substance that irritates the digestive tract and causing water retention in the lungs producing, SOB (shortness of breath), and paralysis. This oil also contains high levels of pesticide residue. Refining is able to remove only some of these toxic substances.
   2. Herring and capelin oils contain 10-20% of cetoleic acid, which is toxic.
   3. Menhaden and anchovetta oils contain a small amount of cetoleic acid.
   4. Castor oil contains 80% ricinoleic acid, known to be an intestinal purgative. Prolonged use can affect nutrient absorption.
   5. Brominated oils are the result of adding bromine to the unsaturated fatty acid component of a vegetable oil. They are made from olive, corn, sesame, and cottonseed oils. Brominated oils have been used for more than fifty years to enhance cloud stability in bottled drinks and to prevent ring formation around the necks of bottles. They are known to cause thyroid enlargement, fatty liver, kidney damage, changes in the heart tissue, and also withered testicles.
   6. Refined peanut and avocado oils withstand heat well, but since they are refined, they add nothing nutritionally.
   7. High oleic sunflower and safflower oils are stable but hard to find. The low oleic oils, called monosafflower or sunflower oil by traders, were created by genetic engineering, and are not suitable for high temperature cooking. Traditional Chinese cooks add a little water to the wok, lowering the temperature of the oil – a wise practise which is not held to by most western Chinese cooks. Frying should not be done because of the production of carcinogenic substances, but low temperature “stir-frying” for short periods is almost acceptable.

2. Exotic Oils
   1. Kukui, or Candlenut tree, grows only in tropical climates of Hawaii and the Pacific Islands to New Zealand. It is the state tree of Hawaii. The nut oil is so rich that it burns, which is how it obtained its name, after western explorers saw the nuts being put on poles and used as torches. The shell was polished for necklaces. The oil was used for cosmetic purposes, keeping the skin soft and supple while protecting it from the sun. The nut flesh was used for medicinal purposes. The oil contains about 40% LA (w6) and 29% LNA (w3).
   2. Chia seeds (remember the popular Chia pet?) are native to New Mexico. Natives ate the seeds, which are full of nutrients especially fatty acids at 40% LA and 30% LNA.
   3. Psyllium seeds contain about 40% LA and 30% LNA as well. They are used as a whole food in Middle Eastern countries and are popular in India. Only the husks are imported from India now. This is a good source of water-soluble fiber, but it does not contain any of the valuable oil. The most nutritious part remains in the country of origin.
   4. Neem oil comes from tropical lowlands. It contains mainly saturated and monosaturated fatty acids. It is used for skin and hair products, toothpaste, pest control products, veterinary medicine, parasitic conditions, and birth control.
   5. Flax oil is NOT the richest source of both essential fatty acids as claimed. It is actually a poor source of LA. Long-term use causes the body to become too rich in w’3s. Too much whole flaxseed or flaxseed meal can produce w6 and Vitamin B6 deficiencies. The benefits of flax are many, but must be taken along with a w6 oil in order to avoid deficiencies. On a short term basis, flax oil is used as therapy for w3 deficiency, cancer, inflammatory conditions, high triglycerides, CVD, diabetes, weight loss, and other degenerative diseases. Lignans are molecules with antiviral/fungal/bacterial/ and cancer properties. Flax contains 100 times the quantity of lignans as the next best source, which is wheat bran. Lignans are not to be confused with “lignins,” which are a type of soluble fiber. Beware of flax oil that is labelled “lignan flax oil.” This is a crude oil with fine seed material that was not given time to settle out of the oil. Using fresh ground seeds gives you far more lignans costing much less. Flax (also known as linseed) easily becomes rancid, turning it into the familiar smell of paint with a most unappealing taste. Fresh oil has a pleasant flavor. Flax can easily be destroyed by air, light, or heat and should be kept in the fridge, both at the store and in the home.
      Note: Flaxmeal must be taken with plenty of water as it absorbs five times the original weight of the seed.

Nuts and Seeds and their oil content:

• 71.6% – Macadamia nuts
• Up to 60% – Brazils, walnuts, filberts
• 55% – Almonds, pistachios, pine nuts
• 40-50% – sunflower seeds, pumpkin seeds, cashews, safflower, and sesame seeds
• 35% – coconut and flax
• 4% – corn
• 1.5% – chestnuts

Fats:
Whole eggs contain about 11% fats, with the yolk containing about 30%. That total equals 250 mg. of cholesterol. One-third of the fat in “free range” eggs is EFA, although the content varies with the diet of the chicken. If the chicken is truly allowed to forage, the yolk will contain both LNA and LA, but if fed by man, the egg will have a poor content of both.

Organ meats are generally lower in fat and higher in EFA than muscle meats. However, organs also tend to have the highest concentrations of toxic compounds. Processed meats contain mostly saturated fats plus such fillers as extenders and sugars, which are converted to saturated fats in the body. Contents vary, but, generally speaking: salami contains 20-38% fat; bologna 27%; blood sausage 37%; pork sausage 50%; wieners 43%.

A raw potato contains 0.1% fat, but if deep fried, the fat content jumps to over 13%. This is in addition to the 40% partially hydrogenated fat containing at least 1/3 trans fatty acids and carcinogens produced by burning. In the end, that “natural” potato barely resembles the original.

Percentage of fat content in land animals:
Wild animals have more EFA than their domesticated counterparts. The less generalized fatty tissue of an animal, the more EFA it contains.
Beef and lamb have almost no EFA, but contain mostly saturated and monosaturated fatty acids.
Wild pig contains 1.3% fat; domesticated pork 35-60%, containing up to 10% LA, but little LNA.
Domesticated ducks and geese contains 30% fat; domesticated chicken 20-25%, with turkey being slightly less than chicken. Fowl fat contains up to 25% LA which helps metabolize saturated fats moreso than beef, mutton, or pork.
Wild rabbit has 5% fat, and domesticated rabbit contains 8%.
Wild venison contains 3-5% fat.
Wild moose 1-3% fat.
Wild caribou 5% and domesticated reindeer 20-40% fat.
Domesticated beef contains 18-41% fat.
Wild sheep has 5% but domesticated contains 20-40% fat.

When fats and oils are needed for frying, one which is mostly saturated or a monosaturated oil is preferable and then only at low temperatures so that the food is only lightly browned. High heat turns saturated fatty acids to smoke. This is made of destroyed fatty acids, which are now carcinogenic. Acrolein is a volatile mucus membrane-damaging aldehyde formed when fats reach the smoke point. The chemical breakdown involving the dehydration of glycerol happens when meats are broiled or grilled too close to the flame and when foods are sauteéd or deep fried at intense heat levels. Other least damaging frying fats are coconut, palm, palm kernel, cocoa butter, and butter. The key, though, is heating any oil at a low temperature.