"Fat Free" is not the Way: Oils, and fats have been the victim of much negative publicity in recent years. Many people suffering from obesity have been avoiding fats, yet not losing weight. Actually author Ann Luise Gittleman notes in her bookEat Fat Lose Weightthat in the last decade as Americans cut back on fat, they gained an average of 3.5 kilos per person.

"Cholesterol Free" does not mean Healthy: In a different way, bad oils have received untrue publicity which takes advantage of people's ignorance about oils. Most grocery store vegetable oils flash "cholesterol free" all over their bottles. That would not mean very much to us if we were actually aware that all vegetable oils are cholesterol free.

Let us examine another form of advertising that takes advantage of our ignorance about oils; and let our example be canola oil. Many people today consider canola oil to be the best of oils because advertisers boast that it is rich in polyunsaturated essential fatty acids. There are, however, a number of problems here. Firstly, it is true that the        Essential Fatty Acids (EFA) are important for health, and very beneficial; however, they are not suitable for frying, and turn into harmful trans-fats when subjected to high heat. Unfortunately they tell us the benefits, but do not warn us against using the oil for frying. Secondly, do they tell us anything about how their oil was extracted? Were solvents used? Was the oil refined? Partially Hydrogenated? Deodorized? Bleached? Winterized? Degummed? Some of these

processes produce artificial trans-fatty acids that are implicated in degenerative diseases because the body cannot use them. Thirdly, we know that olive oil comes from olives, sesame oil from sesame seeds, but where does canola come from? Do they tell us that "canola" actually comes from "Canadian Oil", and is the result of genetic engineering carried out on the rape seed?

It is clear that we need responsible education about oils. Information presented not only to gain sales, but promote understanding, and public benefit. It is very difficult to explain all about oils in a small brochure. For this reason we suggest you order our audiocassette "Your path to better health" which provides you with accurate, and helpful information not only about oils, but about healthy eating habits.

It is important to know that almost every oil in grocery stores today has been refined, and processed. The only exception is extra virgin olive oil. But Natureland now offers you olive, sunflower, sesame, flax, and omegatan oils as well. Each of these oils is produced from organically grown seeds, or fruits, mechanically pressed at a maximum of 50º C, and not refined. These are whole oils that provide the full aroma, flavor, and nutritional advantages expected from real oils.

How are Oils Extracted? Even the most careful label readers, people who really care about what food they offer their families, read right past ingredients such as "hydrogenated fats", "partially hydrogenated fats", "vegetable fat", and "100% pure vegetable oil". All of the above are very bad ingredients indeed. This is why we will now briefly describe the processing that oils are subjected to.

Oils in the Old Days: There used to be small oil presses in towns, and villages that used to press oils mechanically without generating much heat. This means that most oils used to be cold pressed; and they were not subjected to other refining processes. Flax oil, for example used to be distributed door to door like milk once a week, and in small quantities because they knew it spoiled quickly.

Bigger is Better: Then between the years of 1920, and 1930 the idea that "bigger is better"set in, and huge companies developed large oil presses that forced the smaller presses out of business. The large presses were able to process more than 100 tons of seed per day in a continuous process. This process required much energy and generated much heat.

Then seed preparation, oil extraction, refining, bleaching, deodorizing, and other technologies were developed. Natural substances were then looked at as "impurities" in the oil, and these included vitamin A, E, lecithin, and other antioxidants that used to protect the oils. These "impurities" were removed in order to produce a "pure" oil in the chemical sense of the word. Later antioxidants had to be added into the oil to replace the natural antioxidants that were removed. This was done to extend shelf life.

Gasoline to extract Oil:Chemical processes for extracting oils using hexane, and heptane (gasoline like petrochemicals) were also developed. These solvents allowed the extraction of the greatest amount of oil from the seeds. They are, however, lung disturbing, nerve depressing, and extremely toxic. Even if very tiny (homeopathic) amounts remain in the oil, they can have powerful detrimental effects on health. Most corn oil today is extracted with these solvents because corn only contains 4% oil, and if that were extracted mechanically the yield would be less, and more expensive.

Solvent extracted oils are dirty, and must be refined to "purify" them. We should, therefore, not take expressions like "pure vegetable oil" as a complement to any oil. We should only buy oils that say "cold pressed - unrefined". They should be from organically grown seeds, and this should be independently certified.

Udo Erasmus, author ofFats that Heal, Fats that Killsummarizes oil processing in the following paragraph:

"Let us briefly summarize what happens from a nutritional point of view when oils are made. We begin with a seed that is a rich source of essential minerals, essential vitamins, essential fatty acids, essential amino acids, fiber, lecithin, phytosterols, and health promoting minor ingredients. Even in making a fresh, unrefined oil - the highest quality of oil there is - all of the protein and fiber present in the seed is lost, as well as some minerals, and vitamins. It still contains essential fatty acids, oil-soluble vitamins, lecithin, phytosterols, minor ingredients, and some minerals.           During processing, most of the remaining minerals and vitamins are removed. All of the protein and fiber is already gone. Lecithin, phytosterols and minor components are also removed, and some EFA are destroyed. In addition processing introduces toxic molecules resulting from the breakdown and alteration of fatty acid molecules. Fully processed oils are the equivalent of refined (white) sugars, and can therefore be called 'white' oils. Like sugar, they are nutrient-deficient sources of calories, but in addition, they contain toxins that are not present in sugar."

What are Hydrogenated Fats?

Hydrogenation is the most common way of drastically changing natural oils. This process has major effects on health. It is done to produce cheap spreadable products for (non-discriminating) consumers; or to provide shelf stability at the expense of nutritional value. This process changes the unsaturated and essential fatty acids present in natural oil. In this process, oils are reacted under pressure with hydrogen gas at high temperature (120 to 210º C) in the presence of a metal catalyst for 6 to 8 hours. One type of catalyst often used is called 'Raney's Nickel' is actually 50% nickel, and 50% aluminum. Remnants of both metals remain in products containing hydrogenated, or partially hydrogenated fats; and are eaten by people. Presence of aluminum is particularly worrisome, because its presence in the human body is associated with Alzheimer's disease (mental senility), and osteoporosis, and may even facilitate the development of cancer.

Complete hydrogenation, strips oil from essential fatty acids by converting them to saturated fats. It also produces fragments, hydrocarbons, and altered fatty acid products. Excess saturated fats crowd out essential fatty acids from enzyme systems that desaturate fatty acids, and EFA deficiency can result. Saturated fatty acids can thereby upset the delicate balance of prostaglandins, with negative effects on health.

Partial hydrogenation further produces transfatty acids, aldehydes, and double bond shifts in fatty acids. Transfatty acids have been found in recent studies to raise the LDL cholesterol, lower HDL cholesterol, and thus increase the risk of coronary heart disease. They also interfere with our liver's detoxification system, and interfere with EFA function. This has moved the Dutch government to ban margarines that contain trans-fatty acids. The 60 grams of margarines, and shortenings Americans consume each day contain more than twice as many toxic 'food additives' than are found in the other 2640 grams of food that men consume a day, or the other 1740 grams of food consumed each day by women.

What do Natureland Cold Pressed Unrefined Oils offer that is Different?

Natureland Cold Pressed, Unrefined Oils are mechanically pressed from seeds in a controlled process that does not allow the oil to reach 50º C in its entire path from seed to oil. The equipment actually shuts down if the temperature reaches 45ºC. Once the oils are pressed they are simply filtered through paper, and bottled into dark glass bottles. The oils go through no further processing. They are stored frozen, and may also be transported that way.

What are Essential Fatty Acids?

 Fatty acids are the building blocks of oils. A single drop of oil may contain 100 followed by 18 zeros of fatty acids. There are two types of fatty acids that are considered essential for life because the body cannot produce them. These are called the essential fatty acids (EFA). They are Alpha Linolenic Acid (LNA) called the omega 3 fatty acid; and Linoleic acid (LA) called the omega 6 fatty acid. Each bottle of Natureland's Cold Pressed Unrefined Oils indicates the amount of each of these EFA contained in the oil which is as follows:

Healthy Oils Table

What are the Benefits of consuming the EFA?

When a person is consuming whole foods, and no bad fats, then the addition of the EFA can reverse the following deficiency symptoms:

LNA (W3) Deficiency Symptoms: Growth retardation, weakness, vision, and learning disabilities, lack of motor co-ordination, tingling feeling in hands, and legs, behavioral disturbances, high tri-glycerides, high blood pressure, platelet stickiness, inflamed tissues, water retention, dry skin, mental degeneration, low metabolism, and immune dysfunction.

LA (W6) Deficiency Symptoms: Eczema like skin problems, hair loss, liver degeneration, behavioral disturbances, kidney degeneration, excess water loss through skin accompanied by thirst, frequent infections, failure of wounds to heal, male impotence, abortions, arthritis like symptoms in joints, heart and circulatory problems, and growth retardation.

There is so much more:In children, LNA is required for brain development. In animals, deficiency of LNA during fetal development and early infancy result in permanent learning disabilities. The EFA also play enormous roles in energy production, oxygen transfer, hemoglobin production, cellular immunity against viruses, fungi, and bacteria, and recovery from muscle fatigue. LNA completely reverses PMS in some cases. It also inhibits the growth of tumors, and was the focal point of Dr. Johanna Budwig's oil protein diet to cure cancer. Remember however, that LNA can unfold its important functions only as part of a complete program that contains all 50 essential nutrients.

Eat Fat and Lose Weight: The essential fatty acids have such important structural purpose in every cell of the body that the body rarely stores them as fat. They also function in different ways to help overweight people lose weight. Among these is that fat produces the hormone cholosistokinin (CCK) which is the message of satiety to the mind. Therefore, the consumption of fat will lead to satiety for as long as 6-8 hours, and thus to a lesser desire to eat. Also because fat digests slowly, it slows down the release of carbohydrates in the body. This causes a better insulin to glucagon ratio, and this is necessary to mobilize stored fat. Another way in which EFA's function to help lose weight is that they activate the body's "brown fat", this is a type of fat cell that contains a mitochondria, and is capable of burning fat.

To lose weight it is also necessary to stop eating refined carbohydrates like white sugar, white flour, and high fructose corn syrup. These turn into glucose too quickly, causing plenty of insulin to be released, and therefore disable the release of stored fat, causing obesity in insulin resistant individuals. These refined carbohydrates can be replaced with whole grains, honey, and maple syrup for example. At Natureland we have grain mills for whole wheat flour, as well as recipes for making whole breads, cookies, pancakes, and more. Please contact us for more information.

Healthy fats are the key to burning your stored fat as muscle energy. Unlike highly processed, high-glycemic carbohydrates that can create food cravings, healthy fats will unlock stored fat reserves, and help keep the appetite satisfied for up to six hours, and protect against the temptations of sugary snacks.

How are Natureland's

 Unrefined Oils used?

These are oils that contain the EFA as shown in the preceding table. It should be known that the omega 3 fatty acids are most sensitive to light, heat, and oxygen. The omega 6 fatty acids are less sensitive, followed by the monounsaturated fatty acids. Knowing this we conclude that flax oil cannot be used for cooking, or frying because 52% of it's fatty acids are of the omega 3 fatty acids. Flax oil needs to be used on salads, dips, fruit salads, or even in beverages. This is done to gain the great health benefits of the omega 3 fatty acids. If you buy more than one bottle, keep only one in the refrigerator, and freeze the remaining bottles. Try to use the open bottle within 3-4 weeks. Natureland Flax Oil is bottled in 250 ml bottles so that they can be consumed quickly.

As for the remaining Natureland Unrefined Oils, it is best to use them in cold applications such as salads, and appetizers. You can also, for example, flavor a soup, or rice with an oil at the table before serving. It is amazing that each type of the Natureland Unrefined Oils is able to add a different touch to your dishes. This is in sharp contrast to refined oils that are tasteless, colorless, without aroma, and useless. We recommend that you experiment with different Natureland oils until you find the oils that go best with your favorite dishes.

If you want to use our oils to sauté, or to cook with, then you should make sure that there is always water in the pot or pan along with the oil. When water is present with the oil, it will start evaporating at 100° C. This will prevent the oil from exceeding 105° C. This is a safe temperature for most oils. In all cases these healthy oils should not be used for cooking without water; and you must bear in mind that some oils become mutagenic (cancer causing) when heated above 150°C.

What is the Required Dosage? We recommend 18 grams as an optimal daily allowance of EFA. These should be in a 1 to 3 omega 3 to omega 6 ratio. You can achieve this by about 2 teaspoons of flax oil, and 4 teaspoons of sunflower, pumpkin, or sesame oil.

Higher Dosage for the Obese: At levels of 40 grams of EFA per 2500 calories diet, EFA increase metabolic reactions in our body, and the increased rate burns more fat into carbon dioxide, water and energy (heat), resulting in loss of excess weight. In this case we would increase the daily consumption of flax oil to about 3 tablespoons (or consume 9 tablespoons daily of freshly ground flax seeds).

For Cancer Treatment: Dr. Johanna Budwigs famous fat protein diet to reverse cancer was made up of

8 tablespoons of flax oil mixed into 100 grams of natural quark (labnah).

So what Oil do I use for frying? Frying is not healthy, and it is not recommend for anyone seeking ideal health. Anyone with a degenerative disease should immediately abstain from all frying. Those that wish to fry, will need to search for an oil that is richer in saturated, and monounsaturated fatty acids. They should stay away from oils that contain much of the EFA. This suggests Natureland Butter as our number one choice for sautéing, or for frying our eggs, or vegetables. Next to butter, and tropical fats, Dr. Udo Erasmus recommends high oleic sunflower oil for frying. He also recommends that such an oil be deodorized. Natureland has made this oil available to you as Natureland’s shown. It is cold pressed from a special variety of sunflower seeds that are higher in oleic acid, and lower in the EFA. This oil has been washed (deodorized) with 190° C steam. We have succeeded in using it to fry French fries at 145° C, and therefore we recommend that you don’t set the temperature above that, and that you only use the oil one time.

Whole oils that provide essential nutrients, aroma and flavor for your dishes.

Free of transfatty acids, and damage caused by modern oil technology.

Cold pressed, and unrefined oils - the best quality oil that exist.

Beneficial for achieving healthy weight.

Feel full for longer, and notice yourself eat less.

Help you resist sugar cravings.

Beneficial for reversal of degenerative diseases, and EFA deficiency symptoms.

LNA, the omega 3 essential fatty acid inhibits tumors.

EFA's can reduce inflammation, lower blood pressure, reduce tri-glycerides, and raise good cholesterol while lowering bad cholesterol.

Prevent the production of sebum which causes acne.

Greater energy by building hemoglobin, the oxygen carrier in the blood.

Good for stronger immunity, and healthier skin.

Protected from light, heat, and oxygen.

Dark glass bottles, the best choice for healthy oils.

And so much more, so see for yourself in the latest health, and nutrition publications.

 

In closing, we hope to have provided you with useful information that  will pave your way to better health. We assure you that for us, at Natureland, our primary, and sincere concern is to provide you with healthy food, and honestinformation.