Selecting / Storing Nut and Seed Oils

Choosing Nut/Seed Oils

To protect oil from going rancid

-All polyunsaturated seed /nut oils should be expeller-pressed, in an environment protecting the oil from light, heat and air

-Bottling should remove top air -by pumping in a gas, such as nitrogen

Nut/Seed Oils should be:

(1) Organic - From seeds / nuts grown without chemicals

(2) Coldor expeller pressed

(3) Unrefined -i.e. not extracted with chemical solvents;

(4) Fresh

Difference between Cold Pressing and Expeller Pressing

Cold Pressing - obtains oils by pressing the raw product with the use of heavy stones or modern stainless steel presses. E.g. Olive Oil. Although pressing produces some heat through friction, the temperature must not rise above 120°F for any oil to be considered cold pressed. Cold pressed oils retain all of their nutritional value and flavor.

Expeller Pressing - is like cold pressing, except that extreme pressure is added during the pressing.

The high pressure also produces high heat - so the oils produced with the expeller process cannot be considered cold pressed.

The oils obtained with this method retain much of their nutritional value and flavor - but not to the extent of cold pressed oils.

How to store oils and foods containing essential fats

Storage of Polyunsaturated oil

-Should be bottled in inert, black plastic or dark glass, and kept in the refrigerator or freezer -to protect it from light and heat, and thus prevent the oil from going rancid. Refrigeration about halves the rancidity rate, compared to leaving oil in room temperature

-Opened bottles should be used within 4-6 weeks - If you purchase a large bottle, it is advisable to transfer it to smaller bottles, to limit the oil's exposure to air. Unopened bottles should be stored in the freezer, which extends shelf-life to about 6 months.

Nuts/Seeds -The essential fat content of nuts and seeds is the very reason nuts and seeds tend to go rancid easily. They should be stored in zip lock bags, with the air squeezed out, out of light and heat exposure in the freezer or fridge.

-TIP: Soaking Nuts deactivates substances (phytates) that make them hard to digest:

•  Place 4 cups raw nuts in a bowl;

•  Add 1 tablespoon of sea salt and cover with water;

•  Leave at room temperature for 6-8 hours (only 6 hours for cashews);

•  Drain the water.

•  Place nuts on a cookie sheet or dehydrator tray and dry on low heat in the oven or dehydrator to obtain "Crispy Nuts" (Don't overdry -makes them too hard).