Not All Oils are Created Equally

Types of oils

Cooking oils are culinary oils used in baking, frying, sauteing 

Carrier oils  A “carrier oil” is simply one of the cooking oils that you have sitting in your cupboard. They are oils derived from the fatty parts of a plant — usually the nuts, seeds, or kernels. Carrier oils are often used to dilute essential oils and carry the healing properties to deep within the skin.

Essential oils are derived from the non fatty parts of the plant, such as the leaves or the flowers. They are used for  medicinal and healing purposes. Internally, externally, and aromatherapy. Because essential oils are very concentrated , care should be used when mixing and using; especially internally.  

Cooking Oils: 

what are the best, healthiest oils cook with?

There are many studies done on this subject with number one picks being different, but at the top of the list is:

Unrefined Coconut, Olive oil, Avocado and Ghee. 

What are the worse?

 The omega-6 fatty acids are more prone to damage — one reason to stay away from corn oils, soybean oil, safflower, cottonseed oil and canola oils, this  includes margarine. 

a little bit about how oils are extracted

 Oils are not created the same way. The main difference lies in how they are extracted from the nut, fruit, vegetable, or seed. (For coconut oil, it’s extracted from the meat of the coconut.)

In general, we have three basic ways this is done:

1. With heat: Manufacturers apply heat to the source material, which separates the oil over time. Picture olives piled in the sun, or palm fruits boiled in water, after which the oil is skimmed from the surface.
2. With chemicals: The nuts or fruits are ground or rolled up, and then washed with a chemical solution that releases the oil. These processes usually include heat as well, as the oil is heated to separate it from the chemical solution.
3. By pressing: A mechanical press actually presses the oil out of the source material. The result is thought to be purer and less contaminated than that which results from other types of extraction.

Refined or Unrefined? 

Once the oil is extracted, it is then usually refined in some way to get rid of impurities. Though mass produced coconut oil may go through a number of processes, we have two main alternatives to choose from:

• Unrefined: The oil is filtered to remove large particles, but is subject to no additional refining.
• Refined: The oil is exposed to chemicals, heat, or other materials to remove impurities.

Coconut Oil: Solid or Liquid

Coconut oil becomes a solid at temperatures under 76F. This makes it hard to use in some recipes like salad oils and bath oils. Fractionated coconut oil is use in making products where "liquidy-ness" is needed. Fractionated coconut oil, also called “liquid coconut oil " is basically, a form of the oil that has had the long-chain fatty acids removed via hydrolysis (  a chemical reaction in which water is used to break down the bonds of a particular substance) and steam distillation. This process makes the oil liquid at room temperature, and extends the product's shelf life.

What do all the Olive Oil names mean?

1. Extra virgin olive oil is the highest quality olive oil with the best flavor. It is produced from the first cold pressing of the olives and pits. Cold pressing means that heat or chemicals aren't part of the production process. "Virgin" olive oil, without the word "extra," is the oil produced from the second pressing. It has a lighter flavor and color than extra virgin olive oil. These oils are best for salad dressing, stir fry and bread dips, where the strong olive flavor can be enjoyed.
2. Pure olive oil is a blend of mostly processed olive oil and a small percentage of extra virgin olive oil. The ratio could be as high as 95 percent processed olive oil to 5 percent extra virgin olive oil. It is less expensive than extra virgin olive oil and gives a strong fruity flavor in baking, where olive flavor might be objectionable.
3. Light or sometimes called extra light: is the the lowest quality olive oil. Manufacturers use chemicals and heat to remove impurities, producing an oil that's often lighter in color and flavor than virgin olive oils. It is generally used in baking and making homemade mayo ,where a overly olive taste is not preferred.