A continuation from my Article “No oil for plant based” a member asked “What can I use for frying” doing a lot more research it seems cold pressed oil is better as it is not heated below 49 degrees and maintains vitamin E and monounsaturated and polyunsaturated fatty acids. More importantly no added chemicals.
Oil produced using the cold pressed extraction method is thought to be more environmentally friendly compared to oil made with other methods. This is primarily because it doesn’t involve any additional chemicals. Chemicals are typically used to improve the total quantity of oil that can be extracted from a plant.
Cold pressed Oil Healthier
Cold pressed oil is also thought to have increased nutritional and health benefits. These oils are typically rich in vitamin E and monounsaturated and polyunsaturated fatty acids.
A May 2014 study in the Journal of the American Oil Chemical Society reported that certain cold pressed oils can have an increased amount of antioxidants. BACPOP also states that cold pressed oil has a better shelf life than other oils, which means that it’s less likely to go rancid.
What oil to cook with and why
The benefits don’t mean that cold pressed oil is necessarily the healthiest cooking oil. Whether or not your cold pressed oil is the healthiest cooking oil depends on the plant it came from and other processing factors.
What you intend to use the oil for is also a major determining factor. Cold pressed oils can almost always be used to make salad dressings and dips. However, the smoke point of certain oils may be affected by the cold press extraction process.
you should only cook with oils that have a medium or high smoke point. If you cook with oils that have a low smoke point, your oil is likely to start smoking (which means it’s burning and losing its nutritional value).
ORGANIC Cold Pressed Oil
I would like to think Organic means no chemicals – There seems to be a mixed opinion amongst manufacturers on the term “Organic” wiki describes Hexane (A constituent of Gasoline) used in Food production and oil refinement is considered an organic compound:
Recommended Organic Cold Pressed Oils
An oil’s smoke point is the temperature at which it will start to smoke and break down. When cooking oil starts to smoke, it can lose some of its nutritional value and can give food an unpleasant taste.
Oils with moderately high smoke points are good for sauteing over medium-high heat. These include:
Oils with low smoke points, such as flaxseed, pumpkin seed and walnut, are best saved for use in salad dressings and dips. Some oils, including avocado, grapeseed, olive and sesame, are versatile enough to be used for frying or in salad dressings.