Top Heart-Healthy Oils & How to Use Them

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TOP HEART-HEALTHY OILS & HOW TO USE THEM When cooking, it’s important to choose the most heart-healthy oils. Oils are a form of fat. Our bodies need fat for energy, digestion, vitamin absorption, and more. But too much of the wrong kind of fat can lead to heart disease. Stock your pantry with the healthiest oils for every occasion! BETTER FOR BEST FOR BROWNING, WORSE FOR YOUR HEART SEARING & PAN FRYING YOUR HEART Almond oil MONOUNSATURATED FATS: TRANS FATS: These man- These plant-based oils reduce Sunflower oil (high-oleic) made, partially hydrogenated heart disease more than any Canola oil (high-oleic) vegetable oils increase heart other oils. Olive oil (light or highly refined) disease more than all other oils (think margarine, shortening). POLYUNSATURATED FATS: These plant-based oils with SATURATED FATS: These omega-3 fatty acids help to BEST FOR STIR-FRYING, oils made from full-fat dairy reduce heart disease. products also increase heart BAKING & OVEN COOKING disease (think butter). Canola oil Grapeseed oil Peanut oil THE 411 ON EVOO ISLAND “GET-AWAYS” Why is extra-virgin olive Steer clear of tropical- oil (EVOO) better than BEST FOR SAUTÉING sounding oils like regular? Because olives coconut, palm, palm are processed within & SAUCE-MAKING kernel and cottonseed 24 hours of picking, Olive oil oils. They all contain preserving healthy fats Walnut oil saturated fat. and antioxidants. Sesame oil ARE COOKING BEST FOR DRESSINGS, SMOKE MEANS SPRAYS SAFE? DIPS & MARINADES TROUBLE The FDA recognizes Olive oil (extra virgin) If oil starts to smoke cooking sprays as safe. Toasted sesame oil in the pan, start over. You can also fill manual Smoke produces toxic Flaxseed oil pump spray bottles fumes and unhealthy with your favorite oils. Walnut oil byproducts. Avocado oil CONTROL PORTIONS BEST IN SHOW IS DEEP-FRYING WITH OIL, TOO Looking for one oil to get you EVER OK? One teaspoon of oil through most cooking scenarios? Deep-frying has zero health contains 40 calories Go for extra-virgin olive oil. benefits. Even when it’s and 4.5 grams of fat! But keep canola in the veggies and fish, deep- When guesstimating, cupboard as a backup for frying adds fat, calories start with 1 tablespoon and, often, sodium. Lightly higher temperature cooking. of oil and stop at 2. sauté or stir-fry instead to enjoy a food’s true flavor. For more information, visit Cleveland Clinic’s Health Hub at ClevelandClinic.org/HealthHub. © 2012 Cleveland Clinic.

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Essential Wholesale & Labs Carrier Oils Chart
Essential Wholesale & Labs Carrier Oils Chart This chart is based off of the virgin, unrefined versions of each carrier where applicable, depending on our website catalog. The information provided may vary depending on the carrier's source and processing and is meant for educational purposes only. Viscosity Absorbtion Comparible Subsitutions Carrier Oil/Butter Color (at room Odor Details/Attributes Rate (Based on Viscosity & Absorbotion Rate) temperature) Description: Stable vegetable butter with a neutral odor. High content of monounsaturated oleic acid and relatively high content of natural antioxidants. Offers good oxidative stability, excellent Almond Butter White to pale yellow Soft Solid Fat Neutral Odor Average cold weather stability, contains occlusive properties, and can act as a moistening agent. Aloe Butter, Illipe Butter Fatty Acid Compositon: Palmitic, Stearic, Oleic, and Linoleic Description: Made from Aloe Vera and Coconut Oil. Can be used as an emollient and contains antioxidant properties. It's high fluidiy gives it good spreadability, and it can quickly hydrate while Aloe Butter White Soft Semi-Solid Fat Neutral Odor Average being both cooling and soothing. Fatty Acid Almond Butter, Illipe Butter Compostion: Linoleic, Oleic, Palmitic, Stearic Description: Made from by combinging Aloe Vera Powder with quality soybean oil to create a Apricot Kernel Oil, Broccoli Seed Oil, Camellia Seed Oil, Evening Aloe Vera Oil Clear, off-white to yellow Free Flowing Liquid Oil Mild musky odor Fast soothing and nourishing carrier oil. Fatty Acid Primrose Oil, Grapeseed Oil, Meadowfoam Seed Oil, Safflower Compostion: Linoleic, Oleic, Palmitic, Stearic Oil, Strawberry Seed Oil Description: This oil is similar in weight to human sebum, making it extremely nouirshing to the skin.
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List of Legumes
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Chemical Composition of Walnut Oil from Fruits on Different Years Old Branches G
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First Report on Quality and Purity Evaluations of Avocado Oil Sold in the US T ∗ Hilary S
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Rabbi Eliyahu Shuman Director of Supervision Effective Through 11
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Six Features of RICE BRAN OIL 4
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Case Study #4: Characterization of Edible Oils, Butters and Margarines by Fourier Transform Infrared Spectroscopy with Attenuated Total Reflectance
Case Study #4: Characterization of Edible Oils, Butters and Margarines by Fourier Transform Infrared Spectroscopy with Attenuated Total Reflectance Intro We consume oil, butter and margarine on a daily basis, but do we actually know what is inside each of these products? How do they differ in terms of fat and water content? In a paper by Safar et al., the authors characterized various types of these lipid-rich foods using Fourier Transform Infrared Spectroscopy (FTIR) to determine their chemical composition. Part A Figure 1. Infrared spectra of A. caprylic acid; B. oleic acid; C. linoleic acid; D. linolelaidic acid1. Caprylic acid: Oleic acid: 1 1. Safar, M., Bertrand, D., Roberta, P., Devaux, M. F. & Genot, C. Characterization of Edible Oils, Butters and Margarines by Fourier Transform Infrared Spectroscopy with Attenuated Total Reflectance. J. Am. Oil Chem. Soc. 71, 371–377 (1994). Linoleic acid: Linoleaidic acid: Table 1. Absorption band assignments of infrared spectra Discuss with your group: 1. Look at the unit on the x-axis. That unit is used for wavenumbers. Can you convert the values to wavelength (e.g., nm)? 2. How do the nm values compare with what you saw previously in UV-vis and AA/AE spectra? 3. By comparing Figure 1 and Table 1, what do the peaks in Figure 1 correspond to? 4. What is the main difference in the peaks in Figure 1 as the degree of unsaturation of the fatty acids increase? Does this make sense? Why? Part B Figure 2. Infrared absorption spectrum of Olive Oil. Figure 3. Infrared Spectrum of Margarine.
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Utrecht Art Supplies Vegetable Oils: Food Grade Vs Artist Grade
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A Technical Glance on Some Cosmetic Oils
European Scientific Journal June 2014 /SPECIAL/ edition vol.2 ISSN: 1857 – 7881 (Print) e - ISSN 1857- 7431 A TECHNICAL GLANCE ON SOME COSMETİC OİLS Kenan Yildirim, PhD Department of Fiber and Polymer Engineering Faculty of Natural Sciences, Architecture and Engineering,Bursa Technical University Bursa, Turkiye A. Melek Kostem, MSc Tübitak-Butal Bursa Test and Analysis Laboratory, Bursa Turkiye Abstract The properties of molecular structure, thermal behavior and UVA protection of 10 types of healthy promoting oils which are argania, almond, apricot seed, and jojoba, wheat germ, and sesame seed, avocado, cocoa, carrot and grapes seed oils were studied. FT-IR analysis was used for molecular structure. DSC analysis was used for thermal behavior and UV analysis was used for UV, visible and IR light absorption. Molecular structure and thermal behavior of avocado and cocoa are different from the others. Contrary to the spectra of avocado and cocoa on which the peaks belongs to carboxylic acid very strong, the spectra of the others do not involve carboxylic acid strong peaks. Almond, wheat germ and apricot seed oil absorb all UVA before 350 nm wave length. The UV protection property of grapes seed and cocoa is very well. Protection of wheat germ, almond and apricot seed oils to UVA is well respectively. Absorption of IR rate change from 7% to 25% for carrot, apricot seed, wheat germ, argania, avocado and grapes seed respectively. Keywords: Cosmetic oils, thermal behavior, molecular structure, UV protection Practical applications Except avocado and cocoa oils the others may be used for production of inherently UV protection yarn. This type of yarn can be used for producing UV protection clothes.
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