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<pre>Cold pressed Extra Virgin Avocado Oil should also be mentioned. It has very
similar characteristics to olive oil, high in monounsaturates, much higher
smokepoint than olive oil (over 250 C). It has a much less pronounced taste
than olive oil. Hitherto most avocado oil was rendered and only fit for
cosmetic use. That's changing though, and some good quality EV avocado oils
are becoming available.

Canola is probably the best oil if one purely looks at a chemical analysis,
although anyone who has witnessed the refining, bleaching and deodorising
process would never consume anything but virgin oils.

Kurt Küpper

-----Original Message-----
From: Guido Costa [mailto:costa@...]
Sent: Monday, 16 September 2002 17:53
To: OliveOil@yahoogroups.com
Subject: Re: [OliveOil] Olive Oil vs Grapeseed Oil


Victor,

Olive oil (specifically virgin and extra virgin) differs from most other
edible oils insofar as it is consumed in its natural state, without any
chemical refining. Fresh unrefined olive oil thus retains most of the
natural and healthful properties which make it so special amongst oils
(vitamins, antioxidants, flavours, etc.).

Besides these healthful and flavourful minor bio-active compounds
(nutraceuticals) found in unrefined olive oil, one of its major health
benefits derives from the fact that the triglyceride content of the oil
comprises mainly the mono-unsaturated fatty acid called oleic acid (55-83%).
Mono-unsaturated fatty acids have been clearly and unequivocally shown to be
far superior to both poly-unsaturated and (especially) saturated fatty acids
in terms of their effect on human coronary heart disease, etc.

Grapeseed oil contains predominantly (58-78%) poly-unsaturated linoleic
acid, and only about 12-28% of the healthy mono-unsaturated oleic acid in
its triglyceride structure. Furthermore, most grapeseed oils are
solvent-extracted and refined (like most other seed oils), and this
chemically harsh and heat-intensive refining process destroys virtually all
of the minor healthy components found in the natural oil.

High poly-unsaturated content in an oil makes it much more prone or
susceptible to oxidation, and much less tolerant to heat.

For a flavourful, healthy and stable oil, there is nothing to touch a good
fresh extra virgin olive oil.

I would say that the only generally available edible oil which comes close
to olive oil in terms of "chemical structure" would be canola oil (a
rapeseed variant). And then we are not saying anything about flavour, etc.!

Regards,

Guido Costa
Paarl
South Africa




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