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<pre>Hi folks,
I hope I am not offending anyone or putting something out of
scope here. But as a consumer being bombarded by many
advertisements, I couldn't help being curious. Recently, in
Singapore, the grapeseed oil begins to appear.

I am just wondering on the differences. I know this is olive
oil turf, but I think you would be in a better position to
tell me the advantages of olive oil over grapeseed oil, in
the use for cooking and salads.

But if you think this is out of topic, I apologise. And
please ignore this posting.

Victor
Singapore
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<pre>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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<pre>Hi Guido,
Thanks for your detailed information on the processing of
Olive Oil versus Grapeseed oil. I was converted by members
of this list from Canola Oil to Olive Oil. So, I think I am
gonna stay this way. Thanks for the clarification.

Victor
__________________________________________________ __________
____________

Message: 7
Date: Mon, 16 Sep 2002 07:52:50 +0200
From: "Guido Costa" <costa@...>
Subject: Re: 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
</pre>
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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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</pre>
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