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<pre>Extra Virgin Olive Oils and Grapeseed Oils are full of antioxidants and
cholesterol free. The Balsamic Vinegars are imported directly from Modena,
Italy. High quality and pure products available for consistent flavor and a
healthy diet. A variety of Flavored Olive Oils or Infused olive oils such
Garlic, Basil, Lemon, Hot Pepper and even Green Tea with Lemon Zest. Great bread
dippers including one that has been mixed with Premium Aged Balsamic Vinegar.
Grapeseed Oil is gaining popularity for its versatility in cooking and its
health benefits. Grapeseed Oil is known for its light delicate flavor. Use it
for smoke free cooking at higher temperatures like frying, fondue, and sautéing.
This healthy alternative high in Vitamin E, with half the saturated fat of olive
oil. Grapeseed Oil is cholesterol free and contains no sodium. It has been
documented that it raises HDL (good) cholesterol and reduces LDL (bad)
cholesterol.
This site has a good variety of products.
:www.GreatOil.com



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<pre>All plant derived plant oils contain very little cholesterol so neither
olive or grapeseed oil is unique as far as cholesterol content is
concerned. Plant oils, including olive and grapeseed, contain mixtures of
phytosterols instead. Grapeseed oil contains from about 8.5-17% saturated
fatty acids (palmitic and stearic acids) (Bokisch, Fats and Oils Handbook),
while the figures cited for olive oil also vary depending on the variety
and source. Boskou (Olive Oil:Chemistry and Technology") claims that Greek
olive oils contain 9.9-15.5% of the same fatty acids, not so different from
grapeseed oil although some olive oils may have slightly higher
values. Most oils also contain vitamin E.

Where has it been documented that grapeseed oil raises HDL and reduces LDL
cholesterol? Have these studies been carried out with humans?

Alfred Poulos
Megisti Oils
www.megistioils.com


At 13:17 23/09/02 -0700, you wrote:
>Extra Virgin Olive Oils and Grapeseed Oils are full of antioxidants and
>cholesterol free. The Balsamic Vinegars are imported directly from Modena,
>Italy. High quality and pure products available for consistent flavor and
>a healthy diet. A variety of Flavored Olive Oils or Infused olive oils
>such Garlic, Basil, Lemon, Hot Pepper and even Green Tea with Lemon Zest.
>Great bread dippers including one that has been mixed with Premium Aged
>Balsamic Vinegar.
>Grapeseed Oil is gaining popularity for its versatility in cooking and its
>health benefits. Grapeseed Oil is known for its light delicate flavor. Use
>it for smoke free cooking at higher temperatures like frying, fondue, and
>sautéing. This healthy alternative high in Vitamin E, with half the
>saturated fat of olive oil. Grapeseed Oil is cholesterol free and contains
>no sodium. It has been documented that it raises HDL (good) cholesterol
>and reduces LDL (bad) cholesterol.
>This site has a good variety of products.
>:www.GreatOil.com
>
>
>
>---------------------------------
>Do you Yahoo!?
>New DSL Internet Access from SBC & Yahoo!
>
>[Non-text portions of this message have been removed]
>
>
>
>
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<pre>"Ken"

Your advertisement in the 14-odd yahoogroups refers:

All unrefined seed and fruit oils contain natural antioxidants
(predominantly alpha-tocopherol). These are destroyed during "refining"
(actually rectification!). "Refined" seed oils normally contain artificial
antioxidants (TBHQ, BHT, BHA, etc.), which are added to prevent the rapid
deterioration of these stripped oils.

If you are talking about unrefined grapeseed oil, this, to the best of my
knowledge, contains significantly no more natural antioxidant than other
unrefined seed oils. However, if you are talking about "refined" grapeseed
oil, then it is obviously possible to add as much artificial antioxidant as
relevant legislation permits. The same naturally applies in the case of any
other "refined" seed oil.

Of all the seed and fruit oils, only some of the palm oils contain
significant quantities of cholesterol, per se. Other than that, virtually
all seed and fruit oils can essentially be termed "cholesterol free". That
is rather different to saying that a specific type of oil has a positive or
negative health effect on the cholesterol content of human blood serum.

Furthermore, all natural (unrefined) seed and fruit oils are esentially
sodium-free. Traces of sodium are, however, normally associated with
"refined" oils, as a result of the caustic treatment during the
de-acidifying stage of "refining".

As far as I am concerned, it would be sacrilege to flavour a top quality
EVOO with garlic, basil, hot pepper, green tea or black coffee.
Commercially, the flavoured oils are normally those that need to be
flavoured (usually the "pure" blends).

Adding balsamic vinegar, or any other aqueous compound, to olive oil will
rapidly degrade the oil. These salad dressings are best prepared fresh at
home (it's really not too difficult!), as they do not have a significant
shelf-life onced mixed. (That is to say if you require the taste benefit of
a good olive oil in the mix.) A more sensible way would be to sell oil and
vinegar in separate containers, and mix it on the food, as is normally done.

Regarding saturated fat content of olive oil vs. grapeseed, both are
classified as low (under 20%), but quite variable (depending upon the
country of origin and several other factors). Smoke point is not normally a
determinant in the choice of oil, especially when the comparison is as chalk
to cheese.

Regards,

Guido Costa
South Africa
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<pre>Thank you Guido, for your posting. Illuminative as always.

BTW who is "Ken"? Must have missed that one completely or, I suspect, merely
glanced at the posting and thought "advert?" Probably went straight to the
ether bin.

Regards
Peter Caird
www.victorianolivegroves.com
AUSTRALIA


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