Monday, October 12, 2009

The TRUTH about heat and it's effect on flax oil.

When I first started learning about Dr Budwigs work with flax oil and oil protein combinations I often heard that heat spoiled the oil very quickly thus it was very important to keep the oil refrigerated at all times. The following statement came directly from a website that is supposedly an "expert" on the subject and is often cited to me as a resource for facts about flax oil.

"Flax seed oil is easily oxidized. Both the oil and the ground flax seed may become rancid very quickly if not refrigerated, and only have a shelf life of a few weeks even in properly refrigerated conditions. Such spoiled oils may be carcinogenic, and assist the formation of free radicals. "

Now, that statement is true. If you make flax oil and put it in a jar you better use it up pretty fast and keep it away from excessive heat. However with todays technology we have the ability to take raw, unrefined, cold pressed flax oil and put it into a container in a light and oxygen free environment, thus effectively slowing the oxidation of the oil in it's tracks UNTIL that bottle is opened. Therefore heat applied externally to that bottle has very little, if any impact. In cooking we can use flax oil up to 300 defrees F. After that it transforms chemically, so oxidation has nothing to do with the breakdown at that point. So in conclusion, LIGHT and OXYGEN are the real culprits when it comes to the oil breaking down. External heat will also contribute to the degradation of the oil but only after that container of oil has been opened. Of course I can only speak for Barleans and BioNatures oils, the only ones made with Barleans patented process. Next up, Lignans or no Lignans?

No comments:

Post a Comment