Opened bottles of oils should be kept in the fridge and used up rapidly
(3-6 weeks for flax, 6 to 12 weeks for hemp longer for less sensitive oils. A
balance of W6 to W3 should ideally be between 3:1 and 1:2 for long term.
For the short term to make up for Omega 3 deficiency supplementation
with flax oil is recommended. The more Essential fatty acids (EFAs) an oil
contains, the richer in antioxidants it is, to protect oils from destruction by
light and oxygen both in the seed and in the body. An intake of additional
antioxidants helps prevent deterioration of oils in our body.
There are a few companies that have taken the time and the expense and
are making oil products with high integrity. Such products can be found
through our website from Eniva and Isagenix. For Oil to be healing and not
toxifying in our bodies it cannot have been exposed to air, heat, or light in
processing and storing.
Since most companies, that make cooking oils, salad oils, and oil
supplements technology is dated and allows for the oils to be exposed to
air, heat, and light; the chains of fatty acids become denatured and they
therefore assimilate and become the membranes of our cells and leave them
weak and suseptible to carcenagenic materials to enter the cells. Thus what
is needed to nourish, heal, and strengthen the body is oils that are not
denatured. Good fats heal the organs and therefore allow the body
processes to function more optimally, which in turns allows all organ
functions to occur optimally ensuring nourishment and detoxification. When
the cells of the organs are weak, full of toxicity, and malnourished, then most
likely disease and degeneration will ensue.
Essential fatty acids are uniquely sensitive to destruction by light, air, and
heat. Fresh EFA-rich oils, such as flax oil and hempseed oil, should be
pressed and packaged in the dark, in the absence of oxygen, and with
minimal heat, then stored in opaque containers to prevent contact with light
and oxygen.
Heating oils to high temperatures produces many toxic substances
besides trans- fatty acids. Light produces free radicals in oil. Free radicals
create changes in molecules that can drastically affect health. Free radicals
create chain reactions in the cell membranes.
The least damaging frying oils are coconut, palm, and organic butter in
small quantities. They fail to supply EFAs, are nutritionally deficient , and so
provide only fat calories our body must burn for energy or store as fat. Oils
least damaged by high temperatures and oxygen are butter, tropical fats,
high oleic sunflower oil(not regular), and high oleic safflower oil (not
regular); use only in small quantities.