Grapeseed Oil – as with all oil nut and seed o…

Grapeseed Oil – as with all oil nut and seed oils, by them cold-pressed and unrefined only, and in an sealed, opaque bottle to protect them against damage from light and oxygen. Organically grow is a good idea also as otherwise a toxic chemical called ‘hexane’ is used to ‘extract the edible oils from seeds and vegetables’. (Hexane is also used as a cleaning agent, and a a degreaser in the printing industry). Grapeseed has a smoking point of 270oC, but school is out whether oils with a high level of polyunsaturated fat, such as grapeseed – should be heated at all. High ‘mono’unsaturated fats are better for cooking it seems. Grapeseed oil also has a high ratio of omega 6 fatty acids, which are pro-inflammatory. Moderate use of organic grapeseed oil will be fine, especially if you add a bit of a saturated fat (coconut oil) to protect the polyunsaturated content. To sum up – there are better oils to regularly cook with – avocado, macadamia, olive, coconut. Grapeseed is well suited to skin and body care – it makes a great moisturiser and hair oil. #CookingOilsWeek

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