The Nutritional Oil Miracle

If we could closely examine the oil jar of Judah the Maccabee, we likely wouldn't see a label reading "cold-pressed olive oil"...even though that is exactly what it contained.

The absence of the label suggests the obvious: you don't write "cold-pressed olive oil" if it's the only type of oil available around. It was only in our modern era that oil started being produced from many different sources: soy, canola, sesame, sunflowers, corn, cottonseed, peanuts, almonds, flaxseed, avocado, macadamia, apricot pits, walnuts, palm, and coconut. A truly impressive and blessed variety. The common factor among these sources is their high fat content, making it easy and profitable to extract the fatty component and produce oils from them.

Regrettably, the food industry has learned how to process oil to extend its shelf life, consequently shortening our lifespan. If you look at the oil shelf in a random supermarket, you'll notice the label "refined oil" on most bottles. This label indicates the oil extraction process. The common method involves oil extraction at high temperatures (up to 230 degrees) and the use of harsh chemicals to produce tasteless, odorless, colorless oil that lasts long. Paradoxically, the oil can't spoil because it's already spoiled...at a temperature of 160 degrees, the fatty acids alter form, turning synthetic and earning the name "trans fats." There are no trans-fatty acids in nature, so our body struggles to identify the "UFO" that's penetrated it, cannot use it for proper metabolism, and sticks it onto artery walls to dispose of it...Everyone today knows that saturated fat (from meat, butter, and eggs) raises "bad" cholesterol, but how many know refined vegetable oil does the same thing?

The situation worsens when cooking or frying with it. As soon as the oil reaches 160 degrees again, trans-fat production is enhanced. With each additional frying cycle (think falafel), trans acids break down, merge and create large molecular structures used for car wax production. The car might enjoy such oil, but the human body far less so. This is entirely oxidized oil, unsuitable for consumption, primarily contributing to increased calories, high blood fat, artery damage, heart disease promotion, accelerated aging processes, and cell destruction. Essential components in oil that might protect our health, like lecithin, vitamin E, beta carotene, calcium, magnesium, and iron, are destroyed or removed during refining.

Another process the food industry applies to oil is hardening. Margarine is an example of oil that has been hardened to become solid. The component "hydrogenated vegetable oil," or "partially hydrogenated," appears on numerous food product ingredient lists, including the snacks kids love. Animal studies show that hydrogenated oil raises cholesterol, destroys the immune system, and promotes cancer. It is noteworthy that margarine like Vicool is less harmful than other types, even though it is made from refined oil. Let "Tnuva" know we are waiting for an improved Vicool made from cold-pressed oil...

In the dilemma between margarine and butter, butter is preferable as it's more natural and less dangerous than margarine, though you can avoid both and find substitutes. In cooking and baking, you can replace every 15 grams of butter/margarine with a tablespoon of oil. For spreading on bread, you can use lecithin spread (in health food stores), olive oil solidified in the fridge, natural peanut butter, tahini, and avocado.

My warm recommendation is to consume only cold-pressed oils, both for salads, cooking, and frying.

Oil is defined as "cold-pressed" if produced by pressure, without chemicals, at a temperature not exceeding 37 degrees. These oils retain the original taste, aroma, and color. Those used to refined oils might be surprised how dominant the taste and aroma of the oil are. These oils contain vitamin E which protects the oil from oxidation, preventing oxidative damage to the oil in the body.

Saturated Fat

Solid at room temperature.

Sources: From animals – meat, chicken, eggs, butter, dairy products.

From plants – coconut, palm oils.

Advantage: Stable, not easily oxidized, more resistant to heat than vegetable oils.

Disadvantage: Causes the accumulation of "bad" cholesterol in arteries.

Storage: In the refrigerator.

Polyunsaturated Fat

Liquid at room temperature and in the fridge.

Sources: Vegetable oils – corn, soy, sunflower, safflower, nuts, cottonseed, sesame.

Advantage: Lowers "bad" cholesterol levels.

Disadvantage: Equally lowers "good" cholesterol levels.

Easily oxidized, not heat-resistant.

Storage: In the refrigerator.

Monounsaturated Fat

Liquid at room temperature, solid in the fridge.

Sources: Vegetable oils – olive, canola, almond, avocado, apricot pits, peanuts.

Advantage: Lowers "bad" cholesterol levels and does not affect "good" cholesterol levels.

Not easily oxidized, heat resistant.

Disadvantage: None.

Storage: In a dark, dry cabinet.

A Healthy Variety for Hanukkah Latkes and Donuts

Sweet Potato Latkes

½ kg finely grated sweet potato

2 eggs

2-3 tablespoons spelt flour

1 teaspoon vanilla extract

A pinch of salt

Mix all ingredients. Grease a nonstick pan with a little canola oil and fry until the latkes are browned.

Serving Suggestions: Savory - with yogurt or crème fraîche. Sweet – with honey, molasses, date silan, etc.

"Carrot Donuts"

800 grams of very soft cooked carrots

1 cup of brown sugar (or more to taste)

1½ teaspoons baking powder

1½ teaspoons vanilla extract

4-5 tablespoons of whole meal flour (Type A, AB) or spelt flour (for all blood types)

3 eggsMelted butter or ¾ cup cold-pressed macadamia/grapeseed oil

For decoration - powdered sugar or fructose

Mash the carrots (while still warm) with sugar, baking powder, and vanilla extract to a smooth batter. Add eggs, flour, and oil/melted butter, mix well. Grease muffin tins well and pour the batter into the molds with a ladle.

Bake at medium heat for about 40 minutes or until donuts are browned, and a toothpick inserted comes out clean. When the donuts cool, carefully remove from the pan, sprinkle with powdered sugar/fructose and enjoy.

Happy Chanukah!

Dvorit Giti Yosef - Naturopathy, nutrition based on blood type, nutritional supplements, body and soul medicine.