05-25-2009, 06:38 PM
Happy memorial day raw foodies!
I'm feeling like I would like to purchase some raw olive oil & also some raw vinegar (or something that tastes like white vinegar).
How can you tell what's raw? I've looked at a TON of OO's and the closest I've seen is cold pressed. I'm not even sure what to look for in the vinegar : )
Any suggestions would be appreciated! Thank you : )
05-25-2009, 09:01 PM
Alissa sells raw olive oil. Bragg's apple cider vinegar is raw.
05-26-2009, 01:55 AM
Extra Virgin Olive Oil, Raw, Certified Organic, Centrifuged
Where Does it Come From?
This unique extra virgin olive oil is produced by a co-operative of small farmers living on the coast of the Aegean and Mediterranean Seas. In this area of the world the climate and soil offer perfect growing conditions for Aegean olives. It is these are distinctive Turkish olives that are used to create Wilderness Family Naturals' extra virgin olive oil.
Each farmer maintains ecologically sound orchards, respecting the environment and preserving their historic land located near the legendary city of Troy. They farm tightly controlled organic gardens to produce the finest Aegean Olives available. These families have worked this land for generations, producing olives which are carefully harvested by traditional methods and processed the day they are picked.
How is the oil processed?
Once the olives are collected from the trees, only the best young olives are selected. This assures only the highest quality extra virgin oil. (Young olives produce a particularly low acid oil, while older olives will produce oil with higher acidity.) Rejected olives are used in either a lower grade olive paste or for composting. Any leaves with the harvested olives are then removed and the fruits washed in cold water. Next, the olives are cold pressed using 27C (80.6F) water and gently centrifuged. This centrifugal process is not commonly used by commercial olive oil producers because of its expense and technology. However, when olive oil is produced by centrifuge, the resulting oil is a far superior product. This oil is never exposed to heat and no chemical additives adulterate its purity. This high quality, raw olive oil is then packaged for our customers in dark-green glass containers and stored under organic sanitary conditions. Each production run is carefully tested to ensure all quality control standards are met. It has a maximum acidity of 0.8% and contains a full-bodied olive flavor. Because it is produced under cold conditions and remains raw, there is also maximum nutrient retention.
Is Olive Oil Healthy?
Olive oil has a longstanding tradition of culinary uses and is the major source of fat in the Mediterranean diet. It is predominantly composed of a monounsaturated fatty acid called oleic acid. However, it is not just the prominence of oleic acid, but rather the combination of stable fatty acids and the abundance of phenols (antioxidants) that make this greenish, golden oil healthy. It is important to note that while all types of olive oil are sources of monounsaturated fat, only extra virgin olive oil, from the first pressing of the olives, contains high levels of antioxidants, particularly vitamin E and phenols.
Numerous studies have been done on the Mediterranean diet and the use of olive oil. Extra Virgin Olive Oil has been shown to be heart healthy and protective against free radical damage. This includes protecting less stable fatty acids from oxidization.
In addition, olive oil activates the secretion of bile and pancreatic enzymes for fat digestion. This action significantly aids in the digestion and assimilation of fat soluble vitamins such as Vitamin A, Vitamin E, Vitamin D, and Vitamin K. Without the presence of fats in the diet, fat soluble vitamins such as these never enter the bloodstream and, instead, pass through the digestive tract for elimination, never to reach the cells of the body.
Powered by vBulletin® Version 4.1.4 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.