Let me begin by stating that I do
not recommend using flax oil, except in combination with other
oils that provide the omega-6 (omega-6) essential fat, which is sorely
inadequate in flax oil.
Flax oil
is, however, useful as part of an oil blend, where what it lacks
in omega-6 is provided by other oils in the mixture. By the way, I
only recommend using oils pressed from organically grown seeds
and nuts.
To supply the component that flax oil
lacks, I add sunflower and
sesame oil (omega-6 sources; no omega-3) to flax (source of omega-3; too little
omega-6). All three of these oils contain 'minor ingredients' with
major health benefits. I use rice germ and oat germ oils as further
sources of valuable 'minor ingredients'.
I use evening primrose
oil (organically grown) as the source of GLA (omega-6 derivative)
as well as for its rather impressive 'minor ingredients'. I use
medium chain triglycerides or organic coconut oil as sources of
anti-microbial fatty acids. GMO-free lecithin helps to emulsify
and digest oils.
I augment the antioxidants naturally present in
all of the above oils with tocotrienols, to further stabilize
the Udo's Choice Oil Blend.
In addition to the seeds from which these oils are pressed, I
recommend almonds (omega-6; no omega-3), hazelnuts (low in omega-6; no omega-3),
and walnuts (small amount of omega-3; more omega-6) as highly nutritious
snacks associated with longevity.
I recommend against using oils
from corn, soybean, canola, safflower, and peanut because they
are damaged during processing and the beneficial 'minor ingredients'
are removed as well. If oil does not say 'unrefined' on its label,
it has been processed through modern manufacturing methods.
I recommend against using borage because I cannot guarantee its
safety and non-toxicity.
I do not recommend black currant seed oil because of the processing
used to make the oil (which is identical as the processing used
for 'cooking oils').
- I recommend against plastic for packaging oils (as well as water,
juices, milk, and other liquids).
- I recommend against partially hydrogenated vegetable oils and
all products that contain them.
- I recommend against the use of 'cooking oils' because of damaging
processing that removes healthful ingredients and produces toxic
molecules.
I recommend against margarines that 'contain no trans-fatty acids'
because some of them do contain trans-fatty acids.
Those that
don't contain trans fats are made from 'cooking oils' that
have been treated with NaOH (a corrosive based used to treat clogged
sinks), H3PO4 (window washing acid), bleaching clays (which
turn them rancid and impart bad odor), and are then de-odorized
at frying temperature.
- I recommend against using oils for frying because frying damages
oils by the simultaneous destruction due to light, oxygen, and
heat.
- I recommend against the use of fish oils because of processing
damage and toxicity because of pollutants found in the oil.
- I recommend against the use of CLA, because it is a trans-fatty
acid. It is not better than omega-3 and omega-6 essential fats which
are the ones we need and cannot live without. CLA does many things
less effectively than essential fats, and at truly effective
doses (used in animal studies), CLA can have some nasty, health-damaging
side effects.
Let me make one final point.
Every
kind of oil and every packaging method on this planet is available
to me. If I use it, there is a reason. If I don't
use it, there is a reason. A great deal of research and consideration goes
into every choice I make. The question, 'Does it benefit health?' drives
all of these choices.
The benefits that people experience from
using Udo's Choice Oil Blend are proof that the choices I have
made have been good ones. I am not aware of other oil blends that have the same range of
health benefits.
