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Oil right: choose wisely for heart-healthy cooking. (Eating Right).

Publication: E
Publication Date: 01-MAR-03
Format: Online - approximately 1286 words
Delivery: Immediate Online Access

Article Excerpt
Some food-savvy environmentalists say that if you can afford to buy only one organic food item, it should be culinary oils. They base their assertions on several things, but at the top of the list is the fact that heavy metals (which can show up in sewage sludge used to treat some non-organic...

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...farms) and industrial chemicals such as pesticides tend to stick to fats.

Many common cooking oils--canola, soy and cottonseed chief among them--are genetically engineered to withstand more pesticide spraying than their common counterparts. Although the Food and Drug Administration (FDA) finds them safe for human consumption, environmentalists are increasingly concerned about the effects on the ecosystem and on their bodies. One way to make sure GE plants are not in your food is to buy organic.

Further, non-certified oils and those not labeled "cold" or "expeller" pressed may be extracted using the solvent n-hexane, a nervous system toxin. N-hexane, made from crude oil, primarily raises health concerns for workers exposed to it as it evaporates. The FDA does approve chemically extracted oils, but people who prefer to buy organic may find such assurances inadequate.

Critical Building Blocks

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