Wildtree Vocabulary

Vocabulary

Expeller Pressed - Expeller pressing is a chemical-free mechanical process that extracts oil from seeds and nuts. This method of oil extraction is an alternative to the hexane-extraction method used for many conventional oils. The temperature reached during pressing depends on the hardness of the nut or seed. The harder the nut or seed, the more pressure

required to extract the oil, which in turn creates more friction and higher heat. There is no external heat applied during the expeller pressing.

n-Hexane is a chemical made from crude oil. Pure n-hexane is a colorless liquid with a slightly

disagreeable odor. It is highly flammable, and its vapors can be explosive. It is used in industry, primarily when it is mixed with similar chemicals to produce solvents. Common names for these solvents are commercial hexane, mixed hexanes, petroleum ether, and petroleum naphtha. The major use for solvents containing n-hexane is to extract vegetable oils from crops such as soybeans, flax, peanuts, grape seed, and safflower seed. They are also used as cleaning agents

in the textile, furniture, shoemaking, and printing industries, particularly rotogravure printing. N-hexane is also an ingredient of special glues that are used in the roofing, shoe, and leather industries. N-hexane is used in binding books, working leather, shaping pills and tablets, canning, manufacturing tires, and making baseballs. Teach your children and teenagers the dangers of inhaling products that contain n-hexane. Keep products containing n-hexane (quick-drying glues and cements) out of the reach of children.

Antioxidants - A group of compounds which combat free radicals (oxygen-species cause of diseases) in your bloodstream.

Saturated and Unsaturated Fats - Fats and oils are basically mixtures of fatty acids and are identified as "saturated" and "mono- or poly- unsaturated" depending upon which type of fatty acid is predominate. Fatty acids are basically chains of carbon that can react with other molecules.

There are two types:

"Saturated"

- Have adequate hydrogen atoms, so they are chemically stable which means they stay fresh longer.

- The chain formation is straight, allowing the chains to pack into a solid form at room temperature (e.g.

Crisco).

- Saturated fatty acids raise cholesterol which raises the risk of coronary heart disease.

"Unsaturated"

- Are missing adequate hydrogen atoms, so they are chemically unstable and go rancid more quickly.

- The chain formation is curved and not able to pack so that at room temperature the fat is liquid oil.

The two types of unsaturated fats are:

Mono-unsaturated - missing 1 hydrogen atom. Liquid at room temperature, but start to solidify or turn cloudy in the refrigerator.

Poly-unsaturated - missing more than 1 hydrogen atom, making it even more unstable than monounsaturated

oils. Liquid at room temperature and remains a liquid when chilled. Goes rancid most quickly.

Unsaturated fatty acids help to lower total blood cholesterol.

Hydrogenation - The addition of hydrogen to fats to change a liquid oil (high in unsaturated fatty acids) to a more solid "saturated" form. This process also keeps the product fresh longer.

The problem: recent studies suggest that hydrogenated fats may raise blood cholesterol.

Trans fatty acids

Products of partial hydrogenation of vegetable oils.

Adverse affects include:

Raises "bad" LDL cholesterol

Lowers "good" HDL cholesterol

Lowers amount of cream(volume) in milk of lactating females, lowering milk quality

Correlates to low birth weight in human infants

Increases risk for diabetes due to effect of increasing blood insulin levels

Lowers testosterone in males and increases level of abnormal sperm

High Density Lipoprotein (HDL) - An anti-oxidant-type "good" cholesterol. For those requiring a cholesterol free diet, HDL is not considered a "cholesterol".

Linoleic Acid - Is one of five essential fatty acids, vital to life and cannot be produced by the body alone. Also known as Omega-6 and in near identical proportions to mother's milk. It is also an antioxidant. Acts as a transporter for saturated fats, preventing accumulation in the arteries.

Flashpoint - the temperature at which an oil begins to smoke and burn - 419 deg F for grapeseed oil and 375 deg F for

olive oil.