How Seed Oils Are Processed

Vegetable oil not from Vegetables
Vegetable oil not from Vegetables

By now, you must have seen our previous blog on why vegetable oils are the enemy within. They have been for long the trusted cooking partner, but new research shows that the same vegetable and seed oils we so love to use, might as well be our ultimate killers. This blog explains why:

Traditionally, seeds were hand-pressed under very low temperatures and delivered to homes like milk, in dark amber bottles due to the volatility of these oils. Today, as a result of such massive processing, most vegetable and seed oils are so refined that they can be sold in clear bottles. hpm_0000_0001_0_img0077

Modern Method of Processing Seed Oils:

Step 1: Cleaning and Grinding

During this process, the seeds are washed, cleaned, de-hulled and de-skinned. The coarse material is then ground into a matter from which the oil will be pressed. The grinding process adds significant heat from the grinding friction, rendering volatile oils rancid.

Step 2: Cold Pressing

The material is then put in a screw press, where temperatures can reach anywhere between 54-93°C (130-200°F). Most oils go rancid when temperatures exceed 50°C (125°F).

Step 3: Solvent Extraction

Most seeds are not suitable for cold pressing, because it would leave many undesirable trace elements in the oil, causing it to be odoriferous, bitter tasting, or dark. With this, a solvent extraction technique is commonly used.

Hexane is typically used as a solvent to dissolve the oil out of the seed cake after pressing, and is then reabsorbed through evaporation and distillation.

Step 4: Refine, Bleach, and Deodorize

  • The oil is then refined to remove color, odor, and bitterness, along with many minor but important constituents of the oil. Refining can heat the oil to between 41°C and 87°C (107°F and 188°F), and involves mixing chemicals, like sodium hydroxide or sodium carbonate, into the oil.
  • Oils are also de-gummed at this time by treating them with water heated to dangerously high temperatures – between 87°C and 97°C (188°F and 206°F) – with steam, or a combination of water and acid. The natural gums, most of which are phosphatides, precipitate out.
  • The oil is then bleached by filtering it through bleaching clay, which absorbs certain pigmented material from the oil, making the oil tolerant to light, and thus stable enough to be packaged in a clear bottle. Again, so many more vital nutrients, minerals, and other beneficial components are lost here.
  •  The oil is then deodorized, because processing incurs rancidity from significant free radical damage, giving the oil a terrible smell. The deodorizing process involves passing steam over hot oil in a vacuum at between 226°C and 251°C (440°F and 485°F).
  • The oil is now dead! It is refined, odorless, tasteless, colorless, indigestible, and void of most any nutritional value.

Seed Oils


What is Lost During Processing of These Seed Oils:

  • Antioxidants – like naturally occurring vitamin E, carotene, and others, which protect the oils from oxidizing as bad cholesterol in the blood.
  • Chlorophyll – which fertilizes the gut with pre-biotic support for the proliferation of good bacteria, and is a rich source of magnesium, which is essential for heart, nerve, muscle, and blood sugar function.
  • Lecithin – which helps to emulsify fats, making sure they are easily digested.
  • Naturally occurring flavor molecules, color molecules, and other oil-soluble beneficial molecules.
  • Phytosterols – which support and protect immunity and cardiovascular function.

Point to note:

Oils can legally state that they contain no additives, preservatives, or special flavorings, because the majority of the chemicals added during processing are subsequently taken out. The question is: which chemical residues remain, and how many nutrients, vitamins, and minerals are lost?

Alternative Oils To Use:

Olive oil is the recommended alternative, but its low smoke point makes it not the best for cooking. Check for oils with higher smoke points. They do not oxidize at those high temperatures and remain stable. They are also not highly processed. They include: unrefined coconut oil and macadamia oil. The olive oil will be easily subjected to oxidation at higher temperatures.

Organic coconut and macadamia oils are the better options for multipurpose cooking oils, because they are healthful saturated fats that can withstand the heat of cooking without altering chemically.


Vegetable Oils: The Enemy Within

We’ve used them for years and generations. However, new research has come to light and connects them to a a very dark future. I’m talking of vegetable oils. And now you are wondering how the cooking gold can be the same agent of doom. This is how:

For starters, there really is nothing like oils from a vegetable. What the processed food industry puts in for food and labels as vegetable oil are in fact oils or fats extracted using extreme chemical, heat and pressure from seeds, seeds that are otherwise waste products. The real danger is that these oils, significantly increase our chances of contracting cancer and subsequently increase the chances of our children having autoimmune diseases. NOW THAT IS A WORRY!!!

Our consumption of these oils has increased over the years. Unfortunately, it is hard to run away from these fats, because they are everywhere. For example in the supermarkets, if a product has fat in it and it’s in the process food section, then the fat being used is in all likelihood oils extracted from seeds.

So, WHY does this matter?

The vegetable oils stay, look and behave in food the same way as the fats that we’ve eaten for generations, BUT chemically they are very different! Udo Erasmus, author of the book, Fats That Heal, Fats That Kill, claims that “Cooking oils are highly processed, using manufacturing methods that are destructive to oil molecules. These practices are utilized primarily to lengthen and stabilize the shelf life of oils.”

Learn the Process of Extracting Processed Oils in the next blog:

stop with vegetable oils 2


You might have come across this word some place else, even on past blog posts. Oxidation is said to have occurred when one molecule gives up an electron to another. Think of the rust on a car, or that telltale paint-like odor wafting from an old box of crackers or the bottle of cooking oil you keep by the stove. That is oxidized stuff (oxidized metal. and oxidized fat respectively). Think of that happening inside your body.

These vegetable oils are much prone to oxidation. Therefore, the body incorporates them into our cell membranes. When a cell membrane reacts with oxygen it destroys itself and falls apart. Destroy enough cells and you create circumstances which are perfect for the development of cancer. This is why we are seeing everywhere we are exposed to these oils, especially the Western societies, the likes of of cancer have increased dramatically.

Practical Experiment:

Take a can of margarine, put it on the kitchen bench and leave it open for a week.


You will have to throw the margarine away. This is because the margarine reacted with oxygen (oxidation). Remember, oxygen is the fuel we humans use. Now picture such margarine in your body, reacting with the oxygen you breathe in.

The Greatest Worry:

In our entire lifetime, we’ll have some form of exposure to cancer and it’s because we have massively increased the consumption of substances that directly lead to the development of cancer. These substances include these toxic seed and vegetable oils.

Even if you decide to avoid all oils as a whole, you end up using them without realizing it. Every loaf of bread sold in the supermarket contains seed oils. Every packet of processed food contains seed oils. Everyday, you are significantly increasing your rates of cancer and autoimmune diseases by using these toxic oils.

Cooking Using Macadamia Oil

Macadamia oil comes from the macadamia nuts. There are many reasons why you should switch to cooking using the macadamia oil. Consider changing your cooking oil to macadamia oil because of the following reasons:

Macadamia oil, Olive Oil, Coconut Oil, Almonds
Macadamia oil

Contents in the Cooking Oil:

Macadamia nuts are very low in polyunsaturated fats and are therefore less vulnerable to oxidation and rancidity. Macadamia nuts have the lowest concentration of omega-6 compared to many other  types of seed  or nuts. Omega-6 fats lead to inflammation, which when consumed in excessive amounts, may lead to your body suffering serious health consequences.

It is advisable to use cooking oils with a 1:1 ratio (or close to 1:1) with regards to omega-3 and omega-6 fatty acids. Omega-6 fats are pro-inflammatory, whereas omega-3 fats are anti-inflammatory. A diet or oil that balances both reduces inflammation.  Macadamia nut oil has a close ratio of these fatty acids as recommended.

Fats oxidize when subjected to high temperatures, and they become rancid. Rancidity affects both the flavor and smell of the oil, as well as diminishing its nutritional value. Macadamia nut oil has a high smoke point of 210°C (410°F), making it a better choice for cooking. The higher a fat’s smoke point, the more cooking methods you can use it for. For example, you can use the macadamia oil for frying and sautéing, as well as salad dressing. It can also be used as a dip or bread spread.

With about 80% monounsaturated fatty acids, macadamia nut oils have about 83% Omega-9 fatty acids. The Omega-9 fats are considered ‘conditionally essential’, meaning that although the body produces them, they are not produced in meaningful quantities. Omega-9 fatty acids. Like oleic acid lowers the risk of heart attacks and aids in the prevention of cancer. Macadamia nut oil has about 60% oleic acid.

Nutritional Values Table

Macadamia oil’s shelf life is also astounding. It can stay for up to 15.4 months from the date of manufacture, considering it is in the refrigerator, in an airtight dark container, not exposed to air, room temperature or light. This has been tested using Rancimat, the rancidity testing agent.

Macadamia nuts are higher in healthy monounsaturated fats than any nut or seed, even higher than olive oil. Coconut oil tops macadamia oil in the fact that it has more healthy saturated fats. Macadamia oil tops olive oil in almost every healthy aspect.

Other Uses:

Macadamia oil is not for cooking purposes only; it is a multi-purpose oil. Asides from cooking with it, use the macadamia oil as:

  1. A facial moisturizer (you can as well mix it with jojoba oil)
  2. Makeup remover (if you like it, mix it with jojoba oil)
  3. Facial cleanser
  4. Eye serum
  5. Body moisturizer
  6. Hair moisturizer

For a moment, this oil serves purposes just like the Moroccan Argan Oil

Bottom Line:

Try the macadamia oil and experience more than just a cooking oil. This is your friend in the kitchen.

Macadamia Nut Oil: Health Benefits

Macadamia nut oil is one type of oil that carries with it so many health benefits. They are as follows:

mac oil (800x600)Heart Health:

As is often the most important aspect of any vegetable oil, macadamia nut oil boasts a high content of beneficial fatty acids that make it better than many other oils, even the sacred olive oil that so many people praise! Triglycerides are essentially fat in the blood, which can be very dangerous for your heart, as it can clog the arteries, raising your chances of atherosclerosis, heart attacks, and strokes. The high oleic acid content in macadamia nut oil (even higher than olive oil) makes it important for re-balancing your cholesterol levels and actually reducing the amount of triglycerides in the blood. Omega-3 and omega-6 fatty acids are the most commonly discussed fats, and ideally, our bodies would have an even balance. Macadamia nut oil basically has this balance, making it optimal for the human body as a source of these fats.

Energy Levels:

Although the benefits to heart health and cholesterol balance are clear, macadamia nuts also feature an extremely high number of calories, which can represent a quick boost of energy to the body, something which the oil can also provide. However, you should be careful with the amount of macadamia nuts and macadamia nut oil that you consume, as it can quickly translate into weight gain and obesity, which comes with its own long list of health risks.

Antioxidant Potential:

Research has revealed that macadamia nut oil contains a high level of antioxidants, including tocotrienols, which can have a powerful effect on the overall health of the body. Antioxidants are molecules that neutralize free radicals, the dangerous byproducts of cellular metabolism that can cause a wide range of chronic diseases, including cancer, apoptosis, and cell mutation. The high antioxidant content in macadamia nut oil makes it a potent addition to your immune system and can help to clean out your entire system.

Eye Health:

Some of the antioxidants in macadamia nut oil have been linked to boosting eye health, namely by preventing macular degeneration and slowing the development of cataracts. This is achieved through the same free-radical-neutralizing process as the other antioxidant effects of macadamia nut oil.

Skin Health:

One of the other antioxidants in macadamia nut oil, squalene, is somewhat rare and has a particularly strong impact on our skin. Squalene is a naturally occurring antioxidant in our body, but adding more through macadamia nut oil can help reduce oxidative stress on the body’s fats and the skin, helping to prevent wrinkles, age spots, slow healing rates, and other signs of aging.


Shaving and Moisturizing:

Although this is similar to the aforementioned benefits for the skin, macadamia nut oil can be a wonderful way to moisturize the skin on a daily basis, particularly for men who regularly shave. Rather than using traditional shaving oils, the smooth, anti-inflammatory nature of macadamia nut oil can help soothe the skin and moisturize it at the same time, leaving smooth, healthier skin behind.

Hair and Lip Health:

The rich acid content of macadamia nut oil also makes it beneficial for your hair; mixing it into natural shampoos can help to increase the shine and health of your hair, and strengthen the follicles in their beds, reducing hair loss. You can also make natural lip balm with macadamia nut oil and beeswax to significantly boost the appearance and health of your lips; the rapid healing properties help chapped lips very quickly and reduce any inflammation in sores or wounds.


Macadamia Nut Oil for Cooking:

Macadamia cooking oil has a higher smoke point than other vegetable oils, even higher than olive oil. Therefore, when you’re cooking with macadamia nut oil, you are far less likely to burn off the beneficial fats, which are the main reason why you are using the oil in the first place. This will also help to retain the flavor of the oil, which is pleasant and beneficial to many meals, particularly when used as a salad oil. More on cooking using macadamia oil can be found here.

Take Caution:

As mentioned earlier, having a high level of fats in the body, even beneficial ones, can lead to weight gain, and considering that many people will associate macadamia nut oil with the nuts themselves (which have a shocking 718 calories per 100 grams), they may indulge and see
some weight gain as a result. Also, macadamia nut oil has been known to cause constipation in limited cases. Finally, for those who suffer from nut allergies, the extracted oils don’t always cause allergic reactions, but in some cases, a similar allergic reaction can occur. Consult a medical professional before making any major changes to your diet, health supplement regimen, or cooking style.

Introducing Macadamia Oil

The new concept in the kitchen is the macadamia oil. Introducing ALBA Macadamia Oil…!

Alba Macadamia Oil

Macadamia nut oil is a non-volatile oil, that is extracted from the macadamia nut. The macadamia nuts are one of the most fat-derived energy dense nuts available. Like olive oil, this fact makes the production process of the oil simple, and it makes this, one of the most naturally processed oils.


Macadamia Nut Oil’s Cooking Benefits:

Macadamia oil’s buttery and nutty flavor, makes it a better substitute for olive oil in baking or in salad dressing. It has a smoke point of 210°C (410°F), making it perfect for high heat cooking. The fatty acids in the oil, are composed in a way that they stay intact when frying and baking, even at high temperatures. The oil has a shelf life of up to two (2) years, and can actually be stored unrefrigerated for the entire time.Final all together

Health Benefits:

Macadamia nut oil has the ability to lower triglyceride levels, improve heart health, boost energy levels, improve your digestive process, help those suffering from Celiac disease, boost bone health, stimulate circulation, protect eye health, prevent chronic diseases, and optimize immune system and other protective systems.

These health benefits are discussed further in the Health Benefits of Macadamia Oil blog.

Oooh, did I mention this…ALBA Macadamia Oil is CHOLESTEROL FREE!!!

Macadamia nut oil comes from the macadamia nuts, which have amazing health benefits to the body. Read more on the macadamia nuts here and here.

ALBA Macadamia Cooking Oil will be available, not only countrywide, but also globally. Stay tuned to The ALBA Ways website and social media pages for details on the availability in your area. Check out our Shop page to see the products that are available in stores.

This is your home of natural products. Contact us for more details.