Cold Pressed Oil vs Expeller Pressed

Cold Pressed Oil vs Expeller Pressed

Defining Expeller-Pressed
The first of these chemical-free mechanical processes, expeller pressing, squeezes the oil source in a mechanical press. The press does not apply any heat on the oil source or expelled oil. If the oil source is a hard-shelled nut or seed, the force of friction in the high-pressure machine may raise the temperature of the oil as it is extracted.

Defining Cold-Pressed
Commonly used for heat-sensitive oils, cold-pressing uses the same mechanical press as expeller-pressing but in a closely temperature-controlled setting. This environment mitigates the effects of frictive heat, keeping the temperature that the oil is exposed to strictly below 120 degrees Fahrenheit. The controlled temperature keeps heat exposure from changing the oil’s subtle flavor. The result is a product which, chefs and other oil purists believe, maintains the highest possible level of flavor, aroma, color and nutritional richness.
source everydaylife dot com

Chef Marcus Guiliano is an award-winning chef, green restaurateur, real food activist, professional speaker, restaurant consultant & ultra-marathoner. Devoting his career to a whole food, whole life approach, Chef Marcus has coined the phrase Eco-Lectic Cuisine. The notion behind Eco-Lectic Cuisine is how Chef Marcus marries healthy food with ethically and socially responsible sustainable business practices. Marcus is often heard saying, “It’s the whole picture that matters.” Chef Marcus, and his wife Jamie, had to overcome a handful of health challenges in the late 90s. He was able to eliminate all of the medications he was taking and in the transition cure an asthmatic condition he had from birth. After overcoming his various health challenges, Chef Marcus was invited to contribute over 200 recipes to several Dr. Gary Null’s books. In addition to successfully owning and operating the first Green Certified restaurant in the Hudson Valley, Aroma Thyme Bistro, Chef Marcus has begun to devote his time consulting and trouble shooting for other restaurants. His master consulting project is 50 mistakes website: an free online cyber coaching tool for applicable to all businesses, not just restaurants. Garnering his passion for clean, sustainable, healthy food choices, Chef Marcus has launched other activist/watchdog oriented sites including: NoFarmedSalmon dot com, ChefonaMission dot com & the controversial FoodFraudTV dot com. On FoodFraudTV, Chef Marcus has called out fellow chefs for not being honest to their patrons on their menus. Chef Marcus has a rather large following on YouTube and his videos can be found under the moniker: MarcusG dot tv. Chef Marcus has been featured on CNN, Dr OZ, New York Post, New York Times, TEDx Longdock, Best Chef’s America, Sierra Club Magazine, Huffington Post, International Wine Masters, Bottom Line Publications, Smithsonian (Online) and Organic Spa Magazine. The Colorado Dept of Agriculture stated, “Marcus Guiliano is the Willie Nelson of Farm to Table”. Recently, OneGreenPlanet named Chef Marcus as one of The “5 Food Activists Helping To Make Big Changes.” Most days Chef Marcus can be found pursing his passion of food at his restaurant Aroma Thyme Bistro or on pursuing his passion for running on one of the many country roads and trails surrounding his restaurant.

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