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Other oils seeds such as rapeseed (canola), soybean, corn, rice bran etc CANNOT yield oil through natural extraction techniques. These vegetable oils were non-existent until the early 1950s, when chemical treatment and processing (refining) techniques allowed them to be extracted. Because these oils are chemically extracted, they need to be refined. Our bodies weren’t meant to consume chemically extracted refined oil.

This process kills all the nutrition and alters the

molecules in unfavourable ways – making it very unhealthy. This chemical process yields “oil” that is very unhealthy, but very consistent in terms of colour, smell, odour and shelf life.

When you take a natural food product and expose it to multiple chemical processes, how can it be natural and healthy?

Multiple studies have linked consumption of refined oils to many chronic diseases. Chemically extracted oils lead to inflammation within the body, elevated blood triglycerides and an impaired insulin response, etc.

These days Refined oils are advertised as “Vitamin +”. Oil should be a natural product! What is added to make it Vitamin + ?

Making oil is such a simple process. Then why do Refined oils exist?

Seeds such as rapeseed (canola), soybean, corn, rice bran etc CANNOT yield oil through natural extraction techniques. To extract oil from these seeds, only chemical refining process works. Since 1950s, manufacturers also started using refining process for groundnut, sesame, coconut, etc.

Refined oil extraction has higher oil yield. For example, in cold pressed method we need 2.5kg of groundnuts to make 1 litre of groundnut oil. The refined process will extract 1 litre of oil from 1.8 kg of groundnuts

Since refined oil is neutralized for taste, colour and odour, very low quality oil seeds are used. (Cold pressed oil has to use only good quality oil seeds; otherwise, a consumer will indentify the lapse in quality)

This is the most shocking part. Palm oil constitutes nearly 45% of edible oil consumed in India. Palm oil is the most consumed oil. How? Nobody goes to the grocery store to buy Palm oil and there isn’t Palm oil in grocery store shelves, yet we consume so much palm oil. Cheap and neutral oils such as palm oil, cotton seed oil, etc. are mixed with other oils for profits. This is a widespread and accepted “Oil blending” practice in the oil industry.

Google it, you will be shocked. Refined process allows this blending where consumers will not be able to find the difference. And FSSAI (Food Safety and Standards Authority of India) allows blending of oils as blending is a very common practice

Refined oil has longer shelf life as it is chemically treated. There is nothing to be spoilt in it as there is no organic life in it.

Refined oil processing steps.

Short description

O1.Oil seeds (groundnuts, sesame, coconut, sunflower seeds, etc) are crushed and then heated in a steam bath – 110 to 2000 Celsius. HIGH TEMPRATURE

2. The mixture of oil and seed pulp is then chemically processed with a hexane solvent to extract any residual oil from the pulp. (Hexane is produced by refining crude petroleum oil). HEXANE SOLVENT

3. This resulting mixture is then put through a centrifuge and phosphate is used to separate the oil from the seed residues. PHOSPHATE

4. Water degumming: Here water is added. This reaction with water results in hydrated

phosphatides, which can be separated by decantation or by centrifuges. HYDRATED POPHATIDES

5. Neutralisation : The resulting product from the above steps contains fatty acids, phospholipids, pigments, waxes, etc. These impurities are removed by using caustic soda (sodium hydroxide) or soda ash (sodium carbonate). The refined oil is lighter in color, less viscous and easily prone to oxidation. CAUSTIC SODA/SODA ASH

6. Bleaching: This is done to remove off coloured materials. Bleaching agents are used in this process. BLEACHING AGENTS

7. Deodorisation : Pressurized steam at very high temperatures (500F) is used to remove volatile compounds which cause off odours and taste in the final product. HIGH TEMPRATUR.

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