His chapter "From Seed To Oil" has a decent summary of an in depth, detailed chapter looking at the history and current manufacturing (23 years ago):
So, we begin with a seed that is a rich source of essential minerals, essential vits, essential fatty acids, essential amino acids, fiber, lecithin, phytosterols and health-promoting minor ingredients.
Even making a fresh, unrefined oil - the highest quality of oil there is - all of the protein and fiber present in the seed is lost, as well as some minerals and vits.
It still contains EFAs, oil soluble vits, lecithin, phytosterols, minor ingredients and some minerals.
During processing, most of the remaining minerals and vits are removed. All of the protein and fiber is already gone. Lecithin, phytosterols and minor components are also removed, and some EFAs are destroyed (due to light, oxygen and heat in nearly all but "cold pressed" processing).
In addition, processing introduces toxic molecules resulting from the breakdown and alteration of fatty acid molecules.
Fully processed oils are the EQUIVALENT of refined (white) sugars, and can therefore be called "white" oils.
Like sugar, they are nutrient-deficient sources of calories but in addition, they contain toxins that are not present in sugar. Wow!!
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