Threw up in my mouth a little.
Any one else feel nauseous?
Any one else feel nauseous?
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Yep. Oh wait it was the vodka last night.
I'll read tonight always good for a laugh. -
they are so far removed from reality it is beyond laughable .they got to go to a nice meeting at banff springs hotel though. they seem oblivious to what is happening in the canola industry. as does this current government . what a joke ! canola acres will be down , on the acres that are grown , yields will be down thanks to high price inputs and unstoppable greed . on our farm , canola that is being grown is lower yielding varieties with premiums attachedComment
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And if this kind of press takes off, half the canola will be too much...
"To produce margarine, manufacturers begin with the cheapest oils-soy, corn, cottonseed or canola, and mix them with tiny metal particles-usually nickel oxide. The oil is then subjected to high temperatures. Next, soap-like emulsifiers and starch are squeezed into the mixture to give it a better consistency. The oil is yet again subjected to high temperatures (thousands of degrees) to get a chemical change to the structure of the fat which turns it into a solid. This turns it rancid and it needs to be steam-cleaned to remove its unpleasant odour. Margarine’s natural colour, an unappetizing grey, is removed by bleach. Dyes and strong flavours must then be added to turn it yellow and make it resemble butter.
Finally, the mixture is compressed and packaged in blocks or tubs and sold as a ‘healthy food’! This does not sound like something that should be put into our bodies to me. From start to finish, the manufacture of margarine is artificial and highly processed and creates a product completely man-made. Of course the food industry would like you to believe that it is a healthier choice than butter, but this is untrue. Above is a popular picture that I often see pop up on various social media sites- even insects can tell that it is not real food that is supposed to be ingested!"Comment
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I still like butter. But we sold cream years ago.
Funny in Hawaii they had in the freezers at Costco and Walmart a butter canola oil blended butter and butter soy blended butter.Comment
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I wonder about the heat used in processing of any veg oils/margarine, who do you believe? Buy cold pressed olive oil, but cold pressed canola is rare.
"The difference between cold pressing and hexane extraction of oilseeds lies in the initial extraction of the oil from the seed. Cold pressing is a traditional method in which the seeds are not heated before, during, or after the pressing process. Seeds are selected, cleaned, and crushed; they are then mechanically pressed at a slow pace to limit friction and avoid elevating temperatures above 60°C. Its color, taste, and odor are much more pronounced than those of refined oils.
Cold pressed oils, labeled as such and usually sold in health-food stores are comparable to whole-wheat flour, which has undergone very little processing and very little nutritive losses. Solvent-free oil is not however, as expensive as cold pressed oil. There is a higher antioxidant content to cold pressed oils (Vitamin E), which inhibits the absorption of cholesterol, and a significantly lower content of trans fatty acids. Despite these definite benefits, no regulation protects the Canadian consumer against oils falsely labeled "cold pressed". Overall, it is only a perceived difference that cold pressed oil is a better, healthier product.
The price of cold pressed oil tends to be slightly higher because of the lower recovery of oil."Comment
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