1. time for an Oil Change?

2. Modern Health Concerns
Unbalanced Omega-6:Omega-3 Ratio
Plant oil is the main source of omega-6 fatty acids
High in calories: approximately 120 calories per tablespoon (≈14g)
Omega-6
Omega-3
Ideal Ratio
1-4 1
Current Unbalanced Ratio 30

3. Omega-6 and Omega-3 Fatty Acids
Necessary for normal growth and puberty
According to many scientific reports and medical journals, eating an unbalanced ratio of omega-6 to omega-3 fatty acids may lead to, and increase the risk of, many diseases:
American Journal of Respiratory Cell and Molecular Biology
Toxicologic Pathology
Cancer Research 
American Journal of Physiology

4. Unbalanced Omega-6:Omega-3 Ratio
Has been linked to
Inflammation
Cancer
Heart disease, stroke and arrhythmia
Arthritis and osteoporosis
Confusion and depression
Autoimmune diseases, e.g. asthma
Neurodegenerative diseases
Obesity
Dyslexia
Attention-deficit hyperactivity disorder (ADHD)
Tendency towards violence

5. Omega-6:Omega-3 Ratio Ideal ratio is between 1:1 and 4:1
Today’s unhealthy diets mean that this ratio can be as high as 30:1

6. Omega-6:Omega-3 Ratio of Common Cooking Oils
Type
Omega-6:Omega-3
Perilla Seed Oil
1:4
Kiwi Fruit Seed Oil
Macadamia Nut Oil
approximately 1:1
Canola Oil(Rapeseed Oil)
2.1:1
Soybean Oil
7.1:1
Olive Oil
12.8:1
Tea Seed Oil
31.8:1
Peanut Oil
32:0
Sunflower Oil
39.4:1
Palm Oil
45.9:1
Corn Oil
46.1:1
Sesame Oil
137:1
Cottonseed Oil
259.4:1
Grapeseed Oil
676.1:1

7. Smoke Points Do Matter Each type of cooking oil has its smoke point
Once the temperature of an oil’s smoke point is reached:
Starts to break down and smoke
Produces toxic, carcinogenic substances
Malondialdehyde:
A possibly carcinogenic substance that is cytotoxic
Affects enzymatic activity
Speeds up process of aging
When used repeatedly, malondialdehyde level in oil increases 10 times or more.

8. Smoke Points Do Matter
Taiwan Food and Drug Administration, Ministry of Health and Welfare states:
Cooking oils must not be used to the point where they exceed their smoke points
High temperatures cause oxidization, leading to rancid oils
Produce large amounts of harmful free radicals and polymers
Suggestion: Different cooking oils to be used for different cooking methods

9. Common Asian Cooking Methods
Stir-frying in high heat or deep-frying
Temperatures can reach 190℃
Olive oil: smoke point of 160℃
Kiwi fruit seed oil: smoke point of 160℃
Macadamia oil and perilla seed oil: smoke points of over 200℃

10. Smoke Points of Common Cooking Oils
Type
Smoke Point (℃)
Macadamia Oil
210
Perilla Seed Oil
Kiwi Fruit Seed Oil
160
Soybean Oil
Olive Oil
Tea Seed Oil
252
Sunflower Oil
107
Corn Oil
Sesame Oil
177
Peanut Oil
Smoke Points of Common Cooking Oils

11. Common Cooking Oils: Smoke Points & Omega-6:Omega-3 Ratios
Type
Smoke Point (℃)
Omega-6:Omega-3
Macadamia Oil
210
approximately 1:1
Perilla Seed Oil
1:4
Kiwi Fruit Seed Oil
160
Soybean Oil
7.1:1
Olive Oil
12.8:1
Tea Seed Oil
252
31.8:1
Sunflower Oil
107
39.4:1
Corn Oil
46.1:1
Sesame Oil
177
137:1
Peanut Oil
32：0

12. Unsafe Refining Process
Increases the smoke point of cooking oil
Extraction agents are added
Harmful components like hexane and heptane
Removed by distillation
May not be removed completely
A lot of nutrients are lost during refining

13. Cooking Oils Must Not Be Reused
Contains malondialdehyde
Possibly carcinogenic substance
Affects enzymatic activity, speeds up process of aging and is cytotoxic
When used repeatedly, malondialdehyde level in oil increases 10 times or more

14. Cooking Oils Must Not Be Reused
Oil used for deep-frying
Kept at boiling temperatures for extended periods of time
Unsaturated fatty acids are oxidized continuously, resulting in the formation of harmful or even carcinogenic substances

15. Cooking Oils Must Not Be Reused
Oils used repeatedly have lowered smoke points
Toxic substances are produced more easily

16. Why Oil in Fast-food Restaurants Does Not Bubble
Dimethylpolysiloxane
Industrial uses—caulks and sealants
Anti-foaming agent
Prevents starch from sticking due to exposure to air
Prevents bubbles from forming

17. Why Oil in Fast-food Restaurants Does Not Bubble
Dimethylpolysiloxane
Excessive use raises safety concerns
The Handbook of Food Additives Dimethylpolysiloxane is a carcinogen

18. Why French Fries Do Not Turn Brown
Sodium acid pyrophosphate
Retains color of French fries
In the Material Safety Data Sheet of the chemical processing industry:
Sodium acid pyrophosphate is classified as a chemical substance that is “harmful if swallowed”

19. Why Cooking Oils in Fast-food Restaurants Do Not Turn Rancid
Tert-butylhydroquinone (TBHQ)
Preservative
Derived from petroleum
Sprayed on inside of the box to preserve freshness
Main component of lighter fluid

20. Why Cooking Oils in Fast-food Restaurants Do Not Turn Rancid
Tert-butylhydroquinone (TBHQ)
Research shows:
May cause asthma and dermatitis, and affect estrogen levels in women
In a long-term animal study, TBHQ is confirmed to be linked to cancer and DNA damage

21. Why Cooking Oils in Fast-food Restaurants Do Not Turn Rancid
Tert-butylhydroquinone (TBHQ)
The U.S. Food & Drug Administration (FDA) states that: The total antioxidant content of a food containing the additive TBHQ must not exceed 0.02% of the oil or fat content of the food, including the essential oil content of the food.
＞1g: Causes nausea, vomiting, tinnitus, sense of suffocation, and collapse
＞ 5g: Sufficient to be fatal

22. Tips for Selecting Healthy Cooking Oils
Must not contain harmful substances like erucic acid or gossypol
Erucic acid
Large intake may harm the heart by causing myocardial fibrosis
European Union stipulates that the level of erucic acid in edible oils must not exceed 5%
Commonly found in canola oil (also known as rapeseed oil)
Gossypol
May lead to chronic poisoning and affect fertility
Often present in cottonseed oil

23. Tips for Selecting Healthy Cooking Oils
Use only safe and natural cooking oils
When cooking Asian dishes involving high-heat stir-frying, select cooking oils with higher smoke points
Oil is high in calories, so consume in moderation

24. Obtain Good Quality Oil from Good Quality Plants
Macadamia Oil
Omega-6:omega-3 ratio of approximately 1:1
Smoke point: 210℃
Mild flavor; only a small amount is needed for cooking
Perilla Seed Oil
Omega-6:omega-3 ratio of 1:4
Smoke point: 202℃ – 250℃

25. Macadamia Oil + Perilla Seed Oil: A More Stable Blended Oil
Omega-6 and Omega-3
Essential fatty acids for maintaining health
Ideal ratio of 1:1
Maintains a stable omega-6:omega-3 fatty acid ratio

26. E. EXCEL Essential Blend™
95.5% macadamia oil % perilla seed oil
Optimum amount of 4.5%
Does not affect taste
Mild flavor

27. E. EXCEL Essential Blend™
Omega-6:omega-3 ratio is approximately 1:1
Shelf life:
Unopened: 18 months
Once opened, please consume quickly

28. Why do vegetable oils solidify at low temperatures?
Wax on the skins of fruits and nuts
At lower temperatures (about 10℃/32℉), vegetable oils turn cloudy

29. Why do vegetable oils solidify at low temperatures?
Different types of fats have different solidifying points
Saturated and unsaturated fatty acids will solidify
Saturated fatty acids have higher solidifying points; they will solidify at room temperatures

30. Why do vegetable oils solidify at low temperatures?
This is normal
Does not affect quality of oil
Cloudiness will clear at room temperature