Cold-Pressed Oil: Pure, Powerful, but Use with Purpose

Dear Consumer,

Cold-pressed. Virgin. Wood-pressed. Stone-ground.

You might be using the finest oil from the cleanest process, like the 3 RPM slow-pressed method used by Goodness Farm.

But here’s the scientific truth:

Oil is still 100% fat — highly energy-dense and metabolically active.

Let’s break it down:

1. High Energy, Low Satiety

One tablespoon of oil packs over 120 kcal — more than a full banana. But unlike whole foods, it doesn’t trigger fullness. You eat more without noticing.

2. Micronutrients Matter — But Are Often Lost When Not Extracted Properly

Even the best cold-pressed oils lack the fiber, protein, and micronutrients present in whole foods:

• Sesame seeds = calcium + fiber.
• Sesame oil = just fat.
• Groundnuts = protein + satiety.
• Groundnut oil = none of that.

3. Cold-Pressed Still Wins

Why choose cold-pressed at all?

Because oils like ours from Goodness Farm retain:

• Vitamin E (tocopherols)
• Polyphenols & Phytosterols
• Natural aroma & flavor compounds

These support oxidative stability, anti-inflammatory effects, and make every teaspoon more functional.

4. Post-Meal Metabolic Effects

Even good fats slow digestion. For those with insulin resistance, PCOD, or NAFLD, oil-heavy meals can spike glucose and stress the liver.

5. Thermal Stability = Smarter Cooking

Not all oils are made to handle the heat — literally.

Even if your oil is cold-pressed and unrefined, exposing it to high temperatures during cooking can damage its beneficial compounds and even generate harmful byproducts.

Key Concepts to Know:

• Smoke Point: This is the temperature at which an oil starts to break down and produce visible smoke. Beyond this point, the oil forms acrolein, aldehydes, and even trans fats — all of which are harmful to health.
• Oxidative Stability: Cold-pressed oils retain antioxidants like tocopherols and polyphenols, which help resist breakdown. But even these can’t protect the oil if it’s overheated.

6. Cookware and Context Matter

Use iron pans, clay pots, or steam cooking. Temper at the end. Mist or measure. Keep it light.

So Why 3 RPM?

Most commercial presses run at 35–80 RPM, causing heat and nutrient loss. At 3 RPM, there is:

• Minimal oxidation
• No heat damage
• Maximum bioavailability

It’s like comparing raw milk to UHT milk — both give calcium, but only one retains nature’s design.

Takeaway: Even the purest cold-pressed oil is not a food group. It’s a powerful enhancer — like saffron.

Use it mindfully. Let food be the hero.

With warmth and wellness,
Maria & The Goodness Farm Team