Nature has provided us with a wonderful unsaturated oil which can be used in preparing mayonnaise and salad dressings and for all cooking purposes. This oil was used by people in days gone by … but like many other wonderful foods, it was discarded with the “progress” of civilization.
Now, thanks to Nutritional Science, it is once more coming back into its own.
The finest of all oils for human consumption are pure vegetable oils … and safflower oil is one of the best. Itis 72% poly-unsaturated and contains about 94% unsaturated fatty acids.
NO OTHER OIL ATTAINS THESE HIGH PERCENTAGES.
Cold-pressed corn oil is 55% poly-unsaturated and contains about 78% unsaturated fatty acids … cold-pressed soybean oil is 52% poly-unsaturated and contains about 70% unsaturated fatty acids …. with sesame oil and peanut oil running nest.
Safflower oil also contains another important fatty acid—linoleic acid, which is absolutely essential to life itself.
Safflower oil contains about 72% of this precious acid. Therefore, Safflower oil is my choice as the best oil to use in salads, cooking and baking.
(NOTE: The animal fat highest in unsaturated fatty acids is natural lard, and this contains only 5% to 11%. Most of the lard found in the supermarkets has been hydrogenated so that it will not become rancid … thus reducing the unsaturated fatty acid content to an even lower percentage. Therefore, I do not recommend the use of commercial lard.)
THE PROTECTIVE FOODS—FRUITS AND VEGETABLES
Remember that I told you that three-fifths of your diet should be fruits and vegetables . . . both raw in salads or desserts and properly cooked. These foods not only contribute vitamins and organic minerals to the diet … but also add the bulk and moisture required for proper body functioning. They also help maintain the alkaline reserve of the body. They add variety, color, flavor and texture to the diet.
