My understanding is the oils are distilled slowly with a low heat distillation
process. The heat of cooking over 300 degrees would negate the frequency
of the oils.
That is also the reason that oils have indefinite shelf life unless subjected
to heat from the sun, or left in an area of the home that gets sunshine,
or in your car.
Pat
On Mon, May 31, 2010 at 8:23 AM, Sheen <sheen@sheenperkins.com> wrote:
Hi Pat!
That's great information. Thank you! I was under the assumption that
since the oils had already been subjected to intense heat during
distillation and that further heat during cooking would not damage the
oils.Did I hear incorrect information?
Enjoy!
Sheen
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