What is the best oil to use for infusing herbs, roots and barks?
I ask because of a couple of conversations about Sesame oil vs. Coconut oil vs. Olive oil.
I had never considered the energetics of the oil when making infused oils, as a cp soapmaker I do know that different oils produce/provide different aspects of itself to provide suds, moistening/drying, hardness....
Sesame oil is WARM or WARMING so useful for joints affected by cold, and one of the benefits of sesame is that it and whatever it is infused with are easily absorbed by the skin. Sesame penetrates deeply.
Sesames warming abilities should be taken into consideration if a person tends to be 'warm' or 'hot' in constitution because the oil can increase those tendencies.
Italianbee...I've always been an Olive oil fan too but its getting harder and harder to find true unadulterated olive oil....I will not allow canola in my home and that seems to be what so many 'olive' oils are cut with.
Have you tried using Slippery Elm bark, as a stablizer, in your preparations (ala Jim Mcdonald)? I've been experimenting with it and my only complaint would be the 'maple' scent it gives...lol...
The way I heard it....
Canola aka Canadian Oil is a GMO in that Rapeseed has been genetically altered to remove MOST of a toxic substance called Erucic acid, for whatever reason not all of the erucic acid is removed so the oil is still considered toxic.
I heard a story, don't know if it is true.....Canadian canola producers approached the FDA asking to market their new oil to US consumers and after a palmed $500,000 Canola oil is on store shelves.
We are a very special collection of teeny tiny cells, cells that are nourished by even smaller minute nutrients, so to my thinking even consuming the smallest amount of a toxic substance can have a HUGE impact on a single cell that can have an affect on the cell next to it and the one beside that one and ....on and on into a state of disease/imbalance.
Paranoid? Probably lol
Lady A - look to California for your pure, unadulterated olive oil. There is no sense buying what is passed off as imported from Italy. Often enough those bottles don't even have olive oil in them. Just a blend of other oils from other countries that the wording of the law allows to be passed of as olive oil. It is also very often quite outdated when it arrives on our shelves.
The California olive oils I have tried are amazing, and organics are very available.
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