Posts Tagged Oil
by: Tyler Durden
August 8, 2012
After a drop of more than 20% from late April to mid June in wholesale gasoline prices which was heralded as the great savior of a slowing global economy – all those implicit tax cuts… the hopes and dreams of the next great unsterilized money-printing has not only floated equity asset valuations to near multi-year highs but energy prices across Europe and the US are soaring once again. This ‘transitory’ 25% surge in wholesale gasoline prices in the US in the last two months - now back above $3/gallon implies (given the lag in transmission) that retail gas prices (which historically peak around July 4th) are set to rise notably above last year’s summer peak - back up near record highs and eating into that ever so happy to spend consumer’s pocketbook once again. Meanwhile, Europeans are seeing near-record highs in retail gas prices once again andBrent priced in EUR (which remember is what they ‘care’ about) is now back above 2008 highs and within a few euros of all-time record highs – up almost 30% since Mid-June. Deflationary? Recessionary?
US Crude, Wholesale Gasoline, and Retail Gas Prices are charging higher…
August 7, 2012
Today acclaimed commodity trader Dan Norcini told KWN, “One spark for gold may be at some point in August we begin to have rumors about what is going to happen at the Jackson Hole meeting. The first round of QE was announced during that Jackson Hole Summit in late 2008. So the upcoming meeting may wind up being very significant when it comes to which direction central planners are going to take.”
Dan Norcini continues:
“You may very well get a lift in gold based on the type of monetary response that may come out of Jackson Hole. The other situation which could escalate and have a huge impact in the key markets, particularly crude oil and gold, is the disintegration that is taking place in Syria.
If the war begins to engulf a broader scope of the Middle-East, bringing Israel and Iran into conflict, that powder keg could create an explosion higher in the price of both crude oil and gold….
by: Dr. Mercola
July 25, 2012
Ever wonder what goes on behind the scenes at fast food restaurants? Fast-food insiders (i.e. former employees) reveal a slew of nasty secrets that may make you think twice about ever eating in one of these restaurants again …
Black Oil, Blood and “Melted” Chicken
The featured article has quite a few doozies, such as a former worker from Burger King who describes the restaurant’s oil rotation policy:1
“Here is how the oil rotation went. You had four vats of oil that you cooked fries in. And boy did you cook fries. Tons of them. After about 2 days worth, the oil got too dark for fries. So we switched it over to the ones for chicken. Since it was darker, it was ok.
Then that goes on for a week. After a week of massive frying. The oil is black as motor oil. At that point, it’s switched to the Fish Filet vat. That’s the only thing you cook in that vat.”
Another former worker, this one from McDonald’s, recalled what happened when a bag of chicken nuggets was left out on the counter for too long:
“They melted. Into a pool of liquid. I never understood why. But they were completely indiscernible as being the nuggets I once knew.”
Other unsavory confessions revealed by these fast-food whistleblowers include:
- Large chunks of mold in ice-cream machines and ice dispensers (which are rarely cleaned)
- A worker continuing to handle food with an open, bleeding wound on her hand
- “Recycling” overcooked burgers into chili, or stripping chicken patties of their breading and passing it off as chicken salad
Startling discoveries like these are all too common when it comes to fast-food … it was several years back when 12-year-old middle schooler Jasmine Roberts won the science fair at her school when she discovered that the ice used in the drinks of fast food restaurants had more bacteria than the toilet water. And in 2010, nearly half of soda fountains at fast food restaurants tested were found to contain coliform (bacteria that grows in feces) while 11 percent also contained E. coli!2
And Then There’s the Food …
Even under the best circumstances, fast-food restaurants fail when it comes to your health.
Eating the food at nearly every fast food chain (except maybe Chipotle and a few other restaurants committed to sustainable, organic suppliers) means you are likely consuming feedlot animal meat – flesh that comes from animals raised in crowded unsanitary conditions, fed massive doses of antibiotics and unnatural “frankenfeed” full of GM crops and some other truly disturbing ingredients.
This is just the tip of the iceberg when it comes to all the decidedly unhealthy practices that go on at a CAFO (Concentrated Animal Feeding Operation). The problem begins at the massive CAFOs where the beef, chicken or pigs are fed genetically modified corn and soybeans and excessive grains in general (which are not the natural diet of these animals), along with the following almost unbelievable feed ingredients:
- Plastics — for the many animals whose digestive systems need roughage to pass food through them, the CAFOs now use plastic pellets.
- Meat from members of the same species — CAFOs turn farm animals into cannibals. Scientific research has linked this practice to the spread of both mad cow disease and avian bird flu.
- Manure and animal feces– this can include cattle manure, swine waste, and poultry waste. It also includes wood, sand, rocks, dirt, sawdust and other non-food substances.
- Roxarsone – more commonly known as arsenic, which until last year was put into chicken and pig feed to control intestinal parasites that might cause them to eat less and grow slower. Chicken litter (containing the arsenic that passes through the birds) is also collected from chicken CAFOs and fed to feedlot cattle, for some apparent reason that defies common sense.
- Animal byproducts — categorized as “animal protein products,” this includes rendered feathers, hair, skin, hooves, blood, internal organs, intestines, beaks and bones, dead horses, euthanized cats and dogs, and road kill.
Most Fast Food is a Mixture of Chemicals, Sugar, Flavoring and Salt …
From there, fast food is often nothing more than a slew of chemicals, sugar, high fructose corn syrup and salt … for instance, only about half of a Chicken McNugget is actual chicken. The rest is a mix of corn-derived fillers and additives (most likely genetically modified), along with a slew of synthetic chemicals, including:
- Dimethyl polysiloxane, a type of silicone with anti-foaming properties used in cosmetics and a variety of other goods like Silly Putty
- Tertiary butylhydroquinone (TBHQ), a petroleum-based product with antioxidant properties
Monday, July 23, 2012
By: Donna Earnest Pravel
[NaturalNews] Many people in the natural health community have been well aware of the health benefits of coconut oil and other coconut products for decades. More recently, “clean eaters” and people following an ancestral diet have been replacing canola oil and other cooking oils with coconut oil. Unfortunately, some people do not realize that certain brands of coconut oil pose serious health risks. Innocent health seekers may be consuming a product that makes them sick.
Not all coconut oil is “created equal”
Any coconut oil producer can market a product labeled “coconut oil.” The product on the shelf will, indeed, be coconut oil. However, shoppers may see a big difference in price between brands of coconut oil. Most likely, the less expensive coconut oil has been refined.
Coconut oil is produced in several ways. To extract the oil from a coconut, the manufacturer may dry the coconut meat, called copra, by either smoking it, drying it in the sun, or kiln-drying it. Copra is dried in unsanitary conditions, and cannot be consumed.
The impurities in the copra are released into the coconut oil. Copra-derived coconut oil must be purified, or refined. Once the coconut oil has been refined, it is bleached to remove any remaining impurities and to “improve” the color of the product. Then it is “deodorized” under high heat to remove the coconut fragrance. Sodium hydroxide (NaOH), better known as lye, is used to break down the fatty acids so the coconut oil will have a longer shelf life. Some coconut oil producers extract the coconut oil from the copra with toxic chemicals.
Some refined coconut oil manufacturers take the refining process one step further by either hydrogenating or partially hydrogenating the coconut oil in order to keep the product from melting in temperatures above 76 degrees Fahrenheit. This process turns coconut oil, naturally a very healthy saturated fat, into a trans fat.
Select “virgin” coconut oil to get the most health benefits
“Virgin” and “extra virgin” coconut oils are expressed either by quick drying the copra and then pressing the oil out with a machine, or by “wet-milling” the coconut milk. With wet-milling, the oil rises to the top of the coconut milk and is separated through various means.
There is no difference between “virgin” and “extra virgin” coconut oils. In general, the difference in price reflects the intensity of the labor involved in creating a truly natural coconut oil product.
by: Sayer Ji, Founder
July 20, 2012
Olive oil comes from olives, corn oil comes from corn and canola oil comes from … canola?
Right… sort of. Canola oil is a genetically modified food made from a hybridized version of the rapeseed plant which is a member of the mustard or cabbage family.
Rapeseed oil is a low quality monunsaturated oil used mostly in industrial applications and in some traditional Japanese, Indian and Chinese cultures. The problem with rapeseed oil is that it’s high (30 to 60%) in a toxin called erucic acid, found to be associated with fibrous heart lesions.
In the late 1970′s, when polyunsaturated fats from vegetable oils were beginning to be shunned for their association with high rates of cancer and heart disease, monounsaturated fats like olive oil were being relied on more and more as the best source of healthy monounsaturated oil. However, there was not enough olive oil for world demand, not to mention that it was too expensive for producing cheap processed foods.
Canadian researchers came to the rescue by engineering a new plant from the rapeseed plant which was lower in erucic acid. It was eventually called “canola,” short for Canadian oil, low [erucic]acid.
The Canola Council of Canada defines canola as
…an oil that must contain less than 2% erucic acid, and the solid component of the seed must contain less than 30 micromoles of any one or any mixture of 3-butenyl glucosinolate, 4-pentenyl glucosinolate, 2-hydroxy-3 butenyl glucosinolate, and 2-hydroxy-4-pentenyl glucosinolate per gram of air-dry, oil-free solid.
Sounds yummy! Canola oil was marketed to healthcare professionals and consumers as a health product high in monounsaturated fats and Omega-3 fatty acids, and low in saturated fats.
In 2006, the FDA allowed canola oil and products containing canola oil to be labeled with heart health claims. Labels can say that limited evidence suggests that eating 19 grams (about 1.5 tablespoons) of canola oil daily in place of saturated fat may reduce the risk of heart disease as long as you don’t increase your total caloric intake.
It was quickly embraced as a cheaper alternative to olive oil and endorsed by such health gurus as Dr. Andrew Weil. However, since then Dr. Weil has modified his view, calling canola oil a distant second choice to olive oil and pointing out that there are no long term studies on the effects or benefits of canola oil:
We have a wealth of evidence showing that populations that consume good quality olive oil as a primary dietary fat have significantly lower rates of both heart disease and cancer than those that don’t. We have no comparable epidemiological data for canola. Also unlike extra-virgin olive oil, canola oil doesn’t contain the anti-oxidant polyphenols that are protective against heart disease and cancer.