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• Manufacturing the highest quality unrefined, organic oils and related products from the best raw material available.
• Providing customers with packaging that best protects these oils and their valuable nutrients.
• Being on the cutting edge of research and development of products that will contribute to enhancing the health and diet of consumers.
• Continually educating the public on fats and oils.
• Operating, serving, and living with honesty and integrity.

SATURATED AND UNSATURATED FATTY ACIDS

Fatty acids are classified as either saturated monounsaturated (e.g. Omega -9 FA), polyunsaturated (e.g Omega - 6 EFA) and (super) polyunsaturated (e.g. Omega - 3 EFA), referring to their carbon - hydrogen makeup. The more hydrogen, the greater the degree of saturation and solidity. Vegetable oils, such as sunflower, sesame, safflower, largely contain unsaturated fatty acids. Butter, margarine and animal fats, solid at room temperature, have high levels of saturated fatty acids.

FATTY ACID PROFILE FOR VEGETABLE OILS
The greater the saturation of a fat, the more stable it is (less prone to oxidation and rancidity and also less sensitive to heat). This makes coconut oil better suited for cooking purposes than oils high in poly and superpolyunsaturates. Canola oil, even though high in monounsaturates, is NOT recommended for cooking due to its Omega-3 content.

CIS AND TRANS-FATTY ACIDS
The natural molecular shape of unsaturated fatty acids is the cis form (horseshoe shaped). The cis fatty acid is easily incorporated into the walls and mitochondria of human cells. When subjected to hydrogenation or to high temperatures ( above 160`C/320`F) during other refining processes or cooking, the cis form changes to a trans form (straight). The distorted trans fatty acid weakens cell walls, leaving the cell vulnerable to invasion, and causes swelling and impairment of the mitochondria. It is then no longer able to participate in essential fatty acid functions.

Literature list for more information on essential fatty acids
2. Prostaglandins

An excerpt from Tripping Down Prostaglandin's Pathways, Price-Pottenger Nutrition Foundation Health Journal, Vol.2, No.3, Fall 1996. By Sally Fallon and Mary Enig, Ph.D.

Prostaglandins are a subset of a larger family of substances called eicosanoids. Eicosanoids are localized tissue hormones that seem to be the fundamental regulating molecules in most forms of life. They do not travel in the blood like hormones, but are created in the cells to serve as catalysts for a large number of processes including the movement of calcium and other substances into and out of cells, dilation and contraction, inhibition and promotion of clotting, regulation of secretions including digestive juices and hormones, diuresis and salt retention, and control of fertility, cell division, cell division and growth.

Prostaglandins are produced in the cells by the action of enzymes on essential fatty acids. There are two prostaglandin pathways, one that begins with omega-6 linoleic acid and one that begins with omega-3 linolenic acid.