The lack of representation of traditional Tamil products in mass media has confused modern Tamils about their true benefits
There was a time when majority of Tamils born and raised outside of their ancestral lands thought Tamil food and eating methods were unhealthy. Due to a lack of representation or accessible research on traditional Tamil practices in other languages, many developed beliefs about Tamil products being unhealthy, dirty or unsupported by scientific evidence.
In reality, ancient Tamils were at the forefront of cultural and medicinal advancements. However, unless there were elders in your household, many grew up unaware the abundance of wisdom ancient Tamils possessed.
Take oil for instance. Growing up in North America, I have noticed many negative assumptions about the use of oil. Claims that cooking with oil causes cancer, or that oil cannot promote hair growth. This, of course, went against what I was taught in my Tamil household. Oil is the base ingredient in many Tamil dishes, and oiling hair has helped many grow long, healthy hair.
So, naturally, hearing these two different views for any Tamil can be confusing. That is why I took some time to explore whether oil was actually unhealthy, or whether the way in which oil is made can cause these negative effects.
One of the ways Tamils traditionally make oil is with the use of the wooden oil press or செக்கு (seku), and the majority of the market is dominated by mass produced refined oils. Here are their differences:
Wood Press Method
To extract the oil from the wood press the steps are pretty simple. The washed then dried seeds are added to the wood press
While the press is moving a touch of water is also added. The repeated pressure of the wood press against the seeds is what creates oil.
The wood press method falls under the broader category of cold-pressed oils, a term used for healthier oils extracted at lower temperatures without the use of chemicals or heat.
Refined Oils
Refined oils, on the other hand, go through processes that involve heating and chemicals to extract the oil.
One major reason for the use of heat and chemicals is that it maximizes the amount of oil extracted from each seed.
Another reason is time efficiency. Mass-produced refining methods can typically produce around 1000 kilos of oil in 1 hour, compared to only 70 kilos of oil in 1 hour from a single wood press
So what are the benefits of traditionally made oil?
The difference lies in the quality of the oil.
Nutritional Properties
Medicinal Properties
Colour
Smell
Flavour
Shelf-Life
The wood press preserves the oil’s natural nutritional and medicinal properties, along with its colour, smell, and flavours. If stored in a glass bottle wood pressed oil can last for up to 5 years.
Even the புண்ணாக்கு or pressed seed remains also known as oil-cake, does not get thrown away when you use a wood press. As the oil-cake still contains nutrients people typically use it as feed for animals.
Whereas refined oils lose a lot of their nutritional and medicinal properties, have little to no smell, colour, or flavour, and can last up to 2-3 years, depending on the oil and exact method used.
What are the negative health effects?
Those who have used wood pressed oils have stated they experienced little to no negative experiences. In fact consumers from a study done in Tamil Nadu, are actively making the switch to cold-pressed oils for their health benefits. Aside from being the base ingredient in many Tamil foods, oils are also used for hair growth, skin care, pain relief, healing wounds and so on. Traditionally, wood pressed sesame oil is given to mothers who have just given birth or to girls who have come of age due to its nutritional properties. The use of oil is an essential aspect in Tamil life because of its medicinal and nutritional benefits. However, the use of refined oils may counteract the desired effects.
Several published papers have indicated, that refined oils are toxic and unsafe for continuous human consumption.
In fact, refined oils have been linked to various diseases such as cancer, autoimmune diseases, high cholesterol, diabetes, inflammation, and neurodegenerative diseases.
The use of heat and various chemicals employed in oil extraction can not only lead to the loss of its nutritional value but also result in the formation of undesirable compounds, altering the oil's chemical composition.
The degree of nutrient loss and chemical changes may vary based on the specific refining methods and the type of oil being processed.
While it cannot be certain that all refined oils are inherently toxic, the differences between traditionally made and mass produced refined oils is striking. Perhaps it's essential for modern Tamils to reevaluate the significance of traditional Tamil products, and make an effort to understand their benefits before dismissing them.
Still Curious about Tamil Culture? Read:
Learn more about the Traditional Tamil Method to Making Oil:
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Sources:
Gharby, S. (2022). "Refining Vegetable Oils: Chemical and Physical Refining." ScientificWorldJournal, 2022:6627013. DOI: 10.1155/2022/6627013. PMID: 35069038. PMCID: PMC8767382.
Kumari, R. K., & Gowthamy, S. K. (2019). "Consumer Awareness and Preference of Cold Pressed Oils." International Journal of Research and Analytical Reviews, Volume 6, Issue 1, Jan. – March 2019, pp. 641. e-ISSN: 2348-1269, Print ISSN: 2349-5138.
Mathews, Sangeetha Lawrence (2021). "Chemistry of Refined Oils & Its Adverse Effects on Human Health." Interscience Management Review, Vol. 5, Iss. 1, Article 5. DOI: 10.47893/IMR.2021.1111.
Schaufler, R., & Schaufler, D. (2022). "Processing Edible Oils." Farm Operations, Penn State College of Agricultural Sciences, & Dept. of Agricultural and Biological Engineering, Penn State College of Agricultural Sciences.
Surve, R.R., Shirke, A.V., Patil, R.A., Patil, S.S. (2022). "A Review on Wood-Pressed Edible Oils." International Journal of Food and Nutritional Sciences, Volume 11, Issue 8, December 2022, pp. 188. e-ISSN: 2320-7876.
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