Topic: Hexane

A discussion on chemical volatility leads to an explanation of how industrial cooking oils are produced using hexane extraction. The host argues that while "natural food fanatics" worry about residual hexane, the chemical flashes off at high temperatures, making the oil safe for deep frying. They contrast these mass-produced oils with expeller-pressed and virgin olive oils.

A discussion on the lack of caffeinated coffee leads to an explanation of hexane extraction in food processing. Hexane is a volatile liquid used to remove caffeine from coffee and extract oil from olives; consumers are advised to seek expeller-pressed or crushed oils for salad dressings to avoid residual chemicals.

John C. Dvorak shares his expertise on making the perfect French fry, recommending the German Butterball potato and safflower oil for its high smoke point. He disputes the effectiveness of the double-fry method popularized by Julia Child. The hosts discuss the potential for a "frietkot" (fry snack bar) business model in the United States.

An investigation reveals that many popular health bars, including Clif and Luna bars, use soy ingredients processed with hexane, a neurotoxin. The hosts warn that "made with organic ingredients" is a marketing loophole used to include non-organic, chemically processed soy.

A discussion on dietary health focuses on the potential negative effects of soy, including its estrogenic properties. The origin of "Canola" oil is revealed as a marketing term for low-acidity rapeseed oil, which some claim is naturally harmful to the heart. Other oils like grape seed and sunflower are compared, along with the industrial use of hexane as a solvent in oil extraction.