Thu, 30 Oct 2003 17:47:50 GMT in article
<[email hidden]> Jim Chinnis
Quoted message said:Matti Narkia <[email hidden]> wrote in part:
Quoted message said:"Purified by Molecular Distillation-"
What the heck is that? Just an advertising slogan?
Found with Google:
http://www.onelook.com/?w=molecular+distillation
http://www.infoplease.com/ipd/A0541577.html
"a vacuum distillation in which the molecules of the distillate reach
the condenser before colliding with one another."
http://www.books.md/M/dic/moleculardistillation.php
http://plastics.about.com/library/glossary/m/bldef-m3492.htm
"Definition: A process for the separation of polymers into fractions
of different molecular weight at the lowest possible temperature to
avoid damage."
http://www.theglassplant.com/asahi/english/products/vacuum/
http://www.popeinc.com/pope/wiped_film.htm
http://www.chelationtherapyonline.com/GarryGordon/KarlLorenResearch/p20.html
"Molecular distillation is the only method (currently) that can
remove metals, pcbs and other toxins to below detectable levels for
human consumption. Most processing keeps the oils at up to 250
degrees C for up to 6 hours under vacuum. We use a molecular
distillation process that takes only 45 seconds at 250 degrees C
under high vacuum. This shortening of the "sit" or "residence" time
for the process greatly improves the quality because it guarantees
that no trans fats are created. Other molecular distillation
processes and steam distillation have the potential to create trans
fats because of the length of time the oil sits at high temperature.
Molecular distillation is also used to concentrate and increase the
levels of EPA and DHA well above the standard 18% EPA and 12% DHA.
Molecular distillation must occur before concentration begins! If
the fish oil is concentrated prior to distillation it will also
concentrate the PCBS's, metals and other toxins significantly
increasing their levels. Therefore it is essential that fish oil be
molecularly distilled prior to concentration.
Please note: The fish oils processed with this technology have very
low levels of impurities between, below 0.005ppm are very safe for
human consumption and are below California's Proposition 65
requirements. It is virtually impossible to remove 100% of all
impurities but we can get them to below detectable levels.
Very low levels of PCB's and Heavy metals, PV (peroxide value) and
Anisidines are the indicators that tell about the purity and quality
of fish oils. High quality oils will have PV's from 1-3.5meq/kg and
Anisidines of 13.5meq/kg or lower. Anisidines are just one aspect of
the oxidative indications and are not as significant as PV.
Anisidines of between 18 or below are also acceptable."
--
Matti Narkia