The Traditional Wisdom of Wood-Pressing
Before the industrial revolution changed how we process food, every Indian household used cold-pressed oils. The method is simple: oilseeds are placed in a wooden press (called a *ghani* or *kolhu*) and crushed slowly, without heat or chemicals. The oil that emerges is pure, aromatic, and nutritionally intact.
Today, most commercial oils are extracted using high heat and chemical solvents like hexane. This process yields more oil but destroys most of the beneficial compounds naturally present in the seeds.
What Makes Cold-Pressed Oil Different?
Temperature Matters
In cold pressing, the temperature never exceeds 40–50°C. This preserves heat-sensitive nutrients including:
- Vitamin E (tocopherols) — a powerful antioxidant
- Phytosterols — plant compounds that help manage cholesterol
- Omega-3 and Omega-6 fatty acids — essential for brain and heart health
- Flavour compounds — the distinctive taste and aroma of each oil
Refined oils, by contrast, are heated to over 200°C and then treated with chemicals to remove colour, flavour, and odour. What remains is a nutritionally empty cooking medium.
No Chemical Solvents
Conventional oil extraction uses hexane, a petroleum-derived solvent, to dissolve the oil from the seed. The solvent is later removed — but trace amounts can remain. Cold pressing uses only mechanical pressure, leaving you with 100% pure oil.
The Health Benefits
Heart Health
Cold-pressed oils are rich in monounsaturated and polyunsaturated fatty acids, which support cardiovascular health. The antioxidants (vitamin E and polyphenols) help reduce inflammation and oxidative stress.
Better Digestion
Many traditional cold-pressed oils have been used in Ayurveda for their digestive properties. Wood-pressed coconut oil, for instance, contains medium-chain triglycerides (MCTs) that are easily digested and provide quick energy.
Nutrient Absorption
Fat-soluble vitamins (A, D, E, K) require dietary fat for absorption. Using cold-pressed oils in your cooking helps your body absorb more nutrients from vegetables and other foods.
How to Choose and Use Cold-Pressed Oils
- Look for dark glass bottles — Light degrades the beneficial compounds in oils.
- Check the pressing date — Fresh oil has the best flavour and nutrition.
- Don't use extra virgin oils for deep frying — Their delicate compounds break down at high heat. Reserve them for sautéing, drizzling, and salad dressings.
- Store in a cool, dark cupboard — Unlike refined oils, cold-pressed oils are living products and will eventually go rancid.
The Bottom Line
Switching to cold-pressed oils is one of the simplest and most impactful changes you can make to your diet. It's a return to traditional food wisdom — and your body will thank you for it.
Dr. Vikram Mehta
Nutritionist & Health Coach
