Unrefined Corn oil (long)

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From: Barb Peck 
Email: bpeck@us.ibm.com

I received quite a few questions on my post, so have decided to post to the whole list:
   The oil you get per bushel of corn depends on the method used to extract it from the seed.  Unrefined, or cold-pressed methods take longer, yield less oil/bushel so therefore costs more.  But, this method retains Vit E, and the polyunsaturated fatty acids.
The solvent/heat method, pretty much destroys the good suff from the seed.
Compare the color of the 2 methods.  I bet most people would be shocked by the color of unrefined oil.. it's as dark as a golden ale (beer).
    I buy a 36 lb pail of California unrefined corn oil in March. 36 lbs of oil is about 5 gallons & costs about $50-60 depending on which Food-CoOp I buy from (health food stores are even MORE expensive). I have 2 horses, and this lasts me from March to November, plus I use a couple of pints in my kitchen for cooking oil.
    If taken care of properly, I've found  it has a fairly good resistance to the oxidation process which causes rancidity. Air and Heat cause this process to ocurr at a faster rate. I decant the oil into 1 gallon milk or orange-juice containers then keep them in my basement ( 40 to 70 degrees depending on the time of year). None went rancid in that 10 month period.  But for those of you in the hot hot areas of the country, I'd refridgerate it.  You can even freeze it and that's OK.  For the barn, I have a brown plastic liter jug that I refill every 3 or 4 days because I don't have a small refridgerator in the barn....yet.      
    If you feed corn oil, you have to protect against rancidity, regardless of the way the oil was processed.
That about covers it....
Barb