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Blog Entry - 5/3/2013

Olive Fruit As Fuel


It is not out of the realm of possibility that the fruit of the olive that produces the delicious oil that contributes to our healthy dietary well being, may someday provide the fuel that powers our machinery.  Due to environmental awareness and growing sustainability practices, many byproducts from the food processing industry are being converted to biomass or biofuels, a plant-based  renewable energy source that is an alternative to traditional fossil fuels. 

A source of many biofuels is pomace, the mashed or pulverized solid waste product obtained in the rendering process in food production.   Some more familiar biofuels are derived from corn, canola, and soybeans, as well as the oils rendered.  In many countries, waste cooking oils, which were typically containerized and either landfilled or disposed of through sewer drains, are now being  collected as a fuel source and burned in specially converted combustible motors or engines.  

As reported recently in Olive Oil Times, pomace from some large scale olive oil production facilities is being converted into a fuel burning commodity.  Following the olive oil extraction process, the remaining pressed pomace, composed of olive kernals, is a solid or almost wood-like material that once dried can be burned in a similarly converted motor or waste oil burner.  This biofuel production practice has apparently been used by some of the major olive oil producing countries such as Greece and Spain for many years.

Although the olive pomace wood does not maintain the same BTUs or British Thermal Unit burning capacity as a fossil fuel, it does cost less to “manufacture”, does not emit noxious sulfur, and is seen as a better renewable energy source since it does not involve the cutting or wasting of trees.

Additionally, the pomace can be further or alternatively processed into a powder and compressed into a briquette.  This product is currently being used by restaurants and residential dwellers in Europe as an alternative to charcoal, primarily due to its ability to ignite immediately, and the absence of unpleasant fumes and odor.

(For informational purposes only. Jedwards does not advocate or endorse the use of this product for any specific medical condition or treatment of a disease or particular use.)

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Blog Entry - 5/2/2013

New Product Offering


Jedwards International is now a wholesale supplier of bulk natural raspberry exfoliant.  Exfoliants help to loosen rough and dead skin through gentle abrasion of the skin and have been used for centuries to help maintain skin care.  Natural exfoliants are derived from many sources including nuts, fruits, and grains and can take the form of seeds, and varying grades of powders.  The degree of abrasive action is typically based on the size of the exfoliating agent:  hard or large seeds and grains typically provide a stronger or more vigorous exfoliation; smaller seeds and powders provide a gentler exfoliation while providing potential nutritive benefits from the natural oils they contain.  Jedwards International’s raspberry exfoliant is a 100% natural product powder derived from raspberry seeds.  This granulated powder is just the right balance of particle sizes to provide a mild exfoliation experience, with natural oils that imparts a mild “earthy” odor or fragrance to the skin surface. Click raspberry exfoliant natural to be taken directly to the “New Products” page.

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Blog Entry - 4/26/2013

Olive Oil IQ


Since you think that you are an authority on olive oil, let alone know your way around an olive grove blindfolded: follow this link Olive Oil Quiz and take the Olive IQ test, oh wise one.

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Blog Entry - 4/25/2013

Special Deals!!!!!


Jedwards International, a bulk wholesale supplier of omega 3, essential oils, butter, cocoa, soap making products, and other natural ingredients, is now featuring a “Special Deals” tab on their website.  Special Deals include products that we currently have in bulk quantities, or over inventory stock, that requires us to sell at great discount to make way for other bulk materials as well as new product introductions in our ever increasing product offerings. 

To access our Special Deals offerings, please visit our website: Click on the “Products” link located on the upper portion of our web page; click on the “Special Deals!” tab under the “Categories” heading on the left side of the screen.  You will be immediately directed to the current bulk product offering; click on the “Details/Buy” link for current quantity packaging and pricing. To go directly to the page, you can also click here.

To make full use of our “Special Deals” visit us often!
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Blog Entry - 4/9/2013

Olive Oil - Production and Consumption


Globally, approximately 3 million tons of olive oil is currently produced on an annual basis.  Nearly 90% of this production is crushed and pressed in the making of olive oil; the remaining 10%, consumed as fruit.  Spain currently produces over 44% of the world’s supply of olive oil for human consumption: Italy is second with about 22%.  Greece and Tunisia are also major producers of olive oil. 

California first began the cultivation of the olive tree and subsequent production of olive oil in the late 1800’s.  Although the State has recently designated olive tree cultivation an agricultural commodity priority, at this time, production of olive oil accounts for a mere 0.5% of the world’s production. However, increase in production has been rapidly increasing since approximately 2003.  In addition, olive orchards and full scale production are also beginning to appear in Arizona, and Texas.  Much of the production in the United States is geared toward “high end” grades to better compete with the less expensive global importation.  Domestic olive oil producers currently supply less than 2.5% of the American oil consumption- almost 98% is imported.

Many countries take pride in their olive commerce, as well as quality of product.  Major Italian producers take pride for being known as “Citta dell “Olio”, or loosely translated, “oil cities.”   This label is easily identified on the large metal containers and bottles found on the supermarket shelf from such oil cities as Lucca, Florence, and Siena.  

Greece is far and away the largest per capita consumer of olive oil with a reported (2010) consumption of over 26 liters per person annually.  By comparison, the average American consumes less than 0.70 liters annually, however, this number has been increasing rapidly from about 30% consumption in all households in 2005 to about 50% of all households today. Since the renowned “Mediterranean Diet” and all of its heart conscious attributes rely on prodigious olive oil consumption, it is no wonder that Americans are looking to their counterparts in Greece and other Mediterranean countries in pursuit of health conscious food consumption.

Jedwards International imports the following olive oil products from the major producers in the world assuring a reliable and consistent product.  Our olive oils are provided in pail, gallon and drum quantities to suit your needs. 

Bulk Olive Oil-Extra Virgin

Bulk Olive Oil-Extra Virgin Organic

Bulk Olive Oil-Extra Virgin RBD (refined/bleached/deodorized)

Bulk Olive Oil-Pomace: Used in both soaps and culinary

Bulk Olive Oil-Pure: Used in culinary and cosmetics

Bulk Olive Oil-Squalane: Used as an emollient and moisturizer

Click here to check out Jedward’s bulk wholesale pricing of olive oil.

(For informational purposes only. Jedwards does not advocate or endorse the use of this product for any specific medical condition or treatment of a disease or particular use.)

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Blog Entry - 4/5/2013

Olive Oil - The Oldest Known Functional Food


Long considered one of the greatest natural assets of the ancient world and a symbol of peace and prosperity.  Although recorded history disagrees as to the date, let alone century, of its first cultivation, archaeological evidence suggests that olives were grown on the Greek Island of Crete, as well as the Eastern Mediterranean region as far back as 5000 BC.  Kings and Queens of Egypt imported olive oil from Crete as well as Syria and Canaan prior to 2000 BC, making it one of the earliest trading commodities.  The olive oil trade blossomed and expanded during this period, becoming a symbol of wealth and prominence amongst traders, and the agents and the clientele who they served.  Even the ancient Greek athletes rubbed it over their bodies prior to competing in games. 

The first recorded description of olive oil extraction is cited in the Old Testament Bible, coincidental to the Jews exodus from Egypt taking place during the 13th century BC.  Well preserved stone tablets from this period, having survived fire, flood, and pillaging armies, record the dietary practices of people during this period which describe significant consumption of olives and olive oil.  Being first used in religious and sacrificial ceremonies, the olive “berries” were hand squeezed with the precious oil being stored in large urns under the watchful eye of priests and palace guards.

Commercial olive presses for oil extraction for human consumption and as a skin moisturizer appeared prior to approximately 1000 BC.  Many presses from the Roman Empire period of approximately 300 AD have survived and are still in operation today.  These presses, primarily consisting of huge circular stone mortars (similar to mill stones), ground the olives and pumice with great efficiency increasing production practices which allowed for the availability of the olive beyond the aristocracy, with access and consumption by the common people.

Olive tree cultivation having begun in Crete soon found its way to Italy by way of Greek merchants by the 12th century.  Having a favorable climate primarily in Southern Italy, it eventually found its way to Spain through the expansion of the Roman Empire.   Throughout the Middle Ages, olive oil production and consumption continued its steady growth through many cultures and societies.  Spanish missionaries and explorers first introduced the olive to the Americas in the mid-16th century.  In the United States, olive tree production began in California in the late 18th century. 

Jedwards International has a rich history as a bulk wholesale supplier of organic, virgin, and pure olive oil.  Jedwards is also a supplier of bulk pomace and squalane olive oil which is derived from the fruit and natural compounds found in olive oil.  Jedward’s olive oils are cold pressed and are imported from Spain, Italy, and Tunisia.

Click here to check out Jedward’s bulk wholesale pricing of olive oil.

(For informational purposes only. Jedwards does not advocate or endorse the use of this product for any specific medical condition or treatment of a disease or particular use.)

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Blog Entry - 4/2/2013

Almond Oil


Being revered in many cultures, and literally having its roots in the Book of Genesis of the Old Testament, the almond was a symbol of promise due to its early flowering.  Native to the Middle East and South Asia, and cousin to the peach, Prunus amygdalus (var. dulcis) is commonly referred to as the “Sweet” Almond tree”.  The United States is the largest producer of (shell) almonds in the world; California’s number three agricultural product.  Spain and Italy being two of the top five producers in the world; Spain has the most diverse cultivars of almonds in the world.  Almonds are one of the earliest of domesticated tree nuts.  “Wild” almonds (different species) are bitter and contain toxins which contain cyanide. All commercially grown almonds are of the sweet variety.

Jedwards International is a leading wholesale bulk supplier of sweet almond oil, sourcing its quality cold pressed oils from the United States, Spain and Italy. We also provide bulk virgin organic sweet almond oil.

The almond tree rapidly matures and produces a harvestable crop in three years.  The tree typically reaches full maturity by year six.  The mature fruit is ready for harvest approximately seven months after flowering.  The fruit, more accurately defined as a “drupe”, measures approximately 1-2 inches long having a thick leathery coating, or hull.  Within the hull, is one seed, sometimes two, which is commonly referred to as the nut.  The developing fruit resembles a peach until approaching maturity, then the leathery outer hull develops; eventually splitting open, and curling outward, and somewhat efficiently, discharging the nut.  

Almonds yield a rich percentage of oil upon “pressing” which is the traditional extraction process, with values as high as 60% of dry mass.  This high liquid to dry weight mass ratio allow almonds to be efficiently processed into a milk substitute (almond milk), valued by lactose intolerant people and vegans.

Jedwards” sweet almond oil is cold pressed preserving its full complement of Vitamin A, E, and B, and oleic acid, lineloic acid, and essential fatty acids.  The refined oil is clear to light yellow, and is relatively stable when exposed to higher cooking temperatures, making it an excellent substitute of olive oil in stovetop cooking.

The oil is widely known in the massage therapy industry as a valued emollient, providing a soothing and hydrating affect on dry skin.  Its sweet smell, vitamin compliment, and potential antioxidants, also provides an aromatherapy benefit, softening and nourishing the skin.  It is also found in many shampoos having proven benefits in scalp miniaturization, and providing a healthy shine and lustrous texture to the hair.

Jedwards supplies bulk sweet almond oil and virgin organic sweet almond oil in 18 kg pails, gallons, and drums.

Click here to check out Jedward’s bulk wholesale pricing of sweet almond oil.

(For informational purposes only. Jedwards does not advocate or endorse the use of this product for any specific medical condition or treatment of a disease or particular use.)
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Blog Entry - 3/28/2013

African Black Soap


Jedwards International is a wholesale supplier of bulk African Black Soap from the western African nation of Ghana.  Regionally, in Africa, Black Soap is often referred to as “Ose (soap) Dudu (black)”.  Since African Black Soap is produced by different cultures in several regions of West Africa, and is often associated with tribal practices and spiritual purification customs, its ingredients and method of preparation may vary greatly. Specific sourcing allows Jedwards to provide a consistent product of known ingredients and proportions.  

Commonly used for its health benefits as a skin care product, moisturizing agent, and makeup remover.  It can also be lathered to form an excellent shampoo.
  
Traditionally, African Black Soap is made from the accumulated ash produced from the burning and charring of locally harvested plant material such as shea tree bark, cocoa pods, palm and banana leaves, and plantain skins.  Water is then added to dilute the ash base and the material is filtered to reduce unburned materials and sediment.  Shea and cocoa butter, coconut oil, palm oil, and palm kernel oil may be added in varying quantities and proportions, again depending upon local custom and practice.  Recipes are typically handed down from one generation to the next. These oils are typically “saponified” whereby the fat or oil is mixed with a caustic agent such as sodium hydroxide or potassium hydroxide. As is local practice, the mixture is hand-stirred, and then allowed to dry and cure for an extended period.  The saponification of materials, along with this manual stirring and final curing, renders the physical product we call soap.

African Black Soap can vary in color due to the quantity and proportions of materials used to produce the ash.  Color ranges from light to dark grey, with browns, and tans, to sometimes black. Flecks of varying colors can also be present.  The soap may have an earthy smell in its raw form.  The variety and proportions of butters, and/or coconut, palm and palm kernel oils will also compliment the product odor.

Jedwards International bulk African Black Soap is comprised of cocoa pod ash, and the saponified natural products of shea nut butter, coconut oil, and palm kernel oil. Our product contains a minimum of 50% shea butter, and is 100% natural.  It contains nutritional vitamin and minerals such as Vitamin E, Vitamin A, and iron.

Click here to check out Jedward’s bulk wholesale pricing of African Black Soap.

(For informational purposes only. Jedwards does not advocate or endorse the use of this product for any specific medical condition or treatment of a disease or particular use.)

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Blog Entry - 3/26/2013

Oleochemicals


Jedwards International is a bulk wholesale supplier of oleochemicals.  Oleochemicals are chemicals derived from animal or plant triglycerides or “feedstock.”  Having wide application in everyday life, oleochemicals are synthetic or man made with a similar molecular makeup as their fuel producing counterparts, petrochemicals.  However, unlike petrochemicals, oleochemicals are derived from a renewable source.  

Jedwards International’s oleochemicals include glycerin, lauric acid, medium chain triglycerides (MCTs), oleic acid, palmitic acid, squalane oil, and stearic acid.  As consumer goods, these products are widely used to make soaps, detergents, and cosmetics. 

The oleochemical industry includes products obtained from four chemical divisions: fatty acids, fatty alcohols, methyl esters, and glycerine, all of which are derived from fats and oils feedstock.  At least 30% of each division results in products to service the soaps and detergents industries. Although only about 15% of the total production of fats and oils are used to produce oleochemicals, some specific feedstock such as coconut and palm kernel are in high demand to support product production.  Furthermore, the biodiesel market boom over the past two decades has added additional pressure for specific feedstock.

The oloechemical industry is diverse with many product and by-product channels and material markets.  For example, through the use of the raw materials and separation (fractionation) of the parts, intermediate products such as soap noodles can be formed.  Soap noodles in turn, form the raw base for the formation of a finished product: bar soap.  Additionally, Glycerin which is a natural by-product of the soap making process is commonly removed by the commercial manufacturers, however, ii is retained by the handcrafted soap producers and the melt and pour product producers. 

As a result of the dramatic rise in international crude oil prices in the 1970’s, the birth, growth, and expansion of the oleochemical industry took place as manufacturers scrambled to find alternatives to petrochemicals.  Many plant based oils and products were found to be far cheaper to extract and formulate and therefore, they began to rapidly replace the more costly petrochemicals.  During this period, it was discovered that plant-based lauric oils, processed from readily available palm kernel oil, were found to be a low cost alternative to petrochemicals and consequently began to be predominantly used in the production of laundry detergent and personal care items like toothpaste, soap bars, shower cream and shampoo.

Further speeding the transition to oleochemical usage was the process of converting oils and fats into oleochemicals which is similar to the conversion that takes place with petrochemicals.  Consumer acceptance was also advanced as oleochemicals were also appreciated for being more environmentally friendly with low toxicity and being biodegradable, making them more suitable for the personal care market compared to petrochemical derived products.  Oleochemical production was also shown not to compete with food usage for raw materials since they mainly make use of the by-products of edible oil processing (e.g., lauric oil from palm kernel and coconut). 

Oleochemical production having started over a century ago, was once a European and American dominated industry.  Within the past two decades production has dramatically shifted to Asia with significant growth in China, India, Malaysia, and Indonesia.  These latter two countries, along with the Philippines, account for the major escalation in production, representing over 80% of the world’s output of palm and lauric oils.  Current global consumption closely mirrors production. According to industry data from 2011, the Asia Pacific market accounted for over 60% of the global consumption, with Europe in second place accounting for approximately 19% market share; the US market represents approximately 12%. 

Jedwards International offers bulk oleochemicals, and bulk certified organic oleochemicals for cosmetic and food applications:

• Glycerine-USP/BP-Refined; derived from coconut and/or palm oil
• Lauric Acid (99%); derived from a vegetable based source
• MCT (medium chain triglycerides) oil; derived from coconut and/or palm kernel 
• Oleic Acid; derived from plant based sources
• Palmitic Oil; derived from a palm based source
• Squalane Oil; derived from olive oil
• Stearic Acid; derived from a vegetable based source

(For informational purposes only. Jedwards does not advocate or endorse the use of this product for any specific medical condition or treatment of a disease or particular use.)
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Blog Entry - 3/21/2013

Recent Addition: Illipe Butter


Jedwards International is now supplying bulk Illipe butter at wholesale prices.  Harvested from the nut of the Shorea Stenoptera tree, native to the island of Borneo, it is principally found in Malaysia. The tree can attain a height of over forty feet growing in dense forest regions.  An approximately 2-inch, oval shaped nut from which the butter is derived is complemented by with wing-like appendages.  This feature, a marvel of nature, allows the nut to travel away from the mother tree once detachment takes place, assuring the spread and further colonization of the species.  To further aid in the successful propagation of the species, the tree belongs to a single family of trees with a unique evolutionary phenomenon which periodically result in mass flowering, followed by mass seeding.  This phenomenon known as “masting” is found in trees growing in forest regions such as Southeast Asia where irregular droughts occur, thereby assuring a successful survival of the species.  In these regions the effects of La Nina and El Nino occur producing dramatic 6 to 7 year cycles of drought and wet periods.

The production of finished illipe butter is through manual labor and based on centuries of practice.  The widely disseminated nuts are gathered from the moist and densely shaded forest floor, and transferred to an open location and allowed to dry in the sun.  Once dried, the seeds are separated from the nut by pounding in mortars or basins.  The shells are pressed further to extract the “meat” or fat which is further rendered to create the prized butter.  This butter has been treasured by native cultures for centuries and recognized for its long lasting skin moisturizing properties, as well as other health enhancing benefits.  Western cultures have recently discovered the beneficial properties of illipe butter, sharing similar cosmetic attributes with other butters such as shea and cocoa.

Illipe butter is similar to shea butter and cocoa butter in that it melts on contact when applied to the skin.  It also has a familiar chemical acid profile being composed primarily of palmitic, stearic, oleic, and to a lesser percentage, linoleic acid.  It is also similar to cocoa butter in triglyceride levels.  Unlike these other “exotic” butters, illipe butter has a higher melting point (approximately 100° F), and a harder texture, making it ideal for bar soaps, and “stick type” cosmetic products.  Illipe butter has a mild to slightly earthy odor, is also similar in color to of cocoa butter: typically creamy white or light tan.  Due to these comparisons and similar attributes, illipe butter is becoming more commonly found in moisturizing creams, lotions, make up foundations, and hair conditioners. 

Jedwards International has recently introduced illipe butter to its bulk product portfolio of exceptional products to serve our bulk and wholesale customer needs.

(For informational purposes only. Jedwards does not advocate or endorse the use of this product for any specific medical condition or treatment of a disease or particular use.)
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Blog Entry - 3/19/2013

Fortified... with Omega-3


It’s in everything from margarines and spreads, to fortified eggs, cookies, and even gummy bear vitamins for children and adults.   Welcome to the world of products fortified with Omega-3: it’s a heart healthy world. 

The two critical Omega-3 fatty acids are eicosapentaenoic (EPA) and docosahexaenoic (DHA).  On average, Americans consume roughly 100 mg/day of these two essential fatty acids in the form of Omega-3.  Many experts within the medical and dietary fields suggest that number should be closer to 500 mg/day.  Americans are poor consumers of fish: in fact, close to 25% of Americans do not eat fish at all.  Due to this disparity, there is growing pressure on the American Heart Association to assign specific recommended Daily Intakes (RDIs) to EPA and DHA, or broadly speaking, Omega-3 oils. 

This mounting health evidence, and an ever growing consumer awareness of all that is critical to a wellness focused, heart healthy regimen of food intake, has not been lost on the producers and purveyors of our food chain.  Within the past decade, there has been a tremendous increase in the market sector of food products “enriched” with Omega-3 fatty acids.  This growth is only to increase based on consumer preference, and also importantly, a reduction in the worldwide harvesting of ocean ranging fatty fish rich in Omega-3 oils such as mackerel and salmon.

In order to make a labeled claim such as, “an excellent source of omega-3…” the product must contain a combined total of a minimum, 32 mg/serving of EPA and DHA.  This claim can be coupled with language suggesting, “supportive, but not conclusive, research shows that consumption of EPA and DHA Omega-e may reduce the risk of coronary heart disease…..”.

Getting Your Fix

There are challenges to the production and market acceptance of all fortified foods, including the premium price that goes along with healthful fortification.  In order to be useful, and reap benefits, Omega-3 must be consumed in fairly large doses; and the doses and product concentrations vary.  You may very well have to consume many fortified eggs, or quarts of fortified milk to reach the same level of health inducing consumption as a small serving of ocean derived salmon.  Consequently, a whole lot of additional and unwanted calories may be consumed along with a healthy dose of Omega-3.

The easiest (and least expensive) option to fortify foods with Omega-3 would be to incorporate plant-based products such as vegetable oils and flaxseed oils.  However, these oils contain a disproportionately large percentage of the less beneficial, alpha-linolenic acid (ALA).  Research has shown greater health benefits from EPA and DHA, versus ALA.  Additionally, ALA requires an additional metabolic “breakdown step” before it is fully functional, and can make the claim, “excellent source of….”. 

As an alternative to fresh fatty fish consumption, bulk fish oil in its concentrated form is an excellent alternative, providing high percentages of both EPA and DHA.  Although more costly than bulk fish oil, encapsulated concentrated fish oils, typically in capsule or softgel forms, provide the added benefit of healthy consumption, without the noxious taste or odor.

Always Check the Label

If you can get your Omega-3, and most importantly, EPA and DHA from a recommended twice per week portion of fatty fish such as mackerel and salmon, by all means, get it at the table.  However, if your Omega-3 food intake comes from plant based sources such as flaxseed oil, walnut oil, and canola oil, etc., primarily rich in the ALA form, you may come up lacking.  When buying products fortified with Omega-3, make certain that they contain EPA and/or DHA.  If you do not see either fatty acid listed as the source of Omega-3, than it is probably (lesser form) ALA.  Additionally, when purchasing bulk fish oils, look for stated percent concentrations of EPA and DHA.  And always, look for a certificate of analysis, and other documentation which includes important information such as date of product expiration, organic or kosher certification.

As an alternative, or supplement to natural sources, concentrated bulk fish oils in the capsule or softgel form may be a valuable solution.

Jedwards International is one of the largest and most diverse suppliers of bulk fish oils, and Omega-3 products.  No fortification necessary with our products!

(For informational purposes only. Jedwards does not advocate or endorse the use of this product for any specific medical condition or treatment of a disease or particular use.)


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Blog Entry - 3/14/2013

Omega-3


Jedwards International is a leading bulk wholesale provider of vegetable oil and fish oil based products as a source of Omega-3. Additionally, Jedwards offers concentrated fish oils in capsules softgel form.  Jedwards is also a supplier of bulk krill oil.  Krill oil is obtained from a small crustacean found in the world’s oceans.  As discussed by Dr. Mercola, Krill oil has recently been recognized as a valuable source of Omega−3 fatty acids, as well as antioxidants.  Of interesting note, the reddish-pink color of other crustaceans such as lobster and shrimp, are a direct result from the consumption of krill. Although fish oil is the leading source of Omega-3 consumption, plant-based sources such as canola oil, flax seed oil, walnut oil, and hemp seed oil are also sources of Omega-3. 

Omega-3 oils are polyunsaturated fatty acids providing an important energy source for the human body, as well as supporting a healthy immune system. Omega-3 fatty acids are considered “essential” fatty acids, and necessary for human health, however, the body does not produce them: you have to get them through a food, or supplement source. The term “essential” fatty acids was coined over 50 years ago when researchers found that they were essential to the normal growth in young children and animals.

Omega 3 Versus Omega 6

The two critical Omega-3 fatty acids are eicosapentaenoic, referred to as EPA and docosahexaenoic, or DHA.  To add a dose of confusion, plant sources of Omega-3 such as walnuts and flaxseeds contain alpha-linolenic acid called ALA, however, the body must convert to form EPA and DHA.  Both EPA and DHA are the fundamental building blocks for the hormones that initiate and control immune function, cell growth, and blood clotting.  Omega-6 is also required to support healthy body development and function with linoleic acid being the sole essential fatty acid.  In contrast to somewhat limited natural sources for Omega-3, sources of Omega-6 are numerous, particularly in the American diet being found in the oils of many seeds and nuts, and refined vegetable oils such as soybean oil.  Found in processed foods such as crackers, cookies, snack/fast foods, soybean oil is reported to represent over 22 percent of the calories consumed by the American diet.  Omega-6, being more prevalent and easily refined, is a less costly and therefore, favored essential fatty acid of the processed food industry.

It is important to have the proper ratio of omega-3 and omega-6 in the American diet.  Scientists and medical practitioners alike have been increasingly concerned and critical of the Omega-6/Omega-3 ratio in Western diets. As the ratio of Omega-6 increases, research in general has shown a correlation in an increased incidence of several diseases, and cancer.  Omega-6 fatty acids, when metabolized by the body, are prone to produce inflammatory inducing arachidonic acid.  Ironically, one of the drugs used to treat inflammation does so by inhibiting this same acid.

Research into our archeological ancestors suggests that the Omega-6/Omega-3 ratio of our forefather’s diet was close to 1:1; today that ratio has jumped to more than 15:1. Although a specific or healthy ratio has not been suggested, most experts within the medical and dietary communities suggest a desired Omega-6/Omega-3 ratio of 4:1. 

Many researchers still point to a ground breaking study from the 1970’s of the Greenland Inuit Tribe whom consumed large amounts of fat from fish, but conversely, displayed virtually no cardiovascular disease.  The high level of Omega-3 fatty acids in ration to Omega-6 acids consumed by the Inuit people reduced triglyceride levels, heart rate, blood pressure, and arthrosclerosis.  Over the years, following further clinical study, in 2004, the U.S. Food and Drug Administration gave "qualified health claim" status to EPA and DHA Omega−3 fatty acids, stating, "supportive but not conclusive research shows that consumption of EPA and DHA [omega−3] fatty acids may reduce the risk of coronary heart disease.

(For informational purposes only. Jedwards does not advocate or endorse the use of this product for any specific medical condition or treatment of a disease or particular use.)

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Blog Entry - 3/7/2013

Shea Butter


For centuries, shea butter has been used by African cultures as a cooking oil and moisturizer to ward off the intense heat and drying winds prevalent on much of the continent.  Shea butter comes from one of two species of the Karite tree (Vitellaria Parodoxa/Nilotica), which is indigenous only to Africa.  With an estimated 500 million trees in production, it is prevalent in the semi arid regions of both east and west Africa.  So abundant its range and growth habitat, the tree is considered wild and is seldom planted being cultivated in its natural habitat in almost plantation or park-like stands. The trees take up to 20 years to mature and yield its valuable crop in abundance.  

Jedwards International is the largest bulk supplier, and is the only wholesale provider of four kinds of shea butter:  

• Bulk Shea Butter-White Refined
• Bulk Shea Butter-White Refined Organic
• Bulk Shea Butter-Virgin
• Bulk Shea Butter-Virgin Organic

Additionally, Jedwards also offers melt and pour glycerin soap base shea butter at bulk and wholesale pricing.

Traditional African Culture………….

Although primarily used as a cooking oil in Africa, recent demand in Western society for the shea kernel, or nut, from which the shea butter is extracted, has exploded with primary emphasis in the cosmetics industry for skin moisturizers and hair conditioners.
  
Traditional harvesting practices are labor intensive and include,

• The harvesting of the shea fruit from the tree, the separation of the nut from the outer fruit pulp;
• crushing the nut into butter; the crushed nuts are boiled or “roasted” in water in pots over open fire
(this is what typically imparts the “smoky” odor);
• the roasted nuts are further ground into a paste being kneaded by hand;
• the resultant shea paste or butter is further kneaded in large pots of water to release the oil which floats to the top;
• the oil is skimmed and left to cool and results in two products; shea butter and shea oil; 
• the butter solidifies as it cools, and is usually formed into balls.  

Fortunately, given all the hand labor involved, the process yields a much higher percentage of butter than oil.  

…………And Western Attraction

Within the past two decades, western society has quickly discovered and embraced the many attributes of the venerable shea nut with its many beauty and health benefits.  New markets have quickly sprung from the personal care industry which has expanded at a dizzying pace with the recognition of the therapeutic advantages of shea butter ranging from ultra violet light protection, to anti-inflammatory properties, to tremendous skin moisturizing capabilities.  The Drs. Oz and Mercola have lauded shea butter’s many health and beauty enhancing uses and properties.  Currently, it is estimated that at least 10% of the total African export trade travels to the Western personal care market, with considerable demand in the United States approaching 25% per annum.

The Finished Product

Shea butter, in its many finished forms, can range in color from slightly yellowish, to tan, to white, with either a characteristic earthy aroma in its raw unrefined form, or virtually odorless in its refined form.  Shea butter shelf life can vary, but in its raw or unrefined form, shea butter can remain viable for several years.  Shea butter should never have a lingering, strong or unpleasant odor, which may be a sign of improper product handling or the material has become rancid.  Jedwards recommends that the shea butter that your purchase, either in bulk/wholesale quantity, or “off the shelf” have a visible expiration date.
  
The Chemical and Physical

Shea butter is a triglyceride fat composed primarily of stearic and oleic acid.  The high stearic acid content gives the shea butter its solid consistency, the percentage of oleic acid affects how soft or hard the butter is.  The oleic acid or olein content within the native fruit can vary widely between growing ranges, as well as locally between regions.  The olein content affects the melting point of the shea butter: the higher the olein content, the lower the melting point.  Although shea butter melts at body temperature, “soft” shea which is often referred to as “shea oil” is a liquid at approximately 77 degrees and is much sought after in the cosmetics industry, while “hard” or high temperature shea has a melting point approximating the normal human body temperature of 98.6 degrees to approximately 113 degrees.  

Jedwards also offers shea olein which has all the same properties as shea butter, but has a lower melting point and is used in formulations where a liquid is required such as in liquid soaps, lotions, bath oil rubs, gels, and creams.
 

Refined Versus Unrefined Shea Butter

From an extraction and processing standpoint, the difference between refined versus unrefined shea butter is great.
  
Refined shea butter is typically passed through at least one filtering practice often with exposure to high heat and artificial or sometimes chemical solvents in production to produce a deodorized finished product which is white in color.  Its shelf life is much longer, particularly with added preservatives, preventing it from becoming rancid.  However, the refining process usually removes many of shea butter’s inherent vitamin and mineral value, but its moisturizing characteristics are retained.

Unrefined shea butter is not exposed to high heat or chemical solvents; water is typically the solvent.  The final product maintains its nutty aroma, and non-white color.  Its natural form and inherent vitamin and mineral value are maintained, with no preservatives, or other additives included.

Jedward’s virgin organic shea butter has all the natural properties of unrefined shea butter, with the benefits of being 100% USDA and EU (European Union) certified organic. 

(For informational purposes only. Jedwards does not advocate or endorse the use of this product for any specific medical condition or treatment of a disease or particular use.)

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Blog Entry - 3/5/2013

This Just in…………………….


An excellent resource for information on coconut can be found on the not-for-profit website, Coconut Research Center.  Dr. Bruce Fife a.k.a. “Dr. Coconut”, an internationally recognized expert on the health and nutritional aspects of the coconut and related products, provides a wealth of information, and discusses the many benefits of coconut and palm products.  There is also a link to the Dr. Oz segment, “Coconut Oil Super Powers.”
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Blog Entry - 3/1/2013

(MCTs) Medium Chain Triglycerides


Medium chain triglycerides (MCTs) are a unique class of fatty acids. Found naturally in coconut oil, Jedwards International is one of the largest bulk suppliers of both organic virgin coconut oil and RBD organic coconut oil. Jedwards also supplies bulk MCT oil, and bulk organic palm oil often referred to as palm kernel oil.  Almost all of the MCTs used in research, medicine, and food products come from coconut oil, palm kernel oil, or a derivative of the coconut plant.  

All Triglycerides Are Not Alike

MCTs were first formulated in the 1950’s as a source of calories for patients too ill to properly digest typical fats and oils.  It was also included in the diets of patients who required fast weight gain as they were recovering from illness. MCTs were considered so nutritious that they were soon incorporated in baby formulas then and to this day.

All dietary fats are made up of carbon atoms linked in chains.  When we describe triglycerides, we typically refer to the “chain length.”   The main form of fat in the typical American diet consists of long chain triglycerides (12 to 18 carbons), or LCTs.  The majority of the fats and oils that we consume, either in the saturated or unsaturated form, are made up of LCTs. Foods such as butter, heavy whip cream, mayonnaise and some oils are included as LCTs.

MCTs are a type of dietary fat that is easily digested and absorbed, providing nourishment and energy to the body.  MCTs are readily broken down into fatty acids by enzymes in saliva and gastric juices and are absorbed by the intestines, and quickly sent to the liver where they are burned as fuel similar, to carbohydrates.  Medium chain triglycerides (6 to 10 carbons), as found in coconut oil, are thought to provide unique properties to enhance good health, based on faster conversion, and transport to the liver.  Coconut oil is composed of approximately 66% MCTs.

The fact that MCTs are easily digested to produce a ready-from of energy and stimulate metabolism, has made it popular among athletes and others looking to enhance their exercise regime.  In one study, active cyclists who had pedaled for three hours continuously were offered a beverage in their final hour of pedaling.  Those who chose beverages containing MCT, performed with greater endurance.  No wonder you can find MCT as a listed “ingredient” in sports drinks and energy bars. 

Fractionated Coconut Oil

Fractionated coconut oil contains only medium chain triglycerides.  Coconut oil contains at least 9 specific fatty acids.  Fractionation is the process by which steam and pressure (hydrolysis) are used to separate two medium chain fatty acids, capric and caprylic from the coconut oil.  High valued long chain triglycerides such as lauric acid are separated and removed and used as a supplemental food source, and both the industrial and medical industries.  Lauric acid is primarily found in human breast milk, as well as cow milk and goat milk.  Caprylic/capric triglyceride oil are most frequently used for medical applications, special diets, food flavoring, cosmetics, and occasionally as a carrier oil for fragrances.  Since MCT oil is a fluid at room temperature, it has many use advantages over coconut oil which is a solid at 76 degrees or room temperature.

(For informational purposes only. Jedwards does not advocate or endorse the use of this product for any specific medical condition or treatment of a disease or particular use.)

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Blog Entry - 2/22/2013

Coconut Oil


Jedwards International is one of the largest suppliers of bulk organic virgin coconut oil and RBD (refined/bleached/deodorized) organic coconut oil. Recent data from the industry group, Asian and Pacific Coconut Community (APCC) states that bulk coconut oil exports to the United States have grown over 3.3% annually over the past 5 years. Having many applications in food, energy, and industry, coconut oil has been consumed for generations in tropical cultures.

Coconut oil being once prevalent in the United States, known for its long shelf life and a melting point of 76 degrees, it was a staple in the baking industry. Being very heat-stable, coconut oil is well suited to high cooking temperatures such as frying. Coconut was an important and valued agricultural cash crop in the United States in the previous decades prior to the 1960’s. However, the “war” on saturated fats over the past few decades lead to food manufacturers abandoning coconut oil and replacing it with hydrogenated polyunsaturated oils which contain trans fatty acids. Recently, based on new and ongoing studies in health and nutrition, the benefits derived from consuming coconut oil are being fully recognized.

Jedwards International sources its coconut oil from the world’s largest producer nations, the Philippines, Indonesia, and Sri Lanka.  Jedwards International maintains USDA and EU organic certification, and kosher certification by the Union of Orthodox Jewish Congregations of America for coconut oil, and other products.

Not Just For Cooking...The Many Uses of Coconut Oil

If Coconut oil was just known as a healthy substitute for vegetable oils and other hydrogenated polyunsaturated oils, it would deserve our healthy attention.  However, coconut oil has many lesser known yet important uses such as a natural sunscreen; natural skin lotion and moisturizer; natural deodorant; make-up remover; even as a furniture polish.

Coconut Information & Fun Facts
  • Coconuts oil is easy on the digestive system due to its low acidity.
  • Coconut meat has a high percentage of fiber with as much as 75% in the form of total carbohydrates.
  • Coconut oil’s high lauric acid (an important fatty acid) content as a proportion of MCT (medium chain triglycerides).     Pure coconut oil contains about 50 percent lauric acid, and is the most abundant natural source of lauric acid available.
  • European sailors who discovered this fruit in the 16th century noticed that it appeared to have a face due to the three dark patches, so they named it “coconut” after the Spanish word coco meaning “a grinning face”.  When the coconut germinates the root will push out through one of these dark patches.
  • Coconut water, (the liquid inside of the coconut) is reportedly, the fastest growing beverage category in the world, having even outpaced energy drinks.
  • Coconut water is a high source of electrolytes, making it a natural hydrating sports drink.
  • The Universal Donor... Coconut water is identical to human blood plasma and has the same level of electrolytes as found in human blood.  During the Pacific theatre of WWII, coconut water was commonly used as an intravenous drip to give wounded soldiers plasma transfusions, being siphoned directly from the shell.
  • Coconut water exports to the United States and other countries quadrupled in the first quarter of 2012, compared to the same period in 2011.
  • Born to Float... Coconut seeds have evolved to be spread by water and can survive for many months afloat at sea, and then germinate when they are washed up on land. After germination the milky water inside the seed will provide enough moisture to sustain the seedling, even in sandy conditions.

A Little Known Coconut Fact

In the late 1990′s, The Center for Science in the Public Interest (CSPI) in Washington waged a full out war on the coconut with movie theaters. The CSPI demanded that coconut oil be taken off the menu and replaced with vegetable oils – and it has been, to our detriment. Vegetable oil is high in alpha-linolenic acid, which has been shown to increase deaths attributed to coronary artery disease. So, the buttery topping currently being sold in movie theaters may in fact be less healthy than it was before coconut oil was removed. 

(For informational purposes only. Jedwards does not advocate or endorse the use of this product for any specific medical condition or treatment of a disease or particular use.)


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Blog Entry - 2/7/2013
 

Argan Oil
Jedwards is the leading wholesale supplier of bulk natural oils, including organic virgin argan oil. Although not yet a “featured guest” of Dr. Oz, argan oil has wide applications in many industries including, cosmetics, culinary and health. Known as “Liquid Gold” or nature’s anti-aging miracle, argan oil is rich in essential Omega 6 (Linoleic acid) and Omega 9 (Oleic acid), with 80% unsaturated essential fatty acids. As a rich form of Vitamin E, and natural antioxidants, argan oil moisturizes and enriches skin tissue, often considered a breakthrough for the cause of anti-aging.

Argan oil is also used for healthy and natural hair maintenance. It strengthens the hair, prevents split ends, restores damaged hair and makes hair look shiny and glowing. On the culinary side, argan oil has a rich nutty flavor, and is more resistant to oxidation than olive oil.

Click here to check out Jedward’s wholesale pricing of bulk organic virgin argan oil.

(For informational purposes only. Jedwards does not advocate or endorse the use of this product for any specific medical condition or treatment of a disease or particular use.)
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