Talk:Walnut oil

Needs a lot of work. Self-contradicts on rancidity

This is obviously written from an opinionated standpoint rather than a factual one. It certainly needs a lot of work. ____________________________

Agreed. I don't know or have sources to clarify, but there seems to be a pretty big discrepancy in the last few sentences: the oil can be problematic due to rancidity for painting, but is okay for treating kitchenware because of low rancidity. Obviously these two statements can both be true, but for them to make any sense we need at least a qualitative comparison to something other than linseed oil (like if walnut oil is less rancid than another common kitchenware-treating oil for example) or something. Didn't edit because the information is useful but the article's quality is poor anyway. —Preceding unsigned comment added by 24.22.84.142 (talk) 08:20, 10 November 2010 (UTC)

I don't really get the whole... encylopedia thing to tell the truth. The articles I filled in were blank in the first place and I felt it would be better to fil them in a bit.

As for my opinion, I would rather have an opinion then to not have an opinion. To display ones opinion is human nature. To seperate oneself from opinion in order to reach a truth would be death. If you truley wish that, maybe you should follow Socrates words in his final discussion. Since the Gods he spoke of, for his argument against suicide, are obviously non-existent. I think you would be best following Silenus' words in Nietzsche's The Birth of Tragedy.

At least in death you could be with your purities and leave me and my article alone.

So there are your two options, suicide or fix the problem you complain of.

~capi crimm

Quite right Capi, there are places where it's just bizarre to leave out all opinion - which is doubtless one reason why Everything2's entry on walnut oil is obviously vastly superior to what we have here. Still: This is Wikipedia, the site where you come when you want content squeezed of all opinion and original thought, and that's the way it works - and, actually, for many things it works better than one might imagine. It just means Wikipedia is not the place to come for anything which calls for the least bit of passion - except for the arguments in the Talk pages, which are arguably among the finest on the Web! --Oolong 12:16, 10 October 2006 (UTC)

Caution?

May need a mention that food use can cause anaphylactic shock in a few sensitive people. 86.158.25.77 (talk) 14:41, 22 September 2010 (UTC)

Ad copy

A can of California roasted walnut oil

Because of the pictures and copy, overall the article was an advertisement for "Trader Joe's" brand roasted California Walnut Oil. Here is the removed image of the branded can, conveying no information other than olive oil was allegedly inside: Ocdncntx (talk) 01:28, 28 June 2011 (UTC)

Yes, it would be better to have a picture showing the color. The pic I see is a different color than the Spectrum brand I have here. And the color or value of the roasted oil? Dahliav (talk) 22:24, 21 November 2011 (UTC)

Thanks to the kind individual who generously provided a picture of the oil. — Preceding unsigned comment added by Ocdnctx (talk • contribs) 18:49, 27 November 2011 (UTC)

Walnut oil is a blend of 67 percent polyunsaturated, 24 percent monounsaturated and 9 percent saturated fatty acids

Information that oils in walnut oil include a blend of 67 percent polyunsaturated, 24 percent monounsaturated and 9 percent saturated fatty acids was found online. That's roughly right, but not exactly right, should be fact checked and accurate information added to the article, with cited source.

The high polyunsaturated content (including significant omega 3 oils) causes low smoke point, which is why it is not preferred for high-heat applications; but rather for cooler food preparation, such as salads.

Ocdncntx (talk) 01:42, 28 June 2011 (UTC)

According to USDA

http://ndb.nal.usda.gov/ndb/foods/show/641?qlookup=Walnut+Oil&fg=&format=&man=&lfacet=&max=25&new=1

Value per 100.0g:

9.100 g saturated;

22.800 g monounsaturated;

63.300 g polyunsaturated; and

0 Cholesterol

Lipids

Fatty acids, total saturated g 9.100 1.238 19.838 0.410

Fatty acids, total monounsaturated g 22.800 3.101 49.704 1.026

Fatty acids, total polyunsaturated g 63.300 8.609 137.994 2.848

Cholesterol mg 0 0 0 0

The opening paragraph is terribly confused. It quotes figures from USDA and other sources so the various figures don't add up to the correct values. It interchanges percentages and grams. The reference http://www.umm.edu/altmed/articles/alpha-linolenic-000284.htm is talking about walnut flesh, not walnut oil, hence the extremely low value quoted for ALA. In any event, 0.7 g / tbsp would be 4.7 g/100g not 1.5g/100g. I'm going to fix this up, removing the UMM references and using all data from the USDA site.

RichardArcher (talk) 22:33, 20 January 2014 (UTC)

Use in power generation ? Unlikely, given cost. Cheap is used for generation, not dear. Provide citation if wish to move back to article.

The section bore this request for citation, which had not been addressed:

With the recent increase in the use of biomass, walnut oil is now used in limited amounts as a liquid form of biomass in power generation. Often it is blended (mixed) with HFO (heavy fuel oil) for use in larger power stations as a way of reducing environmental impact while allowing the older, less efficient power stations to remain open in the face of tightening emissions regulations.

In the United Kingdom, burning walnut oil makes a power station eligible to claim ROCs (renewable obligation certificates).

contains contradictory unsourced statments that it does, and does not, easily go rancid.

Needs work.

Origin of English Walnuts - Persia

Walnut oil is made and used in the Gilgit Baltistan Province of Pakistan. It is used in local dishes the fact that the walnuts are sometimes referred to as Persian Walnuts and that English never commercially produced Walnuts may indicate that other areas that were considered Persia in the past may have local production and use. — Preceding unsigned comment added by 39.32.197.197 (talk) 06:14, 13 April 2014 (UTC)

Incorrect values

The first two lines incorporate values from http://ndb.nal.usda.gov/ndb/foods/show/666 (I guess the URL changed since the site was accessed by the previous author). The ALA value is given on the wiki page, though the database does not distinguish between different 18:3 fatty acids. Same goes for LA. Zaluzar (talk) 10:05, 25 September 2014 (UTC)