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How much Vitamin E to put in a 16oz. bottle if each softgel is 1000 IU?
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How common is the oil going rancid in the instrument?
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If it does go rancid in the instrument, then what do I do about it?
Thanks in advance for your answers.
nil x 3
- I have done 1 pill per 8oz of oil before I started getting the pre-mixed stuff. Worked fine for me.
2)I have never had it happen but never wanted to. I once received an old wooden recorder where the bore oil went rancid and it was HORRID. You didn’t want to put your mouth on it, it was like puckering up to an alley garbage dumpster…
- I don’t really know the proper way to clean it since the rancid oil will have soaked into the wood.
I do store my instruments with a block of Camphor in their cases, for both wooden and metal. With metal it prevents tarnishing and corrosion and with wood it acts as a germicidal agent. It also keeps them smelling nice (as long as you don’t mind the smell of camphor for a few sec when you first pick it up).
- Almond oil is a itself a commercial source of vitamin E and therefore I never take coal to Newcastle.
- Having used cold pressed, food grade almond oil on bamboo and wooden flutes and whistles for nearly 40 years in temperate and tropical terrain I have never experienced rancidity.
- Perhaps it because I am not a fanatic that I cannot answer this question.
this is not the first time I have come to these forums
to be surprised by the novelty by yet another
almond oil question …
Your wooden instrument is more likely to become stinky because of mold growth from over-humidifying than because of almond oil spoiling. Don’t sweat it.
Oil barely enters the wood grain at all - with blackwood, probably none at all. If there’s any point to it, beyond the maker’s original treatment(s) to raw wood, it’s as a temporary barrier against moisture in or out of the flute, the need for which is debatable with a regularly played instrument. So the almond oil or whatever oil you’re using is actually wiped or worn off and swabbed out long before there can be any rancidity on the flute, unless you’ve wiped your flute with oil that’s already gone rancid.
Talasiga’s probably right - there’s already vitamin E in almond oil. Adding more couldn’t hurt, but not sure if it helps, either. If your almond oil bottle is relatively new, it shouldn’t go rancid for years - how often does your olive or other vegetable oils for cooking go bad? Store it in your fridge, if you’re worried about it.
It is a fact that almond oil is a source of vitamin E and I am probably right?
I guess this is as good as it gets then.
Right that there’s vitamin E, and that it probably isn’t necessary to add more.
But, if you insist… Talasiga is right, in no uncertain terms. Right is right, and, without qualification or argument on this side of the planet, Talasiga is spot on.
I took an old cocus flute barrel and wiped it down thoroughly with acetone, removing any oil on the surface. I then submerged the cocus in acetone for 24 hours. The acetone was dark enough that I couldn’t see the barrel inside the pint container that I used. I repeated the process with similar results. After drying thoroughly I oiled the piece continuously with jojoba oil, which it absorbed heavily. Unfortunately I didn’t weigh the piece before and after. I’m not sure if this proves anything, as an already oily piece of wood wouldn’t absorb oil like one that has had the oil removed with a solvent, but it does show that there is absorbent space in the wood.
The presumption on the internet seems to be that almond oil goes rancid in storage because of oxidation. Vitamin E is an oil soluble anti-oxidant. Just because there is naturally some in there is no reason that adding more will not help prevent the oil going rancid. One of those 1000UI capsules in a 16 oz bottle would increase the vitamin E content by a factor of about 5 (if I have my unit conversions right).
I put a capsule in the last lot I bought. It didn’t go rancid - but then neither did the previous one.
Thanks for the replies, guys. I finally broke down and bought a bottle of the stuff. Over the last week or so the flute I’m playing has really absorbed a lot of moisture, probably because I’ve been playing more. And I noticed the wood had swollen some. I’ve been letting it dry out for a day or so now so I can give it a proper oiling when it’s ready.
I seem to remember having to oil some cast iron pots when I was a kid, which we stored with paper towels stuck between the lids and the pots so the oil they were seasoned with wouldn’t go rancid. Maybe it’s just long periods in an airtight container that make it go rancid. I won’t have to worry about that, because I don’t even have a case for the thing. It just sits out in the open.
My cooking skills are more microwave-oriented, though, so when asked how long does my cooking oil last…I don’t even have any. I have read, though, when looking up stuff about almond oil, that people supposedly found sealed jars of olive oil hundreds of years old, and when they opened them they found that the oil was still good.
One more question, too: Have any of you mixed almond oil with olive oil for your bore oil, like on the Sweetheart flutes site, and if so, do you prefer that to straight almond oil, or vice versa?
I use various oils for soapmaking and in lotions. Almond oil goes off pretty quickly, within 12 months where I live once the bottle is opened. Jojoba oil is no different, and olive oil can go rancid in a very short time. Avocado and macadamia oil both have a very long shelf life and both of these I use in soaps and lotions instead of preservatives. To extend the life of more sensitive oils I add a small quantity of rosemary leaf extract, known by the trade name Herbalox-O where I buy from, and it works well. I would prefer to use Avo or Maca oil on my whistle, but I have no idea if this would work. Anyone know about this?
My whistle was coated with slightly off oil, I cleaned it with metho and re-oiled it with organic cold pressed almond oil it as soon as it was dry, with a few drops of Herbalox added. I have decanted a little almond oil into a small 10ml bottle for use on the whistle, the remainder of the original bottle residing in the fridge, until it gets used up in lotion for the missus. Some people are very allergic to almond oil, by the way.
thats really strange wiz. Rancid in less than one year is pretty extreme.
where in queensland do you live?
I have lived (in the 70’s) on Magnetic Island and the tablelands inland from Cairns
but only in the winter months where I oiled my bamboo flute with same bottle of oil over a two year period.
Olive followed by almond oil have the highest levels of monounsaturated fats, the most STABLE of unsaturated fats (scientific fact). So if your macadamia and avocado oils surpass these oild it must be because you are getting a freshher supply of them and that is not a like like comparaison, is it?
whatever the presumptions I have never experienced almond oil going rancid but I have always got organic cold pressed oil and generally use it up within two years.
I have used this oil in India, South Pacific tropical Islands, and for nearly 40 years in Australia from Melbourne up the East Coast to Cairns and inland in the Central Tablelands of NSW where I used to leave a set of almond oiled bamboo flutes in summer in a caravan during arid heat waves.
The oils which went ‘off’ on me were from a reputable supplier but were delivered in plastic containers. This may have something to do with it, but I have now sourced supplies in glass, it will be interesting to witness the difference. Olive oil in cans which have been nitrogen flushed lasts for years, but once exposed to the atmosphere it doesn’t last long. Strong light can also damage oil. It is the high level of anti oxidants in macadamia and avocado oils that give it a long shelf life, as well as the low level of polyunsaturates. Macadamia oil has over four times the vit E content of olive oil, with almond having a lower content. The shelf life of macadamia oil, the most stable of the nut oils, is one to two years unrefrigerated in a sealed dark container, according to manufacturers.
Well, I’ve got a pretty big supply of almond oil now, so I’ll leave the avocado and macadamia oil tests to you, Wiz. Macadamia oil sounds like it might be worth a try, but I kind of went out of my way just for the almond oil. Macadamia oil would probably be unavailable without going to great lengths.
Just a little side note: Hops are stored in nitrogen flushed containers to keep their oil from going rancid. And once beer is made with them, the beer is usually stored in a brown or ceramic bottle to keep the oil from getting “light struck.” Beer in clear bottles doesn’t last nearly as long, and green bottles are okay but not nearly as good at keeping the light out. Apparently, the hops oils are preservatives because some beer companies that shipped beer from Europe to India heavily hopped the beer they sent and it made it and was drinkable. Either that, or they had so much hops in it that whatever had gone bad was completely obscured by that typical IPA bitterness that will make you pucker and cringe.
You know, Wiz, you’re the first person I’ve ever known to talk about avocado oil. I always thought when you squeezed an avocado you got guacamole.
Hahaha…
thanks for your interesting response wiz, I’ll look into all this.
yes, I have always kept my almond oil in brown glass and refrigerated it in the hot months when not in use as a precaution. In India or in the bush when no fridge available, as a precaution, I keep it in a billy can of water when the weather is hot. Its cheaper and less neurotic than adding vitamin E, IMO.
I did massage as a living in my younger years and always used almond oil or apricot kernel oil (related to almond) and never had any probs with clients with allergy to it. I still use it to this day with family and firends. However I once had an allergic reaction to almond oil when I recieved a massage in England once and so, next time, I took my own almond oil along to avoid the reaction ( 
I guess that makes me a fanatic after all).
I think you will find that sesame oil is the most stable on account of its anti-oxidant type factors but it is too heavy for massage or flutes IMO and I find avocado and olive too “foody” for same. Almond/apricot and family seem just right in terms of being light and also having a high mono-unsaturate for stablity
According to
http://www.healthalternatives2000.com/nut-seed-nutrition-chart.html
ounce for ounce almonds have over 45 times more vitamin E than macadamia nuts (7.43 V 0.15) …
Whilst tables will vary depending on sample the above info has generally been the trend with almond comparisons - exceptionally high in vitamin E which, as we know, is a fat soluble vitamin and so the high reading should be carried with the oil extracted.
Also, as almonds have less fat in them than macadamias to get the equivalent amount of oil means that the almond oil will have an even higher ratio of vitamin E compared with macadamia.