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Something I'm wondering: Do you think the nutrients in the fats are reduced somewhat during the HP cook? Or does the lye bath (in either CP or HP) "kill" whatever nutrients will inevitably be killed and I shouldn't worry about more loss in the cook. I'm obviously not asking about the...

Susan Miller Cavitch discusses the differences in olive oil grades; from extra virgin, to A, to B and then pomace. I'm not clear though as to which oil contributes the most moisturizing properties to the bar. Pomace has the least saponifiables but extra virgin seems to be the highest quality...

I really tried searching the forum before asking my following question (and I am new here so that could be the glitch perhaps), but I did not find any threads fully discussing this topic. Please help if you can--or direct me to the relevant thread(s). Question. I am trying to research...

Whatever you can answer would be super helpful. GENERAL SOAPING QUESTIONS: 1. Regarding lye. I’ve read that there are several different methods that can be used to create sodium hydroxide. Some of which leave traces of asbestos, mercury, or aluminum in the final product. Not a lot, but still...