The world of oils

Omega 3, a rediscovered pleasure

The benefits of omega 3 highlight the dietetic properties of oils, calling into question the thinking of the 20th century. Researchers have observed that Eskimos eat a lot of fish and fish oil but in spite of this diet, they have less cardiovascular diseases than other populations in the world. Fat musts remain an important part of our diet. It is essential for the organism because it is a source of energy and also because vitamins A, D and K are only soluble in fat. The best fat is coming from vegetable oils and provides us the necessary energy for physical and intellectual activities. Without oil, we could not live, think or do anything because all of our neurons need a lipid membrane around them to work properly. Furthermore, scientists claim that the balance between omega 3 and omega 6 is good for the global balance of the organism, playing a part in the production of our cells and proper working of our nervous system; indeed, it is important to know that our organism does not produce omega 3 and omega 6. Only food can provide these essential fatty acids, and for that, consuming virgin first cold pressed oils on a daily basis is ideal.


Omega

This miraculous potion of the 21st century seems to reduce stress, improve mood and lower the risks of prostate cancer and Alzheimer disease. Essential to heart and blood vessels, omega 3 might prevent the formation of blood clots in arteries, reduce hypertension, annihilate superfluous triglycerides and control inflammation. They might also contribute to a harmonious regulation of the brain. As omega 9 are also important, most of oils make a strong comeback in our homes. Indeed, first cold pressed oils are just a pure natural juice of quality concentrating all the essential nutritive elements. In this regard, even if the more recommended oils seem to be sunflower, olive and rapeseed, it is worth mentioning others: hempseed, camelina, safflower, sesame, flaxseed, argan or pumpkin seed oils have prophylactic profiles too. It would seem that the right dose per day is one to two teaspoons of oil per person, adjusting obviously to each organism according to circumstances.


The importance of different fatty acids

Some of them are called saturated because they are saturated in hydrogen. We find them mainly in all animal fats, palm oil and coconut oil, their particularity is to solidify under 15° C.; in terms of health, they increase bad cholesterol; palm oil contains around 50 % of saturated fatty acids. For liquid vegetable oils, the percentage varies between 8 and 13 %. There are also polyunsaturated fatty acids which are omega 3 and omega 6. Because our organism cannot produce them, only food can provide them. They are a source of energy, form the structure of cell membranes and are essential to the organism. Also called EFAs, we can find them in all vegetable oils. Finally, there are monounsaturated fatty acids that are omega 9. They stabilise over time the cell membranes and maintain their good balance. Olive oil and oleic sunflower oils best represent this category. Omega 9 enables oil to resist cooking without destroying its other properties. It is better to use an oleic sunflower oil for cooking rather than a linoleic oil. The differences come from the varieties of seeds.


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