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Oil is essential to our daily diet. It makes food taste delicious and assists our body in the absorption and assimilation of food and nutrients. Essential fatty acids such as Omega-3 and 6, can only be obtained from dietary supplementation. One good and readily available source would be culinary oil.
Common refined oils in the market are produced using high heat or chemical extraction. Some of these oils may be bleached or deodorised and residues of these chemicals can be left behind in the final product. Unrefined oils employ cold press techniques with no heat or chemicals used in the oil extraction process, hence the nutrition in the oil is retained.
The smoke point of an oil is the temperature at which the oil begins to produce smoke when over heated. Cooking above the smoke point of oil causes oxidation which in turn produces free radicals
and toxic fumes that are harmful to our body. It is important to choose a cooking oil that has a smoke point above 230°C for it to be suitable for all types of cooking.
Nutritional value of culinary oil is an important factor that contributes to the overall nutritional value of our food. Oils high in trans fat can lead to cholesterol-related health issues. Many oils contain Omega-3 & 6, but a higher Omega-6 content promotes inammatory response of our body. It is important to not only consider the nutrition in the culinary oil but also the ratio of it. The best ratio of Omega-3 to Omega-6 is 2:1.
Indulge in the natural goodness of Camelina Oil, a highly nutritious, versatile and aromatic oil for all culinary need. Often grown among common flax, Camelina Oil is derived from the seeds of the Camelina Sativa plant through unique chemical-free expeller cold pressing technique. Delicate and subtle in flavour, it is a treasure trove of healthy Omega 3-6-9, plant sterols and Vitamin E. More stable and versatile than any other unrefined oil, Camelina Oil is an excellent, healthy and all-purpose gourmet oil.
LABO Camelina Oil is extracted using unique mechanical cold pressing process, free of chemicals or toxins, preserving the natural qualities and nutrients of the camelina oil.
Our body requires both Omega-3 and Omega-6 for daily growth and cell repair. They are also important components of our cell membranes. However, many studies have concluded that an exceptionally high Omega-6 to Omega-3 ratio promotes inflammation response in the body and may also be linked to health problems such as heart disease, arthritis and joint problems. LABO Camelina Oil contains the ideal ratio of 2:1 Omega-3 to Omega-6.
This all-natural healthy oil is rich in nutrients such as polyunsaturated fat (Omega 3 and 6 fatty acids), monounsaturated fat (Omega-9 fatty acid), Vitamin E and Plant Sterols.
^Essential fatty acid: Need to get from diet as our body cannot make them. *Non-essential fatty acid: Can be made in the body.
LABO Camelina Oil has a high smoke point of 245°C, higher than most cooking oils, making it the perfect oil for high heat cooking such as deep-frying, baking and barbecuing. Regular unrefined oil such as extra virgin olive oil, flax seed and chia seed oil have low smoke points, which are not suitable for most types of cooking.
Camelina Oil’s high smoke point lowers the occurence of oxidation during cooking, which may otherwise lead to rancidity. Oil that has oxidised or turned rancid is harmful to our health.
Trans Fat and saturated fat are unhealthy fats which increase the levels of unhealthy cholesterol, thereby increasing the risk of heart-related health problems. Unlike rened oils such as palm oil that are high in trans fat, LABO Camelina Oil contains a healthy fat composition of high essential fatty acids and low saturated fat and it does not contain trans fat.
*This is a natural product, percentage of Omega-3 may vary.
Camelina Oil’s fresh and light aroma complements perfectly your fresh salad and bread dip. When used in cooking, it does not alter the taste of your food.
Harvested and manufactured in Canada, every bottle of LABO Camelina Oil contains 100% pure Camelina Oil extracted by unique mechanical cold pressing technique.
As reported by Time Magazine, The National Consumers League < http://www.nclnet.org/evoo> in the US tested 11 different times of olive oils in the market and found that 6 out of the 11, was actually not “Extra Virgin” as claimed on the labels.
Other extensive reports have also accounted the lax standards and outright fraud in the olive-oil business. New York Times also reported on this issue in their interactive posts, confirming that many of the known “Italian Olive Oils” did not in actual fact, originate from Italy, but comes from countries like Spain, Morocco and Tunisia. These oils were shipped to Italy, along with other oils such as soybean that are labelled as “Olive Oil”. Unethical refineries then mix the actual olive oil with cuts from these oils, or even disguise vegetable oil with beta-carotene as flavour and chlorophyll for colouring. These oils are then sold all over the world as “olive oil”. Studies indicated that 69% of the imported olive oil in US, labelled “extra virgin” did not meet the expert taste and smell test.
New York Times Interactive Post - https://www.nytimes.com/interactive/2014/01/24/opinion/food-chains-extra-virgin-suicide.html?_r=2>
Times Article on Olive Oil - http://time.com/3894609/extra-virgin-olive-oil/
A healthier diet does not mean that you will have to give up foods that you love. Choosing a healthier oil not only lets you indulge in your favourite foods but put your mind at ease and stay healthy at the same time!