Have you heard of camelina oil? This cooking oil is impressively nutritious and versatile, characterised by a mild, fresh and pleasant smell and taste! Considered one of the HEALTHIEST cooking oil on earth, camelina oil is a MUST-HAVE in your kitchen!
Camelina oil is extracted from the seeds of Camelina sativa, a native plant that has been cultivated in Europe for centuries. It was an edible oil commonly used in Europe until the mid-1940s. Camelina was then substituted with other high-yield crops and its production was reduced after World War II. Thanks to the myriad of health benefits, camelina oil has gained popularity as a potentially modern superfood.
In this article, we will share more about the amazing characteristics of camelina oil.
1. 100% Natural and Cold-Pressed
To obtain the most benefits, look out for unrefined or cold-pressed camelina oil characterised by a clear yellow colour! Refined camelina oil, on the other hand, has a faint yellow colour and a lack of smell. As unrefined oil is extracted through cold pressing process with no heat or chemicals used, the natural qualities and nutrients of the oil are preserved. This makes unrefined or cold-pressed camelina oil superior over the refined alternative.
2. Ideal Omega-3 Source with Healthy Omega-6/Omega-3 Ratio
Today, we typically consume 14 to 25 times more omega-6s than omega-3s, while the optimal omega-6s to omega-3s ratio should be 1 : 2 to 1 : 4. The bad news is overconsumption of omega-6s may cause chronic inflammation, which elevates your risk of multiple diseases, such as heart disease, stroke and cancer.
As such, it is highly recommended to use cooking oils with more omega-3s and less omega-6s. Camelina oil has twice as much omega-3s as omega-6s, with amount of omega-3s as high as 38%. You can now meet your daily requirement of omega-3s with just one tablespoon of camelina oil! One tablespoon of camelina oil provides approximately 742mg of EPA and 132.5mg of DHA, which is adequate to meet your daily needs of omega-3s. Do avoid using cooking oils like canola oil, corn oil, safflower oil, sunflower oil, grapeseed oil, peanut oil and soybean oil. They contain way too much omega-6s compared to omega-3s.
3. Perfect for All Types of Cooking
Unrefined, cold-pressed camelina oil has a smoke point of 245°C (473°F), which is higher than most cooking oils! The high smoke point reduces the likelihood of an oxidation taking place during cooking, which may otherwise turn the oil rancid (rancid oil is detrimental to your health)! This makes camelina oil a remarkably versatile cooking oil that you can use in all types of cooking methods, including cold applications (e.g. salad dressings), lower temperature cooking (e.g. sautéing) and high-heat cooking (e.g. deep frying, barbecuing).
In contrast, other unrefined or cold-pressed oils usually have lower smoke points. For example, the smoke points of extra-virgin olive oil and flaxseed oil are 160°C (320°F) and 107 °C (225°F) respectively, making them unsuitable for high temperature cooking, like stir-frying and deep frying.
4. Highly Nutritious
Unlike flaxseed oil, camelina oil is rich in vitamin E (70mg/100g), an antioxidant that protects the oil against oxidation and rancidity, allowing it to be stored fresh up to 2 years. The high vitamin E content also makes camelina oil more heat stable than other cooking oils in the market. Besides, vitamin E is also beneficial to your health. It prevents free radical damage, which could in turn strengthen your immunity and prevent many diseases, including heart disease and cancer.
Furthermore, camelina oil is high in plant sterols (566mg/100g), compared to other common oils like flaxseed oil (403mg/100g) and camellia oil (35mg/100g). Studies have shown that plant sterols can decrease the total and LDL cholesterol levels in humans by suppressing cholesterol absorption from the intestine.
Camelina oil is also free of trans-fat. Trans fat is detrimental to your health as it increases LDL (bad) cholesterol and reduces HDL (good) cholesterol levels, which raises your risk of heart disease and stroke.
5. Non-GMO, Free of Pesticide and Herbicide
To date, the commercially grown Camelina sativa are in its native form without genetic modification. Moreover, Camelina sativa does not require synthetic fertilisers, chemical-synthetic herbicides and pesticides in the organic farming. In fact, soils with applied chemicals can cause damage to the camelina crop. Most importantly, camelina oil has received a Generally Recognised As Safe (GRAS) status by Food and Drug Administration (FDA) of the United States (GRN642, 2016). Therefore, it is a safe culinary oil that can meet all your cooking needs.
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LABO Camelina Oil
LABO Camelina Oil is a 100% unrefined, chemical-free, cold-pressed camelina oil that contains an impressive amount (38%) of omega-3s. Just 1 tablespoon of the camelina oil can fulfil your daily needs of omega-3! The camelina oil also has an ideal ratio of 2:1 omega-3 to 6 (*other oils have higher omega-6 which promotes inflammation in your body, causing heart disease and arthritis). The high vitamin E content makes LABO Camelina Oil remarkably stable and resistant to heat (high smoke point of 245°C) and rancidity. Combined with a delicate nutty taste, LABO Camelina Oil is a healthy, versatile oil suitable for all types of cooking.