Nexus - 1602 - New Times Magazine-pages

Page 27 of 88

Page 27 of 88
Nexus - 1602 - New Times Magazine-pages

Page Content (OCR)

research has produced the most astounding revelations in Hempseed oil is mainly used as a food oil and dietary the last few years and is poised to blow the lid off old- | supplement and is easily digestible. The content and world thinking. proportions of linoleic acid and alpha-linolenic acid in one Hempseeds are unsurpassed as a highly nutritious food. tablespoon (15 millilitres) of hempseed oil taken each day They contain anti-oxidants, protein, carotene, phytosterols easily provide human daily requirements for EFAs. One and phospholipids as well as a number of minerals _ tablespoon provides 2.5 grams of omega-3 EFA, 8.0 grams including calcium, magnesium, sulphur, potassium, iron, of omega-6 EFA and 2.0 grams of omega-9 (oleic acid)—a zinc and phosphorus. They are a source of complete perfect balance. No other single-source oil has this ideal protein and contain all 20 known amino acids, including combination of fatty acids. Hempseed oil can be drizzled the nine essential amino acids. The seeds and the oil also _on salads or taken neat; it should not be used for cooking. contain vitamins A (beta-carotene in a fat-soluble form), Unlike flaxseed oil, hempseed oil can be used on an B1, B2, B3, B6, C, D and E (a natural anti-oxidant), all in | ongoing basis with no risk of developing a deficiency or an easily digestible form. other imbalance of EFAs. This has been demonstrated in a Hempseeds typically contain 30-35 per cent oil by clinical study, where the daily ingestion of flaxseed oil weight, although some varieties contain up to 50 per cent decreased the endogenous production of GLA."” People oil. Hempseed oil is extremely high in are more likely to consume hempseed essential fatty acid (EFA) content. It is oil on a regular basis because it tastes nature's most balanced oil for human better than flaxseed oil, which can go nutrition, with an approximate 3:1 ratio rancid and taste bitter far more quickly of LA (linoleic acid, an omega-6) to . . and easily. LNA (alpha-linolenic acid, an omega- Essential fatty acids In regard to the peroxide value (the 3). In fact, this oil can provide all our are necessary for measurement of susceptibility to EFA requirements for life due to its oxidation), hemp averages 7.0 whereas balanced 80 per cent EFA content good health... flax is much more sensitive, coming in (including GLA, gamma-linolenic acid, at 2.0 due to the high omega-3 count. an omega-6). Its 10 per cent saturated as they transfer Olive oil has a much higher rating at fat content supplies energy, whereas the oxygen to every 20.0. So hemp is somewhere in 80 per cent EFA constituents primarily between in stability, probably because serve as building blocks for cells and cell in the body. of its natural anti-oxidant content. hormone production. Essential fatty acids are However, EFAs are Usage and storage necessary for good health and are not produced by the Highly unsaturated oils, and responsible for the lustre in our skin, hair and eyes and even the clarity in our thought processes, as they transfer oxygen to every cell in the body. They also lubricate and clear the arteries, strengthen immunity and help prevent viral and other threats to the immune system. However, EFAs are not produced by the human body: they longer period of time than other must be obtained from food oils without risking container sources. breakage: due to its highly unsaturated fatty acid chains, it The ultimate way to obtain our necessary EFAs is the does not go solid. Furthermore, high-quality oils that are way nature provided them: encapsulated in the shell of stored properly don't need any added preservatives (anti- the seed. The next best way is from hempseed oil. _ oxidants). (Again, legislation in several countries makes hempseed Highly unsaturated oils are not suitable for any kind of and hempseed oil consumption illegal.) Cold-pressed, cooking. Yet one of these oils, rapeseed oil (canola), is unrefined hempseed oil has a dark-green to clear-light- | commonly used in commercially produced goods and for green colour and a pleasant, nutty flavour. The darker the deep frying, primarily because of its low cost. colour, the grassier the flavour. The green colour is a Furthermore, most of the cooking oils used in fast-food result of the high level of chlorophyll, which is naturally production and on sale in supermarkets are processed present in the seeds. If you stand a litre of oil in a clear under high temperatures; this process denatures the EFAs bottle in the light, the colour will then appear purple, to the point where they become trans- fats—basically, probably due to the high beta-carotene content. Allin all, toxins with which the body has little ability to cope. The the richer the colour, the higher the nutrient value. therapeutic value of the EFAs is lost. especially poor-quality oils, can spontaneously oxidise and turn rancid within a short period of time when they are not stored properly. Oils need to be kept in a dark, cool/cold place, preferably in a dark glass (or, even better, metal) bottle. Hempseed oil can be frozen for a human body: they must be obtained from food sources. are necessary for good health... oxygen to every cell in the body. not produced by the human body: they must be obtained sources. The ultimate way to obtain our necessary EFAs is the way nature provided them: encapsulated in the shell of the seed. The next best way is from hempseed oil. (Again, legislation in several countries makes hempseed and hempseed oil consumption illegal.) Cold-pressed, unrefined hempseed oil has a dark-green to clear-light- green colour and a pleasant, nutty flavour. The darker the colour, the grassier the flavour. The green colour is a result of the high level of chlorophyll, which is naturally present in the seeds. If you stand a litre of oil in a clear bottle in the light, the colour will then appear purple, probably due to the high beta-carotene content. All in all, the richer the colour, the higher the nutrient value. NEXUS ¢ 27 Essential fatty acids as they transfer However, EFAs are from food sources. FEBRUARY — MARCH 2009 www.nexusmagazine.com