Raw Hemp Oil Cold Pressed 16.9oz


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Raw Hemp oil or hempseed oil is obtained by pressing hemp seeds. Cold pressed, unrefined hemp oil is dark to clear light green in color, with a nutty flavour. The darker the color, the grassier the flavor.

 

Country of Origin: Canada 

Nutritionals: About 30–35% of the weight of hempseed is an edible oil that contains about 80% as essential fatty acids (EFAs); i.e., linoleic acid, omega-6 (LA, 55%), alpha-linolenic acid, omega-3 (ALA, 22%), in addition to gamma-linolenic acid, omega-6 (GLA, 1–4%) and stearidonic acid, omega-3 (SDA, 0–2%).

The proportions of linoleic acid and alpha-linolenic acid in one tablespoon per day (15 ml) of hempseed oil easily provides human daily requirements for EFAs. Unlike flaxseed oil, hempseed oil can be used continuously without developing a deficiency or other imbalance of EFAs. This has been demonstrated in a clinical study, where the daily ingestion of flaxseed oil decreased the endogenous production of GLA.

In common with other oils, hempseed oil provides 9 kcal/g. Compared with other culinary oils it is low in saturated fatty acids.

Storage: Highly unsaturated oils, and especially poor quality oils, can spontaneously oxidize and turn rancid within a short period of time when they are not stored properly; i.e., in a cool/cold, dark place, preferably in a dark glass bottle. Hempseed oil can be frozen for longer periods of storage time. Preservatives (antioxidants) are not necessary for high-quality oils that are stored properly.

Cooking: Hempseed oil has a relatively low smoke point and is not suitable for frying. Hempseed oil is primarily used as a food oil and dietary supplement, and has been shown to relieve the symptoms of eczema.

 

Description

Hemp oil or hempseed oil is obtained by pressing hemp seeds. Cold pressed, unrefined hemp oil is dark to clear light green in color, with a nutty flavour. The darker the color, the grassier  the flavour.

Nutritionals: About 30–35% of the weight of hempseed is an edible oil that contains about 80% as essential fatty acids (EFAs); i.e., linoleic acid, omega-6 (LA, 55%), alpha-linolenic acid, omega-3 (ALA, 22%), in addition to gamma-linolenic acid, omega-6 (GLA, 1–4%) and stearidonic acid, omega-3 (SDA, 0–2%).

The proportions of linoleic acid and alpha-linolenic acid in one tablespoon per day (15 ml) of hempseed oil easily provides human daily requirements for EFAs. Unlike flaxseed oil, hempseed oil can be used continuously without developing a deficiency or other imbalance of EFAs. This has been demonstrated in a clinical study, where the daily ingestion of flaxseed oil decreased the endogenous production of GLA.

In common with other oils, hempseed oil provides 9 kcal/g. Compared with other culinary oils it is low in saturated fatty acids.

Storage: Highly unsaturated oils, and especially poor quality oils, can spontaneously oxidize and turn rancid within a short period of time when they are not stored properly; i.e., in a cool/cold, dark place, preferably in a dark glass bottle. Hempseed oil can be frozen for longer periods of storage time. Preservatives (antioxidants) are not necessary for high-quality oils that are stored properly.

Cooking: Hempseed oil has a relatively low smoke point and is not suitable for frying. Hempseed oil is primarily used as a food oil and dietary supplement, and has been shown to relieve the symptoms of eczema.

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