Traditional vegetable oils like canola, soy and corn oil have long been touted to be ‘healthy’ oils versus fats like butter, lard and coconut oil. However, these vegetable oils have been highly processed and lacking in nutrients. They have also led to the overconsumption of omega-6 fats, which may increase inflammation in the body.
Meanwhile, some oils and fats can actually be good for you. It depends on how they are processed, their purity and the smoke point when it comes to cooking. Most vegetable oils have been processed with chemicals and solvents and made from genetically modified corn, canola and soy. They have also been heated to high temperatures which oxidise the cells and creates free radicals that damage the cells of our bodies. It is best to look for organic and unrefined oils where possible to protect your health.
Smoke Point is the temperature at which oils break down and burn, giving food an unpleasant burnt taste. When that happens, free radicals harmful to your body are released, thus it’s important to understand the different smoke points of cooking oils.
Our range of organic oils are extracted from organic nuts or seeds and are first-pressed or cold-pressed to protect the oil from damage caused by light, air and heat.
Our Organic oils are :
- No insecticides, fungicides or herbicides are used during their culture.
- Extracted without the use of chemicals, solvents or heat
- Non-GMO
Olive Oil is one of the most unrefined types of oils that use olives that have been pressed to extract the oil and hasn’t been filtered, heated or treated with chemicals. However, Extra Virgin Olive Oil has a low smoke point of around 190- 270C, making it more suitable for salads and dressings, instead of cooking.
Coconut Oil is a highly versatile oil that can be used for cooking, as a moisturiser, for hair care, and for good gut health. It is an excellent source of lauric acid, which is a medium-chain saturated fatty acid that has antibacterial, antifungal and antiviral properties.
Sesame Oil has a nutty aroma and is often used as a flavour enhancer in cooking. It is unsaturated fat that has a high content of linolenic acid and vitamin E to help reduce cholesterol in the blood. It is also rich in protein, vitamins B1, B2, E, Ca (1200mg), phosphorus (540mg), iron and unsaturated fat.
