Sunflower Oil – stored solar energy

The sunflower, with its magnificent, enormous blossoms, was presumably cultivated over 3,000 years ago by the people of ancient Mexico.  An extract of its petals was prized as an aphrodisiac by the Maya, while its seeds were used as food and for cosmetics.  In the 16th century, the sunflower made it over to Europe.  But only in the 19th century did the Russians begin to extract oil from its seeds. Since then, it has triumphantly conquered the entire world.

 

A beautiful, gigantic sunflower once grew in our garden.  In the morning, it laid its head against a jasmine bush, gradually turning its face slowly westwards as it followed the path of the sun.  Then it brushed against a butterfly bush. It seemed as if it did not want to miss a single ray of sunshine. When, during the winter months, I taste a good, cold-pressed sunflower oil on my salad, I think of this flower's ability to get the most out of every moment of sunshine - and to store the sun's energy in the oil.

 

Goodness for the skin and the whole body 

Carefully manufactured sunflower oil is an outstanding cooking oil, boasting high amounts of unsaturated fatty acids (linoleic acid) and Vitamin E. You can use it to maintain low cholesterol levels and promote healthy blood flow, especially if you mix it either with olive oil or rapeseed oil (1:1). This gives you a good combination of oleic acid, linoleic acid and alpha linolenic acid.

Furthermore, sunflower oil, if ingested regularly, can support the immune system of the intestines and the mucosal membranes. It is also known for its positive effects on irritated and stressed skin and is also highly suitable for dry or oily skin with a tendency towards skin impurities.  The skin's complexion is changed, especially since cell renewal is stimulated.

 

The high Vitamin E content supports the regulatory benefits of the linoleic acid. It is an important means of protecting cell membranes from aggressive chemical compounds, the so-called free radicals, thus providing additional protection against oxidation caused by highly active, essential fatty acids.

 

In theory, sunflower oil is also very suitable as a form of skin care. But because it is rich in unsaturated fatty acids and vulnerable to oxidation, you should mix it with other more durable vegetable oils such as olive oil, jojoba or grapeseed oil, coconut oil or shea butter  (1:1 or 1:2).

 

Kitchen Tips

A high-quality cold-pressed sunflower oil is indispensible in the kitchen. Because of its high linoleic acid content, which quickly breaks down under heat, you shouldn't use it for pan- or deep-frying.  Poured onto salads or over sautéed vegetables, it is the height of culinary enjoyment.

 

Profile: Sunflower Oil

 

Botanical Name:                     Helianthus annuus

Plant Family:                          Aster family (asteraceae)

Main Areas of Cultivation:       Eastern Europe, Russia and Mediterranean countries 

 

Cold-Pressed from Seeds

Color:                                         light yellow

Smell/Taste:                               of sunflower seeds, pleasantly mild 

Character:                                  medium dry

Shelf Life:                                   not so good, becomes rancid relatively fast when
                                                 exposed to air;

                                                   cold, closed container, ca. 1 year

Use:                                           both externally and internally,

                                                  native, cold-pressed oil should not be heated!

Ingredients:

Linoleic acid:                                 Linoleic acid amounts vary according to the temperature at which the plant grew. At cool temperatures, they are as high as 77%, while at high temperatures they drop as low as 20 %.

Oleic acid:                                     ca. 24 – 40 %

Saturate fatty acids:                      ca. 12 %

Fat-related components:                0.5 – 1.5 %; including high Vitamin E content, carotinoides, lecithin, phytosterols 

 

Rapeseed Oil– a fine product from Germany

 

With fields of brilliantly yellow rape before my eyes, I taste the mild, yellowy green oil and perceive the uniquely pleasant smell. Today, rapeseed oil is one of the world's most produced vegetable oils, mainly coming to our stores in the form of a refined food oil.  But we are also seeing more and more outstanding cold-pressed, native oils.  They are a prized products with great health benefits, much heralded by nutritionists everywhere.

 

Goodness for the whole body

The fat make-up of the rapeseed oil is quite out of the ordinary. It has an especially high amount of simple unsaturated oleic acid, similar to that of olive oil. It also boasts a strikingly high alpha-linolenic acid content in combination with linoleic acid. This powerful trio of fatty acids is ideal for cholesterol-conscious nutrition. It does wonders for fat levels in the blood and promotes healthy blood flow.  Rapeseed oil also stands out because it contains the natural antioxidants Vitamin E and Provitamin A, helping your body to combat harmful free radicals.

Rapeseed oil provides you with about 30% of your daily requirement for Vitamin E. Rapeseed oil also contains Vitamin K, important in the blood-clotting process. It can promote the health of arteries and veins. It has exceptional benefits as part of your morning fitness drink. The unique make-up of fatty acids allows you to use larger amounts of the oil, without interfering unduly with the body's metabolic processes.

 

Goodness for the skin

Rapeseed oil is a wonderful massage and skincare oil. It soothes tender and irritated skin, with the linoleic and alpha linolenic acids strengthening the protective horny layers of the skin and the immune system, also providing long-term benefits for skin function. Rapeseed oil is good for the skin of babies and children, but also older skin benefits from this oil as well.

Kitchen Tips

Rapeseed oil is become a kitchen star. If you are not a fan of olive oil, rapeseed oil is a very valuable alternative. Treat yourself to the cold-pressed oil in salad dressings, mayonnaise, over vegetables, and enjoy pure health with a very fine, unique note. Unrefined rapeseed oil becomes rancid relatively quickly. You should not heat it too high or store it too long.

 

Profile: Rapeseed Oil

 

Botanical Name:                    Brassica napus

Plant Family:                         Mustard family (Brassicaceae)

Main Areas of Cultivation:      Central Europe, Canada

Cold-Pressed from Seeds

Color:                                         amber

Smell/Taste:                               unique, nutty smell, mild flavor 

Character:                                  nondrying

Shelf Life:                                 not so good, easily becomes rancid in contact with air; cold, closed container: ca. 1 year; protect from direct light

Use:                                        both externally and internally; heat only to moderate temps

 

Ingredients

Oleic acid:                                     ca. 60 %

Linoleic acid:                                 ca. 19 %

Alpha linolenic acid:                   ca. 9 %

Saturated fats:                          ca. 13 %

Fat-related components:               up to 1.5 %; including carotene, Vitamin E, Vitamin K, Provitamin A