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Nutiva Organic Hempseed Oil, 24-Ounce Bottle

• One 24-ounce bottle
• USDA-certified-organic hempseed oil cold-pressed in small batches
• Rich in omega-3 fatty acids and GLA (gamma-linolenic acid)
• Adds light, nutty flavor to dressings, sauce, smoothies
• Imported; pressed from hempseeds legally grown by Canadian farmers

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Ingredients

Calories (120), Calories From Fat (120), Total Fat (14 g, 22%), Saturated Fat (1 g, 5%), polyunsaturated fat (10 g), Monounsaturated Fat (3 g), Cholesterol, Sodium, Total Carbohydrate, Sugars, Protein, Vitamin E (30%)

Physical Contents: 100% raw organic hemp oil
Directions
We store our hemp oil, seed, and protein powder in warehouses kept below 40 degrees. It is best to keep hemp oil refrigerated and to use it within 8-12 weeks of opening.
Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. 
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Further information on hemp seed oil:
Hemp seed oil is a known food supplier of omega-3 fatty acids, because it contains 15 to 25 percent high in alpha-linolenic acid, an omega-3 fatty acid. Many researchers have recently pointed out that our food relatively few omega-3 fatty acids and contains too many omega-6 fatty acids. So, wrote researchers at the famous INSERM institute in France in a recent article for a scientific journal (Nature Neuroscience) that takes a life-long deficiency of omega-3 fatty acids in mice to changes in the field of endocannabinoids and the cannabinoid-1 receptors, affect the emotional behavior. This is not the only study that suggests that the function of the endocannabinoid system in our diets can be influenced. This establishes a remarkable connection between hemp oil and endocannabinoids.

In recent decades, on a rather weak data base fats rich in saturated fatty acids, as denounced as butter or lard as unhealthy. This was done in favor of vegetable oils such as sunflower oil and rapeseed oil. Because these oils are liquid at room temperature, a process had to be developed in order to bring them into a solid state and from this produce a spreadable sandwich spread or butter substitute. For this, the normal unsaturated cis-fatty acids were converted into so-called trans-fatty acids. Simply put, the natural cis fatty acids have in the area of double bonds between two carbon atoms on a bend, while trans-fatty acids such as saturated straight chain fatty acids (without buckling) are. Especially many health conscious people are on these margarines, the cured unsaturated fatty acids (ie, trans-fatty acids) containing switched and have probably done it any favors. The most unsaturated fatty acids in vegetable oils are omega-6 fatty acids such as linoleic acid. The sequence of development in recent decades, a relatively high intake of omega-6 fatty acids and an increased uptake hardened trans-fatty acids, which are located not only in margarine, but also in many finished products such as biscuits. The typical diet of Western societies today contains 10 – to 30-times more omega-6 than omega-3 fatty acids. Recommended is a ratio of 2 to 1 to 4 to 1

What an excessive amount of omega-6 fatty acids results in comparison to omega-3 fatty acids? Both are precursors to neurotransmitters in the tissue, as well as endocannabinoids. At an excessively high amount of omega-6 fatty acids are formed instead of increasingly inflammatory anti-inflammatory mediators. The health disadvantages of trans-fatty acids, resulting from cis-fatty acids, especially by heat, is not yet much known. The body builds, for example, such as cis-fatty acids in the envelope of cells (cell membranes) a. Due to their structure but assumes that they behave differently than the natural cis-fatty acids, so that the behavior of cell membranes changed.

Clinical studies have shown that omega-3 fatty acids exert anti-inflammatory effects such as in ulcerative colitis. However, these studies were usually carried out with long-chain fatty acids from fish oil, and it is unclear, transferred to what extent these results to the alpha-linolenic acid of hemp. Only a small proportion of alpha-linolenic acid is added to the long-chain omega-3 fatty acids such as eicosapentaenoic acid or docosahexaenoic acid converted. This conversion is also in diabetes, obesity, caffeine consumption, alcohol consumption and vitamin deficiency reduced. Also a too high amount of omega-6 fatty acids reduced the conversion of alpha-linolenic acid in long-chain omega-3 fatty acids, which can already be found in fish oil.

So how should a sensible diet with fats look like today?

Then I can give here only a preliminary answer to the current state of science.

Beware of trans-fatty acids. These can be found such as margarine (usually is this: some hardened) and many finished products. You have to be hardened, because they would otherwise liquid. But it is also good margarines that use to consolidate coconut or palm kernel oil. For baking and frying should be no more but saturated-unsaturated fatty acids. This includes hemp oil. Olive oil can be tolerated because it is mainly just a monounsaturated fatty acid (oleic acid, omega-9) contains.

Reduction of omega-6 fatty acids in the daily diet. Especially rich in omega-6 fatty acids is sunflower oil, but also most other vegetable oils. Hemp oil contains a relatively good ratio of omega-3 to omega-6 fatty acids from about 1 to 3

In summary, a balanced mixture of fats and oils are used in the diet, if possible, as natural as possible (for example nuts or cold pressed oils). And saturated fatty acids are quite at that balance. If possible, use fresh fats and oils. Unfortunately, rancidity in vegetable oils can be not as good as determine by the taste of butter.

Hemp seeds and hemp drink?
At this year Cultiva could convince our team of a very tasty product that has the Salzburg Christian Entrepreneurs Frenk Berger about nine years ago at the Department of Food Technology (Boku Vienna) developed by Prof. Emmerich Berghofer. The insiders say still hemp milk with them, because technically it’s a milk (emulsion of fat and protein). But since the term is denied “milk” because of an EU regulation from 1987 to animal products, this delicacy is under the official designation “drinking hemp.

Drinking hemp is obtained from the core of the hemp seed, and this can make a vital contribution to balanced and healthy diet. Because hemp seeds contain even the extremely rare gamma-linolenic acid, an omega-6 fatty acid, which plays an essential role in cell regeneration in the body, purifies the skin effect and reduces all types of inflammation. This Austrian natural product helps prevent the constriction of blood vessels by lowering blood lipid levels. The risk of heart attack decreases with regular use by a remarkable 15-20%, as a study has confirmed scientifically in collaboration with the Salzburg University Hospital. Also, the removing and fasts drinking hemp is suitable. It contains saturated, yet almost no carbohydrates, and also stimulates digestion. The large proportion of high-value, polyunsaturated fatty acids provides the body with the necessary energy. Frenk Berger drinking hemp tastes best chilled slightly, pure or mixed with fruit juice, cereal or fruit. With its delicate nutty flavor it is also suitable for the production of cocoa, puddings and baby food. But if you drink cannabis use as a vegetable milk substitute or a refined taste variant of mango-ginger just want to enjoy in between, is up to you.
Who recommended for more fresh and healthy products such as hemp pasta and fresh goat cheese or the infinite applications of the drinking hemp press cake “Hanfara” (crackers, crisp bread, beer or dog treats) is interested, this may be the platform Biobox.