can be used for any general purpose cooking such as salad dressings,
marinades, baking, frying etc.
The two Gourmet NUTRIDAN salad oils with chili or garlic are
especially recommended for salad dressings. René Knudsen from Restaurant René at
Hotel Ritz, Aarhus has used NUTRIDAN in all of his recepies,
recepies that we have been handed and are happy to pass on:
For Recipes – click here
We have used NUTRIDAN for a number of baking recepies for buns,
bread, muffins and cakes. No
difference in taste was observed, whether we used NUTRIDAN, margerine,
butte or spreadable, which are normally used for this kind of baking. Our
analysis showed that the content of Omega-3 fatty acids in the buns was as high
80%
when
compared to the content before we baked them. We
extracted NUTRIDAN from the buns and analysed the composition of
fatty acids. The results were as follows:
Fatty
acid composition %(C18:3
n-3 (w3):
NUTRIDAN
before baking
27,9
NUTRIDAN
after baking
22,7
As it will appear from above analysis the content is still very high: 22,7% (or 80%
compared to original).
As
a
matter of fact yes.
We
asked
René Knudsen from Restaurant René at
Hotel
Ritz,
Aarhus
to
fry vegetables, fish and meat using NUTRIDAN - in his traditional way. Afterwards we
took the oil and analyzed it in order to find out what had happened to the
oil while frying the different types of food. The results you will find under
"Technical
Information",
but the conclusion is that nothing changes in the fatty acid composition,
which means that the healthy
Omega-3 fatty
acids are present even after frying.
René
Knudsen said:
"
The oil
is
gentle and easy to work with. The taste never comes near to a fat taste and
the oil does not burn or end up as an empyreumatic oil. Furthermore it leaves
no particles on fish, vegetables or meat".
We recommend that
NUTRIDAN
is stored in a dark and cold place (preferably in the refrigerator) to
maintain the taste and the oils characteristics. Therefore store as far from heating
sources (stove, oven, microwave oven etc) as possible.
is a multi purpose cooking oil made from pure vegetable, non-GMO, non-hardened
oils from plants. NUTRIDAN is rich in vital Omega-3 fatty acids. Content of
Omega-3 fatty acids amount to approx 30 g/100 g oil.
NUTRIDAN consists of a mixture of
oils from flax seeds, rape seeds and camelina sativa.
The flax seed oil comes from the plant Linum usitassimum, which grows in many
places throughout the world such as Europe, Canada and Argentina. The richest
source of Omega-3 fatty acids is found in flax seeds. The rape seed oil is
extracted from the seeds of Brassica campestris or Brassica napus. Both have
very low contents of eruka acids and are used for frying and marinades. Rape
seed oil is also used for mayonnaise and other salad dressings. Rape seeds are
grown in European countries plus Canada and Australia. Refined Camelina Sativa
oil also known as the "Gold of Joy" is extracted from the seeds of cruciferous
plant Camelina sativa, when it is 1 year old. The plant is also called false
flaxseed and grows like a wild plant at the fields of flax seed. It is a very
valuable source of poly unsaturated fatty acids (PUFA).
Hormones are being build up by Omega-3 fatty acids
and essential polyunsaturated fatty acids. They contribute largely to
different functions of the body.
Omega-3 fatty acids have good influence on the heart musculatur, because they
increase the
blood flow, improve arterial elasticity, reduce the risk of blood thrombosis
and have in general good influence on other cell processes in connection with
the heart. Omega-3 fatty acids are also important to childrens growth,
development and sight. A paper from September 2003 "American Journal of
Clinical Nutrition" states that Omega-3 fatty acids have very beneficial effects to the
development of the central nervous system. An investigation has been carried
out and the paper makes it clear that womens intake of docosahexanoic acid (DHA)
and Omega-3 fatty acids from fish have an effect upon new born babies sleeping
pattern. The investigation furthermore concludes that the development of the
central nervous system is affected in a positive way. 70% of all cerebral
cells are developed during pregnancy. Please find further documentation
regarding the positive qualities of Omega-3 fatty acids positive qualities at our link page + below
reference list.
Nordic Nutritionist recommandations from 1996 recommend that 1E% from Omega-3,
corresponding to 2-3 g. The recommended intake of approx 8 g of NUTRIDAN
per day will cover the need. The EU-Commision Foodstuff Commitee recommend
that we get 1-1,5 g Omega-3 fatty acids per day.
Mother Nature leaves vegetable
oils with a very little content of transfatty acids. The high content of
trans-fatty acids in vegetable oils arises when the industrial hardening
process gets around them and leaves the oils with a content of trans-fatty
acids of 30% or
50%. NUTRIDAN is non-hardened and has only a content of trans-fatty acids of
0,7%.
NUTRIDAN is therefore in reality almost "trans-fatty acid
free".
The Polyunsaturated fatty acids
that we get through our food and meals today have a disturbed balance, as we
get too little Omega-3 fatty acids compared to Omega-6 fatty acids. The result is that we ourselves produce too
much arachidonic acid (AA, C20:4 n-6) and too little eicosapentanic acid (EPA, C20:5 n-3).
This happens because both Omega-6 and Omega-3 fatty acids make use of the same
kind of enzymes upon elongation and desaturation. In this way the body produces
too much of pro-inflammatoric eicosanoic hormones.
Omega-6 fatty acids are found in a
number of vegetable oils and animal fats. Vegetable oil sources with a high
content of Omega-6 fatty acids are soya, peanut butter, sunflower, corn and safflower oil.
Other sources are Müesli,
eggs, chickens, meat, wholegrain bread etc - all rich in Omega-6 fatty acids.
Antioxidants can be both natural ones like tocopheroles,
tocotrienoles, carotenes, vitamin C & E, herbs (rosemary, salvie
etc.) and artificial, synthetic ones such as BHA (E-320), BHT (E-321), propyl gallat (E-310).
Shukla, V.K.S., The Role of Dietary Fats and Oils in Human Nutrition, in
Fats, Oleochemicals and Surfactants, Challenges in the 21st
Century, ( Mani & Shitole ed.), Oxford & IBH Publishing Co. Pvt Ltd, 1997.
Shukla, V. K. S., Perkins, E.G., Rancidity in encapsulated health-food
oils, INFORM, Vol. 9, no. 10, Oct, 99.
Shukla, V. K. S., Perkins, E. G., The presence of oxidative polymeric
materials in encapsulated fish oils, Lipids, Vol. 26, No. 1, 1991.
Nestel, PJ, Connor W. E., Reardon, M. F., 1984, Suppression by diets
rich in fish oil of very low density lipoprotein production of man, Journal
of clinical investigation, 74:82-89.
Kragballe, K., Shukla, V.K.S., Journal of the Danish Medical
Association, 152/13, March, 1990.
Sinclair, A.J., What is the role of a
-linolenic acid for mammals: Lipids, Volume 37, no. 12, 2002, 1113-1123.
Shahidi, F and Wanasundara, U.N. ‘Measurement of lipid oxidation and
evaluation of antioxidant activity’ in, ‘Natural antioxidants, chemistry,
health effects and applications’ edited by F. Shahidi, AOCS Press, 1997
Antioxidants in Food, Practical Applications, ed: Jan Pokorny, N.
Yanishlieva and Michael Gordon, Woodhouse Publishing Limited and CRC Press
LLC, Cambridge, UK, 2001.