Hemp and Flax, two seed crops grown in Canada, are primarily promoted and consumed as plant-based sources of Omega-6 and Omega-3 essential fatty acids, (EFAs). Scientific evidence links many common ailments to a dietary imbalance of Omega-6 and Omega-3 fatty acids: too little Omega-6 but too much Omega-3 fatty acids.
The benefits of eating foods rich in Omega-6 and Omega-3 essential fatty acids include: risk reduction of Atherosclerosis, sudden cardiac death, some forms of cancer as well as alleviation of the symptoms of rheumatoid arthritis, mood disorders, eczema, hypertention, PMS, Osteoporosis and promotion of optimized nutrition for expectant mother and developing in infants. The key to receiving the beneftis Omegas 6 and 3 lies in consumption of the correct ratio, 3:1, Omega-6 to Omega-3 EFAs.
Hemp Seed Oil contains the ideal, 3:1 ratio of Omega-6 to Omega-3, (GLA and SDA) in nutritionally relevant amounts, thus making up for a potentially impaired fatty acid metabolism. With a taste similar to sunflower seeds and pine nuts, fresh, cold-pressed, unrefined Hemp Seed Oil can be taken straight from the bottle; we recommend 1-3 tablespoons a day. Hemp seed oil can also be used in a wide range of culinary recipes including: dressings, marinades, sauces, soups, salad dressings, smoothies, protein drinks and baking recpies. Perfect as an alternative to olive oil, hemp seed oil is great on bruschetta bread and is a "sea-free" alternative to fish oil.
Flax oil does not meet the ideal ratio of 3:1, Omega-6 to Omega-3 fatty acids as it does not contain the higher ratio of Omega-6 (GLA) essential fatty acids. It also has a limited shelf life, turns rancid and develops off-flavors faster than hemp seed oil, even when refrigerated. Flax oil has limited culinary uses and the taste of fresh, cold-pressed flax oil is not to everyone’s liking.
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