The oil and its benefits
Et voilà! Camelina oil is a new emerging oil in Quebec and worldwide. Despite the fact that it has exceptional benefits, camelina remained until now quite unknown to the vast majority of people, as well as to famous cooks and even to the research world. Recently, the scientific community has shown great interest for camelina oil and is starting to put it in the spotlight. How can it be possible that an oil with such great qualities remain unknown? Voilà! The big day has arrived! Et Voilà! Camelina oil finally reveals itself to the public. We are proud to be part of the adventure by introducing et voilà! Camelina oil on the market and write camelina history as it becomes available to all of us. Just like us, you will certainly fall in love with this delicious oil that has a unique taste difficult to describe and that will add flavor to your favorite recipes.
Camelina is an oleaginous plant from the cruciferae family. It has been grown for as long as 3000 years. It originates from eastern and northern Europe and was grown in Canada around the mid-nineteenth century. Around 1940, camelina growth was mostly abandoned and replaced by colza (canola) which could be hydrogenated and seemed very promising. The plant measures 75 cm high when mature and produces a very small yellow flower. When mature, the small 2 mm grains are harvested.
Rich in omega-3
Camelina oil provides 31 % of omega-3, 22 % omega-6 and 32% omega-9. With its high omega-3 content, it represents a good omega-3 source and therefore a very healthy choice. Camelina provides an ideal omega-3/omega-6 ratio of 1.5/1, which is excellent when we look at the modern diet which brings an excess of omega-6 and saturated fats in a 1:15 ratio.(1) It is important to note that omega 3’s are known to be anti-inflammatory fats, while omega-6 are mainly pro-inflammatory. An excess in omega-6, being pro-inflammatory, also limits omega-3 beneficial fats’ absorbtion. It is therefore recommended that we eat more omega-3 and less omega-6 for a balanced diet.
1/1 à 4/1
Régime alimentaire occidental
Ratio huile de caméline
The healthy benefits of omega-3
Omega-3 are known to prevent cardio-vascular diseases due partly to its protective role on the heart and arteries as well as its known anti-inflammatory and anti-allergic properties. In addition, the omega-3 play a protective role on the brain. A close to ideal omega-3/omega-6 ratio is associated with a reduction of breast and colo-rectal cancer as well as other diseases such as asthma and rheumatoid arthritis (1).
High smoke point
One serving of camelina oil contains 20% of the vitamin E daily recommended intake. This high anti-oxydant content gives it a very high heat tolerance. Because it has a high smoke point of 475’ F, camelina oil is thus a perfect oil for cooking. Et voilà! enhances stir-fries and grills; you will distinguish its subtle taste in every bite. In salads and dressings, you will love the camelina flavor that will enhance your favorite meals with its unique taste.
Long shelf life
Again due to its high vitamin E content, camelina oil lasts up to 24 months on the shelf. It must be protected from light in order to preserve its properties.
References: 1- Simopoulos, The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases. Exp Biol Med (Maywood). 2008 Jun;233(6):674-88 2- L’équilibre omega-3 et omega-6: consommer plus d’acides gras polyinsatyrés, e-santé.fr