Almond Oils

Virgin Cold Press Almond Oils

Nut Butter Concepts Virgin Cold Pressed Almond Oil

The World’s First and Only Virgin Cold Press California Almond Oil

Edible cold pressed oils have specific characteristics and flavors and contain valuable bioactive substances.

  • Almonds are a rich source of oil, with 50% of kernel dry mass as fat.
  • Almond oil is a rich source of vitamin E providing 261% of the Daily value per 100 ml.
  • Smoke Point – 420 degrees F
  • Monounsaturated Fat g 66.78/100g
  • Polyunsaturated Fat g 21.78/100g
  • Almonds are a few from which oil can be extracted by just pressing, which is a natural process.
Nut Butter Concepts Virgin Cold Pressed Almond Oil

Why do we cold press our oils?

Edible cold pressed oils have specific characteristics and flavors and contain valuable bioactive substances such as polyunsaturated fatty acids, tocopherols and tocotrientols, free and esterfied, various phenols, lignans, squalene, triterpene alcohols, carotenoids and cholophylls. They can be included in the category of functional products since their constituents are expected to offer additional health properties beyond basic nutritional needs. The bibliography for the biological activity of minor compounds of pressed oils becomes more extensive every day but the published material had not you been fully evaluated.


Cold Pressed Oil VS Refined Oil

COLD PRESSED OIL PROCESS
Naturally, oil seeds can be pressed to extract oil (Like pressing juice from a fruit). Almonds, Sesame seeds, Coconut, Olive, etc are a few from which oil can be extracted by just pressing, which is a natural process. This natural process applies no heat or chemicals so there is no degradation of nutrients or chemical residue.
REFINED OIL PROCESS
Refined oils are when a chemical treatment and processing (refining) technique is used to extract the oil from the nut. Our bodies weren’t meant to consume chemically extracted refined oil. This chemical process yields oil that is very unhealthy by degrading the natural
nutrients and altering the molecules in the oil source. This chemical process yields “oil” that is very unhealthy, but consistent in terms of color, smell, odor and shelf life. Multiple studies have linked consumption of refined oils to numerous chronic diseases. Chemically extracted oils lead to inflammation within the body, elevated blood triglycerides and an impaired insulin response, etc.

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