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Camelina Oil question

Answered on August 19, 2014
Created January 01, 2013 at 6:17 AM

Hello,

Just curious if anyone has any experience with this oil? Looks really great

following link has some introductory info:

http://www.theglobeandmail.com/life/food-and-wine/food-trends/camelina-a-new-oil-boom-in-the-kitchen/article4182466/

Found a unique micro processor that produces a liter an hour! but ive never used it before and as such have no idea as to its flavour and such.

Thanks for your time!

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on January 01, 2013
at 03:47 PM

Smoke point doesn't tell you much about the chemistry of the oil. Butter versus ghee, huge difference in smoke point, but the lipid profile is the same.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on January 01, 2013
at 03:46 PM

Why not supplement or use raw? There's no reason really to seek out that high level of ALA, adequate amounts are found in most plant and animal sources. It's still a highly oxidizable oil, that should be moderated (note: not minimized).

E9140ef0ca0a76ea14b9ebccad234608

(615)

on January 01, 2013
at 03:12 PM

im confused why you say probably not in its raw form as well?

E9140ef0ca0a76ea14b9ebccad234608

(615)

on January 01, 2013
at 03:11 PM

475 F smoke point... though..

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2 Answers

1
06f5685f81769019d85c06c41ea584ad

on January 01, 2013
at 05:11 PM

It's a great oil to cook with! Tastes somewhat like nutty/broccoli and goes great with a balsamic. It's truly a unique taste, a little pricy but I found mine on eBay which is a little cheaper than your other link.

0
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on January 01, 2013
at 03:01 PM

45% ALA, huh? That's like flaxseed level of omega-3s... Certainly not something you'd ever want to cook with. Maybe as a supplement or as a raw oil, but even then, probably not.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on January 01, 2013
at 03:46 PM

Why not supplement or use raw? There's no reason really to seek out that high level of ALA, adequate amounts are found in most plant and animal sources. It's still a highly oxidizable oil, that should be moderated (note: not minimized).

E9140ef0ca0a76ea14b9ebccad234608

(615)

on January 01, 2013
at 03:11 PM

475 F smoke point... though..

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on January 01, 2013
at 03:47 PM

Smoke point doesn't tell you much about the chemistry of the oil. Butter versus ghee, huge difference in smoke point, but the lipid profile is the same.

E9140ef0ca0a76ea14b9ebccad234608

(615)

on January 01, 2013
at 03:12 PM

im confused why you say probably not in its raw form as well?

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