Separate myths from facts and find the benefits of American sunflower oil.

Food manufacturers face difficult choices so that the product formulation can catch the latest consumer trends and food science. These decisions are more complicated when wrong information becomes today’s taste, and it is difficult to separate myths from facts.

If too many MIS information is cycled, it is a good time to review the expert’s agreement on sunflower oil. Here we remove the four myths and reveal the many advantages of American sunflower oil for food innovation.

Myth #1 -Sunflower oil can cause inflammation

Discussions are in progress to connect vegetable oils, especially seed oils with the promotion of inflammation of the body. This is mainly associated with the presence of omega -6 fatty acids, mainly in multiple unsaturated fats in this oil. Studies show that omega -6 fats of sunflower oils do not contribute to inflammation and do not affect inflammatory markers.^1,2,3,4 American Heart Association supports the inclusion of omega -6 fatty acids as part of a diet.⁵

Myth #2 -Nutrition of sunflower oil is limited

Sunflower oil has many health benefits because it has low saturated fat and high single unsaturated fatty acids. In particular, high oleic sunflower oil has a high concentration of high (82%) of single unsaturated fats, which helps to reduce LDL cholesterol.^6,7 Sunflower oil is also an excellent source of vitamin E, which contains a high level of alpha-tocoferol, which is an antioxidant that protects the cells from damaging.^8,9

Myth #3- Sunflower oil is not heart health

Single unsaturated fats, such as being found in high Olle Rick Sunflower Oil, are good for heart health. The food pharmacy supports the health of at least 70% oleic acid that can reduce coronary heart disease.¹⁰ High Oleric Sunflower Oil is generally defined as having at least 80% oleic acid. Linoleic acid (omega -6), another unsaturated fat of sunflower oil, can also help heart health. American Heart Association supports omega -6 as part of a diet to prevent cardiovascular disease.¹¹

Myth #4 -Sunflower oil is not good for stable or fried.

High-Olle Rick Sunflower Oil is high in single unsaturated fats and only traces of linolen fats (omega 3 fatty acids). As a result, it is very stable and has considerable shelves and tempura. In addition, the smoke point 450f is high in the FRY application field.¹²

Here are other reasons you can feel that you can choose alpine sunflower oils that choose altitude salt for food formulations.

• It is a non -GMO and supports a list of cleaners.
• It grows sustainable.
• It works well in a wide range of formulations, including vegetable products, snacks, sources, spreads, dip, drinks without dairy products, gluten -free and vegan vegetarian baked products and pastry.
• The American sunflower oil is certified by Cosher and Halal.

For more information about the possibility of sunflower oil in a variety of food formulations and how to distinguish the product from the competition, download the sunflower oil white paper and other information here.

Source:

1. Omega -6 fatty acids and inflammation; Innes, Jacqueline K. et al.; Prostaglandin, Ryukotrien and Essential Fatty (PLEFA), Bulk 132, 41-48
2. Djuric, I., & Calder, PC (2021). Omega -6 and omega -3 multi -unsaturated fatty acids for human health: 2021 update. Nutrients, 13 (7), 2421.
3. American Heart Association News
4. Michigan State University
5. American Heart Association
6. National Sunflower Association Fact Sheet: Plant oil and inflammation
7. Harvard TH Chan Public Health School: Nutrition Sauce
8. National Institute of Health
9. Cleveland Clinic
10. FDA
11. Massachusetts General Hospital
12. Sunflower oil white paper