Appealing Oil!

Naturally Suffolk rapeseed oil is single cold pressed in a traditional and natural way to produce Extra Virgin oil which retains its goodness and flavour. Rapeseed oil has a high burn point and therefore releases less free radicals during cooking making it one of the healthiest culinary oils on the market.

For optimum health we need a balanced and varied approach to our diet. Eating too much saturated fat can lead to symptoms including high cholesterol, heart disease, obesity and diabetes. As part of a balanced diet the nutritional properties of cold pressed rapeseed oil have been shown to reduce these symptoms.

The Food Standards Agency suggests that we need some fat in our diet to help our bodies to absorb vitamins but this must be the \\right\\ sort of fat. It has been established that both olive oil and rapeseed oil can help lower cholesterol but cold pressed rapeseed oil contains less than half the saturated fat of olive oil.

Unlike other vegetable oils, cold pressed rapeseed oil has an optimum balance of Omega 3, 6 and 9 for human consumption, making it an excellent source of these essential fatty acids. Good oils are essential to aid in cholesterol reduction and maintain a healthy heart.

Modern eating habits mean that many of us have an imbalance of Omega 3 and Omega 6 in our diets. With ten times more Omega 3 than olive oil, rapeseed oil\\s high ratio of Omega 3 can help us to redress this balance.

Cold pressed rapeseed oil also contains natural Vitamin E, a powerful antioxidant used by our bodies to fight against the effects of free radicals which are implicated in the ageing process.


What the press say

The British Answer to Olive Oil, The Times - (click to see article)
"[Use] rapeseed oil for unbeatable for roast potatoes" / "fresh, nutty taste" / "You can take rapeseed oil to the top of the heat ladder, which makes the potatoes really crispy." / "great for stir-fries"

Food Detective: Rapeseed Oil, The Times - (click to see article)
"[Rapeseed oil] is one of the few "single" oils that can be heated to deep-frying temperature without its antioxidants, character, colour and flavour spoiling." "R-Oil [Rapeseed Oil] ... is being championed by a clutch of Michelin-starred restaurants such as Raymond Blanc\\s Le Manoir aux Quat\\ Saisons." "According to Richard Faulks, senior scientist at the Institute of Food Research, along with olive oil and walnut oil, rapeseed oil is one of the biggest sources of mono-unsaturated fats (better for the heart than saturated fats). It is also lower in saturated fats than olive oil or sunflower oil."

High Cholesterol? Try a splash of rapeseed oil on your salad, Mail Online - (click to see article)
"The oil can cut levels of bad cholesterol and triglycerides - blood fat levels - by up to 29 per cent after just five months." "Rapeseed oil contains half the saturated fat of oils such as olive oil...It is also high in unsaturated fats, which helps reduce cholesterol levels."

Food for Fort: Rapeseed or Olive Oil?, The Guardian - (click to see article)
"The key with cooking oil is the smoking point: the higher, the better."

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