Edible Camelina Oil Production

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After returning to the family farm near Ritzville, WA a few years ago, Curt Greenwalt and his sons started growing camelina and crushing the seed for oil. At the 2013 WSU Oilseed Production and Marketing Conference, Curt explained camelina agronomics on their farm, and the attributes of edible camelina oil they bottle under the brand name Ole World Oils.

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15 окт 2024

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Комментарии : 9

@bossiehair 3 года назад

This oil is a game changer! No need to refrigerate like flax oil as an omega supplement and it’s better than jojoba for skin. Makes skin so soft and supple. It truly is gold! Would love to farm it one day like you do.

@SamsaraMontreal 6 лет назад

Interesting information. I gonna try it in my "bulletproof" coffee. Omega 3s are great for the heart and to reduce inflamation.

@SamsaraMontreal 6 лет назад

It's better in salads lol My coffee tasted like grass.

@sandraastley5179 Год назад

❤❤❤❤❤

@JohnHealthCoach 5 месяцев назад

High smoke point doesn't equal high oxidative stability. Studies has shown oils that are high in polyunsaturated fatty acids (omega 3 and 6) are unstable, they release harmful polar compounds way before reaching their smoke point. And since omega 3 has even lower stability than omega 6, this oil may have even lower oxidative stability. Camelina oil is unstable for cooking. Unless there is data on the oxidative stability of this oil using common methods like the Rancimat method, or the production of polar compounds under high heat, saying this oil is "oxidative stable" based on its smoke point is misleading.

@return2earthvideochannel 18 дней назад

Camelina Sativa is more stable than many other culinary oils - it's rich in Vitamin E. In any event, consumers should keep cooking/grilling/frying temperatures below 250 degrees C when using any vegetable/plant seed oil - simple.

@JohnHealthCoach 12 дней назад

@@return2earthvideochannel Even high-heat deep frying typically stays around 180°C, and anything above that is too high. In fact, many studies showed that many oils high in Omega-3 and Omega-6 (PUFAs) begin breaking down before reaching 180°C or their smoke point, producing polar compounds. And since camelina oil has Omega3+6 close to 60% (source wiki), it is not stable, regardless of its vit E content. You may want to check out this study entitled "Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating by De Alzaa et al., 2018"

@return2earthvideochannel 12 дней назад

@@JohnHealthCoach With respect, you provided no data on cold-pressed (unrefined) Camelina sativa oil in your comment. It's smoke point is only exceeded by Avocado oil - do the research.