Heathy oils can be made unhealthy when they are heated beyond their smoke points. When an oil has reached its smoking point temperature, it will burn and become altered at the molecular level, creating compounds known as "free radicals." Free radicals are oxidized molecules that can fuel the inflammatory process that damages the arteries.
In our mission to find the best products and ingredients to support heart healthy cooking, we have discovered tea seed oil. Tea seed oil can be used for cooking at temperatures up to 485 degrees -- great for wok cooking and other flash cooking methods particularly useful in the preparation of vegetables. Like olive oil, it also is high in the healthier monounsaturated fatty acids.
Tea seed oil should not be confused with tea tree oil; rather, it is produced from a species of the camellia plant. Tea seed oil is the number one oil in southern China. It is particularly high in monunsaturated fats.
Extra Virgin Cold Pressed From the seeds
87.8% Unsaturated fatty acids
78.54% Monounsaturated fatty acids
(Oleic Acid C 18 : 1 Omega 9)
9.26% Polyunsaturated fatty acids
(Linolenic Acid 18:3 Omega 3,
Linoleic Acid 18:2 Omega 6)
Low saturated fatty acids
0 grams of trans fat
No cholesterol
High in Vitamin E
Contains polyphenols
Smoke Point 485 °F
