All the great chefs use culinary argan oil in today’s cuisine.the slightly nut scented taste of this gastronomic oil reveals delicate nuances, especially in white meat.
In addition to that, having a strong tenor in Vitamin E and greasy oleico-linoleico, argan oil contains 80% of greasy fatty acids.
According to research, this faculty helps reduce infarctus by reducing the level of cholesterol. In fact, a study shows that daily usage of 25 Gr of culinary argan oil induces a considerable drop in Triglycerides which are greasy acids, partially responsible for cardiovascular diseases when they’re too present in the body.
Argan’s effect doesn’t stop there. It also includes a significant boost of c-HDL (good cholesterol) in the blood. A daily uptake of argan oil of 16 mg is highly recommended. That’s about 2 tablespoons, in order to compensate for some other various lost fatty acids.
Gastronomic faculties of Argan oil
Besides its gorgeous golden complexion, argan oil is known to be the noblest of all table oils, according to the finest chefs.
Culinary argan oil is prepared based on roasted nuts , which gives it a rather darker color than cosmetic and medicinal argan oil, prepared directly from nuts cold pressing.
The biggest chefs in the world swear by it and have adopted it for their seasoning, for its subtle nuts taste and its unbeatable smoothness.
It can be incorporated in original salad recipes amongst other delicacies. One line of argan oil will elevate your gustative senses and will surprise your friends at your dinner party immensely.
Dietary qualities of argan oil
Argan oil is renowned for its dietary qualities that are crystalized in the many benefits it presents for the heart.
Research conducted by PhD. Derouiche show that regular doses of argan oil protects from bad cholesterol, arteriosclerosis and infarctus. These studies were recognized by The French Society of Cardiology in 2004. Pr. Derouiche has showed that the benefits, relative to cardiovascular diseases preventive actions, were directly linked to the lipid fraction of argan oil.
This fraction represents more than 99% of the argan oil’s global compounds, particularly it’s rich tenor in greasy acids. The oleic acids are at 45%, while the linoleic at 35%.
These two greasy fatty acids are recognized for their anti-cholesterol operations
It is duly noted that these proportions are the most important amongst organic oils. Moreover, Linoleic acid percentage in argan oil is superior to the one in olive oil for instance. And what’s even more remarkable, is that linoleic acid is considered essential, because it could never be recreated and synthetized by the human body. It is bound to be brought by food and only food.
Linoleic and oleic acids both occupy roles of cholesterol-lowering entities. That being said, they reduce plasma cholesterol in the body and prevent its dangerous passage in the arteries, at the risk of "clogging" and infarction risk.
The recommended daily intake of these 2 acids is 5 to 6 grams. It is also important to note that these two acids are responsible for the prostaglandins, which regulate cellular membrane exchanges.For this purpose, it is recommended to take 2 tablespoons of argan oil on a daily basis as a substitute for sources of bad saturated fatty acids contained in animal fats.
It is also noteworthy to know that natural argan oil also contains a proportion of vitamin E 10 times greater than that of olive oil.
Pr. Derouiche studies have showcased that the consumption of argan oil may have a role in cancer prevention due to the presence of schottenol in its composition.