Switch to the Healthy Culinary Argan Oil

You’ve heard much about the beauty benefits of the Moroccan Argan oil but have you heard about the healthy benefits of its culinary type?

The Culinary Argan Oil

Ever heard about the culinary Argan oil? Sure many have heard about the cosmetic type of this oil and many are even raving about its beauty prowess. Although it is the cosmetic type of the oil that is very popular with consumers, the culinary type is catching up.

Many chefs are starting to use the culinary type of the oil popularly called as the liquid gold of Morocco. For thousands of years, the Berber tribe has used the oil in their dishes. The oil gives that extra nutty flavour to many Moroccan dishes.

Today, many chefs and those who simply love cooking are starting to use this culinary oil as well. It is popularly used as a drizzle to stews, soups, grilled fish and meats and also used as a dip for breads. Not only will this culinary oil kick up the flavour and sumptousness of many dishes, it will also boost its healthy benefits!

Culinary Argan Oil: A Healthy Oil

How healthy really is this oil? Let us take a look at the key nutrients that make this culinary oil one storehouse of good health.

• Vitamin E – This culinary oil is packed with Vitamin E. In fact, Vitamin E found in the oil is twice as much as that compared to olive oil. Vitamin E is a potent antioxidant which protects the body from the damaging effects of free radicals. Free radicals damage the cells and can cause serious health problems such as cancer. Recent studies have also shown that Vitamin E can help lower one’s risk of developing Alzheimer’s.

• Unsaturated essential fatty acids – The oil contains unsaturated fatty acids called oleic acid or Omega 9 and linoleic acid or Omega 6. These fatty acids are essential in keeping the heart in good health. These unsaturated fatty acids are also known to aid in brain development.

• Sterols – Plant sterols are also found in the oil. Medical experts believe that plant sterols can lower one’s level of “bad cholesterol” or Low-density lipoprotein (LDL) in the blood. Having too much bad cholesterol circulating in the blood can lead to formation of plaque or fat deposits in the inner wall of arteries. When this happens, the arteries are narrowed. When a clot happens the arteries can get blocked and this would result in a heart attack or stroke.