Toasted Argan Oil


Toasted Argan oil 250ml

 

History & Origin

The beneficial effects of Cosmetic Argan Oil are more and more appreciated, but one should not forget that its nutritional qualities makes it a precious oil in the food art.

Alimentary Argan Oil is a first quality biological oil of roasted almonds from almond trees. This oil has the same proprieties than Cosmetic Argan Oil. A true youth cure for your body. The only difference is that the almonds were roasted, which gives it a particular color, a unique taste, and multiples benefits: Rich in vitamin E and without cholesterol, it is very efficient in dietary menus (see schema process).

Properties

Here are the medicinal properties that scientists attribute to Alimentary Argan Oil:

  • Anti-wrinkle= alimentary Argan oil has a benefic effect on the skin dryness and especially against the natural ageing, by re-establishing the hydrolipidic film and by increasing the nutritive recommended daily intake on the cells level.
  • Reduces the bad cholesterol level = enables the hypercholesterolemia stability and then, reduces the bad cholesterol level by raising the benefits parallel to the good cholesterol level.
  • The alimentary Argan oil reduces by 50%, the high blood pressure risk= stimulates the cerebral capacities, reduces articular and rheumatismal pains.
  • The alimentary Argan oil has a struggle effect against obesity = having a role of appetite suppressant. An intake of one spoonful in the morning on an empty stomach, before breakfast.
  • The alimentary Argan oil has an effect on the improval of the lever function = facilites the digestion by raising the pepsine concentration in the gastric juice.
  • Antioxydant= tocopherol (vitamin E). The alimentary Argan oil protects the connective tissue by counteracting the "radicaux libres". Improves the quality of the intercellular ciment and stimulates thereby, the exchanges and cellular oxygenation.
  • Anti-carcinogenic= contains schottenol which would have anti-carcinogenic properties.

The alimentary Argan oil with typical taste, goes nicely with your meals, it has a strong smell, though refined and complex which stands between the hazelnut or roasted almond and the sesame… or the nut bread. On the aspect point of view, it shows a brown color (like gold) with amber glints. The best is to, regardless to buy a good Argan oil, experiment it. It is sufficient to taste it once in order to appreciate it.

Procedure

Amadons

The production of argan oil is a long process. After pulping the fruit, each pit must be crushed in order to extract the kernels inside. Then by means of a press the oil is extracted and filtered. For alimentary oil the kernels are first torrefied before pressing.

Today in certain places the traditional manufacturing has been modernized, machines now do the work with the exception of the crushing of the nuts. This new method lightens the women’s work, while increasing the purity of the oil and its duration.

The industrial unit is one of the most modern in the domain, the best that exists on the German market. The rules of quality and hygiene are strictly observed during each stage of production. A perfect mastering of the cosmetic industry’s great principles.

After having chosen the best raw materials, the production process is composed of the following stages (click here to see - in french only).

Recipes and advice for use

Argan oil is used in food art because its little almond and hazelnut taste greatly enhances different meal flavours: in the tagines, couscous, salad, tomatoes, broiled peppers, fishes and salad dressings. A few drops on a green salad are enough to deliciously flavour your meal. A true exhortation for a trip.

Storage

Preferably maintain away from the light and at a surrounding temperature not exceeding 25 Celsius degree. To be used before the expiration date on the bottle. It still a natural product so if you see any change of colour or smell, trow it away.

Indredient

Argania spinosa – kernel oil . Toasted Argan oil.

Research

According to scientific researches’ results, the Argan oil has nutritive and dietetic benefits superior to the extra virgin olive oil. Of oleic-linoleique, the Argan oil contains 80% of fat unsaturated acid like the olive oil. It has a definite primacy on that one, on account of its richness in lioleic acid. This acid is said to be "essential" because it cannot be digested by the organism and must be brought by the food. Its potency in oleic acid makes this oil particularly interesting in the cholesterol control. Studies seem to demonstrate that 2 tablespoons daily of Argan oil during a month may considerably reduce the blood cholesterol level. The Argan oil is rich in tocopherols (vitamin E) (620 mg/kg for Argan oil against 320 mg/kg for olive oil).

Researchers have recently found that regular intake of this oil would reduce up to 50% the risk of developping a high blood pressure. Amongst all the treasures that nature possesses, the oil extracted from the heart of the almond tree’s fruit is a very precious oil as it possesses many cosmetic and pharmacologic benefits.

Indeed, the benefits of the Argan oil do not need to be demonstrated, furthermore, the population of the South of Maroc have always used this oil to treat the chicken pox, the teenage acne, rhumatism and prevent stretch marks on pregnant women.

Even better, according to scientific researches carried out in Maroc, as well as in Europe, this oil is also advantageous for the heart, as it protects against the bad cholesterol, arteriosclerosis, myocardial infarction. Studies show that its proprieties come from the presence of the fraction lipidic which represents 99% of the total composition and which is particularly rich in unsaturated fat acid. These acids represent 80% of which is mainly oleic acid (45%) and linoleic acid (35%), two acids known for their hypocholesterolemia and anti-inflammatory roles. They reduce the quantity of plasmatic cholesterol in the organism, avoid its deposit in the arteries and reduce heart attack risk.

Those acids are called "essentials" because they are indispensable to our organism which cannot digest them. They should be brought in our food. The recommended daily input of those acids is 5 to 6 grams. Those acids are also precursory of prostaglandine hormones which regulate different cellular systems, especially, the membranary pharmacological exchanges.

* So sorry to tell you that i'm not selling this product anymore !

anti-inflammatory