Pure Vitality

Without a doubt, hempseed belongs to the nutritionally most valuable oleaginous (oleiferous?) fruit. For thousands of years, hempseed and hempoil have be used for human nourishment.

Since the middle 90’s hemp celebrates it’s comeback as a deliverer of high-value seed and highly appreciated vegetable oil. Only recently, science has discovered how precious hempseed really is and has profIsied hemp a great future as a seed and oil producer.

Hempoil is particularly rich (90%) in polyunsaturated fatty acids, which are vitally important for the human organism. In this case, the fatty acids linoleic acid (50-70%) and alpha-linoleic acid (15-20%) are to be specially mentioned. In edible oils, the omega-3 fatty acid, in this case alpha linoleic acid, is rarely represented in such significant proportions. Hempoil, because of it’s fatty acid composition, is generally considered one of the most valuable edible oils.

With our food, the basic nutritional elements protein (aminoacids), carbohydrates (sugar) and lipides (fats) in adequate proportions as well as sufficient minerals, vitamines, trace elements and dietary fibre should be ingested daily. Carbohydrates and fats serve primarily as energy sources. Proteins supply building material for processes such as forming and building connective tissue, enzymes and hormones. Fats contain the highest calorific value as basic nutrients of the human organism. Their energy efficiency is more than double so high compared to proteins and carbohydrates. The ingested fats are either “burned” in metabolism or, saved as energy deposits in tissue. Above all, they have an important function as components of cell membranes and ingredients for building eicosanoids (compare chap. 3.5) as well as other biologically effective substances (e.g. hormones).

15 to 20 g hempoil is sufficient to cover a person’s daily requirement in essential fatty acids completely. As a part of daily nutrition, hempoil protects from a variety of metabolic, cardiovascular and therefore also coronary ailments, that according to actual research, generally develop out of excessive saturated and trans-fatty acids.

Hempseed and hempoil do not only nutritionally represent particularly valuable comestible goods, but also deliver a series of therapeutical applications. As an omega-3 fatty acid, alpha-linoleic possesses effects similar to fish oil and can therefore be applied in cardiovascular- and chronic inflamatory conditions.

Special attention is warranted by another component. Hemp belongs to the few oliferous plants, whose seed contain (2-4%) gamma-linoleic acid (GLA). Gamma-linoleic acid, is made of linoleic acid in the healthy human body. A GLA deficiency can lead to serious metabolic illnesses. If GLA is applied in such cases, many illnesses can be influenced positively. Some of these ailments are e.g.: neurodermititis, premenstrual syndrome, rheumatiod arthritis and diabetic neuropathy – just to name a few.

Hempseed.
From a botanic perspective, hempseed is categorised as a nut, which is covered by a thin, transparent nut-shell. The very nutritious seed is coloured brown to black-gray, sometimes even green-gray. Hempseed has a diameter of 3-4 mm. and a thousand-seed weight of 15-20 g.

Eight of the total 21 aminoacids can not be produced by the human organism itself. They must be taken in from external sources in order for the necessary proteins to be produced in suffecient quantities. These eight aminoacid are therefore termed essential aminoacids.
Hemp protein contains all eight essential aminoacids and is therefore most valuable. Main component is the globulin edestine, that is easier digestible than soja protein and because of it’s optiman aminoacid composition, this is easily metabolised.

Hemp oil.
In order to produce valuable hemp oil from the equally valuable hempseed, a gentle harvest and pressing are necessary. We apply cold pressing to win edible oil. In this procedure, the temperature does not exceed 40°C. Due to the careful cold pressing and air-tight bottling in dark bottles, the valuable fatty acids as well as the oil’s natural “nutty” flavour are preserved.

Hemp oil is suitable for cooking not only because of it’s special flavour but also because of it’s richness in vital fatty acids. Hemp oil is suitable for steaming and stewing as long as the presence of water prevents overly high temperatures. Appart from that, it can also be used in preparing salad dressings, bread spreads, marinades and dips.

The most important essential fatty acid for humans and mammals is linoleic acid, a 2-times unsaturated omega-6 fatty acid. It is present in numerous vegetable oils and reaches a percentage of over 50 % in hemp oil. According to the nutritional advice (German Association for Nutrition 1991) for young adults, the daily requirement in linoleic acid is approx. 7 g. whereby 10 g. is recommended. That would be an equivalent of 50-60 g. hempseed or 15-20 g. hemp oil correspondingly.