à 9
km de Sarlat - D47 SAINTE-NATHALÈNE
24200 SARLAT
Tél. 05 53 59 22 08
Fax 05 53 31 08 33 contact@moulindelatour.com
Walnut,
hazelnut and almond oils are, on a long-term
basis, excellent remedies for cardiovascular
disorders or cholesterol. Each oil contents
two types of cholesterol:
– The one called L.D.L (bad cholesterol),
which blocks up veins and arteries
– The one known as H.D.L (good cholesterol), which eliminates bad cholesterol.
Composition
of walnuts
* Carbohydrates: 16g
* Lipids: 60g
* Protides: 15g
* Cellulose: 2.3g
* Vitamin: A, B1, B2, B3, B5, B6, C
* Minerals: Ca, S, P, Na, K, Mg, Fe, An, Cu, Mn, P, Zn
Composition
of virgin walnut oil:
*
Monounsaturated acids: 20%
* Saturated acids: 10%
* Oleic acid: 25%
* Linoleic acid: 55%
* Linolenic acid: 3%
* Palmitic acid: 5%
* Stearic acid: 3% A study demonstrates that
regular consumption of walnuts, which
are rich in polyunsaturated fats,
decreases cardiovascular risks substantially.
Walnuts are the most nutritional
dried fruits and are thus effective
when great physical effort is needed.
Its proteins are of good quality.
They are however reproached for their
high fat content. In a walnut diet,
we observed a decrease in the total
cholesterol count by 12.4%, LDL cholesterol
(atherogenic cholesterol) by 16.3%,
while the HDL protective level was
only slightly affected (down 4.9%).
Today we know that walnuts hold polyunsaturated
fats of the Omega 3 series, with
antithrombogenic virtues. It would
be interesting to extend this work
to almonds and hazelnuts. Finally,
another nutritional asset of walnuts
is their high fibre content. Walnut
oil is the richest in polyunsaturated fatty acids,
the most active to this respect (only that of grape
seed is slightly higher, while it can only be extracted
chemically, thus decreasing its value in terms of vitamins).
Its distribution is excellent while it is also the
lowest in saturated fatty acids. Virgin walnut oil
therefore constitutes a first-rate anti-cholesterol
nutrient with its fruity flavour highly sought by a
majority of gastronomers. It does however present three
disadvantages, although minor. It is not well distributed,
a bit costly and can only be used cold or slightly
heated.. Do
walnuts have anti-cholesterol properties? They
contain polyunsaturated fats, those with the merit
of not building up the wall of arteries. According
to studies conducted in the U.S., walnut oil consumption
is said to offer protection against cardiovascular
disease by lowering the bad cholesterol level (LDL).
The problem lies in the fact that in order to obtain
such a result, it is necessary to follow a walnut
diet, as it was the case for the volunteers of the
US studies, which means replacing all dietary fats
with walnut oil and consuming the most nutritional
dried fruits several times a week.
While
awaiting further studies on the virtues of walnuts, later
to be extended to almonds and hazelnuts, do not hesitate
to adorn your salads with a few walnuts, ever so rich
in fibre, copper, zinc, iron, manganese, phosphorus,
potassium and B vitamins. Essential
fatty acids improve irrigation of the brain by
decreasing the cholesterol level and facilitating
blood circulation. They also offer one of the
main materials for the construction of nerve
cells and are, as a result, absolutely indispensable
for the proper functioning of the brain. They
are essential during brain development in children
and remain so throughout their lifetime. Therefore,
memorization in an elderly person will partly
depend on his daily provision of essential fatty
acids. This can be found in some oils (walnut,
olive, soy, sesame) as well as in the flesh of
certain fish. Walnut oil (and walnuts of a lower concentration)
contains five fatty acids, two of which
are polyunsaturated, in an optimal proportion
with vitamin E, hence linoleic acid (63%),
and above all linolenic acid (8%). Most
sunflower oils found in shops also contain
more than 50% of linoleic acid although
very little linolenic acid (less than
1%), the latter resisting high temperatures
poorly, hence giving off an unpleasant
odour. The same problem applies to some
colza oils. Ultimately, linolenic acid
provides the greatest synergy in the
prevention of cardiovascular disease.
Here lies the originality and great interest
shown in walnut oil..
Hazelnut Oil
Composition 100g: Palmitic acid 5.3
Stearic acid 1.5
Oleic acid 72.3
Linoleic acid 15.3
- Saturated fatty acids/fatty acids Total: 7.4%
- Monounsaturated fatty acids/fatty acids Total: 76.1%
- Polyunsaturated fatty acids/fatty acids Total: 16.3%. This concerns above all
a monounsaturated oil that comes close to olive oil.
The consumption of oleic acid causes an increase in HDL concentration (good cholesterol).
