Is algae oil good for cooking? and what benefit cooking with algae oil? Algae Oil is a good choice to cook with, as algae oil has the highest amount of good omega-3 polyunsaturated fatty acids of docosahexaenoic acid, and the lowest amount of saturated fatty acids compared to other cooking oils.

is algae oil good for cooking?

is algae oil good for cooking?

Is algae oil good for cooking? and what do we get from the algae oil?  There are three types of fatty acids found in oils: saturated, monounsaturated, and polyunsaturated. When we use a cooking oil, we mainly want unsaturated fatty acids from this cooking oil, Algae Oil has the highest amount of good fats and the lowest amount of saturated fat compared to other cooking oils.

When choosing a cooking oil, you should always consider two key points as: health and heat. There are some information about the fatty acids and heat below:

About Fatty Acids

1. Saturated fatty acids

Also found in red meat and whole-milk dairy products
Some research has linked saturated fat consumption to greater risk for heart disease, since the fats can cause greater levels of LDL cholesterol. There have been mixed results, but it has been suggested that replacing some saturated fat with polyunsaturated fat in one’s diet can be beneficial in avoiding heart disease.
2. Monounsaturated fatty acids

There’s been a lot of hype in recent years about the “Mediterranean diet,” which contains plentiful amounts of monounsaturated fat from the consumption of olive oil. Many seeking heart-healthy options have taken to this diet trend.

3. Polyunsaturated fatty acids

These fats are essential to the normal functioning of the body, including the construction of cell membranes. Omega-3 fatty acid is one of the two main and perhaps the most commonly known type of polyunsaturated fatty acids. Omega-3 fatty acids are incredibly important for proper brain function, among other things. Omega-6 and Omega-9 are also vital. Oleic acid is a monounsaturated omega-9 fatty acid. You might see some oils advertised as high-oleic, this simply indicates they are suitable for using with high heat.

Heat (Which Also Comes Down to Health)

1. Saturated fatty acids

Do not oxidize easily and therefore tolerant of a greater range of heat .
Oils with high saturated fat content: palm, soy, coconut

2. Monounsaturated fatty acids

Typically more stable for cooking than polyunsaturated fatty acids.
Oils with high monounsaturated fat content: canola, olive, peanut, avocado, algae .

3. Polyunsaturated fatty acids

Generally the poorest choice for cooking, since they are not very oxidation resistant.
Oils with high polyunsaturated fat content: sunflower, safflower, corn
One workable way to determine whether you’re using an oil at a higher heat than it can tolerate is to watch for smoke: If an oil begins smoking in the pan, that shows the fats have become so hot they’re breaking down. THen at this smoke point the oil can be dangerous to consume; some research has shown the damaged fats have the potential to be carcinogens. Extra virgin olive oil is a good example of a cooking oil with a very low smoke point. This type of oil is often better for drizzling on salads or heating foods at lower heats (less than 320 degrees F).

Does algae oil taste fishy ?

Algae oil has a neutral taste as canola oil or vegetable oils. Unlike fish oil, algae oil is an acceptable vegetarian source of docosahexaenoic acid with neutral taste.

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