Butter enjoyment without regret

Omega-3 fatty acids are necessary for growth and development as well as for bodily functions and health maintenance at all stages of life. The body cannot “build” these fats itself. They should therefore be consumed regularly with food. Today there is a fat deficiency in the population only for omega-3 fats!

Therefore, fat intake, i.e. the selection and amount of fats and oils that we consume in our daily diet, is crucial.

Scientists recommend consuming at least 1 - 1.33 g of omega-3 fats daily. This corresponds to two fish meals per week, including at least one portion of fatty fish. However, the acceptance of fatty saltwater fish such as herring or salmon is rather low in Germany and fails in practical implementation, e.g. with reduced diets or with certain allergies.

The Swedish rapeseed oil preparations Albaöl, Albaöl Bio and Albaöl HC are therefore a real alternative.

In addition to their high content of monounsaturated fatty acids, all three Albaöl varieties have a relatively favorable omega-6/omega-3 ratio (around 2:1) with a proportion of alpha-linolenic acid (omega-3 fat) between 9% and 16%.

The fine butter aroma in Albaöl, Albaöl Bio and Albaöl HC also ensures a high level of taste acceptance, because dishes prepared with it taste “as if fried in butter” or “as if tossed in butter”.

By the way: Even those for whom the taste of butter is not the ultimate can do something for their omega-3 balance with Albaöl, because after all there is Albaöl Olive. The Swedish rapeseed oil-olive oil preparation is characterized by a fruity, mild olive oil taste and consists of 7% omega-3 fatty acids, i.e. 100 g of Albaöl Olive contains approx. 7 g of omega-3 fatty acids, which is 10 times more than that of pure olive oil.

The two polyunsaturated fatty acids Omega-3 and Omega-6 serve the human body not only as important energy suppliers, but also as essential starting materials for the formation of eicosanoids. In their capacity as messenger substances, these hormone-like substances (tissue hormones) send signals to the various body cells and in this way influence numerous biological processes in the human organism. For example, they regulate blood pressure, blood clotting, temperature control, immune functions and gastric secretion. Omega-3 and omega-6 messenger substances act as direct opponents.

They have a vasodilating and blood pressure lowering effect. These two factors play an important role in the prevention of cardiovascular diseases.

They inhibit blood clotting and ensure that the blood remains thin. Their positive effect on the flow properties of the blood reduces the risk of circulatory disorders.

They have an anti-inflammatory function and can reduce symptoms and reduce medication intake, especially in rheumatic diseases as part of an appropriate change in diet.

They inhibit unnatural, uncontrolled cell growth, which is particularly characteristic of cancer.

They have a strong vasoconstrictor effect and lead to an increase in blood pressure. A desired effect in stressful situations that is accompanied by the rapid availability of energy reserves. However, if high blood pressure and vasoconstriction become permanent, cardiovascular diseases are often the result.

They promote blood clotting and ensure that we do not lose too much blood if we are injured. However, the overproduction of these eicosanoids causes the blood to become thicker over time, which is also a risk factor for cardiovascular diseases.

They activate immune cells and have an inflammatory effect. Inflammation is our immune system's response to internal or external stimuli, such as bacteria and viruses. It arises from the activation and proliferation of immune cells and eliminates or “repairs” the damaging stimulus. However, if the inflammatory eicosanoids gain the upper hand in our body, the inflammation becomes chronic and the immune system is permanently activated. The result: autoimmune diseases such as rheumatoid arthritis (joint rheumatism) or multiple sclerosis and allergies.

They stimulate cell growth and regeneration, so they fulfill a vital function. However, if the antagonists that control cell growth are missing and excessive cell growth occurs, growths and tumors can be the result.

The effects of the omega-3 and omega-6 eicosanoids illustrate how important a correct ratio of omega-6 and omega-3 messenger substances and thus of omega-6 and omega-3 fatty acids is for our body.

Regarding the correct ratio, the recommendations and guidelines vary from 5:1 to 1:1. The fact is, however, that our typical Central European diet does not achieve this ratio. According to the DGE, the ratio for the average German is 7: 1 to 8: 1. Various sections of the population have an even higher intake of omega-6 fatty acids. Conclusion: We need to consume more omega-3 fats in our daily diet.

However, it should be kept in mind that there is only a fat deficiency in the population for omega-3 fats! A reduction in overall fat intake is still recommended!

Albaöl has a fatty acid pattern that is highly recommended from a nutritional perspective; it consists of only 7% saturated fatty acids and 93% unsaturated fatty acids, of which 29% are polyunsaturated fatty acids. With a content of 20% linoleic acid (omega-6 fatty acid) and almost 10% α-linolenic acid (omega-3 fatty acid), Albaöl also has a very favorable ratio of omega-6 to omega-3 fatty acids of 2: 1.).

The use of Albaöl as a source of fat in hot and cold cooking contributes to increasing the consumption of polyunsaturated fatty acids in exchange for saturated fatty acids. According to current knowledge, the risk of coronary heart disease can be reduced by such fatty acid modification with probable evidence. (See: German Society for Nutrition e.V., “Evidence-based guidelines, fat intake and prevention of selected diet-related diseases”, 2nd version 2015).

Since the human body cannot produce the essential omega-3 fatty acids itself, they must be consumed through food. The DGE recommends consuming 0.5% of your daily total energy in the form of omega-3 fatty acids. That would be around 1 – 1.4 g per day. With 1 tablespoon of Albaöl (approx. 12 g) daily, you can cover your omega-3 fatty acid needs!

Albaöl HC has an optimal fatty acid pattern from a nutritional perspective, consisting of only 7% saturated fatty acids and 93% unsaturated fatty acids, of which 36% are polyunsaturated fatty acids. With a content of 16% alpha-linolenic acid (omega-3 fatty acid), Albaöl HC is the “frontrunner” among the Albaöl varieties in this regard. Just one tablespoon of Albaöl HC (8 g) covers the daily requirement of omega-3 fatty acids recommended by the DGE! The use of Albaöl HC as a fat source in hot and cold cooking contributes to increasing the consumption of polyunsaturated fatty acids in exchange for saturated fatty acids. According to current knowledge, the risk of coronary heart disease can be reduced by such fatty acid modification with probable evidence. (See: German Society for Nutrition e.V., “Evidence-based guidelines, fat intake and prevention of selected diet-related diseases”, 2nd version 2015).

With a content of 20% linoleic acid (omega-6 fatty acid) and 16% alpha-linolenic acid (omega-3 fatty acid), Albaöl HC also has a particularly balanced ratio of omega-6 to omega-3 fatty acids of 1.25: 1. This means that Albaöl HC is an anti-inflammatory, low-fat diet with a reasonable proportion of linoleic acid (Omega-6 fatty acid) is almost predestined as a source of fat. Since it can be used very sparingly thanks to its thinness and yield, Albaöl HC enables a supply of the essential omega-3 fatty acid even with reduced fat use.

Albaöl Olive is distinguished from pure olive oil not only by its milder taste, but also by its more favorable fatty acid composition. It contains only 9% saturated fatty acids and consists of 91% unsaturated fatty acids, of which 23% are polyunsaturated fatty acids. In contrast to pure olive oil, Albaöl Olive contains around 10 times more omega-3 fatty acids (approx. 7 g per 100 g Albaöl Olive)! This means: With just 1 ½ tablespoons (16 g) of Albaöl Olive per day, you can cover the daily requirement for α-linolenic acid (omega-3 fatty acid) recommended by the German Nutrition Society.

Albaöl Olive is therefore ideal for the particularly health-conscious olive oil lover who wants to ensure their supply of essential omega-3 fatty acids. The human body cannot produce these vital fatty acids itself, which is why they must always be consumed through food.

The use of Albaöl Olive as a source of fat in hot and cold cooking contributes to increasing the consumption of polyunsaturated fatty acids in exchange for saturated fatty acids. According to current knowledge, the risk of coronary heart disease can be reduced by such fatty acid modification with probable evidence. (See: German Society for Nutrition e.V., “Evidence-based guidelines, fat intake and prevention of selected diet-related diseases”, 2nd version 2015).