Nov
2010
Safflower oil is extracted from the sallower plant seeds which is a lesser known member of the sunflower plant family. The safflower plant is a highly branched plant with long spines and thistles on its leaves. The plant has unusual yet beautiful bright yellow colored globular flowers which may range anywhere between bright sunshine yellow to dark amber. As these plants have strong taproots, they thrive in dry regions and soils but are susceptible to harm due to frost or high moisture content in the soil. The oil is extracted from the seeds of the plant which are hidden beneath the petals of the safflower flower.
Types and Benefits of Safflower Oil
There are 2 types of safflower oils. One type is high is monounsaturated fatty acids and are excellent for deep frying purposes. This type of safflower oil has a very high smoking point and can be easily stored in room temperatures in an air tight container for a long period. The other type of safflower oil is the polyunsaturated oil which is great for cold usage like salad dressing. This type of oil is considered much healthier to be consumed in cold form (that is without cooking). However, the polyunsaturated safflower oil has a very short shelf life and goes rancid fast if not stored in cold and dry conditions. The best way to store these types of oil is in air tight containers in the refrigerator.
Safflower oil has highly beneficial qualities. Because of the high polyunsaturated fatty acid content, it aids in strengthening of cell membranes and reduction of cholesterol. It is also considered effective in reducing fat deposit in the body. Safflower oil is often recommended by physicians and dietitians for people suffering from diabetes and obesity. It promotes healthy skin and hair.
Warnings and disadvantages of Safflower oil
In spite of the many benefits of safflower oil, there are some basic disadvantages attached to it as well. Excess consumption of the oil may lead to weight gain. Some people also have allergic reactions to safflower oil. These allergic reactions may cause damage to skin, hair, and various internal organs. Another great disadvantage is that the oil has a short shelf life and is prone to getting rancid if not stored properly. Care needs to be taken in storage and the oil should be kept in air tight container and in a cool and dry place.
Substitutes of Safflower Oil
Because of some of the above mentioned disadvantages, many consumers prefer to use other ingredients which have the same benefits as safflower oil but not the disadvantages.
Listed below are some of the common substitutes of safflower oil.
- Canola Oil: Extracted out of the seeds of canola plant, canola oil proves to be a great substitute for safflower oil. It is low is saturated fat and has a high content of Omega 3 fatty acid and monounsaturated fat. Because of its neutral flavor, it is popularly used in cold preparations like as salad dressing. The health claims of canola oil is well recognized by the Food and Drug Association (FDA) and it is popularly recommended by many dietitians for people who suffer from high cholesterol, diabetes, obesity, and hypertension.
- Soybean Oil: Soybean oil is extracted from soybeans. This oil has many healthy properties and is cheaply available all across the world. Even post extraction, the oils contains a large amount of natural antioxidants which promote overall health. Because of the high smoking point of soybean oil, it is very suitable for deep frying purposes. Many producers often hydrogenate soybean oil to increase its shelf life. However this process unhealthy trans fat is generated which is not advisable for consumption. It is therefore recommended that you consume soybean oil in the original and natural extraction form.
- Olive Oil: Olive oil has been the long standing blue eyed baby in the world of the health conscious people. Extracted from olives, this oil has very high content of monounsaturated acids which proves to be extremely beneficial for people with heart diseases. Study suggests that a consumption of 2 teaspoon of olive oil in daily diet reduces the risk of coronary diseases. Moreover as the oil is neutral in flavor and smell, it is very highly suitable for cooking and baking purposes. In fact the world of bakery has now acknowledged olive oil as a healthy substitute for the margarine and fat usage that is essential in most recipes. Olive oil is also popularly used for external application to skin and hair as an effective yet subtle enough moisturizer.

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