Frequently asked questions

Making a difference, one family at a time.

How is Oleumm8 different from other oils?

WHAT IS DIFFERENCE BETWEEN OMEGA 3 in OLEUMM8 and OMEGA 3 in FISH OIL?

Oleumm8 contains Vegan Plant Based form of Omega 3, ALA (alpha-linolenic acid) that is different from Omega 3 contained in fish oil. Fish Oil contains two forms of Omega 3: EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). All forms of Omega 3 are good for health. You cannot cook, using heat, with fish-based Omega 3 nor with most Plant Based ALA Omega 3. Heat destroys Omega 3. There are only 5 oils considered high in ALA Omega 3 in nature as seen in the table. Oleumm8 is not a single oil but a blend of 8 oils that includes ALA Omega 3 oils. Unlike other ALA Omega 3 oils, you can use Oleumm8 to cook with heat for up to 23 minutes without destroying Omega 3. We do this through our proprietary advanced plant-based formula.    

 

Some have called ALA the true Omega 3 because your body produces EPA and DHA from ALA. Recent meta-analyses suggested risk reductions of cardiovascular disease (CVD) from the consumption of Vegan ALA Omega-3 were similar to those of fish-derived EPA and DHA. Other studies have found no significant differences in  

the levels of EPA and DHA in your body derived from ALA Omega 3 or fish-based Omega 3. Another major difference between Vegan ALA Omega 3 and fish-based Omega 3 is the risk of mercury contamination with fish-based Omega 3 and concerns about the sustainability of fish stock in the world.

Yes, Oleumm8 can be used for cooking with heat, unlike most other high Omega 3 oils like Flaxseed Oil, Hemp Oil, Sacha Inchi Oil, and Chia Seed Oil.

Yes. Your body needs Omega 3 and Omega 6 in the right ratio for maintaining health. Omega 3 and Omega 6 are called Essential Fatty Acids (EFA) because your body cannot make them from other fats, you have to get them from the food you eat. The most efficient way to get Omega 3 and Omega 6 is through real food not pills.  Oleumm8 is developed to give you 6 grams of Omega 3 and 3 grams of Omega 6 in a 1:2 ratio for optimal health. Oleumm8 is the only oil that gives you 2 times more Omega 3 than Omega 6. Omega 3 in anti-inflammatory and Omega 6 is pro-inflammatory. We get 15 to 20 times more Omega 6 in our diets than Omega 3, and this been linked to chronic inflammation leading to chronic illnesses like Obesity, Cardiovascular diseases, Cancer, Diabetes, and many more. 

There are 3 types of fats.

 

 UNSATURATED FATTY ACIDS that are made up of Polyunsaturated and Monounsaturated fatty acids are the healthiest fats to eat.

 

Monounsaturated fatty acids or Omega 9 (MUFA): this is not considered an essential fatty acid because your body can make it from other fats. This does not mean it is not healthy. MUFA is made up of Oleic Acid and Erucic Acid. Oleic Acid is what makes Olive Oil healthy. Erucic Acid is healthy in small amounts and is found in rapeseed (Canola), wallflower seed and mustard seed. There are regulations on how much Erucic Acid can be in Canola Oil.

 

Polyunsaturated fatty acids (PUFA): these fatty acids are made of Omega 3 and Omega 6. These are considered Essential Fatty Acids (EFAs) because your body cannot make these from other fats. EFAs must come from the food you eat and from your diet. The Omega 3 in plant-based oils is ALA (Alpha Linoleic Acid).  However, there is a catch. Your body needs both Omega 6 and Omega 3 in the correct ratio for optimal health. The healthy ratio of Omega 6 to Omega 3 is between 1:1 to 4:1. Omega-3s and -6s compete for some of the same modification machinery in your body. So, if you eat an overabundance of omega-6s, they interfere with your body's ability to use omega-3s.

 

SATURATED FATTY ACIDS (SFA): There is an ongoing scientific debate about whether saturated fat is “good” or “bad”. The jury is still out and you just need to be cautious about consuming SFAs. Recent research has shed new light on whether saturated fat is healthy or not and questions what we have been told since the 1950s that "saturated fat is bad for our health and leads to heart disease". Dietary Recommendations about saturated fat in the US, Canada, UK and other western countries has largely been based on a belief that eating saturated fat increases total cholesterol and therefore increases the risk of heart disease. Many studies have disapproved this "belief". These studies have found that overall heart health is significantly improved when carbohydrates are restricted, rather than saturated fat. Saturated fat may not be as bad as we were led to believe in the past. Just be cautious about eating these fats.

 

TRANS FATTY ACIDS: Naturally-occurring trans fats are produced in the gut of some animals and foods made from these animals (e.g., milk and meat products) may contain small quantities of these fats. Artificial trans fats (or trans fatty acids) are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid called hydrogenated oils. Artificial trans fats (or trans fatty acids) are not healthy and you want to stay away from these fats. Trans fats or hydrogenated oils may interfere with the ability of the cells of the body to metabolize the fats that are good for you. Do not eat or extremely minimize these fats.

 

Studies have shown that you can decrease the risk of dying by more than 25% by ditching bad fats for healthy fats.

Believe it or not, healthy fat helps us stay slim. Fats and oils play an important role in achieving satiety after a meal. If a food is satiating, that means it makes you feel full. Now a study has shown how "natural" oils and fats regulate the sensation of feeling full after eating. Studies have shown that Omega 3 may be the best fat for weight loss because it allows the body to turn on its “fat-burning” mode.

ADVANCED FORMULATION

We use a patent pending proprietary advanced plant-based formulation to carefully blend 8 superfood oils to get the superior nutritional profile with high Omega 3, antioxidants, vitamins A, E and K compared to other oils

SMALL BATCHES

We make Oleumm8 in small batches to minimize oxidation and maximize nutritional value and taste

VIOLET GLASS BOTTLE & OXYGEN LOCKING CAP

We take the quality of Oleumm8 very seriously. We want you to get the best tasting oil that is full of nutrition. This is why we use a Violet Glass bottle that protects against photo-oxidation (bad light) that degrades oil 30,000 faster than heat and oxygen. The cap in our bottle also minimizes oxidation through oxygen by stopping the oxygen from going in once you stop pouring the oil.

SOURCE THE BEST QUALITY INGREDIENTS FROM SMALL FARMS AROUND THE WORLD

We source our organic non gmo cold pressed oils from small farms. We get the best quality this way that meets our very high standards. This also allows us to support farming families.

THIRD PARTY LAB TESTED

Oleumm8 is tested at every stage of the production starting with the source farms through blending, bottling/labeling and after.

TASTE & FLAVOR

Oleumm8 is the only that will not leave a greasy/oily taste in your mouth. Oleumm8 will also not change the flavor of your food.

Omega 3 and Omega 6 are considered Essential Fatty Acids (EFAs) because your body cannot make these from other fats. EFAs must come from the food you eat and from your diet. The Omega 3 in plant-based oils is ALA (Alpha Linoleic Acid). However, there is a catch. Your body needs both Omega 6 and Omega 3 in the correct ratio for optimal health. The healthy ratio of Omega 6 to Omega 3 is between 1:1 to 4:1.

In the western diet we get 15 times more Omega 6 than Omega 3 leading to the increases in chronic illnesses and diseases. Our Omega 3 intake is very low as the map below illustrates. Recent evidence suggests that while the absolute amount of Omega 3 and Omega 6 in the fats we eat will impact their ratio to one another, the focus should be getting more Omega 3 than limiting Omega 6.

 

Dietary Recommendations about saturated fat in the US, Canada, UK and other western countries has largely been based on a belief that eating saturated fat increases total cholesterol and therefore increases the risk of heart disease. This type of saturated fat is found in meat, butter and cheese. Recent studies are showing that this only is a belief not a fact. The new findings are part of a growing body of research that has challenged the accepted wisdom that saturated fat is inherently bad for you, and have found no significant link between saturated fat and heart disease. Studies did find a link, however, between trans fats, the now widely maligned partially hydrogenated oils that had long been added to processed and fast foods, and heart disease.

Trans fats raise your bad (LDL) cholesterol levels and lower your good (HDL) cholesterol levels, which in turn increases how much cholesterol builds up on the walls of your body’s arteries. Increased cholesterol buildup, or plaque, increases your risk of developing cardiovascular disease.

Some examples include: Fish such as naturally fatty fish like salmon, mackerel, herring, lake trout, sardines, and albacore tuna. Avocado. Seeds. Nuts. Olive Oil and oils high in Omega 3 like Oleumm8. Eggs. Ground Flaxseed. Beans and other legumes.

 

Focus on getting more Omega 3 fats because we get more than enough Omega 6 fats in our diets.

This depends a lot on your individual health and diet requirements. As a general rule 30-35% of your total calories should come from healthy fat. In a typical diet of 2,000 calories per day, about 50-80g grams should be from healthy fat. If you eat out a lot, consume a lot of processed and packaged food, fat is already present in these foods, so about 1 ½ to 2 ½ tablespoons a day of healthy food. If you mostly cook at home you will require more than 2 ½ tablespoons a day of healthy food.

Cold-Pressed oils are the healthiest.  The cold pressed process does not use any solvents, chemicals, or any other additives to extract oil from seeds, nuts and fruits. These oils rely solely on the pressure. No, or very little, heat is added to the paste to assist in the extraction. As a result, they retain most of the nutrients such as antioxidants and vitamins. The yield for cold-pressed oils is from 30% to 50% and a major reason they cost more than refined or expeller oils.

 

Expeller oils somewhat healthier than refined oils but not as healthy as cold-pressed oils. Expeller oils are exposed to pressure and friction and heat in the range of 140-210˚ F or 60-98.9˚ C. Expeller oils retain less nutrients than cold pressed oils. The yield for expeller oils is about 60% to 70% so they cost less than cold-pressed oils but more than refined oils.

 

Refined oils are the least healthy. Refined oils are made using intensive mechanical and chemical processes at very high temperatures to extract the oil from natural seeds. This removes all of the natural nutrients from the natural seeds and produces a final product that oxidizes very easily. Most of the cooking oils on the grocery shelves are refined oils including canola or rapeseed oil, Soybean oil, corn oil, sunflower oil, safflower oil, peanut oil and even some olive oils. The term 'vegetable oils" refers to refined oils. This process yields the most oil than from any other process; about 90% to 95% from seeds. Therefore, inexpensive compared to Cold-Pressed or Expeller Pressed oils.

 

The American Oil Chemists' Society defines smoke point also known as burning point of an oil or fat as “the temperature at which, under specific and defined conditions, it begins to produce a continuous bluish smoke that becomes clearly visible”. Oxidation is when oil starts to break down releasing unhealthy and even toxic compounds like 4-hydroxy-trans-2-nonenal (HNE). Consumption of foods containing HNE from cooking oils has been associated with increased risks of cardiovascular diseases. Once absorbed in the body, HNE reacts with DNA, RNA and proteins affecting basic cellular processes. Oil starts to oxidize when exposed to heat, light and oxygen. Light oxidizes oil 30,000 faster than heat or oxygen. We know that oil starts to oxidize way before it reaches the smoke point. By the time oil reaches its smoke point it is releasing the maximum amount of unhealthy and even toxic compounds.

 

Smoke point is important to culinary professionals because they want to cook foods faster at higher temperatures without the food burning or having an “off” flavor so food can be delivered to restaurant tables in a timely manner. For this, they mostly use REFINED oils that have a higher smoke point than COLD PRESSED oils. 

However, if you are concerned about using oils that are full of healthy fats, antioxidants, vitamins and non-toxic to your body don’t put a lot of emphasis on smoke point and do not use REFINED oils. Use COLD PRESSED oils and focus on Oxidation.

If you plan to use oils for salads, dips, smoothies focus on using high Omega 3 Cold-Pressed oils like Oleumm8, Camelina, Chia Seed, Flaxseed, Sacha Inchi, and Hemp. With the exception of Oleumm8, these are the only oils in nature that are high in Omega 3. Oleumm8 is not a single oil but a blend of 8 that includes all of these Omega 3 rich oils. As one study explained, the longer an oil resists oxidation, the healthier it is to eat the food the oil has been heated with.

 

If you plan to cook with oils here is a simple chart.

* Ovens differ in temperature based on their model and manufacturer. Please consult your oven manual

                        ** Butter burns quite rapidly. To avoid butter burning add a little Olive Oil with it

All olive oils are not created equal. Extra virgin and virgin olive oils are "cold pressed" from olives using minimal heat and no chemicals. As a result, they retain most of the phytochemicals and nutrients compared to "pure olive oil", "olive oil" or "light olive oil", which have been refined. Even though Extra Virgin Olive Oil is healthy, it is mostly a Monounsaturated oil and not a source of Omega 3s; it has less than 1% of Omega 3.

Limit your use of these oils because of their high Omega 6 Polyunsaturated Fatty Acids. As we have seen, we get more than we need of Omega 6 in our diets. Corn, Soybean, Sunflower are very common in fast foods and restaurants.

 

Oils with the highest Omega 6 content are as follows;

 

Corn   Cottonseed  Grapeseed   Pumpkin Seed   Sunflower   Soybean   Wheat Germ   Walnut

 

Beside the method of cooking you want to look at the following:

 

  • Full nutritional profile of the oil
    Bottle
  • Bottle

    A rule of thumb is that the clearer a bottle, the more of the oil you can see, greater the photo-oxidation. In the case of photo-oxidation, “seeing the oil” is bad. You are wasting your money. However, there are bottles, like the Miron Violet glass bottle used by OLEUMM8, that prevent photo-oxidation but you cannot see the oil at all. Consumers will have to make a choice between “seeing the oil with greater photo-oxidation and deterioration of antioxidants” and “not seeing the oil at all with preserving the full nutritional value of the oil”.  The rate of oxidation is slower in brown than in clear glass bottles but over time will still oxidize the oil. This is the reason why oil in clear, brown or amber bottles should be stored in a dark cool place. Even then, light is damaging the oil while the bottles are on store shelves.

     

    Vitamin E is very important because it is the most potent antioxidant in oils. Antioxidants stabilize and retard the process of oxidation.

Oils high in Omega 3 polyunsaturated fatty acids should not be heated because heat destroys Omega 3 and these oils have the least resistance to oxidation. These oils include Chia Seed, Flaxseed, Sacha Inchi, and Hemp. One major exception is Oleumm8 which is very high in Omega 3 can be heated for up to 23 minutes without significant damage to Omega 3. Manufacturers of Camelina oil suggest that the oil can be heated but there is evidence to support that the Omega 3 in it will not be destroyed.

It is unfortunate there is a lot of unscientific and bad advice given about reusing oil by chefs and the culinary establishment. Advice likeYou don't have to throw out used oil. Often you can reuse it many, many times! There's no hard and fast rule for how many times you can reuse that oil.”

 

There is significant scientific evidence that reusing of cooking oils initiates a series of chemical reactions, altering the fat constituents of cooking oil through polymerization, oxidation, hydrolysis, and isomerization, finally resulting in lipid peroxidation. Simply, lipid peroxidation is the oxidative degradation of lipids (fatty acids or their derivatives). It is the process resulting in cell damage leading to oxidative stress. Reusing oils finally decreases the antioxidant content of the oil. Consequently, the residual depleted antioxidants in the oil will not be capable of providing any protective effect against free radicals and oxidative damage. Ingestion of foods prepared using reheated oil could severely compromise one’s antioxidant defense network, leading to hypertension, diabetes and vascular inflammation.

Studies have shown that any oil that is reheated, releases toxic chemicals like aldehydes. The more times the oil is reheated, greater the concentration of toxic chemicals making it more injurious to health. These toxins then react with human proteins, enzymes and hormones, which can lead to serious health problems. Studies have also found a toxin called 4-hydroxy-trans-2-nonenal (HNE) forms when such oils as canola, corn, soybean and sunflower oils are reheated.