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What is the role of olive oil in Tunisian cuisine?

Introduction: Tunisian cuisine and olive oil

Tunisian cuisine is a delightful blend of Mediterranean and North African flavors, with a rich history and cultural diversity. One of the key ingredients that define Tunisian cuisine is olive oil. Olive oil is so crucial that it is considered the “liquid gold” of Tunisia. In fact, Tunisia is one of the top producers of olive oil in the world, with an estimated annual production of over 300,000 tons.

A brief history of olive oil in Tunisia

Olive trees were introduced to Tunisia thousands of years ago by Phoenician traders. Since then, olive oil has been a staple ingredient in Tunisian cuisine. Olive oil production in Tunisia has evolved over the centuries, with modernization and technology making it easier to produce larger quantities of high-quality olive oil. Today, Tunisia produces a diverse range of olive oil, from fruity and mild to robust and peppery.

Olive oil as a staple ingredient in Tunisian cuisine

Olive oil is used in almost every aspect of Tunisian cooking, from baking to frying, and everything in between. Tunisian cuisine is based on fresh, seasonal ingredients, and olive oil is the perfect accompaniment to bring out the flavors of these ingredients. It is used to sauté vegetables, flavor soups and stews, dress salads, and marinate meats and seafood. In fact, many traditional Tunisian dishes are based on olive oil, such as the famous Tunisian salad, Mechouia.

Olive oil-based dishes in Tunisian cuisine

Tunisian cuisine boasts a vast array of olive oil-based dishes, from appetizers to desserts. Some of the most popular olive oil-based dishes include Brik, a fried pastry filled with egg, tuna, or cheese, served with a drizzle of olive oil; Harissa, a spicy chili paste made with olive oil, garlic, and spices; and Couscous, a North African staple dish made with steamed semolina and served with a variety of meats and vegetables, all seasoned with olive oil. Olive oil is also a key ingredient in Tunisian sweets, such as Baklava, a rich pastry made with phyllo dough, honey, and nuts, soaked in olive oil.

Health benefits of using olive oil in Tunisian cuisine

Olive oil is considered one of the healthiest oils in the world, with numerous health benefits. It is rich in monounsaturated fats, which can help lower cholesterol levels and reduce the risk of heart disease. Olive oil is also high in antioxidants, which can help fight inflammation and protect against chronic diseases such as cancer and Alzheimer’s. In Tunisian cuisine, olive oil is used in moderation, making it a healthy and flavorful choice.

Conclusion: The significance of olive oil in Tunisian cuisine

Olive oil is an integral part of Tunisian culture and cuisine, and it has been for centuries. Its versatility and health benefits make it a staple ingredient in Tunisian cooking, from savory dishes to sweet treats. Tunisian olive oil is known for its quality and flavor, and it is a source of pride for the country. Whether it’s drizzled over a salad or used to cook a flavorful tagine, olive oil is the liquid gold that adds richness and depth to Tunisian cuisine.

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Angola

Moamba de Galinha: A flavorful chicken stew cooked with palm oil, garlic, onions, and various spices.

Introduction: Moamba de Galinha

Moamba de Galinha is a traditional Angolan dish that is popular all over Africa. This flavorful chicken stew is made with palm oil, garlic, onions, and various spices. The dish is known for its rich and aromatic flavor that sets it apart from other chicken stews. Moamba de Galinha is a staple food in Angola and is often served during special occasions like weddings and birthdays.

The Ingredients of Moamba de Galinha

The main ingredients of Moamba de Galinha are chicken, palm oil, garlic, and onions. The dish is usually seasoned with paprika, chili powder, salt, and pepper. Other spices like cumin, coriander, and turmeric can also be used to enhance the flavor of the dish. Vegetables like tomatoes, carrots, and peppers are also often added to the stew to make it more nutritious.

The Preparation of Moamba de Galinha

The preparation of Moamba de Galinha involves marinating the chicken in a mixture of spices and seasonings before cooking. The chicken is then browned in palm oil and removed from the pan. Garlic and onions are sautéed in the same pan until they are golden brown. The cooked chicken is then added back to the pan along with vegetables and water. The stew is simmered for about an hour until the chicken is tender and the flavors are well blended.

Nutritional Value of Moamba de Galinha

Moamba de Galinha is a nutritious dish that is rich in protein, vitamins, and minerals. The chicken provides essential amino acids that are important for muscle growth and repair. The vegetables in the stew provide vitamins A and C, which are important for maintaining good eye health and boosting immunity. The palm oil used in the dish contains healthy fats that can help lower cholesterol levels and reduce the risk of heart disease.

Regional Variations of Moamba de Galinha

Moamba de Galinha is a popular dish in many African countries, including Angola, Mozambique, and South Africa. Each region has its own unique variation of the dish, with different ingredients and spices used to suit local tastes. In Mozambique, for example, coconut milk is often added to the stew to give it a creamy texture, while in South Africa, apricot jam is used to give the dish a sweet and tangy flavor.

Conclusion: Moamba de Galinha, A Delicious Dish

Moamba de Galinha is a delicious and nutritious dish that is enjoyed by people all over Africa. The dish is known for its rich and aromatic flavor, thanks to the use of palm oil, garlic, onions, and various spices. Whether served during special occasions or as a comfort food, Moamba de Galinha is a dish that is sure to satisfy any appetite.

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Food

Palm Oil – The Oil from The Jungle

Chocolate, margarine, detergent: there is palm oil in almost every supermarket product. But the massive cultivation of oil palms is a great danger for the rainforest and its inhabitants. We provide information about which products contain palm oil and how consumers can act responsibly without giving up products with palm oil entirely.

The number is impressive: 53 million tons of palm oil were produced in 2013, and the trend is rising. The oil, which is obtained from the kernel and pulp of the fruit of the oil palm, is a real all-rounder: it has a high melting point, which is why it gives food a creamy texture.

At the same time, it can be heated to very high temperatures; therefore it is found in frying and deep-frying fat such as palm. Cheap to produce, palm oil can be processed into biodiesel as well as cake icing, chocolate, mascara, and soap. There are thousands of products with palm oil in every supermarket.

So far, so good, one might think a fast-growing, extremely flexible natural product, this palm oil.

A look at the rainforests of Southeast Asia reveals the dramatic downside: In order to satisfy the global hunger of the industry for palm oil, rainforests are being cut down on a large scale, especially in Malaysia and Indonesia, or forest areas are simply being burned. In its place is a monoculture that offers no habitat whatsoever for flora and fauna, let alone protection from flooding or erosion. Since 1990, the area under cultivation for oil palms has doubled worldwide and even increased tenfold in Indonesia (source: WWF).

Palm oil plantations now cover twelve million hectares worldwide – that’s a third of Germany! An intact rainforest is not only important for the global climate, it is also a habitat for endangered animal species such as orangutans and tigers. The fire clearing of the forest is particularly difficult for the orangutans: the rare great apes are repeatedly killed in the flames.

You can’t do without palm oil either

But boycotting palm oil completely is not a solution either, according to environmental organizations such as the WWF or Greenpeace. In principle, palm oil is not a bad oil: It takes less space and time to grow than comparable oil plants. In this way, a large part of the global demand for vegetable oils can be covered in a relatively small area. In order to achieve a comparable yield of soybean oil, for example, the area under cultivation would have to be more than twice as large. For many small farmers in Southeast Asia, the cultivation of oil palms is also a way out of poverty.

But the cultivation of palm oil – the experts agree – must change radically. Otherwise, the green rainforests of Southeast Asia will soon be history.
Unfortunately, most palm oil producers are still a long way from an ecologically, economically, and socially acceptable standard.

The Round Table for Palm Oil (RSPO) has existed since 2008 and sets certain minimum production standards and issues a certificate. The RSPO is not an eco-label: it is about doing more for working conditions and environmental protection on the plantations than is required by the laws of the respective country. The label is also only awarded to areas for which no rainforest has been cleared since 2005.

Which products contain palm oil?

It would make more sense here to ask the opposite question: Which products actually contain no palm oil? It is found in every second supermarket product in various degrees of processing, for example in ready meals such as pizza, in chocolate, in spreadable fat, in biscuits, in muesli, in shampoos, hair treatments, creams, mascara, and concealer. This is where the various practical properties of the oil come into play again: it makes creams easier to spread, makes the chocolate pieces in the cookies you buy creamy, and lets pizza cheese spread beautifully. Since palm fat can also be used to produce surfactants, it is also contained in almost every detergent.

How do I recognize products with palm oil?

For a long time, the vague term “vegetable fat” was sufficient to declare different fats in a product. Fortunately, that changed in December 2014: Since then, every vegetable fat contained in food has to be explicitly named.

The ingredients must also be listed in a standardized manner throughout Europe on all cosmetics packaging, but unfortunately not necessarily in German. If palm oil is found in cosmetics and there is no German translation, then there are terms such as palm stearine, palmitate, palm olein, or palm kernel oil. Some suppliers, especially from the natural cosmetics sector, also label in German. Some providers such as Dr. Hauschka and Annemarie Börlind never use palm oil.

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Food

IKEA Donuts Contaminated with Mineral Oil

According to Okotest, IKEA donuts are contaminated with mineral oil, and the sale of these products has already been stopped there. In total, donuts from 15 different suppliers were tested – with similar results. However, not all act as consistently as the furniture chain and pulled the donuts out of circulation.

IKEA donuts contaminated with mineral oil

Okotest examined donuts from 15 suppliers, including the donuts from the furniture chain IKEA. The goods concerned were rated “insufficient” by the organization because they had “high levels of potentially health-endangering mineral oils and fat pollutants”, according to Ökotest.

Ikea reacted: The affected donuts were withdrawn from sale. According to Ökotest, it was only four weeks after the test was published.

But what about the other 14 providers? Because all tested donuts were rated “unsatisfactory”. Although Foodwatch explains that “such complex problems as contamination with mineral oil and fat pollutants” cannot be solved immediately, they call for a ban on the sale of all contaminated products.

McDonald & Co. continues to sell contaminated donuts

The organization Foodwatch demanded that all 11 donut suppliers whose products had significantly increased amounts of mineral oil stop selling the contaminated products. But only IKEA followed this request. The other vendors responded vaguely or not at all to Foodwatch’s query.

These donut vendors and products were tested:

  1. IKEA: B&B Pinky Donuts, frozen
  2. Edeka: Good & cheap mini donuts 3 types, deep-frozen
  3. McDonald: Candy Donut, Chocolate Donut
  4. Baked goods: baked goods pinkie donuts, chocolate donuts, white donuts,
  5. Dunkin’ Donuts: Sugar, Strawberry Frosted, Chocolate Frosted
  6. Re: Rewe Beste Wahl Mini Donuts Three different varieties, deep-frozen
  7. Tasty Donuts: Tasty Donuts Blacky, Classic, Raspberry Kiss, loose
  8. Le Crobag: Sugared donut
  9. Globus: The Simpsons Donuts Pink Glazed 4-Pack
  10. Real: Real Home Bakery Sugared Donuts, Pack of 4
  11. Happy Donazz: Classic Chocolate, Homer’s Donut, Rainbow
  12. Backstube Kaufland: Pinkie donut with sprinkles,
  13. Bakery Net: Pinky Donut
  14. Poppies: Poppies Trio Mini Donuts, frozen
  15. Lidl: Chocolate donut, go

Mineral oil pollution

The mineral oils usually get into the food via waste paper packaging. This could be prevented by a so-called “functional barrier”, such as a separate inner bag or a layer integrated into the carton.

Mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) is extremely harmful to humans. MOSH accumulate in the organs and can damage them. MOAH is suspected of being carcinogenic and can damage the genetic material.

Foodwatch has launched an email campaign demanding fixed limit values ​​for mineral oil in food and the “functional barrier”. This is intended to prevent future food contamination with mineral oil. You can sign the campaign here.

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Food

“Coconut Oil is Pure Poison”: Professor Warns of the Superfood

Is coconut oil healthy or not? A hotly debated topic and currently a major debate on the Internet. Responsible for this is the lecture of a Harvard professor who urgently warns against the superfood coconut oil and even describes it as one of the worst foods ever. That’s what we think about it.

Coconut oil is currently on everyone’s lips again. A 50-minute lecture on the topic “Coconut oil and other nutritional errors” by Karin Michels, director of the Institute for Prevention and Tumor Epidemiology at the University of Freiburg and professor at the Harvard TH Chan School of Public Health, went viral and reached a large number of people within a very short time People. Due to the spread of the controversial appearance on the Internet, the YouTube video now has over a million views.

What is the lecture about?

With her lecture, Professor Karin Michels would like to clarify all nutritional errors and present the “truth based on the data”. Among other things, it is about coconut oil, which is considered a superfood, with which you introduce your presentation and cause a sensation right from the start.

The key message from Michels is short and sweet: Coconut oil is pure poison. She justifies her statement by saying that the controversial superfood coconut oil consists largely (92 percent) of saturated fatty acids, which raise cholesterol levels and clog arteries; which can lead to heart disease. She refers to the latest recommendations of the American Heart Association (AHA) and accuses the responsible German societies of “always lagging behind the international recommendations”.

“Coconut oil is more dangerous to you than lard”

Coconut oil is consistently recognized as having health benefits, as well as being touted as being good for skin and hair care. For Michels, it’s all “complete nonsense. Coconut oil is one of the worst foods you can eat,” she says in her presentation. There hasn’t been a single human study that shows or confirms any beneficial effects of coconut oil. The reactions in the crowd show the extent of the discussion about the superfood coconut oil with its quite provocative formulations.

The next controversial statement is not long in coming: “Coconut oil is more dangerous for you than lard,” said Michels. She assumes that everyone knows that lard is probably not particularly healthy.

That’s why coconut oil is even worse than lard, according to Michel: the saturated fatty acids in coconut oil clog the coronary arteries and significantly increase the risk of a heart attack, or as she puts it: “lead to certain cardiac death”. Michels urgently warns against the “pure poison” since it does not contain any of the essential fatty acids that our body needs.

There is another boost from coconut oil

After her personal statement on coconut oil and her classification that it is definitely not a superfood, but the complete opposite, she now goes into the classification of fats and differentiates between saturated and unsaturated fatty acids and trans fats. She demonizes butter, lard, coconut oil, and palm fat (saturated fatty acids), but artificially hardened trans fats, which can be found in margarine, for example, are even worse than the controversial superfood coconut oil and the like.

She likes unsaturated fats, including monounsaturated fats like olive and canola oil, both of which are good for heating, and polyunsaturated fats, including omega-6 and omega-3 fatty acids, which shouldn’t be heated. “In particular, we should consume a lot of omega-3 fatty acids,” says Michels. Here she advises above all to use linseed and fish oil.

Are Saturated Fats Really That Unhealthy?

Because saturated fats are straight and have no kinks, they are very close together. Therefore, fats that are high in saturated fat are solid at room temperature. These include milk fats such as butter and clarified butter, but also coconut and palm kernel oil. They are quite insensitive, can be stored for a long time, and can be heated well.

Saturated fatty acids are often demonized and opinions are so divided on hardly any nutritional topic. Michels does not believe in saturated fatty acids, as she emphasizes several times in her presentation. She believes that these fatty acids increase blood cholesterol and clog our heart arteries, which can lead to cardiovascular disease. So far, however, there is no scientific proof of this.

Why we should all eat more fat

Saturated fat is better than its reputation. Recent studies show that these fatty acids are not harmful. You can raise good cholesterol as well as bad cholesterol. When evaluating cholesterol, the quotient is crucial and this is in the green area for high good cholesterol.

The PURE study, published in 2017, examined the connection between the intake of carbohydrates, fats, and proteins and mortality in 135,000 people from 18 different countries. The result: Those who ate a lot of carbohydrates had an increased risk of dying. In contrast, high fat consumption led to lower mortality—this was also true for saturated fats. Cardiovascular diseases were considered separately as the causes of death. However, neither increased carbohydrate consumption nor high fat intake indicated a higher cardiovascular risk.

Saturated fats do not harm us

This is the current status! So far, no study has been able to prove otherwise. A study by Russell de Souza from McMaster University in Canada showed again that the amount of saturated fat in food does not increase the risk of diabetes or heart disease in healthy people, nor does it increase mortality.

Even the DGE deletes the indication that too many saturated fatty acids increase the risk of dyslipidemia and cardiovascular diseases. Instead, the Nutrition Society recommends using health-promoting fats, even if they contain a lot of calories.

Conclusion: Don’t panic! There is nothing wrong with occasionally consuming coconut oil. In culinary terms, it can enrich the kitchen in terms of taste and the same applies here: consume in moderation. Then you don’t have to worry at all and you can even benefit from coconut oil.

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Food

Palm Oil: Nestlé and Mars Mislead Consumers

Palm oil is still mostly extracted from palm trees from plantations where rainforest is cleared. Mars and Nestlé actually wanted to distance themselves from such palm oil plantations. But it seems they are not keeping their promise.

Palm oil – the demand for cheap raw material is high. Rainforest is often cut down illegally and without regard for residents and animals to meet demand. Mars and Nestlé also still use the oil of questionable origin for the production of the sweets. The same goes for Hershey’s.

The goal publicly announced years ago of no longer purchasing palm oil from such plantations was therefore not achieved by either Nestlé or Mars. Both companies had set themselves the goal of only using sustainably cultivated palm oil for their products by 2015. The palm oil used by both companies is destroying the habitat of several endangered species such as tigers, elephants, and orangutans in the Leuser Nature Reserve in Indonesia.

A major problem why companies continue to use oil of questionable origin is that the production and supply chains are not transparent. Thus the Leuser area cannot be ruled out as a problematic place of origin.

It remains to be hoped that companies such as Nestlé and Mars will keep their promise and make their supplier paths to the palm plantation traceable. Nestlé now wants to try to only use palm oil from sustainably managed plantations by 2020, for which no rainforest was destroyed.

The rainforest action network accuses the two large companies of consumer deception – Nestlé and Mars would show great ambitions in public, but as soon as the goals were not achieved, they would simply postpone them and take no necessary measures to implement their project.

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Food

Rapeseed Oil or Sunflower Oil: When to Use Which Oil?

Canola oil and sunflower oil are used almost every day for frying, baking and marinating. We’ll tell you when which oil is the right one.

Rapeseed oil and sunflower oil: These are the differences

The oils can be made using two processes and have different properties depending on how they are made. The virgin oil is cold-pressed and then not processed further. Such oils contain many vitamins, have a strong taste of their own and are well suited for cold dishes. Refined oil is heated and treated with chemicals.

It must therefore be cleaned of bitter and coloring substances afterwards. This type of production makes it ideal for heating food.

Sunflower oil and rapeseed oil have different properties and ingredients

Which oil is the right one?

But which oil is the right one? Since both are suitable for roasting and baking, this is not the difference. This is mainly due to the ingredients. This is where rapeseed oil scores because of the amount of omega-3 fatty acids it contains. The ratio of the polyunsaturated fatty acids omega-3 and omega-6 is crucial for our body.

As a rule, we consume too much omega-6 fatty acids. These are found in many foods such as poultry, butter, cheese and eggs. This excess can have a negative impact on our cholesterol levels. However, the ideal ratio of the two fatty acids is 2:1 of omega-6 to omega-3 fatty acids. Exactly this ratio is present in rapeseed oil and is ideal for our body. The best thing about it: Rapeseed oil is well distributed in both cold-pressed and refined form. Just one tablespoon of rapeseed oil covers a large part of the daily requirement for omega-3 fatty acids.

Sunflower oil does not have this ratio, but it does have many essential vitamins: A, B, D and K, as well as plenty of vitamin E, which is an antioxidant. The vitamins protect cells from harmful attacks by free radicals. It also has a high proportion of healthy linoleic acid. So it is best to use both oils. The rest is known to be a matter of taste.

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Food

Olive Oil in the Test: Every Second One Was Deficient

Oko-Test tested 20 olive oils and the result is shocking. Mineral oil residues were found in every second oil. We have summarized all the important information and which oil you can confidently buy here for you.

Oko-Test tested 20 olive oils of the “extra virgin” quality class and came to a shocking conclusion: the testers found mineral oil in every second olive oil, the oils tasted rancid, did not correspond to their quality class, or contained plasticizers. Only two oils are recommended. Taste and smell were also tested.

Mineral oils in every second olive oil

The particularly questionable aromatic mineral oil hydrocarbons (MOAH) were found in half of the oils. They should not only be carcinogenic but also damage the genetic material. In addition, saturated hydrocarbons (MOSH/POSH) were discovered in every second oil, which accumulates in the human body and can damage our organs.

With these results, the question naturally arises as to how mineral oil residues get into the olive oil. During the olive harvest and during production, the fruits come into contact with MOAH, which is contained in the form of lubricating oil on harvesters or conveyor belts, among other things.

Which olive oil can you buy?

Only two olive oils came out as test winners with the rating “good” and met the criteria in terms of taste and smell to be called “extra virgin”. These are the following products:

  • Rapunzel Crete Virgin Olive Oil for 9.99 euros per 500 milliliters
  • Primoli I.G.P. Toscano Olio for 12.99 euros

More than half of the organic olive oils were rated “poor” and “unsatisfactory”. They tasted rancid, plasticizers, MOSH/POSH compounds, and MOAH residues were found.

At the moment there are only guidelines. Based on the test results, Öko-Test is now demanding limit values ​​for mineral oils in food.

When is an olive oil “extra virgin”?

Normally, as a buyer, you trust the description of a product, especially when it comes to a branded product. So if you as a buyer buy oil that says “extra virgin”, you also expect that the oil is “extra virgin”.

But what does “extra native” actually mean? This is the highest level of quality. It is pressed cold and therefore particularly gently and must not have any off-taste. The typical taste of olive oil is fruity, slightly hot, and bitter. Of course, the chemical quality of the oil must also be right. Olive oil can only be called “extra virgin” when all of these criteria are met.

According to the test results of the recognized olive oil panel, four of the olive oils tested were not allowed to use this designation because they tasted rancid or pungent.

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Cooking Tips

Frying Without Oil: How Does it Work and What do You Have to Pay Attention to?

It doesn’t matter whether the cooking oil is running low in the supermarket, you don’t have any more at home or you simply want to do without oil: With the help of a few tips, frying can be done without any oil at all.

This is how you succeed in frying without oil

If you don’t have any oil at home, you can’t find any in the supermarket or you just want to do without it, the question arises: How do you fry without oil? There are different possibilities. With some methods, however, you have to reckon with the disadvantage that the aroma can change slightly because the fat is no longer used as a flavor carrier.

So that nothing burns, it is first of all important to use the right pan. Coated pans are usually made in such a way that the food in them does not burn over low to medium heat; even if you don’t use oil.

Alternatively, you can also use mineral water for frying. It is important that you choose water with as much carbonation as possible and replace the oil in a ratio of 1:1. Proceed as if you were using oil: Before you put the food to be fried in the pan, heat the water slightly. Once the water has evaporated, you can add another small sip.

More methods of frying without oil

Another way to fry without oil, but without skipping the fat, is to use butter or margarine. To avoid burning the butter or margarine, you should only heat it over a low heat. In order to also pay attention to environmental aspects, it is advisable to use a plant-based margarine with plant material from regional cultivation. In comparison, butter has a very energy-intensive production process behind it and comes off worse in the ecological balance.

To fry at higher temperatures without oil, you can use parchment paper. It makes sense to cut the baking paper to the size of the pan and only then fry the vegetables or something similar in it. However, since the baking paper can only be used a few times before it crumbles, it is more sustainable from an ecological point of view to use permanent roasting foils. These can be washed off and can be an ideal replacement for a pan coating.

It is up to you which method you use. You can also try different methods and then decide which one works best for you.

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Cooking Tips

Black Cumin Oil for a Healthy Life

Black cumin oil as a natural remedy ensures healthy well-being. Many natural products are becoming more and more popular these days. And are used more and more frequently even in conventional medicine. This also includes black cumin and the oil obtained from it.

Starting as a remedy for allergies, sleep disorders, and high blood pressure, to strengthen the immune system. Because black cumin oil has a very positive and lasting effect in many ways. This oil was already used 200 years ago. And especially in today’s age, the natural product can convince as a supplement, as well as the main product for a wide variety of diseases and symptoms.

The ingredients promise great things

The history of black seed is far-reaching. Because oil was discovered in the Middle East several centuries ago as a true miracle weapon. Because its ingredients represent a wonderful mixture of vital building blocks. On the one hand, there would be biotin, beta, and carotene. On the other hand, folic acid, vitamin C, vitamin E, and magnesium should be mentioned. In addition, the oil contains selenium and B vitamins 1-69. Hardly any natural product can come up with such a wide range of effective and important ingredients for the human body.

The main components of black cumin oil are unsaturated fatty acids, essential oils, and other natural substances. Although the essential oils are only about one percent in black cumin oil, their effectiveness is enormous. Especially in people with a pronounced allergy, these essential oils have had a positive effect on the course of the symptoms of the disease. However, the unsaturated fatty acids are the key solution. Because they contain up to 60 percent linoleic acid, around three percent eicosadienic acid, and around ten percent demo

Black cumin oil as a remedy

The study conducted by the University Hospital Freiburg showed a positive effect of black cumin. The results were particularly promising with regard to autoimmune diseases. Mention should be made here of rheumatic diseases or Hashimoto’s thyroid disease. There is also evidence of an anti-asthmatic and anti-allergic effect of black cumin. Although the study situation with human patients in relation to other diseases is still insufficient, animal studies indicate positive effects. That is why we have collected the following areas of application of black cumin oil for you:

1) Black seed oil for high blood pressure

If you suffer from high blood pressure (hypertension) from a medical point of view, black cumin oil is a useful remedy for high blood pressure thanks to unsaturated fatty acids, according to studies. And thus your natural home remedy for high blood pressure. Because the fatty acids can significantly lower your blood cholesterol level. This means you can lower your blood pressure and bring it back to normal. They are also found in special foods for people suffering from hypertension, such as margarine and other spreads.

2) Vitamin intake for mental well-being

The B vitamins in particular, of which we generally consume too little, are found in abundance in black cumin oil. B1, B2, and B6 are the most important carriers for nerve and brain functions. And these ensure physical and mental well-being. Because many people have an unbalanced diet, it can be difficult to get the recommended daily allowance of B vitamins. As a result, there is low resilience, tension, and serious nervousness. In addition, it can lead to susceptibility to infections of all kinds, malaise, and restlessness. Or even insomnia and back problems. Therefore, black cumin oil is a natural mood enhancer.

3) For a healthy metabolism

The important amino acids are also a component of black cumin oil. And one of the most important carriers of the protein building blocks in our body. Our enzymes, protein, and hormones need the amino acids to guarantee a smoothly functioning metabolism. If there is a lack of amino acids, it quickly becomes noticeable in the well-being. In addition, the metabolism slows down. As a result, weight gain can occur without changing your usual food intake.

4) Black Seed for Menopause Discomfort

Since one of the symptoms of menopause can be depressive moods, the black seed oil is an effective home remedy for menopause symptoms. Because it can be assumed that it promotes mental well-being. You can also use it as a good supplement if other remedies have not yet worked for you.

5) Strengthen the immune system with black cumin oil

In addition, you can use black cumin oil effectively to strengthen your immune system. Because of the ingredient thymoquinone, the healing oil has an immune-boosting effect. It is said to promote the activity of immune cells and antibody formation. And a good reason to try it as a home remedy to strengthen your immune system.

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