When compared to unhealthy saturated fatty acids, oleic acid is the most valuable healthy ingredient in cooking oil. Why? Because it contains all the safe fatty acids, of course! These Monounsaturated Fatty Acids (Oleic Acid) reduce harmful cholesterol while retaining all the beneficial cholesterol (you read right, you get healthy cholesterol). This means the oil has the ability to achieve major beneficial effects, including:
- Preventing cancer
- Inhibiting allergies
- Preventing a number of inflammatory diseases
- Enhancing memory
- Improving sleep
The amazing thing about oleic acid, is it can lower the “bad cholesterol”, which is low-density lipoprotein cholesterol (LDL), and increase the “good cholesterol”, which is high-density lipoprotein cholesterol (HDL). It reduces the accumulation of cholesterol, which is incredibly beneficial for cardiovascular and cerebrovascular health, also known as the “vascular scavenger”.
What Zhongke Oil is doing, is producing high-oleic vegetable oil which is healthy for cooking as it prevents the onslaught of cardiovascular and cerebrovascular diseases. Though the world is accustomed to olive oil as the most beneficial cooking oil, it only contains 75% oleic acid. What’s more, due to climate, geographics, and other constraints, olive oil production is relatively low and only somewhat meets the supply and demand of high-end markets.
In simple terms, the combined efforts of Australian farmers, Hiola International, and Zhongke Oil have the potential of exceeding supply demand of high-oleic canola oil and will be made much more available to the Chinese population.
