What is Safflower Oil?

@anon134353 post 6: You're getting half the story! Read a metabolic pathway chart for omega 6 then you'll find out they make the body's most powerful anti-inflammatory (PGE1) and vasodilator (prostacyclin), much stronger than omega 3. Understand what the chemicals do. Telling us about carbon atoms and chains is meaningless mumbo jumbo. People want to know what they do. People need to connect the dots.

Brian Peskin connects the dots as no one before him has. He's not even a doctor, yet he's lecturing them and nutritionists such as yourself all over the world. He is revolutionizing nutrition but people are obstinate. Like you, he is using science. In fact, his motto is "Science, not opinion". You did not provide all the science.

I'm reading now and prefer to believe that butter is a far better option than a vegetable oil based spread! I'm just canvassing opinions.

Not all safflower oil is the same. It is now becoming clearer that the type safflower oil that is "similar" chemically to sunflower oil, is associated with cardiac disease. Any oil high in poly fat and omega 6 is not recommended. The only recommended safflower oil is now the kind that is low in poly fats (omega 6) and high in mono fats (omega 3).

Monounsaturated fats are preferred over polyunsaturated fats, which in turn are recommended over saturated fats.

MUFA(monounsaturated fatty acids) lowers LDL, lowers triglycerides while having no affect on HDL levels but to maintain it.

PUFA lowers HDL and LDL level. Low HDL levels weaken your immune system making you susceptible ot infections and at risk for certain cancers.

Choose PUFA foods more often than PUFA oils. PUFA oils contain Omega-6 fatty acids that may promote harmful cell inflammation. Safflower oil scores highest in the category of polyunsaturated oils. It is bland, mild flavor and heat stable making them ideal for frying.

Omega-6 is also called Linoleic acid which our bodies convert linoleic acid to arachidonic acid, a 20-carbon fatty acid with 4 double bonds. A series of eicosanoids are then formed from arachidonic acid, and these eicosanoids have the overall effect of constricting blood vessels, promote blood clotting, and promoting inflammation.

PUFA in the form of Omega-3 fatty acids are found in salmon, sardines, mackerel, canola oil, walnuts, and flax.

I studied and teach nutrition. All of this information is science based, so please be careful what you may read in articles. The information each of you provided is somewhat accurate, and I hope this information clarifies some distortion of Polyunsaturated and monounsaturated fats and oils. Also, remember that oils provide flavor and color or none at all depending on the need of the food making proper storage essential for quality of the oil.

@cmsmith10: not to put you down but safflower oil compared to plain vegetable oil is better but potato chips use a lot of Safflower oil. Does that make potato chips a healthy source of good fats?

@anon98820: again please seek clarity on using saturated fats over poly. You may be surprised at what you find. Also, a TLC (Theraputic Lifestyle Changes)- diet RDs use as nutrition intervention in the reduction of cardiac risk suggest that sat. fat should be less than 7 percent of total kcal, and poly. fats up to 10 percent of total kcal. Hope this helps!

It is generally agreed that monounsaturates are good, but opinion is sharply divided on polyunsaturates. Obviously the main health authorities etc. currently tout it as beneficial, but others, such as Barry Groves, quote evidence that it lowers our immune system. I personally would rather use saturated fat than polyun.

This article is an OK summary of the benefits of Safflower Oil. But it neglected to mention that people to need to get the proper dosing amounts of Safflower Oil for it to be effective.

@cmsmith10: I agree with you on the benefits of safflower oil. It is all I use to cook with. Safflower seed and oil is one of the best sources of Omega 6. This breaks down the hard fats like animal fat. At the same time, it provides us with the fat that we need.

As a seed, safflower contains tons of fiber, minerals, and vitamins. They are full of Vitamin B and Vitamin E that acts as an antioxidant. I have read articles that say that they are best eaten raw and not roasted.

I don’t know if you know this, but fatty acids go bad pretty quick. Always store your oil in a tight container in a cool, dark place. I know a lot of people reuse oil but that is not a good idea. The heat damages the oil. Seeds should be stored in the refrigerator.

@bestcity: All I use now is safflower oil to cook with. Not only does it not burn, the health benefits are incredible. I have been on a weight loss regimen for a couple of months now. I consulted with my doctor before making any changes in my diet. One of the things that he told me was to switch to safflower oil. He said that the plain vegetable oil that I had been using was very bad for my health. I have done a lot of research on safflower seed and oil. I thought I would share a few things on here. Our bodies need fat. Fat helps the body to absorb nutrients. The secret is to use the good fats. Safflower seed and oil are part of the good fats.

Monounsaturated fats are good fats. They help to reduce cholesterol and triglycerides, and lower blood pressure. Polyunsaturated fat is also a good fat. This can prevent tumors, aid against infection, help your immune system, and prevent heart attacks. This is your Omega 3 and Omega 6 fats. Safflower oil is an Omega 6 fat.

Historically safflower plant and seed was not used for production of oil. This practice started relatively recently, in the second part of the 20th century.

I like to use safflower oil in cooking because it does not burn, and does not leave any kind of taste in the mouth.