Remember the fat-free craze that swept the U.S. in the ‘80s and ‘90s? Back then, dieters avoided cheese, eggs, and even nuts and avocados like the plague—but this fad was short-lived: by the mid-90s, things began to turn around: fat, as it turned out, was not the villain (now carbohydrates were, but that’s another story altogether).
Of course, some types of fats are more healthy than others. As Dr. Frank Sacks, Professor of Cardiovascular Disease Prevention, Department of Nutrition, Harvard School of Public Health explained: Omega 3 fatty acids, which come from vegetable oils (soybean, flaxseed, walnuts, etc.) and fatty fish, are essential for a wide range of bodily functions, like controlling blood clotting and building brain cell membranes, and can also potentially protect against heart disease and stroke. Omega 6 fatty acids, meanwhile, come from safflower, corn, cottonseed, and soybean oils, and can lower LDL (“bad”) cholesterol, reduce inflammation, and also lower the risk of heart disease. Since neither of these fats can be produced by the body, that means we must get them from food. And a growing body of research suggests that it’s especially important that we get a good ratio of both types of polyunsaturated fats to reap all of their health benefits. So, with so many options on the market, how do you know which is the best cooking oil to strike this balance?
The average American gets but the average American gets 15 to 17 times more Omega 6 fats than Omega 3. And this imbalance has been linked to a wide variety of health problems.
OmegaOil, a new type of cooking oil made in Malden, promises to offer just that: a balanced ratio of Omega 3 and Omega 6 fats and an optimal ratio of saturated and unsaturated fats. As studies have shown, a lower ratio of these fatty acids is ideal for the purposes of reducing the risk of many common chronic diseases. In fact, many health experts recommend consuming a 1:1 ratio of these fatty acids, but the average American gets but the average American gets 15 to 17 times more Omega 6 than Omega 3. And this imbalance has been linked to a wide variety of health problems, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases. OmegaOil, which boasts a 1:1 ratio, offers a solution to this imbalance.
Co-founder Ted Tieken told me in an email that the idea for OmegaOil was sparked when he went on a low-carb, high-fat diet last summer. He became increasingly interested in getting the optimal blend of fats for health, and after much research, surmised that it came down to two simple factors: an equal ratio of Omega 3 and Omega 6 fats and the same ratio of saturated and unsaturated fats as the body stores. Unfortunately, he couldn’t find anything that fit that criteria. So he and co-founder Erica Zidel decided to make it themselves.
Currently working out of a commercial kitchen in Malden, the team is launching a Kickstarter to fund OmegaOil at the end of the month. The goal will be $18,500—which is the minimum amount needed to produce the product. Once that campaign is finished, they’ll be moving to a larger facility.
Nutrition & Flavor
OmegaOil is a blend of olive, coconut, flax, sunflower, avocado, and chia oils. And while it’s obviously designed to be nutritious, it definitely doesn’t compromise on rich flavor. Naturally, different oils are ideal for cooking different types of food due to their flavor profiles and smoke points. Zidel says that OmegaOil works for everything from sautéing vegetables to searing steaks. Her personal favorite way to use it? To make stovetop popcorn.
“The buttery flavor from OmegaOil makes the popcorn taste just like it came from the movie theater (except, of course, much healthier),” Zidel said in her email.
She added that her nine-year-old son offers the true validation on taste: He asks for OmegaOil popcorn nightly.
In addition to the cooking oil, the product is also being made in an alternate variety: A dipping and dressing oil, which Zidel says makes a great base for salad dressing, and the robust, slightly spicy finish works perfectly over a fresh caprese with tomatoes, basil and mozzarella.
And while OmegaOil promises to be pleasing to any palate, Tieken stressed that primary thing that sets it apart is the aforementioned 1:1 ratio of Omega 3 and Omega 6 fats—which no other cooking oil on the market has. Moreover, he says that their four-person team is committed to continually improving the blend as new science on fat nutrition emerges.
“The 'most nutritious oil for the human body' isn’t a static claim, it is a dynamic pledge,” he said.
Photo courtesy of OmegaOil.
