Sacha Inchon Oil...

SACHA INCHI OIL - $29.50 / bottle

Cold Pressed Extra Virgin
Highest Omega 3 Concentration Of Any Food On Earth

Benefits

  • Supports immune heath
  • Promotes natural fat loss
  • Triggers increased metabolism
  • Promotes healthy bones & joints
  • Reduces cholesterol
  • Increases mental clarity & memory
  • Improves vision
  • Benefits cardiovascular system
  • Oxygenates the body
  • Benefits nervous system

Features

  • 100% additive & chemical Free
  • Award winning gourmet flavor
  • High digestibility – over 96%
  • Safe for pregnant women
  • Safe for children
  • 100% Mercury free

Composition

  • 54% Alpha Linolenic Acid - Omega 3 essential fatty acid
  • 33.4% Linoleic Acid - Omega 6 essential fatty acid
  • 7.2%Oleic Acid - Omega 9 fatty acid
  • 5.4% Saturated fatty acids

 

 

 

Sacha Inchi Oil

The Amazonian inch oil, rich in omega 3

High unsaturated fatty acids content

Balanced omega composition

Low level of saturated fatty acids

Vitamins A and E

Sacha Inchi Oil is

  • It’s 100% pure
  • It’s 100% natural
  • It’s highly digestible
  • It’s one of the richest sources of plant-based omega-3s in the world
  • It’s a rich source of total essential fatty acids (EFAs)
  • It’s a rich source of the antioxidants Vitamin A and vitamin E, which help rid the body of harmful toxins.

Sacha Inchi Oil is easy to use. Add it to salad, meats or vegetables. Add some salt and dip your bread in it…the possibilities are endless. Or just take a spoonful of it a day.

The Amazonian Sacha Inchi Plant: Plukenetia Volubilislinneo

This plant cultivated mainly in the district of Pichanaqui at the heart of the Inca culture, because this land offers the best environmental conditions (the ground is soft and has a high content of minerals and some nutrients).

This land is located at the high altitudes - 500 meters above sea level - in the conjunction of the Andes and the Amazonian jungle. The place is protected from excessive rain, flooding and hard winds. Sacha Inchi was a wild plant but today it is grown in the Amazonian jungle by the Peruvian farmers.

EXTERNAL USE: The unsaturated fatty acids and vitamins that are contained in Sasha Inchi are widely used in the cosmetic industry. Sachi Inchi nuts are high in antioxidants Vitamin A and E. Vitamin E is an active component for regeneration. Unsaturated fatty acids can nourish, treat and prevent problems of the skin and nails. This limits dehydration, and assists in strengthen and rebuilding the natural barriers. Its external use indicated for sensitive skin, dry skin, including inflammation and irritation. It is also indicated for dry or damage hair. Simply apply and rub into the effected area.

Knees sore or other joints - rub the oil directly onto the sore area and let it be absorbed into the area as well as taking the oil internally.

Cuts, open sores apply directly and allow to soak in - amazing results.

INTERNAL USE: It is recommended to start with 1 teaspoon per day. Best taken on a empty stomach, but may be taken with food. Build up daily amount that feels appropriate. (up to 1 - 2 tablespoons per day).

The best way eating is pure, poured over salad, incorporated into juices or, smoothies. It is not recommended to heat the oil.


Benefits You Expect from High-Powered Omega-3s such as Sacha Inchi Oil

Reduces the risk of heart disease, stroke, cancer, depression and Alzheimer’s disease:

  • Cholesterol/Blood/Arteries: Prevents blood clotting by keeping saturated fats mobile in the blood stream which helps reduce the risk of coronary diseases. Boosts the bodies HDL (good cholesterol) and lowers dangerous triglycerides (blood fat). Decreases platelet aggregation and prevents excessive blood clotting. Inhibits thickening of the arteries by decreasing endothelial cells’ production of a platelet-derived growth factor (the lining of the arteries is composed of endothelial cells). Increases the activity of another chemical derived from endothelial cells (endothelium-derived nitric oxide), which causes arteries to relax and dilate. Reduces the production of messenger chemicals called cytokines, which are involved in the inflammatory response associated with atherosclerosis. Lowers the amount of lipids (fats such as cholesterol and triglycerides) circulating in the bloodstream.
  • Bones & Joints: Reduces bone loss, allows betters calcium absorption and helps maintain bone density.
  • Kidneys: Maintains proper kidney function and fluid balance
  • Glaucoma: Regulates eye pressure and blood vessel conditions and is involved in immunological response.

Hypertension: Reduces triglyceride levels and hypertension.

Diabetes/Weight loss: Regulates sugar levels in the blood. Assists in the control of diabetes, and digestive disorders. Reduces the risk of becoming obese and improves the body’s ability to respond to insulin by stimulating the secretion of leptin, a hormone that helps regulate food intake, body weight and metabolism, and is expressed primarily by adipocytes (fat cells).

Depression/Mental health/Alzheimer’s: Relieves anxiety and the symptoms of depression, improves mood and problems with attention or hyperactivity. Regulates nerve transmission and communication by maintaining the fluidity and rigidity of cellular membranes

Arthritis: Reduces arterial inflammation. Eases arthritic symptoms such as swollen, painful joints and morning stiffness, while improving your mobility, flexibility and grip strength. Eases rheumatoid arthritis.

  • Asthma: Controls the symptoms of asthma.
  • Tissue/Skin/Hair: Acts as an antioxidant agent while transporting oxygen from red blood cells to the tissues. Reduces inflammation in the tissues, helps dry skin and rejuvenates hair.
  • Crohn’s Disease: Assists in the control of digestive disorders such as Irritable Bowel Syndrome and Crohn’s Disease.
  • Cancer: Helps prevent cancer cell growth

This product is not intended to diagnose, treat, cure or prevent any disease. This product has been widely used in Peru since before the time of the ancient Incas as a food and at present time is the subject of advanced research on its medical and nutraceutical values

Comparison between the Sacha Inchi Oil and the Fish Oil

  1. Oil obtaining Process

    The Sacha Inchi is an organic vegetable product which goes through a cold press process, which converts into extravirgen oil. This allows the human being to metabolize his own omegas (precursory acids O-6, O-3, and O-9), creating in consequence a balance order.
    The fish oil, having an animal origin offers the human being the O-3, metabolized by the said organism which is used as supplier source in the process of the oil production; the source precursor is the plankton.
     
  2. Comparison among their main components

    The Sacha Inchi has over 47% more content of linolenic acid, the O·3 precursor
    fish oil has from 22% to 33% of O·3, being the anchovy the best fish for the O·3 Oil.
    Due to the fact, that the Sacha Inchi contains the precursor a-linolenic in superior quantity, it is able to produce more EPA and DHA (Omega 3), than any other fish and it offers an ideal combination of O·3 (in more content), besides the O.6 and O.9 in balance form.
  • The Sacha Inchi has 3.85% of Palmitic acid and 0.0% of Palmitic-oleic.
  • The Anchovy has 19.9% of Palmitic acid and 10.5% of Palmitic-oleic.

Less content of these components is better for the human body.

  • The Sacha Inchi has 93.69% of Unsaturated Fatty Acids.
  • The fish oils can contain from 65% to 77% Unsaturated Fatty Acids.

The higher percentage makes it more favourable to the health.

  • The Sacha Inchi has 6.4% of Saturated Fatty Acids.
  • The fish oils can contain from 22% to 35% of Saturated Fatty Acids.

The lowest percentage of saturated fat is the healthiest.

  • The smell and the flavor of the Sacha Inchi is similar to the beans.
  • The smell and the flavor of the fish oil are well known. When a person takes softgels of fish oil they may belch the fish flavor.

The complementary process to eliminate the characteristic smell and flavor of the Sacha Inchi Oil and the development of the sub-products with flavor discretion (final product), is already a reality. In a progressive and sustained way they will gradually occupy a higher level in the market to those products, which are elaborated on basis of fish oil, due to their superior characteristics.

Conclusion
ALL THIS MEANS THAT SACHA INCHI OIL IS THE PRECURSOR SOURCE OF O·3 (WITH AN IDEAL COMBINATION OF O·6 AND O·9) OF VEGETABLE AND ORGANIC ORIGIN WHICH ALLOWS HUMANS TO METABOLIZE THEIR OWN O·3, BECOMING A VERY SUPERIOR HEALTH PRODUCT IN RELATION TO THE FISH OILS WHICH CONTAINS O·3.

Sacha Inchi Oil vs Flax Seed Oil

The flax seed is one of the best known vegetables of high Omega 3 content; it is even superior to the Sacha Inchi content, according to the Study carried out by the “Universidad del País Vasco de España” and the “Universidad Agraria “La Molina” de Lima, Peru (please, look at the following chart).
Nevertheless, the Sacha Inchi Oil has advantages in relation to the flax seed oil for the reasons and studies referred to, as set out below:The Sacha Inchi Oil is highly digestable, superior to the Flax Seed.

  • The Sacha Inchi Oil contains natural antioxidants like the alpha Tocopherol and Beta Carotene
  • The Sacha Inchi Oil does not have the Antinutrients that the Flax Seed Oil contains, which prevents also the absorption of the iron in the human body

Comparison Between Sacha Inchi Oil and Flax Seed Oil
H NMR y FAME-GC Methods

  % Total Oil %Linolenic Omega 3 % Linoleic Omega 6 % Olein % Saturated Fat
a. SI Cr1 (H NMR) 52.60 47.40 39.30 6.10 7.20
b. SI Cr1 (FAME-GC) 48.50 51.50 34.50 8.90 5.00
c. SI Cr2 (H NMR) 52.40 47.60 38.50 6.30 7.50
d. SI Re (H NMR) 53.10 46.80 38.50 7.10 7.50
e. SI Re (FAME-GC) 46.70 53.30 33.70 7.90 5.00
f. SI Ref Hamaker 54.80 45.20 36.80 9.60 7.75
  ~ Cr Study 51.17 48.83 37.43 7.10 6.57
  ~ SI Cr 52.08 47.93 37.28 7.73 6.86
  ~ General 51.35 48.63 36.88 7.65 6.66
             
g. L1 (H NMR) 44.90 55.10 18.50 21.10 8.90
h. L1 (FAME-GC) 42.20 57.80 14.20 21.70 6.20
i. L2 (H NMR) 45.50 54.50 18.90 17.10 5.60
j. L3 (H NMR) 45.90 54.10 14.70 19.70 11.50
k. L3 (FAME-GC) 41.70 58.30 14.80 19.20 7.70
m. L Ref mikus ch 49.00 51.00 16.00 23.00 10.00
  ~ Study 44.04 55.96 16.22 19.76 7.98
  ~ General 44.87 55.13 16.18 20.30 8.32

Source: Universidad del País Vasco. Faculty of Pharmacy – 01006 Victoria. España.
Universidad Agraria La Molina, Lima, Perú.
H NMR: 1H Nuclear Magnetic Resonance
FAME-GC: sample Esterification in the presence of 1% of methanol-sulfuric acid followed by a process of modification based en method C. Reg EEC1991
SI = Sacha Inchi; L = Flax Seed; Cr = Crude
Re = Refined; Ref = Reference; ~ = Average

Other important references: Fat vs Fats – Sacha Barrio Healey Nutrional Medicine / Complemented by Sacha Inchi Sacha Inchi
Pluketenia Voluvilis L
Flax Seed
Linum Ussitatisimum
Carbohydrates
Protein
Total Oil
Linoleic Acid O-6
Oleic Acid
Alpha linolenic Acid O-3
Saturated fatty
     
29.0 % 26.0 %
54.0 % 35.0 %
polyinsaturated 36.8 % a 38.2 & 14.0 %
Monosatured 6.9 % a 9.6 %  
  45.2 % a 46.9 % 58.0 %
Satured 6.8 % a 7.7 %  

Next, it will be presented the characterization of the amino-acids in the protein of diverse oleaginous seeds, in which the superior characteristic of the Sacha Inchi can be seen clearly in respect to the others, particularly to the flax seed.

Amino acids content in protein, of the principal oleagineous seeds

Amino Acids Seeds F A O
W H O
O N U 3
Sacha Inchi Sunflower Soya Penut Cotton Flax Seed
Total Proteins. 29 24 28 23 23 26 -.-
ESSENTIALS AMINO ACIDS              
Histidine 26 23 25 24 27   19
Isoleucine 50 43 45 34 33 c 28
Leucine 64 64 78 64 59 c 66
Lisine 43 36 54 35 44 b 58
Methionine 12 15 13 12 13 b -.-
Cysteine 25 15 13 13 16   -.-
Methionine + cysteine 37 34 26 25 29   25
Phenylalanine 24 15 49 50 52 c -.-
Tyrosine 55 19 31 39 29   -.-
Phenylalanine+tyrosine 79 54 80 89 81   53
Threonine 43 37 39 26 33 c 34
Triptophan 29 14 13 10 13 c 11
Valine 40 51 48 42 46 c 35
NON ESSENTIALS AMINO ACIDS              
Alanine 36 42 43 39 41    
Arginine 55 80 72 112 112 c  
Asparagine 111 93 117 114 94    
Glutamine 133 218 187 183 200    
Glycine 118 54 42 56 42    
Proline 48 45 55 44 38    
Serine 64 43 51 48 44    
TEAA* 411 332 408 349 365    
TAA* 976 907 975 945 936    
TEAA (% de TAA) 42 37 42 37 39    

Source: Hamaker et al. 1992. Arkansas University, USA. Complemented with Sacha Inchi.

*TEAA: Total Essential Amino-acids

*TAA: Total Amino-acids

1. The values are indicated in miligramms of proteins.

2. Values for Soya bean, peanut, cotton and sunflower have been taken from Bowel y Hopkins (1985)

3. Recommended levels for pre-school aged children (2-5 years). Recently have been recommended to evaluate the quality of the protein diet for all groups, with the exception of the infants. (Consulant’s Meetings). Union of Expert Consultants of the FAO/WHO 1990.

C = Contains; b = lower content; but the value is not available.

Finally, one refers to various authorized quotations to conclude the comparison:

  • The flax seed has been strongly questioned as far as the amount of factors that interferes in the normal development of people and animals. The flax seed is used essentially to manufacture industrial products such as coatings, floor coverings, paintings and varnishes.
  • The restriction in the use of the flax seed in the human and animal consumption is due mainly to the toxic presence of cyanoglycoside (linamarin) and to antagonistic factors of the B6 Vitamin (Vetter, 2000; Center for Alternative Plant and Animal Products, 1995; Stitt, 1989; Butler et al., 1965). Recent discoveries demonstrate that the low levels of Vitamin B6 in the blood are associated to an increasing risk of fatal cardio-coronary disease and apoplexy (American Heart Association, 1999). The homocysteine, a non protein substance, which produces sulfur amino acid and is not a normal diet component, increases when the folic acid and the vitamin B6 are inadequate (Herzlich et al., 1996; Selhub et al., 1996). The researchers believe, that when the corporal cells release excessive homocystine in the blood, the interior of the arterial walls becomes irritated, stimulating the formation of fat deposit-plates which adhere in the arterial walls (McBride, 1999). Today it is recognized, that a high concentration of homocystine in serum becomes a considerable high risk, besides the cardiovascular diseases and apoplexy (Malinow, 1996; Boushey et al,1995).
  • All the varieties of the flax seeds contain anti nutritional factors, including the new variety FP967, a genetically modified organism (GMO), that has a concentration of total cyanogenic compounds (linamarin, linustatinase, and total neolinustatinase ), which are not different to the traditional ones (Canadian Food Inspection Agency, 1998).
  • The human consumption of the flax seeds is prohibited in France and in Germany, Switzerland and Belgium it is used with limitations(Le Conseil d’Etat, 1973). In the United States, although the human consumption is not prohibited, it does not have the FDA approval. This signifies, that under those circumstances, if a company decides to include the flax seeds in the formulation of a nutritional product, it will be responsible for any harm that may be caused. (Vanderveen, 1986).
  • Recent research works in animals have warned on the negative action of the flax seeds during the pregnancy and the reproductive period. These effects have been attributed to the denominated diclycoside ecoisolariciresinol (SDG) compound (SDG), that trough the bacterial action, acts in the mammals as a estrogenic depressor or stimulant. The flax seed is known as the richest source of SGD and therefore it is recommended to take a special care when its consumption takes place during the pregnancy and lactation (Toug et al., 1998; Rickard y Thompson, 1998).
  • Due to the flax seeds availability (as industrial oil) and its relatively low price, there have been several attempts to use it in the animal feeds as a source of fatty acids omega 3, but without much success. Numerous scientific publications have demonstrated the negative effects caused by the flax seed’s anti nutritional factors in the raising of laying hens, chickens, pigs and other laboratory animals, etc. (Treviño et al., 2000; Toug et al., 1999; Novak and Scheideler, 1998; Bond et al., 1997; Ajuyah et al., 1993; Bell and Keith, 1993; Bhatty, 1993; Batterham et al., 1991; Lee et al., 1991; Bell, 1 989; Homer and Schaible, 1980; Kung and Kummerow, 1950). Therefore, and with the purpose of using the flax seeds in the poultry or other animals diets, the seeds should be detoxified previously. However, the most efficient process requires the use of solvents, although in any case, they do not remain totally detoxified (Mazza and Oomah, 1995; Madhusudhan et al., 1986).
  • The foods made with flax seeds and marine lipids, or with products of animals, fed with one or more of these raw materials as source of Omega 3, have a typical scent generally recognized as “scent or flavor to fish.” In this respect, there have been published numerous scientific studies carried out in products derived from chickens, hens, pigs, ruminant animals, etc., fed with flax seed oil or marine lipid, finding out the so called scent or flavour “to fish” (Ayerza, 2002; Ayerza and Coates, 2001; Wood et to the., 1999; Warnants et to the., 1998; Romans et to the., 1995).
  • The eggs from hens fed with flax seed has a characteristic scent (unpleasant), similar to those of the hens fed with fish oil (Van Elswyk et to the., 1995; Caston et al., 1994; Jiang et al., 1994; Van Elswyk et al., 1992; Adam et al., 1989; Koeheler and Bearse, 1975).

Recipes

Sacha Inchi oil can be substituted for any vegetable oil in any recipe and so long as the oil is not heated the healthful properties of the oil remain intact. If you are looking for some inspiration try some of our favorites.

House Salad Divine

  • 3c baby salad greens
  • 12 spears blanched asparagus spears, cut into 2″ lengths
  • 1/3c very thinly sliced red onion
  • 2 hot house or vine ripened tomatoes cut into 8ths
  • *Place greens on a serving platter and arrange vegetables on top.

Dressing

  • 1/4c Sacha Oil
  • 3 Tbsp dry red wine, juice of ½ a lemon and ¼ tsp sea salt
  • 1 Tbsp toasted yellow mustard seeds (do this in a saucepan on medium-low heat
  • they start to “pop”
  • 1 Tbsp maple syrup or liquid honey

*Whisk together well and drizzle over lettuce and vegetables, toss to coat evenly. Top with cooked chicken or seafood and fish for a bigger meal.

Hummous

  • 1 can garbanzo beans, drained and rinsed
  • 2 cloves garlic, pressed
  • 3 Tbsp Tahini
  • 1/3 c clean water & juice of ½ a lemon (more if desired)
  • 1 tsp sea salt
  • 3 Tbsp Sacha Oil

*Combine the first five ingredients in a food processor on high. Transfer to a serving dish and drizzle with Sacha Oil. Serve with crackers, raw vegetables or breads.

Avocado and Mixed Vegetable Salad

  • 1 peeled avocado diced
  • 2 stalks celery, sliced,
  • ½ small zucchini, quartered lengthwise and thinly sliced
  • ½ c cooked edamame beans
  • 1 small shallot, diced fine & small handful fresh parsley, chopped
  • 4 Tbsp Sacha Oil
  • 1 Tbsp lemon juice
  • Sea salt and fresh black pepper

*Mix the first 5 ingredients. Top it with the mix of Sacha Oil, lemon and spices.

Bites

  • 1/4 cup Sacha Oil
  • 3/4 cup brown sugar
  • 1 egg
  • Beat together,then add
  • 1 1/4 cup ww flour 1/2 tsp sea salt
  • 1/4 cup hemp hearts 1/2 tsp bkg powder
  • *Roll into small balls, press with a fork, Bake 12 mins at 360 F.

Black Olive and Hemp Seed Tapenade

  • 1 can pitted black olives
  • 1/3c hempseed nuts
  • 2 cloves garlic
  • 1 Tbsp capers
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp red pepper flakes
  • 2 sprigs fresh thyme (leaves only)
  • Small handful fresh parsley
  • 1/4 c Sacha Oil

Place the first nine ingredients in a food processor and chop on high speed until thoroughly blended. Transfer to serving bowl and drizzle with Sacha Oil. Serve with bread or crackers.

** Try with vegetarian tacos!

Mexican Snapper

  • 2 red snapper fillets
  • 1 Roma tomato, diced
  • 1 japaleno pepper, or 1/4 green pepper, sliced (Wash hands after touching!)
  • 1 clove garlic (optional)
  • 2 green onions
  • Small handful fresh cilantro or parsley, chopped
  • 2 Tbsp Sacha Oil
  • Juice 1/2 lime

Put 1Tbsp Sacha Oil in a casserole dish and spread evenly. Lay fish in single layer. Prepare all vegetables and seasonings and mix together well. Sprinkle evenly over the fish and drizzle with1Tbsp Sacha Oil. Cover and bake at 300F for 20 minutes or until flaking.

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