The dietary virtues of argan
Known since ancient times, argan oil is used to massage dietary babies (and thus protect against infections of the skin), but also in children and adults to treat rheumatism, acne , chicken pox, eczema, chapped skin, and heal burns. A substance (schottenol) that contains the fruit of the argan tree is indeed involved in remedial action burns and skin diseases. It would also relieve rheumatism and joint pain.
On the other hand, linoleic acid it contains is critical in the prevention of myocardial infarction, reduction of cholesterol levels and participation in brain development. Argan oil is also highly recommended for treatment against the risk of atherosclerosis: a real treasure for dissolving the impurities that clog arteries.
Its content of oleic acid makes this oil particularly interesting in the regulation of cholesterol. Ongoing studies suggest that 2 tablespoons a day of Argan oil for a month could significantly reduce blood cholesterol.
In oleic - linoleic, Argan oil contains 80% unsaturated fatty acids as olive oil. Add that it has a clear rule on it because of its richness in linoleic acid. This acid is said to be essential because it can not be synthesized by the body and must be provided by food.
Argan oil has many other positive effects on health:
- Improvement of liver function and digestion
- Protection against free radicals and tissue protection
Argan oil is rich in tocopherols (620 mg / kg for Argan oil against 320 mg / kg for olive oil) with vitamin E activity This vitamin is a powerful antioxidant that quenches free radicals and neutralizes destructive oxidation.
- Preventing the risk of miscarriage;
- Contribution to weight loss (two tablespoons each morning)
- Stimulation of sperm production (azoospermia).
There is now evidence that argan oil contains anti-carcinogenic elements (contains schottenol).
• Fatty acid composition:
99% of fatty acids
- Oleic acid: 42.8%
- Linoleic acid: 36.8%
- Palmitic acid: 12.6%
- Stearic acid: 5.9%
- Tocopherols (vitamin E) 620mg/100g
- Sterols: 140 mg / 100 g
Argan oil and its culinary use
Argan oil is an excellent cooking oil for seasoning, is a marvel of flavors. His finesse and subtle taste of hazelnut and sesame oil gives a touch of oriental and exotic flavor to your salad dressings, salads, fish dishes, pasta, cereals, meat tagines, couscous etc.. Already a few drops of argan oil give a taste altogether inimitable.
Pieces of fresh or toasted bread dipped in a cup of argan oil are simple delicious breakfast.
Argan oil is also used in combination with almonds and honey to prepare amlou, which is a spreadable paste. The Berbers are an excellent tonic to accompany homemade bread for breakfast or snack. The amlou was traditionally used by nomads in caravans crossing the Sahara.
Argan oil can be heated well, but it is recommended to be added after cooking to benefit from its nutritional and dietary and keep the flavor nutty unique dishes.
Argan oil has attracted many chefs who appreciate its unique taste and its nutritional values and dietary. As for you, you will soon discover that no boundary is imposed on the culinary argan oil.