Are you cooking your way into cancer?

Unrefined or unprocessed oils are highly valued for their health benefits and clear, natural favour.

Typically they’re used for salad dressings, marinades and light cooking (light sautés and low heat baking). However, as they have a low smoke point, these oils are not ideal for Asian-style cooking such as stir frying and deep frying. Therefore, achieving wok hei may be a challenge.

Wok hei is the unique avour imparted by a hot wok during stir-frying. It can only be achieved at high temperatures. Unfortunately research has shown that cooking with most unre ned oils at high temperatures may be akin to cooking a dish of ‘cancer’ due to the oil’s low smoke point.

When oil reaches its smoke point, it begins to decompose, i.e. the glycerol separates and changes to an acrid-smelling compound called acrolein that can trigger cell death and DNA damage. Soot, dense blue smoke and an unpleasant smell are signals that the oil has become HAZARDOUS to your HEALTH!

One Oil For All

Now you can enjoy high grade, unrefined, organic oil with its multitude of healthy and delicious benefits in your salads, sauté, marinades, stir fry and even deep fry with LOHAS Camellia Seed Oil: • Has one of the highest smoke points at >220°C • 100% organic oil • Extracted from the first cold press of camellia seeds