Oils are a good source of Omega 3, 6 and 9 fatty acids which help to maintain good cholesterol levels. There are different methods of extracting oil from ingredients of which the cold pressed process has seen more traction in recent years. In this process, although there is heat produced through friction, the oils seeds are not precooked and consequently, the oil is considered cold pressed which helps retain the nutrients. In contrast to large-scale extraction and refining operations which strip the oil of natural antioxidants, vitamins, and flavour.
Start your day with a tablespoon of cold pressed coconut oil and kick start your metabolism and let this good fat help combat any unwanted fat you may have! Who knew fat would make you skinny!



What Are Hot Pressed Oil and Cold Pressed Oil?
In our daily life, the most common edible oil we use is hot pressed oil. But in recent years, cold pressed oil has become more popular.
Just as the name implies, the cold pressing means pressing under low temperature, the oil seeds can be pressed without roasting. While hot pressing is pressing under high temperature, the oil seeds are pressed after roasting.

Why Cold Pressed Oil?
Cold pressed oils retain all their flavour, aroma, and nutritional value, making these oils great for cooking and skin care requirements. They contain zero grams of Trans fatty acids and are naturally cholesterol-free.



Cold Pressed Oils will provide a vital contribution to your healthier life:
●They are cholesterol free
●They are not refined, deodorized, or processed in any way
●They do not contain harmful solvent residues
●Cold Pressed Oils contain no added chemicals or preservatives
●They contain natural antioxidants such as tocopherols (e.g. Vitamin E) and phosphatides (e.g. Lecithin)
●The natural flavour and odour is retained, enhancing your favourite recipes
●They retain healthy anti-oxidants that are otherwise destroyed by heat. These anti-oxidants fight harmful free radicals and prevent the growth of tumours.


Coconut Oil: Cold pressed coconut oil, despite its bad reputation, contains lauric acid, which fights against harmful pathogens. Coconut oil contains a lot of medium chain triglycerides, which are metabolized differently and can have therapeutic effects on several brain disorders.

Peanut Oil: Unrefined peanut oil has a higher smoke point than most unrefined oils and great flavour. Use it to make some scrumptious popcorn. Use semi-refined or refined peanut oil for deep-frying or stir-frying, but sparingly. Peanut oil has a fairly high percentage of mono-unsaturated fats.

Sesame Oil: The toasted type is strongly flavoured and goes rancid very quickly, so keep in the refrigerator. Regular sesame oil is healthy and has a medium-high smoke point, making it a good bet for stir-frying.

Walnut Oil: Delicate, tasty, nutritious, and very perishable. Store in the refrigerator and use for salads, not cooking.

Safflower or Sunflower Oil: According to many people, these are better options than canola for when you want a more neutral tasting oil. They are high in monounsaturated fats and not as highly processed as canola. They’re good all-purpose oils when you don’t want the taste of olive oil.

Buy cold pressed oils from Nature's Basket. Shop online or find the nearest store on bit.ly/2llpwU0