Walnut is the single-seeded stone fruit that is originated in parts of Central Asia and the Mediterranean region. Walnut oil is basically the oil which is extracted from walnuts. Walnuts have been in existence for thousands of years. It is believed that the Greeks were the first who cultivate the Walnut, although the Persians were the first who have cultivated the larger superior walnut that are still enjoyed today. During ancient times, walnuts were actually used for food, but they were also used as a medicine and a dye for hair, wool, and cloth. They were introduced to Europe through the Mediterranean. They became highly popular in France, where they began cultivating them in the 14th century. By the late 1600s they became a staple in France, and during World War II when food stores became less in the small villages of Perigord, France, many families of Perigord depend upon walnuts from their groves for protein. For making Walnut Oil, the French would age their Walnuts for 2 to 3 months, and then they crushed them into a paste. The walnut paste was then gently heated to bring out the best flavor of the nuts, which were then pressed to extract the oil. Walnut oil is used in cooking. It is available typically either as cold-pressed or in refined form. It is light yellow in color with a greenish tinge and a faint, nutty odor. It is cultivated in many countries including the United States. It is edible and is usually used less than other oils in food preparation. It contains a considerable amount of alpha-linolenic acid (8-15.5%) and a high content of phenolics and antioxidants. It is best used uncooked or in cold sauces because when walnut oil is heated, it can become slightly bitter.
The great walnut oil is cold-pressed after the nuts are dried. Always make sure that it isn’t too filtered. Check the bottle to see if it’s made from roasted walnuts.
Excess use of walnut oil can cause stomach upset, cramping, bloating, nausea, diarrhea or even vomiting.(2)
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