Marico launched Saffola Aura, an edible oil with a blend of 80 per cent olive oil and 20 per cent flaxseed oil.
Flaxseeds are the richest source of plant-based omega-3 fatty acids, called alpha-linolenic acid (ALA). It is a thick viscous oil with a pungent smell. It has a low smoking point (107 degrees Celsius) and easily gets oxidised when heated so it should be used in salad dressing, dips or marinades but not as a cooking oil.
The Omega3 fatty acids in flaxseed oil can get oxidized even at room temperature and are not suitable for cooking. They have a very low shelf life, get rancid easily and must be kept in nitrogen flushed, airtight containers or under refrigeration. Rancid/oxidized polyunsaturated fatty acids are toxic and can cause serious diseases.
The foodnetindia Safety rating for this product:
foodnetindia safety rating: 1 (On a scale of 1 to 10 from very unsafe to very safe)
Flaxseed oil is easily susceptible to oxidation when heated and in the presence of air and light. Oxidised/rancid oils are a massive health risk and are toxic at multiple levels. This oil blend is not at all suitable for cooking. Flaxseed oil has never been used traditionally in cooking for this reason and also known as linseed oil, has been used primarily for non edible purposes.
foodnetindia wholesomeness rating: 1 (On a scale of 1 to 10 from very unbalanced nutrition profile to excellent nutrition profile)
Flaxseed oil is very nutritious for the body, it is rich in omega-3 fatty acids, the same nutrients found in fish oil. In fact, flaxseed oil is one of the few non-animal oils that are so rich in omega-3. It can help lower LDL or bad cholesterol, help protect against heart disease and promote colon health. However, as a cooking oil this is potentially toxic and must be avoided.
Ingredients of concern in Saffola Aura
Flaxseeds are the richest source of plant-based omega-3 fatty acids, called alpha-linolenic acid (ALA). Flaxseed oil or Linseed oil is a thick viscous oil with a pungent smell. It has a low smoking point (107 degrees Celsius) and easily gets oxidised when heated so it should be used in salad dressing, dips or marinades but not as a cooking oil.
Other ingredients that are in the product but not a major source of concern in our opinion are:
Disclaimer – The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information. foodnetindia encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.
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