PC. Luis Quiroz Ravines

Sacha inchi oil, Awarded "Gold Medal" at the World Food Ethnic contest held in France because of its extremely high content of Omega 3, Sacha Inchi oil, emerges as the new flagship product that Peru offers the world. The "rediscovery" of the virtues of the "Plukenetia linneo volubidis" a creeper that grows in the Amazon rainforest high and low of Peru, dates from 2000, and since then try to highlight their dietary properties. It also known by the names of: Sacha inchic, Sacha Peanut, Groundnut del Inca, Groundnut del Monte, Groundnut Jibaro2, Inca Peanuts, Sacha Inchi is a plant of the Peruvian Amazon used by natives for thousands of years, used the pre-Inca and Inca as witnessed Moche ceramics found in tombs.

The first scientific mention of the Sacha Inchi was done in 1980 as a result of content analysis of fat and protein made by Cornell University in the US, which showed that the seeds of Sacha Inchi are high in protein (33%) and oil (49%).

Of all the natural sources known in the world, Sacha Inchi oil has the highest content of Omega 3 surpassing even flaxseed. 
Compared to oils of all oilseeds used for human consumption, Sacha Inchi is the richest in unsaturated fatty acids, reaching 93.6%.
Is the higher content of polyunsaturated on average is composed of 48.60% essential fatty acid alpha linolenic Omega 3 to 36.80% linoleic essential fatty acid omega-6 and 8.28% oleic acid Omega 9 and has the lower content of saturated fatty acids, 6.39% on average, 3.85% of palmitic and stearic 2.54%. -Aminogramas And nutritional profiles Hammaker made in 1990 in Arkansas (USA) indicate that the "sacha inchi" oil has a low saturation; Almond concentrated as food, it contains more fat than heavy cream, more calories than sugar and more vitamins, proteins and minerals than beef.

The sacha inchi oil is high in vitamin A, 680 ug retinol oil in 100 ml and maintained at 466 ug after use in frying. Oil, coming from a plant species, has no cholesterol, slightly bitter taste of raw almond disappears during cooking, roasting and microwave cooking.

Oils Omega 3 are very rare in nature and are essential for life and health, so they must always be present in the diet, especially Omega 3 alpha linolenic acid because the body can not synthesize it from the food you eat, is called essential fatty acid.

Sacha Inchi oil by its nature, applied the technology used for organic crops and industrial extraction process, is a high quality oil for food and health. It is the best oil for domestic, industrial, cosmetic and medicinal human consumption; surpassing all currently used oils, such as olive oil, sunflower, soy, corn, palm, peanut, etc. It has many uses, especially as reducing cholesterol, such as edible oil, cooking in the food industry to enrich with Omega 3 foods, in the production of cosmetics, and medicine.

Sacha Inchi oil is ideal for improving the diet of children, youth and adults; recovery of patients and especially in the diet of the elderly
The " sacha inchi " is a very popular consumer product in the native and mestizo population of some rural areas of San Martin, in Peru. The seed currently consumed roasted, cooked with salt in confectionery (nougat), in butter and as an ingredient in various dishes such as: inchi cucho (chili with peanuts), lechona api (mazamorra banana with peanuts), inchi capi (soup chicken with peanuts or beef soup with peanuts), in which replaces the peanuts.

In traditional medicine, women Mayorunas, Chayuhuitas, Campas, Huitotas Shipibas, Yaguas and Boras mixed flour with sacha inchi oil and make a special cream to revitalize and rejuvenate the skin. The Redwoods, Handosas, Amueshas, ​​Cashibos, Dapanahuas and Boras natives eat the roasted beans Plukenetia volubilis to regain strength and use them as a tonic to face hard work. With oil rub their bodies to relieve rheumatic and muscular pain.

Testing Guidance for extracting edible oils made at the National University of San Martin – Tarapoto, with simple cooking methods, grinding and separation by decantation, they achieved 30% oil and 60% of cake. The long term goals of studies in " sacha inchi" are finding new ways and methods of use of the seed for human consumption as cooking oil, infant formula protein concentrate, defatted flour with high protein content, etc. Currently, in an experimental stage, they are being made nutritious mixtures " sacha inchi  oil" with yellow corn, rice, banana, cassava, flour noodles, breads, crackers, milk and dairy products. about 200,000 tons for oil extraction and cosmetics industrial uses such as anti-wrinkle, moisturizing and hair care are currently grown.

The Peruvian sacha inchi oil is mainly exported to Europe, Japan and the United States.

NOTE: Luis Quiroz Ravines is a Peruvian journalist specializing in Natural Health, author of an effective treatment to stop hair loss naturally. Learn MORE at: hairlossnaturalsolution.com/