Changelog 2.5 – Taking out the oil is passé

25. October 2015
Posted in Versions
25. October 2015 Tobias Stöber

Changelog 2.5 – Taking out the oil is passé

We have changed the BERTRAND recipe and this update is devoted totally to oil. Alongside some small adjustments in the amounts of individual ingredients, there is one major benefit with this update: due to the acquisition of new technology it is now possible to supply our flaxseed and sunflower seeds just as they ought to be; no longer partly de-oiled, but with all their oil.

As of the current version 2.5, flaxseed and sunflower seeds will be delivered in their natural state and ground in the owner’s mill no more than 4 hours before the mixing process. We stand to benefit considerably from this hitherto unique process: besides preserving valuable fatty acids, the short time between the grinding process and packaging means that there is optimal protection against oxidisation.

The omega 3 fatty acids which are obtained in this new process, especially the alpha-linolenic acid, are now present in such a large quantity that the body is able to convert them into the essential fatty acids EPA and DHA, even if the conversion rate is below 5%.1

Of course we also provide our our ground almonds in the full fat version and not in the much cheaper de-oiled version.

The adjusted nutritional values can be seen with immediate effect on the home page.

1 J. T. Brenna, N. Salem, A. J. Sinclair, S. C. Cunnane: alpha-Linolenic acid supplementation and conversion to n-3 long-chain polyunsaturated fatty acids in humans. In: Prostaglandins, leukotrienes, and essential fatty acids. Band 80, Nummer 2–3, 2009 Feb-Mar, S. 85–91, doi:10.1016/j.plefa.2009.01.004. PMID 19269799.

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