Hemp is a plant with numerous health benefits, mainly due to three key elements: fatty acids, proteins, calcium and fiber. Hemp seeds and hemp oil in particular are rich in omega-3, omega-6 and omega-9 fatty acids. These essential fatty acids are essential for the body to function properly, but cannot be produced by the body itself and therefore must be obtained through food. They contribute to lower cholesterol levels and improved cardiovascular health. A significant advantage of hemp over animal fats is its lack of saturated fats; instead, it provides healthy, unsaturated fat.
The protein contained in hemp provides the body with all the essential amino acids necessary for well-being. Hemp seeds are a compact source of these nutrients and can ensure the minimum daily intake of these important components. For adults, just a small amount of hemp seeds can be enough to meet oil, protein and fiber needs for up to two weeks. Hemp protein is also easier to digest than soy protein, which is due to the presence of edestin. Edestin is a strong, easily digestible and extremely stable protein that makes up approximately 65% of hemp protein.
Historical research from the early 20th century shows that hemp could be suitable as a sole source of food for animals. Further research revealed that hemp seeds provide an ideal combination of proteins and carbohydrates. This mixture makes up about 35 percent of the seed, including high levels of fiber, total ash and some fatty acids. About 35 percent of the seed is made up of oil in the form of fatty acids, while the rest is made up of amino acids.
One challenge when using hemp oil is its biochemical sensitivity. While seed oils from the shell can last for over a year without significant loss of nutritional value, the shelf life of hemp oil in the refrigerator after opening the container is less than two weeks. The preparation method can also have an impact on nutritional quality: cooking the delicate oil can destroy many of its essential components.