Friday, October 28, 2016

Hemp Seeds are a completely digestible protein!

Hemp Seeds are a completely digestible protein!
Hemp seed oil is cold pressed from the seeds of the hemp plant, a tall seedy and fibrous Cannabis variety also used to make a number of industrial products such as textiles, rope, paper and biodegradable plastics.
All food grade hemp seeds come from the hemp plant and can be further processed to make oil or shelled to provide a nutritious protein-rich superfood.
About 35% of the total hemp seed weight is made up of this highly nourishing edible oil that when extracted produces a deep olive green colored oil that is thick, rich and nutty tasting.
Most hemp oil's are about 80% polyunsaturated fat, one of the highest of any plant, and provide a balanced 3:1 ratio of omega-6 to omega-3 fatty acids which is known to be helpful for lowering the "bad" cholesterol and reducing inflammation in the body. Taken in capsule form or ingested as hemp oil, it can be used in conjunction with algae-based oils to offer a vegan omega-3 supplement alternative to fish or cod liver oil.
Consuming hemp oil is excellent for the hair and skin as it helps to nourish cell membranes and provides antifungal, antibacterial and antiviral properties. It is also high in the antioxidants vitamin E and beta-carotene and also includes the rare gamma-linolenic acid (GLA) and stearidonic acid (SDA).
The hemp plant, its food, oil and fiber, have been used by many civilizations all over the world since the last part of the Stone Age over 12,000 years ago. The hemp seeds and pressed oil were referred to as Ma Zi in China and were used medicinally for centuries by the Chinese Ming Dynasty to treat inflammation and degenerative conditions.
Hemp seed oil is well known among health food enthusiasts for its high amount of beneficial essential fatty acids. EFA's are "essential" because they are needed by the body for proper neurological functioning, cell membrane stability, bone health, inflammatory regulation, immune response, metabolic processes and cardiovascular maintenance.
Hemp seed oil is high in EFA's called linoleic acid (omega-6) and alpha-linolenic acid (omega-3). Other primary fatty acids present include gamma-linolenic acid (GLA) and stearidonic acid (SDA) as well as palmitic, steric and oleic acids.
balance of omega-6 to omega-3 in a 3:1 ratio, which is very unusual for a food or oil.
In a typical Western diet omega-6 is much higher than omega-3 at between an average 10:1 to 20:1 ratio. Too much omega-6 can cause inflammation in the body and other related health conditions.
Omega-3 fatty acids act as anti-inflammatory agents and help to counteract the pro-inflammatory effects of LA omega-6 fats and their derived oils. Omega-6's are especially concentrated in refined vegetable oils such as corn oil, cottonseed oil, sunflower oil, safflower oil, peanut oil and sesame oil. They are also found in abundance in grain-fed meat protein and dairy products.
Omega-6 acids need to be consumed in proper proportion to omega-3's or ALA. The general standard for this is between a 4:1 or 1:1 ratio.
This means that for the amount of omega-6 foods you consume you would need to eat at least 1/4 of that amount in omega-3's. In addition, some also believe that when a greater overall balance is achieved that the body can effectively convert ALA into EPA and DHA.
The general recommendation for a healthy person eating a more balanced ratio of omega-6 to omega-3 is 2g of ALA a day. This is about 1T of high quality hemp seed oil.
Our brains are mostly composed of fat and 97% of the fatty acid components that make up our brain are DHA. DHA helps insulate nerve cells and feeds our brain serious nutrients needed for proper neurological functioning and needs to be replenished on a regular basis through dietary sources.
Cognitive illnesses such as Alzheimer's, depression, PTS disorder and other degenerative diseases have been associated with low levels of DHA in the brain tissue.
It is therefore important to provide adequate nutritional intake either through the foods we eat or through oil supplementation of some kind.
ARE YOU Hemp Healthy Today?
#Hemp #Health #wellness #Hempseed #HempHealthyToday #Nutrition #Nature #Vegan #Seed
article info sourced from: super foods for superhealth
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phots by: Derek Cross

Thursday, October 6, 2016

Got Pets? Got Barnyard Animals? Need Hemp for Bedding?

Keep your pets cozy and warm with 100% Natural Hemp!

  • Hemp Absorbs Moisture & Odor. 

  • Breaks down to compost quickly!   

  • Makes Great Nests!

  • Horses, Chickens, Goats...

  • Mice, Guinea Pigs, Birds, Reptiles!


100% Natural Hemp Materials

Our business takes pride in providing the highest quality Hemp Bedding for all your pet needs.  Small Critters like guinea pigs, mice, rats, birds and reptiles! Larger barnyard animals like chickens, and horses.  Virtually Dust free and keeps pets warm!


Ready to Make the Change?

We know how important it is to maintain a dust free environment for your pets; that’s why we founded our business as a way to maintain the health of your beloved  pets and animals with QUALITY Hemp animal bedding- after all dust isn't for breathing!


Your pets and animals will love this bedding!

Email us today for questions and pricing, We work hard to earn  your business.  Larger orders mean lower price!

Please email us with the quantity you are looking for.
We sell in BULK!    (On Pallets - FTL = 1,000+/- Bales)
We will match or beat any price! (Hemp Bedding Price)


Sunday, August 28, 2016



I am showcasing the raw power of Industrial Hemp. Fuel for our country, safe enough to drink! Cold pressed hemp seed oil
Photo by, Derek Cross


Faculty of Food Science and Nutrition Department of Food Biochemistry and Analysis August Cieszkowski University of Agriculture Poznan, Poland
Submitted for Publication May 7, 2007 Revised Received and Accepted October 1, 2007
Many nontraditional vegetable oils have been introduced to the market relatively recently, and therefore data on their antioxidant potential have not been reported. Such data are of importance for the evaluation of the nutritionalandhealthimpactoftheseoils.Antioxidantpropertiesofthemethanolic extracts of cold-pressed oils such as soybean, sunflower, rapeseed, corn, grapeseed, hemp, flax, rice bran and pumpkin were studied. The methanolic extracts were obtained by solid phase extraction and separation, and identification of phenolic acids was conducted by high-performance liquid chromatography. The obtained extracts were characterized by different scavenging activities of 2,2-diphenyl-1-picrylhydrazyl radicals. The best antioxidant properties were displayed by the extract from hemp, pumpkin and rapeseed oils. The highest content of total phenolic compounds was determined for the pumpkin and hemp oils – about 2.4 mg/100 g. Rapeseed oil was characterized by the highest content of phenolic acids, especially sinapic acid. To better understand the beneficial effects of antioxidant compounds in vegetable oils, it is important to investigate whether these bioactive compounds in oils differ in their reactions with free radicals.
Phenolic compounds have been reported to be present in all vegetable oils, which is very important for the oxidative stability of the polyunsaturated fatty acids of these oils. Additionally, edible oils rich in natural antioxidants
1 Corresponding author. TEL: +48-61-848-73-57; FAX: +48-61-848-73-52; EMAIL:
Journal of Food Lipids 15 (2008) 137–149. All Rights Reserved. © 2008, The Author(s) Journal compilation © 2008, Blackwell Publishing
may play a role in reducing the risk of chronic diseases. Thus, the oils examined may be used in different food applications to provide nutrition and health benefits.
The cold-pressing procedure involves neither heat nor chemical treatments, and it is becoming an interesting substitute for conventional practices because of consumers’ desire for natural and safe food products. The consumption of new and improved products such as cold-pressed oils may improve human health and may prevent certain diseases. Free radicals may causereversibleorirreversibledamagestobiologicalmoleculessuchasDNA, proteins and/or lipids (Goldberg 2003). These damages may cause cancer, heart diseases and arthritis, and could accelerate aging of organisms (Cadenas and Davies 2000). Cold-pressed edible hemp and berry fruit seed oils contain significant levels of a-linolenic acid (18:3n-3), which may be converted to the longer-chain n-3 polyunsaturated fatty acid (PUFA), eicosapentaenoic acid (EPA) (20:5n-3) and docosahexaenoic acid (DHA) (22:6n-3), in vivo through elongation and desaturation reactions (Namal Senanayake and Shahidi 2000; Shahidi and Naczk 2004; Kapoor and Nair 2005; Parry et al. 2006). Over the last few years, increased interest in cold-pressed plant oils has been observed as these oils have better nutritive properties than those after refining. Cold pressing is simple, ecological and does not require much energy. The disadvantage of this process is low productivity and difficulties in obtaining a product of constant quality (Rotkiewicz et al. 1999). Such factors as geographical location, species and processing technique may influence the final chemical composition of plant oils (Beardsell et al. 2002). Plant oils contain small amounts of such compounds as free fatty acids, phenolic compounds, tocopherols, sterols, stanols, phospholipids, waxes, squalene and other hydrocarbons (Lecker and Rodriguez-Estrada 2000). In many products of plant origin, substances having antioxidative properties have been identified. Such substances are also present in oilseeds (Kalt et al. 1999; Yu et al. 2002a,b, 2005). Phenolic compounds have much influence on the stability, sensory and nutritional characteristics of the product and may prevent deterioration through quenching of radical reactions responsible for lipid oxidation (Ruth et al. 2001; Quites et al. 2002; Koski et al. 2003). Cold-pressed oils contain phenolspresentintheseed,andtheymayhavethepotentialforapplicationsin the promotion of health and prevention of oxidative damages caused by radicals. Factors influencing the antioxidant activity of phenolic compounds include position and number of hydroxyl groups, polarity, solubility and stability of phenolic compounds during processing (Decker 1998). Cold-pressed
oils contain more polar phenols, the concentration of which varies from 18- to 99-ppm caffeic acid equivalents (CAEs) (Koski et al. 2003). Olive oil is believed to be most stable because of its high quantity of phenols (Maniak and Targon´ski 1996). Taking into consideration the fact that plant oils are mostly used in preparing food, health benefits for the entire population could be significant, especially, among others, in the prevention of heart diseases. The goalofthisstudywastoobtainthemethanolicextractsofselectedcold-pressed oils and to determine phenolic compounds and their antiradical activity.
Materials Cold-pressedoilseedsfromsoya(GlycinemaxL.),sunflower(Helianthus annus L.), rapeseed (Brassica napus L.), corn (Zea mays L.), grapeseed (Vitis vinifera L.), hemp (Cannabis sativa L.), flax (Linum usitatissiumum L.), rice bran (Oryza sativa L.), pumpkin (Cucurbita pepo L.) and olive oils (Olea europaea L.) were purchased from local grocery stores in Poznan (Poland) in the years 2005–2006. Commercial samples of olive and grapeseed oils produced in Italy and rice bran produced inThailand were employed in this study. The rest of the samples were produced in Poland.
Extraction of Phenolic Compounds Chromabond System (Macherey, Nagle, Germany) with SPE column filled with diol (Discovery DSC-Diol SPE tube – 500 mg, 50 mm, 70-Å pore diameter)(Supelco,Bellefonte,PA)wasusedfortheextractionofthephenolic acid fractions.The process consisted of four stages: first, column conditioning (5 mL methanol and 5 mL n-hexane); second, sample placing (2.5 g oil in 5 mLn-hexane + 5 mLn-hexane); third, column washing (5 mL n-hexane/ ethyl acetate 90:10, v/v); fourth, leaching of phenolic acids with methanol and collection in a volumetric flask (5 mL).
Total Phenolic Compound Content The content of total phenolic compounds in methanolic extracts was determined by the Folin–Ciocalteu method.An aliquot (0.2 mL) of the methanolic extract was placed in a volumetric flask (10 mL). Diluted Folin– Ciocalteu reagent (0.5 mL) was added. After 3 min, saturated sodium carbonate (1 mL) was added. The flask was filled with water up to 10 mL. After 1 h, absorbance at lmax 725 nm against a reagent blank was measured using a UV–vis spectrophotometer SP 8001 (Metertech Inc., Taipei, Taiwan).
Total phenolic compounds were determined after preparation of a standard curve, and on that basis, total phenolic compounds were measured as CAEs.
Phenolic Acid Composition Separation and identification of phenolic acids were carried out by highperformance liquid chromatography (Waters, Milford, MA) using a NovaPak C18 reversed phase (3.9 ¥ 150 mm, 5 mm) (Waters). SolventAwas methanol, solvent B – 2.5% acetic acid in water. The flow rate was 1 mL/min. The gradient profile was: 10% (A) (0–10 min); 10–20% (A) (10–22 min); 20–70% (A) (22–45 min).The chromatograms were recorded at 250 and 320 nm (UV– vis, Waters). The identification was carried out by retention time, and the amountofphenolicacidswasdeterminedusingexternalandinternalstandards of the individual phenolic acids.
Antioxidant Activity Determination The method consisted of spectrophotometric measurement of the intensity of the color change in solution depending on the amount of 2,2-diphenyl1-picrylhydrazyl (DPPH). The reaction was initiated by mixing 1 mL of the methanolic extract with 3 mL methanol and then by adding 1 mL of DPPH• (0.012 g/100 mL).Theabsorbanceatlmax 517 nm(UV–visspectrophotometer SP 8001, Metertech Inc.) was checked at 0, 0.5 and every 0.5 min until the reaction reached a steady state. This plateau was reached within 15 min. The activity of the extract in scavenging DPPH• was calculated as follows:
%DPPH scavenging
Absorbance of control Absorbance of sample Abs i = − o orbance of control ⎡ ⎣ ⎢
⎤ ⎦ ⎥
The amount of sample needed to decrease the initial DPPH concentration by 50%, EC50, was calculated graphically. The antiradical power (ARP) of extracts calculated as (Suja et al. 2005):
EC = () 1 50
Statistical Analysis Results are presented as means SD from three replicates of each experiment.AP value<0.05 was used to denote significant differences among mean values determined by analysis of variance with the assistance of Statistical 7.0 (StatSoft, Inc., Tulsa, OK) software.
The total phenolic content of cold-pressed oils is shown in Table 1. The highest total phenolic content was obtained in the pumpkin and hemp oils (2.5 and2.4 mg/100 g,respectively).Grapeseedoilwascharacterizedbythelowest total phenolic compound content (0.51 mg/100 g). The content of those compoundsintheremainingoils(soy,sunflower,rapeseed,corn,flax,ricebran)was at the level above 1 mg/100 g and did not exceed 2 mg/100 g (Table 1). Koski et al. (2003) reported a higher level of total phenolic content in the refined rapeseed oil, 16 ppm as CAEs, than that found here. On the other hand, Koski et al. (2002) also found that the cold-pressed olive and rapeseed oils contained a total phenolic content of 4 ppm. Yu et al. (2005) determined the content of total phenolic compounds at a level of 0.44 mg/g as gallic equivalents in hemp oil. Haiyan et al. (2007) determined 15.9 mg/g of total phenolic content in pumpkin oil as CAEs and 22.7 mg/g in soybean oil. Abuzaytoun and Shahidi (2006) reported nearly the same ability to reduce Folin–Ciocalteu’s reagent in extracts of flax and hemp oils. Parry et al. (2006) determined that the total phenoliccontentsrangedfrom0.98-to3.35-mggallicacidequivalentspergram of cold-pressed oils (onion, parsley, cardamom, mullein, roasted pumpkin and milk thistle). Folin–Ciocalteu reagent measures the ability of any mixture to reduce phosphomolybdic and phosphotungstic acids to a blue complex (Swain and Hillis 1959). The presence of ascorbic acid or other very easily oxidized substances, not considered as phenolic compounds, may also result in the
Oil Total phenolic compound content (mg CAE/100 g)*
Soybean 1.48 0.05e† Sunflower 1.20 0.03b,c Rapeseed 1.31 0.04d Corn 1.26 0.04c,d Grapeseed 0.51 0.04a Hemp 2.45 0.05f Flax 1.14 0.03b Rice bran 1.44 0.03e Pumpkin 2.46 0.03f
* Total phenolic contents are expressed as milligrams of CAEs/100 gram samples. † Values (means SD) with different index letters are statistically significantly different (P < 0.05). CAE, caffeic acid equivalent.
formation of blue color with Folin–Ciocalteu reagent, causing an overestimation of total phenolic content (Singleton et al. 1999; Shahidi and Naczk 2004). It has been argued that Folin reagents may be inappropriate for plant extracts with high levels of other easily oxidizable substances (Padda and Picha 2007). The content of phenolic acids in oils is shown in Table 2.The application of SPE columns with diol allowed the extraction of polar substances from nonpolar matrix oils. The highest level of phenolic acids was determined in rapeseed oil at 256.6 mg/100 g. The remaining oils were characterized by a substantially lower level of phenolic acids, from 0.4 (rice bran oil) to 22.1 mg/100 g (pumpkin oil). Similarly, rapeseed oil contained the highest level of sinapic acid 236 mg/100 g. Corn and rapeseed oils contained the highest level of ferulic acid: 5.8 and 5.6 mg/100 g, respectively. Pumpkin oil contained the highest level of vanillic acid – 11.4 mg/100 g (Table 2). Only this oil contained protocatechuic acid (3.1 mg/100 g). The lowest content of phenolic acid was determined in rice bran oil, which contained ferulic acid (0.4 mg/100 g). In rapeseed, phenolic acids consist mostly of sinapic acid (Kozlowska et al. 1983; Zadernowski and Kozlowska 1983; Shahidi and Naczk 1992; Cai and Arntfield 2001; Siger et al. 2004). Niwa et al. (2001) also determined the presence of p-coumaric, ferulic and sinapic acids in corn oil. They also noted that sinapic acid and its methyl and ethyl esters better inhibited the formation of lipid peroxides than ferulic and p-coumaric acids. The total phenolic acid content of flaxseed meal on a dry-weight basis, as reported by Wanasundara and Shahidi (1994), ranged from about 130 to 220 mg/100 g, as ferulic acid equivalents. Choo et al. (2007) showed a total phenolic acid content of 76.8–307.3 mg/100 g in cold-pressed flaxseed oils. The total flavonoid contents in seven samples of cold-pressed flaxseed oils as reported by Choo et al. (2007) ranged from 12.7 to 25.6 mg/100 g, as luteolin equivalents.According to Tuberoso et al. (2007), olives and extra virgin olive oil are rich in minor compounds like phenols. What is interesting, most of the phenolic compounds found in olive oil are not present in oilseeds (rapeseed, sunflower, flaxseed, maize, soybean, grapeseed, pumpkin). Maize seed oil contained vanillin, trans-cinnamic acid and ferulic scid (2.8, 0.9 and 0.5 mg/ kg, respectively). Rapeseed oil had a high amount of syringic acid (6.8 mg/kg) (Tuberoso et al. 2007). Crude rice bran oil is reported to contain desmethylsterols (3,225 mg/100 g, reduced to 1,055 mg/100 g in refined oil), monomethylsterols (420 mg/100 g), and dimethylsterols or triterpene alcohols (1,176 mg/100 g), making a total of 4.8 g/100 g. Kochhar (2002) has collated information about the major members of each class. Many of these sterols are present as esters of ferulic acid (3-methoxy-4-hydroxycinnamic acid) and are known collectively as oryzanols (115–787 mg/100 g) (Gunstone and Harwood 2007). These are powerful antioxidants and show physiological properties. Oryzanols were not determined in this work.
Soybeannd0.8 0.03a1.1 0.06b0.8 0.07b1.5 0.06a1.2 0.08c,d0.9 0.03b6.3 0.33d Sunflowernd1.5 0.05b6.9 0.15e4.9 0.10c1.8 0.06b1.3 0.08d1.4 0.03c17.8 0.47g Rapeseednd1.6 0.05b,cnd0.3 0.05a13.1 0.12f5.6 0.10f236.0 0.50e256.6 0.73i Cornnd1.7 0.02cndnd1.9 0.08b,c5.8 0.10f0.6 0.03a,b10.0 0.23e Grapeseedndnd0.8 0.05andndnd0.2 0.08a1.0 0.13b Hempnd6.0 0.06e2.0 0.10dnd2.0 0.15c1.0 0.08b,c3.0 0.05d14.0 0.44f Flaxnd3.1 0.07d1.0 0.15bndnd1.0 0.05bnd5.1 0.27c Ricebranndndndndnd0.4 0.03and0.4 0.03a Pumpkin3.1 0.15nd11.4 0.10fnd3.8 0.06e3.8 0.06end22.1 0.37h
*Values(mean SD)withdifferentindexlettersarestatisticallysignificantlydifferent(P<0.05). nd,notdetected.
The percentage of DPPH• scavenged by antioxidants contained in oil extractsisshowninTable 3.AlloilextractsscavengedDPPH•.Themethanolic extracts of the oils were characterized by statistically significant differences in their antioxidant activity measured by the DPPH• method. The highest antioxidantactivitywasdisplayedbytheextractobtainedfromhempandpumpkin oils (70%), then rapeseed oil (over 50% of DPPH• scavenged). Other extracts of oils deactivated about 20% of DPPH•. Soybean oil methanolic extract possessed the lowest ARP calculated from the amount of sample needed to decrease the initial DPPH• concentration by 50% (2.94 ¥ 10-2) (Table 3). Rapeseed oil methanolic extract (10.31 ¥ 10-2) possessed an ARP similar to that of rice bran oil (9.37 ¥ 10-2). The best ARP was exhibited by the extract obtained from pumpkin (11.36 ¥ 10-2) and hemp oils (11.49 ¥ 10-2). The molecular structure of phenols is important for their antioxidant activity, as this activity is enhanced by the presence of a second hydroxyl or a methoxy group in the ortho- orpara-position (Laranijinha 2002). De Leonardis et al. (2003) examined the antioxidant properties and oxidative stability of coldpressed sunflower oil. They claimed that phenols extracted from sunflower seeds protect sunflower oil from autoxidation more effectively than butylated hydroxyanisole. Vuorela et al. (2004) confirmed strong antioxidant properties ofphenoliccompoundsextractedfromrapeseedwhichscavengedover60%of DPPH radicals and inhibited the formation of hexanal (over 90%) and hydroperoxides(over80%).Matthäus(2002)alsoconfirmedtheantioxidantactivity of oilseed extracts such as those of rapeseed and sunflower, which inhibited the formation of conjugated dienes of linoleic acid. It should be noted that the results so obtained may be influenced by other substances contained in the methanolicextractsthatwerenotdeterminedinourstudies,e.g.,vinylsyringol
Oil DPPH• scavenging (%)* EC50 (mg) ARP
Soybean 17.4 3.2b 34.0 2.94 ¥ 10-2 Sunflower 23.8 2.1c 16.9 5.92 ¥ 10-2 Rapeseed 51.2 4.1d 9.7 10.31 ¥ 10-2 Corn 11.1 1.3a 14.8 6.76 ¥ 10-2 Grapeseed 13.4 2.0a 15.9 6.28 ¥ 10-2 Hemp 76.2 4.5f 8.7 11.49 ¥ 10-2 Flax 19.3 2.1b,c 24.6 4.06 ¥ 10-2 Rice bran 23.7 2.6c 10.7 9.37 ¥ 10-2 Pumpkin 65.3 3.1e 8.8 11.36 ¥ 10-2
* Values (means SD) with different index letters are statistically significantly different (P < 0.05). ARP, antiradical power; EC50, the amount of sample needed to decrease the initial DPPH* concentration by 50%.
(canolol) present in rapeseed oil.This compound is the product of sinapic acid decarboxylation, which has strong antioxidant activity (Koski et al. 2003) and which protects DNA, fats and proteins from oxidation (Kuwahara et al. 2004). Grapeseeds are a rich source of monomeric phenols such as (+) catechin, (–) epicatechin, di-, ti- and tetrameric procyanidin (Saito et al. 1998; Kim et al. 2006). Espin et al. (2000) examined the ARP of plant oils, e.g., soybean, sunflower and corn oils, in both lipid and methanolic fractions, and reported that free radical scavenging capacity on DPPH• in polar fraction was not significant. The ARP to scavenge DPPH• by phenolic compounds extracted from rapeseeds also depended on the number of hydroxyl groups in the aromatic ring of the studied compounds (Sroka and Cisowski 2003). Papadopoulos et al. (2003) found that methanol-soluble phases from maize and sunflower oils have an antioxidant activity much lower than methanol-soluble phase of olive oils. Data presented by Tuberoso et al. (2007) showed that differences were not so distinct, especially for maize oil. Ramadan and Moersel (2006) compared, using the same per-weight basis, the antiradical performance of oils with respect to DPPH radical. The order of effectiveness of oils in inhibiting free radicals was as follows: coriander > black cumin > cottonseed > peanut > sunflower > walnut > hemp seed > linseed > olive > niger seed. We found a correlation between the total phenolic content and the scavenging of DPPH• (r = 0.87, P < 0.05). The best antioxidant activities were displayed by the extracts obtained from hemp and pumpkin oils.These oils contained the highest amount of total phenolic compounds. In the case of the above-mentioned oils, the total phenolic compound content did not differ statistically, whereas the rapeseed oil extract contained the highest level of phenolic acids, especially sinapic acid. Cold-pressed oils may retain higher levels of natural antioxidants that may be removed during the refining steps of a conventional oil processing procedure, and exhibit acceptable shelf stability and improved safety without added synthetic antioxidants. In addition, cold pressing involves no organic solvent, which results in a product that is chemically contaminant free.
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CAI, R. and ARNTFIELD, S.D. 2001. Arapid high-performance liquid chromatographic method for the determination of sinapine and sinapic acid in canola seed and meal. J. Am. Oil. Chem. Soc. 78, 903–910. CHOO, W.S., BIRCH, J. and DUFOUR, J.P. 2007. Physicochemical and quality characteristics of cold-pressed flaxseed oils. J. Food Compost. Anal. 20, 202–211. DECKER, E.A. 1998. Antioxidant mechanism. In Food Lipids (C.C. Akoh and D.B. Min, eds.) pp. 397–421, Marcel Dekker, NewYork, NY. DE LEONARDIS, A., MACCIOLA, V. and DI ROCCO, A. 2003. Oxidative stabilization of cold-pressed sunflower oil using phenolic compounds of the same seeds. J. Sci. Food Agric. 83, 523–528. ESPIN, J.C., SOLER-RIVAS, C. and WICHERS, H.J. 2000. Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2,2-diphenyl-1-picrylhydrazyl radical. J. Agric. Food Chem. 48, 648–656. GOLDBERG, G. 2003. Plants: Diet and Health. The Report of a British Nutrition Foundation Task Force, Blackwell Science, Oxford, U.K. GUNSTONE, F.D. and HARWOOD, J.L. 2007. Occurrence and characterization of oils and fats. In The Lipid Handbook (F.D. Gunstone, J.L. Harwood and A.J. Dijkstra, eds.) pp. 37–141, CRC Press, Boca Raton, FL. HAIYAN, Z., BEDGOOD D.R., JR, BISHOP, A.G., PRENZLER, P.D. and ROBARDS, K. 2007. Endogenous biophenol, fatty acid and volatile profiles of selected oils. Food Chem. 100, 1544–1551. KALT, W., FORNEY, C., MARTIN, A. and PRIOR, R.L. 1999. Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits. J. Agric. Food. Chem. 47, 4638–4644. KAPOOR, R. and NAIR, H. 2005. Gamma linolenic acid oils. In Bailey’s Industrial Oil and Fat Products, 6th Ed. (F. Shahidi, ed.) pp. 67–119, John Wiley & Sons, Inc, Hoboken, NJ. KIM,S.J.,JEONG,S.M.,PARK,W.P.,NAM,K.C.,AHN,D.U.andLEE,S.C. 2006. Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extracts. Food Chem. 97, 472–479. KOCHHAR, S.P. 2002. Sesame, rice-bran and flaxseed oils. In Vegetable Oils in Food Technology – Composition, Properties and Uses (F.D. Gunstone, ed.) pp. 297–326, Blackwell Publishing, Oxford, U.K. KOSKI, A., PSOMIADOU, E., TSIMIDOU, M., HOPIA, A., KEFALAS, P., WAHALA, K. and HEINONEN, M. 2002. Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil. Eur. Food Res. Technol. 214, 294–298. KOSKI,A.,PEKKARINEN,S.,HOPIA,A.,WÄHÄLÄ,K.andHEINONEN, M. 2003. Processing of rapeseed oil: Effects on sinapic acid
derivative content and oxidative stability. Eur. Food Res. Technol. 217, 110–114. KOZLOWSKA, H., ZADERNOWSKI, R. and SOSULSKI, F.W. 1983. Phenolic acids in oilseed flours. Nahrung/Food 27, 449–453. KUWAHARA, H., KANAZAWA, A., WAKAMATU, D., MORIMURA, S., KIDA, K., AKAIKE, T. and MAEDA, H. 2004. Antioxidative and antimutagenic activities of 4-vinyl-2,6-dimetoxyphenol (canolol) isolated from canola oil. J. Agric. Food Chem. 52, 4380–4387. LARANIJINHA, J. 2002. Caffeic acid and related antioxidant compounds: Biochemical and cellular effects. In Handbook of Antioxidants (E. Cadenas and L. Packer, eds.) pp. 279–302, Marcel Dekker, New York, NY. LECKER, G. and RODRIGUEZ-ESTRADA, M.T. 2000. Chromatographic analysis of unsaponifiable compounds of olive oils and fat-containing foods. J. Chromatogr. A 881, 105–129. MANIAK, B. and TARGON ´SKI, Z. 1996. Przeciwutleniacze naturalne wystepujace w zywnosci. Przemysl Fermentacyjny i Owocowo-Warzywny 4, 7–10 (in Polish). MATTHÄUS, B. 2002. Antioxidant activity of extracts isolated from residues of oilseeds, such as rapeseed or sunflower. Agro. Food Ind. Hi-Tech. 13, 22–25. NAMAL SENANAYAKE, S.P.J. and SHAHIDI, F. 2000. Concentration of docosahexaenoic acid (DHA) from algal oil via urea complexation. J. Food Lipids 7, 51–61. NIWA, T., DOI, U., KATO, Y. and OSAWA, T. 2001. Antioxidative properties of phenolic antioxidants isolated from corn steep liquor. J. Agric. Food Chem. 49, 177–182. PADDA, M.S. and PICHA, D.H. 2007. Methodology optimization for quantification of total phenolics and individual phenolic acids in sweet potato (Ipomoea batatas L.) roots. J. Food Sci., 72, C412–C416. PAPADOPOULOS, K., TRIANTIS, T., YANNAKOPOULOU, E., NIKOKAVOURA, A. and DIMOTIKALI, D. 2003. Comparative studies on the antioxidant activity of aqueous extracts of olive oils and seed oils using chemiluminescence. Anal. Chim. Acta 494, 41–47. PARRY, J., HAO, Z., LUTHER, M., SU, L., ZHOU, K. and YU, L. 2006. Characterization of cold-pressed onion, parsley, cardamom, mullein, roasted pumpkin and milk thistle seed oils. J. Am. Oil. Chem. Soc. 83(10), 847–854. QUITES, J.L., RAMIREZ-TORTOSA, M.C., GOMEZ, J.A., HUERTAS, J.R. and MATAIX, J. 2002. Role of vitamin E and phenolic compounds in the antioxidant capacity, measured by ESR, of virgin olive, olive and sunflower oils after frying. Food Chem. 76, 461–468.
RAMADAN, M.F. and MOERSEL, J.T. 2006. Screening of the antiradical action of vegetable oils. J. Food Compost. Anal. 19, 838–842. ROTKIEWICZ,D.,KONOPKA,I.andZYLIK,S.1999.Stateofworksonthe rapeseed oil processing optimalization. I. Oil obtaining. Ros´liny Oleiste/ Oilseed Crops XX, 151–168 (in Polish). RUTH, S.M., SHAKER, E.S. and MORRISSEY P.A. 2001. Influence of methanolic extracts of soybean seeds and soybean oil on lipid oxidation in linseed oil. Food Chem. 75, 177–184. SAITO, M., HOSOYAMA, H., ARIGA, T., KATAOKA, S. and YAMAJI, N. 1998. Antiulcer activity of grape seed extract and procyanidins. J.Agric. Food Chem. 46, 1460–1464. SHAHIDI, F. and NACZK, M. 1992. An overview of the phenolics of canola and rapeseed: chemical, sensory and nutritional significance. J.Am. Oil. Chem. Soc. 69, 917–924. SHAHIDI, F. and NACZK, M. 2004. Phenolics in Food and Nutraceuticals, pp. 489–490, CRC Press, Boca Raton, FL. SIGER, A., NOGALA-KALUCKA, M., LAMPART-SZCZAPA, E. and HOFFMANN, A. 2004. Phenolic compound contents in new rape varieties. Ros´liny Oleiste/Oilseed Crops XXV, 263–274 (in Polish). SINGLETON, V.L., ORTHOFER, R. and LAMUELA-RAVENTOS, R.M. 1999. Analysis of total phenols and other oxidation substances and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol. 299, 152–178. SROKA, Z. and CISOWSKI, W. 2003. Hydrogen peroxide scavenging, antioxidant and anti-radical activity of some phenolic acids. Food Chem. Toxicol. 41, 753–758. SUJA, K.P., JAYALEKSHMY, A. and ARUMUGHAN, C. 2005. Antioxidant activity of sesame cake extract. Food Chem. 91, 213–219. SWAIN, T. and HILLIS, W.E. 1959. The phenolic constituents of Prunus domestica. I. The quantitative analysis of phenolic constituents. J. Sci. Food Agric. 10, 63–68. TUBEROSO, C.I.G., KOWALCZYK, A., SARRITZU, E. and CABRAS, P. 2007. Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use. Food Chem. 103, 1494–1501. VUORELA,S.,MEYER,S.A.andHEINONEN,M.2004.Impactofisolation method on the antioxidant activity of rapeseed meal phenolics. J. Agric. Food Chem. 52, 8202–8207. WANASUNDARA, J.P.D. and SHAHIDI, F. 1994. Alkanol ammonia water/ hexane extraction of flaxseed. Food Chem. 49, 39–44. YU, L., HALEY, S., PERRET, J., HARRIS, M., WILSON, J. and QIAN, M. 2002a. Free radical scavenging properties of wheat extracts. J. Agric. Food Chem. 50, 1619–1624.
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Thursday, August 18, 2016


Hemp Building Workshop August 27-28
Boulder Colorado

Please join and Hemp Solutions for our next
Hemp Building Workshop near Boulder Colorado.
Class includes: 
  • Camping on-site (The site is ten minutes from Boulder, Lyons, or Longmont) 
  • Snacks/Breakfast Sunday morning/Lunch both days 
  • A hemp T-shirt (Specify size and color preference when registering)
  • A take-home hempcrete sample
Cost is $300 for both days, $175 for single day

Sign-up at by clicking the link on the first page.
 I am always humbled by the quality of participants that we have come to our workshops. We do our very best to provide a quality educational experience. We work hard together as a team and then we get to know each other and help move the cause to the next level. It is the community that develops that is of great value. And you get to camp right next to a hemp field. After conducting these workshops for years all over the world they just keep getting better. Get signed up today- you will be glad you did!
See you at the class!
John Patterson- Lead Instructor

Hemp Building Workshop August 27-28
Boulder Colorado

Please join and Hemp Solutions for our next
Hemp Building Workshop near Boulder Colorado.
Class includes: 
  • Camping on-site (The site is ten minutes from Boulder, Lyons, or Longmont) 
  • Snacks/Breakfast Sunday morning/Lunch both days 
  • A hemp T-shirt (Specify size and color preference when registering)
  • A take-home hempcrete sample
Cost is $300 for both days, $175 for single day

Sign-up at by clicking the link on the first page.
 I am always humbled by the quality of participants that we have come to our workshops. We do our very best to provide a quality educational experience. We work hard together as a team and then we get to know each other and help move the cause to the next level. It is the community that develops that is of great value. And you get to camp right next to a hemp field. After conducting these workshops for years all over the world they just keep getting better. Get signed up today- you will be glad you did!
See you at the class!
John Patterson- Lead Instructor

Thursday, June 23, 2016

Veterans and Suicide 22 veterans take their own lives every day #22Kill ...

With a veteran suicide rate averaging 22 every day, the work to support our nation’s veterans has just begun once they return home. With over 10 times the amount of veterans lost to suicide than to combat operations in the same time period, there has never been a more important time to TAKE A STAND and DO something to support our veterans!! Just because they come home, doesn’t mean we stop supporting them!
Day#3 of the ‪#‎22kill‬ Challange
I challenge all of you that watch this! If you can't do the push ups- I ask for you to share! Thank you
‪#‎Vets‬ ‪#‎Veterans‬ ‪#‎Life‬ ‪#‎Help‬ ‪#‎Compassion‬ ‪#‎Kindness‬ ‪#‎Love‬ ‪#‎USA‬ ‪#‎USN‬ ‪#‎Support‬ ‪#‎SayNOtoSuicide‬ ‪#‎AllLivesMatter‬ ‪#‎Military‬

Tuesday, May 17, 2016

Microgreens: Health Benefits and Nutrition Facts

Try Our 100%HempNatural Fiber Growing Medium:

Nutrition Fact 1: Microgreens Provide More Nutrition Than Mature Leaves

A 2010 study published in the Journal of American Society for Horticultural Science reported that young lettuce seedlings, harvested 7 days after germination, had the highest antioxidant capacity as well as the highest concentrations of health-promoting phenolic compounds, compared with their more mature conterparts.

Nutrition Fact 2: Vitamin C is Abundant in Microgreens

Young edible seedlings are a superb source of vitamin C, an antioxidant that helps protect your body from the harmful effects of free radicals. The 2012 study on microgreens reported that even the microgreen sample that had the lowest levels of vitamin C contained a whopping 20 milligrams of vitamin C per 100 grams – that's almost twice the amount of vitamin C found in tomatoes! Red cabbage microgreens had the highest levels of vitamin C among the tested varieties, with a 100-gram portion providing 147 milligrams – or 245% of the daily value – of this vital nutrient. For comparison, an equal-sized serving of mature raw red cabbage contains 57 milligrams of vitamin C according to data provided by the U.S. Department of Agriculture.

Nutrition Fact 3: Many Microgreens Are Loaded With Beta-Carotene

Carotenoids, such as beta-carotene, are thought to reduce the risk of disease, particularly certain types of cancer and eye disease. Carrots are famous for being rich in beta-carotene, but turns out that many microgreens are also a good source of this important nutrient. In fact, some microgreens appear to contain even more beta-carotene than carrots: 12 milligrams per 100 grams compared with 8 milligrams in boiled carrots, according to the 2012 study. The researchers who analyzed the beta-carotene content of microgreens found that these super-nutritious greens also provide other carotenoids such as lutein and zeaxanthin.

Nutrition Fact 4: Microgreens Are a Good Source of Vitamin E

Back in 1967, a team of scientists from Yale University showed that young pea seedlings grown in light contain significant levels of tocopherol (vitamin E). Similarly, the researchers responsible for the 2012 microgreen study found substantial amounts of tocopherols in the tested greens. The amount of alpha-tocopherol and gamma-tocopherol combined ranged from 7.9 to 126.8 milligrams per 100 grams, with green daikon radish microgreens scoring the highest value in this analysis. For adults, the recommended daily allowance for vitamin E is 15 milligrams of alpha-tocopherol, meaning that eating just a small amount of daikon radish microgreens would cover your daily requirement for this important antioxidant vitamin.

Nutrition Fact 5: Greens – Even if Small in Size – Contain Vitamin K

The Yale study on pea microgreens – or young pea seedlings as they were called back then – also discovered that the seedlings started to produce large amounts of vitamin K when they were exposed to light. But that's hardly big news. Vitamin K functions as an electron acceptor when chlorophyll – abundant in all green plants including microgreens – absorbs sunlight to produce carbohydrates and oxygen during photosynthesis. Vitamin K also offers health benefits for humans by promoting normal blood clotting and preventing excessive bruising.  Vitamin K also plays an important role in maintaining strong and healthy bones.
The 2012 microgreen study analyzed the levels of phylloquinone (the type of vitamin K produced by plants) in different micro-sized greens, and found the highest levels of vitamin K in amaranth microgreens (Red Garnet variety). The researchers observed marked differences in vitamin K concentration between different microgreens, with the values ranging from 0.6 to 4.1 micrograms per gram.

Wheatgrass Roots Thrive

How to Reap the Health Benefits of Microgreens

To reap the health benefits of microgreens, eat them immediately after harvest. Microgreens, like most other superfoods that are consumed fresh, begin to lose their nutritional value rapidly after harvest. Consider growing your own microgreens at home as this will allow you to decide exactly when you harvest your crop.


Friday, April 22, 2016

HEMP CLEANS WATER 2016- The Cause is Right- The Time is Now!

Samples #1 #2 #3 are initial testing sample supplied by Hemp Solutio...ns is from the Animas River after the recent Gold King Mine spill. Hemp Solutions feels that early results of their preliminary testing just might be the "Solution" it may just be a " Hemp Solution" the EPA and Animas River Clean Up, Citizen Advisory Committee may be looking for! ‪#‎EPA‬ ‪#‎CitizensAdvisoryCommittee‬ ‪#‎CleanWaterAction‬ ‪#‎CleanWater‬ ‪#‎Water‬ ‪#‎WaterPurification‬

Wednesday, April 20, 2016

Hemp- A Sustainable Renewable Resource- Water Purification, Gree...

If you would like to be part of the solution, please email us at:

We can grow our future and provide green materials for water purification, energy and building materials!

Thank you for watching,

Derek Cross

Monday, January 4, 2016

Building Green with Hemp- HempCrete WorkShop 2016 with John Patterson from Hemp Solutions

Building Blocks With Hempcrete
John Patterson and Derek Cross are Co-Founders of Hemp Solutions USA. They are both carpenters and are conducting workshops and showing people how to build hempcrete houses.

John Patterson is conducting a hempcrete workshop in Denver on Sunday, January 17th 2016 @ 11:00 am - 3:00 pm called Building Blocks With Hempcrete.

They are passionate about spreading the word about what Hemp can do for us and our planet.

Register at:
Email is:

#Hemp #HempHurd #HempCrete #HempCreteWorkShops #HempFarming #GreenBuilding #TreeFree