Safflower oil has been the subject of recent researchers trying to understand its true potential as a body fat burner. The oil contains two kinds of omega-3 fatty acids: Linoleic Acid (LA) ad Conjugated Linoleic Acid (CLA).

While LA’s benefits are mainly to the skin, CLA is becoming increasingly popular as a natural fat burner. CLA has the potential to increase your energy expenditure and while decreasing your food intake by turning fat storages and cell in your body into energy in a very efficient manner.

There have been many studies behind both CLA and LA, and safflower oil has them both. However, while 75% of the formula is LA, only about 0.1% of the formula is CLA, a very insignificant portion that wouldn’t make a real difference.

If you become interested in CLA, though, you can find it in diaries, meal, button, and beef, especially if they are high-quality products coming from grass-fed cattle.

What is safflower?

The safflower is a flower, and the oil comes from the seeds of the plant. The seeds have the potential of preventing heart diseases and help treat fever, tumors, breathing problems, coughs, clotting conditions, chest pains, traumatic injuries, and muscle and joint pain.

In manufacturing, the safflower plant is used to create dyes and color cosmetics or as a paint solvent. And in the kitchen, is used as a cooking oil.

Uses in the kitchen

Safflower oil, just like grape oil, is a great source of unsaturated fats. Unsaturated fats help promote healthy levels of cholesterol in your bloodstream, although the effects depend on the cooking methods.
Said oils have both omega-6 and omega-3 fatty acids, but grape oil has a stronger concentration of omega 6 (thus it’s considered as healthier).

Vegetable oils break down at certain temperatures, and when they break they emit smoke, change odor and flavor, and produce cancer-promoting radicals no longer suitable for intake. Safflower oil has one of the highest smoke points of the family of vegetable oils, around 510 degrees Fahrenheit.

Safflower oil and grape seed oil are suitable for low-heat baking, sauces, and sautéing. Additionally, safflower oil works best for deep frying, browning, and searing because of its high smoke point.

Fat content and health benefits

Safflower oil is made separating the oil from the seeds’ solid contents through pressure or steaming. The oil is around 78 percent monounsaturated fats (like linoleic acid), 13.3 percent polyunsaturated fats (various omega-3 fatty acids), and 8.7 saturated fats (like CLA).

The oil merges the benefits of both omega-3 and omega-6: polyunsaturated and monounsaturated fats reduce levels of LDL, the “bad” cholesterol while increasing the levels of HDL, the “good cholesterol.

As the levels of HDL increase, the risk of heart decease, heart attack, hardened arteries, hypertension, and stroke decrease. Such is the cardiovascular benefit of safflower oil. Furthermore, the oil provides a good source of vitamin E, a natural antioxidant.

On the other hand, grape seed oil is lower on Vitamin E but provides a lot more omega-6 fatty acid, which help is vital for several brain functions such as memory and attention, and helps promote proper growth and development.
There are also other chemicals within the safflower that help the overall blood flow by widening blood vessels, veins, and arteries, and by stimulating the heart.