Fast Facts About Safflower Oil

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Safflower oil is one of the many edible oils in the market lauded for positive health effects. While there may be some truth to this, there are many potential disadvantages to consider when using this oil. Learn more about my recommendations on safflower oil and discover if its benefits outweigh its risks.

What Is Safflower Oil?

Safflower oil is derived from the seeds of the safflower plant (Carthamus tinctorius L.), an annual broadleaf crop from the Compositae or Asteraceae family:¹ Native to many parts of Asia, the Middle East and Africa, the safflower plant is referred to as “kusum” in India (derived from the Sanskrit word “kusumbha”) and as “hongua” in China.

One of the world’s oldest crops, safflower has a history that goes back 4,000 years to ancient Egypt. While the initial evolution of growing safflower oil commercially began in the U.S. Great Plains in 1925, its large-scale production was not in full swing until the 1950s.

India is currently the largest leading commercial producer of safflower oil worldwide, followed closely by California in the United States and Mexico. Western states such as North Dakota and South Dakota, Montana, Idaho, Colorado, Arizona and Nebraska also produce substantial amounts of safflower, but on a rather small acreage.

Uses of Safflower Oil

Ancient Egyptians used safflower as a dye or coloring agent for their clothing. Today, safflower plays a vital role for the meal, birdseed and oil industries in the U.S. Aside from these, safflower oil is also used as:

Composition of Safflower Oil

There are two types of safflower plant: the oil-producing type rich in monounsaturated fatty acids or oleic acid; and the type with high concentrations of polyunsaturated fatty acids or linoleic acid.

Safflower oil’s ratio of unsaturated versus saturated fat is 10-to-1. Oleic types of safflower oil offer approximately 78 percent monounsaturated, 15 percent polyunsaturated and 7 percent saturated fatty acids.³ The linoleic type of safflower oil, on the other hand, has 75 percent more polyunsaturated fat content than olive, soybean, cottonseed, corn and peanut oils.⁴

Safflower oil is a concentrated source of omega-6 linoleic acid and provides no omega-3 polyunsaturated fats. It also contains conjugated linoleic acid (CLA), which is why it’s touted to help in weight loss and believed to have a protective effects on the skin. ⁵

It is also said that, compared to oils with linolenic acid, safflower and other linoleic acid-rich plant oils are more potent in terms of improving the conjugated linoleic acid (CLA) in the milk of cows that are given high-forage diets. What’s more, adding these oils to the livestock’s diet gives them increased energy density and energy intake.⁶

However, I’ve repeatedly stressed in my articles that it’s very important to maintain the proper omega-3 and omega-6 ratio in your body. While both omega-3 and omega-6 fats are essential to your health, omega-6 is consumed in excess in the standard American diet — and it becomes even more problematic when damaged through processing. Check out the Beginner Plan: Fats section of my nutrition plan for a more thorough discussion of the right type of fats you need in your diet.

Benefits of Safflower Oil

The medicinal properties of safflower were discovered as early as the Middle Ages, when the juice of the safflower plant was mixed with chicken stock or sweetened water to relieve constipation and respiratory problems.⁷ In traditional Chinese medicine, safflower petals are believed to stimulate blood circulation, reduce phlegm and heal fractures.⁸ Today, research shows that safflower oil itself provides profound effects for:

However, do not use safflower oil for cooking: Remember that I only recommend coconut oil for cooking, as it is the only one stable enough to withstand high heat.

How to Make Safflower Oil

Safflower oil is extracted from the seeds of the safflower plant either by expeller pressing, solvent extraction or a combination of both. In the chemical extraction process, the safflower oil is refined by heating and by adding other chemicals, which diminishes its natural nutritional benefits. Typically, pure unrefined safflower oil has a deep yellow-orange color and provides a slightly nutty and earthy flavor. In contrast, refined or processed safflower oil is very pale in color and has a bland taste.¹³

Is Safflower Oil Safe?

I strongly discourage taking safflower oil as it is an omega 6 fat and should not be consumed in a processed oil. Omega 6 oils are best consumed from unprocessed seeds and nuts. Also because safflower oil can impede blood clotting, it can likely heighten your risk of bleeding post-surgery. Anticoagulants and non-steroidal anti-inflammatory drugs (NSAIDs) such as ibuprofen may also increase hemorrhaging when taken with safflower oil. Who is not advised to take safflower oil therapeutically?

Belching, loose stools, nausea, vomiting and diarrhea have been reported in patients taking safflower oil daily. To prevent any complications from occurring, never take safflower oil supplements with prescription medication or even simple over-the-counter drugs.

Source:: Mercola Health Articles