Do you use seed oils?

We do sometimes, yes.

Below are the seed oils we use:

• Rice bran oil, which has a high smoke point and remains liquid at colder temperatures, contains 2 types of vitamin E along with phytosterols, which help reduce serum triglycerides in the bloodstream.
• Sesame oil, which also contains phytosterols and antioxidants, appears to support lowered LDL and VLDL cholesterol.
• Sunflower seed oil in our outsourced products (see more below)

We also use a combination of olive and avocado oil in our meals, depending on the application. Soybean oil is only found in our dishes featuring plantains, since we outsource these and have not yet found purveyors that cook plantains without soybean oil. 

Why we use seed oils in some of our meals

We sometimes need to choose an oil with a high smoke point to help prevent the oil from smoking, which in turn releases damaging free radicals (and a burnt taste) during the cooking process. We also take into account how the oil will be impacted by cold temperatures. We deliver Thistle meals at a cold, food-safe temperature, and some oils coagulate at this temperature - this leads to an unpleasant appearance and texture with items like salad dressing. 

The various oils we choose to use also provide various nutrients and tastes. Thistle uses some oils that are high in heart-healthy monounsaturated fats, olive oil and avocado oil.

Oils in our outsourced products

• While we do not use sunflower oil, we do outsource some ingredients that contain sunflower seed oil (and the sub-ingredients for our outsourced ingredients will be included in the ingredients lists).
• Examples include:
  • Pinto "bacon" (vegan)
  • Crispy chickpeas and favas (toppings)
  • Rightrice
  • Dolmas

Omega-3 versus Omega-6 fatty acids

Lastly, a common concern with our oil choices is how the omega 3 fat composition compares with the omega 6 fat composition. Thistle is mindful to use a mix of oils, containing a variety of each type of fatty acids. Thistle also includes plant sources of omega 3 fats, like sea vegetables and certain nuts and seeds. The balance between omega 6 fatty acids and omega 3 fatty acids helps to reduce inflammation in the body. To get an idea of the oils we use, you can review ingredients in our meals on this week's menu here.