The reason saffron gets cheaper when it comes to health claims is because we eat saffron all the time. Some of it comes in the seeds too; we don’t notice it if it’s grown in a big box of green leaves or at the back of the tree. It’s a really great colour and it’s a good source of vitamin C.
Saffron’s antioxidant power is not found in a lot of other plant oils
The reason saffron gets cheaper when it comes to health claims is because most of the other oils and plant oils that have an antioxidant power are either high in linoleic acid – a saturated fatty acid that’s been implicated in heart disease – or mono linoleic acid, an in an omega-6. Saffron is the highest-polyunsaturated of all the major saffron species, but it isn’t a monounsaturated oil and can be a mixture of both at the same time (the colour of the leaves vary). Both monounsaturated and polyunsaturated oils are used in foods on the basis of their health benefits but if they’re not mixed together it makes them more expensive, which makes them more risky to buy at any price (and they have the worst health benefits).
In fact, monounsaturated and polyunsaturated oils are often the same. A recent study found the same thing when it came to plant foods, with all the major sources of polyunsaturated fatty acids being high in monounsaturated fats. Monounsaturated oils are the fats in the foods, and polyunsaturated fats are the fats in the food, because polyunsaturated fats contain more than one monounsaturated fatty acid. So when it comes to the foods which have the lowest health impacts per dollar spent, saffron and olive oil are the big winners.
Saffron is a source of lignans, or plant compounds that are good in the gut
Lignans are one of the most powerful things that we get from plant foods. They are anti-bacterial, anti-inflammatory, anti-bifidus, anti-viral and they’re anti-inflammatory in the body too. If you eat enough lignans in your diet, they can work together to help break down bad chemicals, such as chemicals found in smoking, and they can act as natural painkillers by blocking chemical signals in the pain signals in the body. A recent study found that one gram of sa
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