Finally, a flaxseed oil you can cook with! Flaxseed oil has the highest concentration of the omega-3 fatty acid source alpha-linolenic acid (ALA) of any vegetable oil – in fact, at 50–60% it’s even higher than fish oil. That makes it a valued nutritional supplement, but until now its use has been limited to room-temperature concoctions like salad dressings and smoothies. That’s because conventional flaxseed oil has a very low smoke point. It starts to burn if it gets much hotter than boiling water, and you can’t do a lot of cooking at that temperature. Now, Alligga has solved that problem by developing a filtering process that raises the smoke point of their flaxseed oil to around 250° C. That’s higher than canola oil, and plenty hot enough for baking, roasting, sautéing and even stir-frying. They start with oil cold pressed from prairie-grown Canadian flax seeds, then pass it through a proprietary system that filters out the wax and other impurities that make ordinary flaxseed oil burn so easily. What’s left is an aromatic, nutty-tasting oil with an omega-3 content of at least 59% – higher than most regular flaxseed oils – and significant quantities of omega-6 and -9 fatty acids as well. The high smoke point means those nutrients won’t be lost when you cook with it, and you won’t have to worry about the formation of trans fats or carcinogens. Alligga isn’t just the most versatile flaxseed oil ever – it’s also one of the healthiest. Ingredients: flaxseed oil Recommended Usage: For High Heat Cooking, Or use as a food topping, salad dressing, dip, or directly as an oral supplement.