The High Oleic Oil is considered to be the healthiest sunflower oil due to its rich content of healthy fats, highly resistant to long-lasting thermic processes. In human studies, scientists (hyperlink http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/mediterranean-diet/art-20047801) have found that diets high in oleic acid (such as the famous Mediterranean diet) are associated with a lower risk of cardiovascular disease than diets with a similar amount of other fats. So ideally, what you want in a cooking and salad oil is something that has a lot of oleic acid but has very little saturated fat.
Spornic Profesional High Oleic contains over 75% oleic acid, about 17% linoleic acid and a very low amount of saturated fats, approximately 7%. In other words, we’re talking about 3 times more mono-unsaturated fatty acids than what it is found in a regular sunflower oil.
The only oil to compete with the health benefits of High Oleic Oil is considered to be the olive oil, with an amount of about 70% mono-unsaturated fats. The major difference in usage consists of a strong recommendation of not using the olive oil at high temperature cooking, due to its low smoking point.
The High Oleic oil successfully combines the health benefits of olive oil with the stability of the well-known palm oil and the taste/smell free ability of the refined sunflower oil.
The High Oleic Oil has a very low amount of saturated fats and, VERY IMPORTANT!, it contains no trans-fats and it is not hydrogenated. The hydrogenation is the process which transforms the unsaturated chemical bonds into saturated ones with the purpose of stopping the oxidation process and keeping the product’s flavor. Hydrogenation raises the melting point above room temperature and makes the liquid oil become solid in a process called hardening. The solid product is used as margarine or spread.
The hydrogenation causes the presence of trans-fats, found in margarine, fast-food, pastry, etc. The same fats associated with heart diseases and the increase of so-called bad cholesterol (LDL).