Hemp seeds’ dietary fat is primarily composed of polyunsaturated fats – or the “good fats.” Hemp seed oil’s fatty acid profile is comprised of 80% polyunsaturated fats, 11% monounsaturated fats, 9% saturated fats, and zero trans fats. Health organizations recommend that fat intake should make up 20% to 35% of your total calorie intake. They further recommend that most of the fat intake should come from polyunsaturated and monounsaturated fats, while limiting the intake of trans and saturated fats. Hemp seed dietary fat meets this recommendation.

Hemp seed contains a high concentration of polyunsaturated fatty acids (PUFAs). Essential fatty acids (EFAs) are vital for good health but cannot be synthesized by our body, and so they must be present in the foods we eat. EFAs are important components of cell membranes and are precursors for substances in the body involved with regulating blood pressure and inflammatory responses.

Hemp seed uniquely contains naturally occurring Gamma-Linolenic Acid (GLA) and Stearidonic Acid (SDA). GLA and SDA are direct metabolites of Omega-6 and Omega-3 EFAs, respectively. These two metabolites are important for anti-inflammation and auto-immune functions of the body.

Hemp seed is a source of high quality, plant based protein. Analysis of hemp protein powder has resulted in a Protein Rating of 41, indicating that the protein content in hemp foods is not only present in high amounts, but it is also of a high quality.

Hemp protein is free of trypsin-inhibitors. Trypsin is a key enzyme that breaks down peptide bonds in proteins, enabling more efficient protein uptake in the human body. Trypsin inhibitors – which are found in other protein rich sources like soy – can cause flatulence.

Hemp seed is very high in dietary fibre. Fibre helps to keep the digestive system healthy and functioning properly. The dietary fibre found in hemp is composed primarily of insoluble fibre. This type of fibre passes through the body unchanged and causes an increase in satiety.

Hemp is inherently gluten and lactose free. Gluten is a protein found in most grains that are commonly used in cereals and baked goods. Most people allergic to gluten have a similar reaction to lactose and soy.

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