The production process begins with cold pressing of whole, raw hemp seeds for oil. The co product of the oil is hemp cake which is milled and sifted through a special vibratory sieving system in order to isolate the hemp seed fibers. The resulting powder is the hemp protein powder with a 48-52% protein content. The entire process is mechanical, solvent free and takes place at low temperatures.

The major difference between the two species of the same plant genus is the THC (delta-9-tetrahydrocannabinol) content. Hemp is the commercial or industrial variety cultivated for production of textiles, food, building material, fuel etc. The legal limit for theTHC content of hemp is below 0.2%. An average marijuana strain is capable of producing a 8%-12% THC content. More potent strains can reach around 20%.

Hemp seeds are biologically 100% gluten free. However, hemp seeds are rarely cultivated, harvested and transported totally isolated from other crops which contain gluten. Thus the risk of contamination with gluten must be taken into consideration and gluten content in hemp seed derivate products must be monitored and analyzed before they are labelled as “gluten free”.

Hulled/shelled hemp seeds contain between 6-10% carbohydrates out of which over 80% fibers and the rest sugars and starches. So the total content of starches is around 2 g per 100g

No, definitely not. The THC content in hemp oil, protein and shelled seeds is very low at max. 10 ppm which equals 0.01% THC (for comparison, the EU wide legal limit of THC in hemp plants is 0.2%).

As a comparison, one must smoke a hemp cigarette as big as an electricity pole to get a slight “high” effect.

Up to date no allergies have been recorded. Unlike soy, egg, milk or peanut proteins, hemp protein is very neutral and suitable for allergy prone people.

Hemp seed oil is considered to be the best nutritional oil for health because its essential fatty acid (EFA) profile is closest to that required by the human body. Hemp seeds are the only natural source to boast of having the ideal ratio of EFA’s required by the human body, wich is roughly 3:1 of omega-6 to omega-3, the two most important EFA’s .

By weight, hemp seed is 30-35% oil, of wich 80% consists pf polyunsaturated EFA’s, linoleic acid (LA- omega-6 at 60%) and linoleic acid (LNA or ALA -omega-3 at 20%). These are the parent compounds wich build longer-chain fatty acids. LNA then converts to DHA ( docosahexaenoic acid) and EPA ( eicosapentaenoic acid). Other notable fatty acids are GLA (gamma linolenic acid from LA) and SDA ( stearidonic acid from LNA), which serve as intermediaries in the information of longer-chain  fatty acids and vital hormone-like prostaglandins in the body.

There is much conflicting information today regarding nutrition and the consumption of fish oil versus plant-based oils. Here are 6 reasons not to consume fish oils:

1. Fish is no longer a health food. All marine life has varying levels of toxins and pollutants.

2. Not all fish oils are created equal. The highest EFA’s levels come from salmon, tuna, etc. Most fish oils are made up from such cheaper and lesser fish as mackerel and anchovies.

3. EFA’s are easily destroyed, especially preformed ones. Preformed EPA and DHA are destroyed by cooking, toxins are not.

4. Fish-based EFA’s increase certain risks. The reduction of vitamin E in the liver and plasma leads to cancers, cataracts, immune system decline and brain dysfunction.

5. The hype about ALA conversion contains half-truths. Humans, from fetus to old-age, are able to convert ALA to DHA.

6. Fish oil and EPA may not be the best for the heart. DHA offers greater cardiovascular benefits than EPA.

Conclusions: Because our brains are made of long-chain omega-3 fatty acids, many assume that the only way you should obtain these is by eating such things as fish, which have the long-chain fats. Plant sources, such as hemp seed oil is made up mainly of medium-chain fats. However, when log-chain fatty acids are eaten, they must be emulsified by bile salts in the small intestine before they can be absorbed into the body. Short-and medium-chain fatty acids are absorbed directly through the portal vein to the liver, where they are immediately available to the body.

References:

http://www.innvista.com/health/foods/hemp/hempoil.htm

http://www.innvista.com/health/nutrition/fats/fishoils/default.htm