Is walnut oil high in dairy proteins?

Watch for

• Tree nut allergen.Cold-pressed, unrefined oils retain far more protein than highly refined ones, so the studies that found refined peanut and nut oils tolerable say nothing useful about a gourmet finishing oil. Anyone with a walnut allergy should treat it as walnut
• The oxalate and nickel that make whole walnuts a problem for kidney-stone formers and nickel-sensitive eaters largely stay behind in the press cake: the oil grades A on both where the nuts grade E and D
• Very heat fragile.Walnut oil is mostly polyunsaturated, including a good share of alpha-linolenic acid, so it has a low smoke point and turns bitter and acrid when it is cooked. It is a finishing oil, not a frying oil
• It goes rancid faster than almost any other culinary oil.Buy small bottles, keep it in the fridge, and bin it if it smells like old paint or crayon rather than walnut
• Salicylates grade borderline (B), the only non-clean mark on the whole row, and a drizzle is a small dose of it