Vegetable oil

Vegetable oil

Vegetable oils are one of those rare products that must be included into a healthy diet, say the experts. The most important their feature is that they contain polyunsaturated fatty acids that are important if you want to avoid feeing the lack of energy, getting gastric and duodenal ulcers. Experts have also found that they effectively balance hormones, strengthen the immune system, and prevent cancer, heart disease, diabetes, obesity, arthritis, and all types of inflammation. 

When choosing which oil to buy, people should pay their attention to the label and the nutritional value of the oil. It will help you to indicate how much vitamins, fats, proteins and acids it contains. Doctors recommend choosing the ones that note ‘the oil is obtained by first cold pressing’ on their label. That’s the easiest way to receive vitamin E and other valuable substances.

Refined oils are clear, not cloudy, they are good for baking and roasting, deep frying and it can be used in various sauces and marinates. Unrefined oil is cloudy, has a specific color, taste and smell. According to taste, unrefined oils are especially suitable for salad, pasta and other food. However, they are not suitable for frying, because they may start burning and spread unpleasant smell. When storing, make sure that you keep oil in dark place and note that oil easily absorbs odors.

Keep in mind: Oils have a specific feature: when heating up to a certain temperature, oils produces carcinogenic materials. Here is the critical temperature which makes your oil harmful:

Butter – 110 ° C
Margarine – 150 ° C
Grape, canola, corn oil – 160 ° C
Sunflower, soybean oil – 170 ° C
Olive oil – 210 ° C
Peanut oil – 220 ° C
Palm oil – 240 ° C

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