2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
No, vegetable oilsare not useful, contrary to popular belief and there are several reasons for this.
The topic is extremely important for your health. Many scientists are wrong to suggest that we use polyunsaturated vegetable oils for cooking. Let's go back to high school chemistry class and remember what a "polyunsaturated molecule" means. This means that the molecule is unstable - it has more than one double bond and would prefer to split electrons with other atoms to become saturated and stable. The more unsaturated the molecule, the less stable it is.
When polyunsaturated vegetable oils are heated, they react with oxygen and oxidize and turn rancid quickly. That is why monounsaturated oil, such as olive oil for example, it is more stable and can be cooked at low temperatures. Saturated fats are the most stable and are best for cooking.
The thing is, most of it plant fats on the market are heated during processing, which produces seed oil. (Can you imagine how difficult it would be to squeeze grape seed oil?) For this reason, they are already rancid when they are on store shelves. After heat treatment, they are bleached to look good and flavored so that they do not smell bad and the consumer does not realize that they are actually rancid.
Here is the place to note that the oil of flax is usually processed properly - unrefined, packaged in dark bottles and kept in refrigerators, as it should be done with all polyunsaturated vegetable fats.
Polyunsaturated fats, such as oil from canola, sunflower oil, saffron oil, corn oil etc., can be used to flavor salads if the bottle says "unrefined" and is stored in a dark bottle.
Most people consume too much omega 6 fatty acids - the ones found in vegetable oils, compared to omega 3 fatty acids - those in fish oils. We usually consume omega 6 and omega 3 in a ratio of 20/1, which is very harmful to the body and therefore the ratio should be reduced to about 1/1 or at least 4/1. So, consume fish oils, but stay as far away as possible vegetable oils. One can get enough omega 6 from nuts, seeds and whole grains, and when consumed whole, they have antioxidants in them that prevent many problems.
It is known that trans fat are devastating to the body and are associated with heart disease, so avoid margarine. Don't be fooled by fake spreads that are touted as healthy, even if it says "no trans fat" on the label. Either the manufacturer has reduced the trans fat content of the product so that he can legally say that there are none (but there really are!) Or another method of production is used. Use real oil instead. Be suspicious of any food that contains the vegetable oils described on the label. This is a sign that the fat inside should not be consumed.
Saturated fats are best for cooking. They are stable and contrary to popular beliefs, healthy for the body. So use extra raw coconut oil, be it chicken and beef or butter and don't worry about your arteries. These fats are not a problem. Remember that heart disease practically did not exist until the end of the 18th century, when everything was prepared with these saturated fats.
Animal fats, raw milk, eggs and the oil have been consumed for thousands of years by primitive cultures around the world. The first data on heart attack date back to 1921, just when the manufacturing industry vegetable oils it begins to accumulate steam, and sugar and flour spread more and more. Since then, the consumption of saturated fats has fallen sharply, so it is illogical to blame them for heart disease.
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