2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Refined vegetable oil is extracted from the seeds of various plants. Their fats are polyunsaturated, which means that they remain liquid at room temperature.
There are many different types of brands of refined oil, including: sunflower, canola, soybean, corn, peanut, sesame or saffron oil.
The term "vegetable oil" cooking most often refers to a mixture of different oils, which is usually made from palm extract, corn, soybeans or sunflower seeds.
Refined cooking oil is produced by high, intensive mechanical and chemical processes to extract the oil from the seeds. This process removes natural nutrients from them and creates the final product, which is easily oxidized.
Many of the refined types of oils are also hydrogenated, which means that a process has taken place that makes them firm at room temperature so that they can be sold as margarine or fat for cakes and pastries. Hydrogenation further converts fatty acids into oil, creating trans-fatty acids that are dangerous to human health.
What is hydrogenated oil?
One of the best explanations for this question is found in Sally Fallon's book, Traditions of Eating. It is full of useful information and delicious and healthy recipes for the whole family.
In it we can read that hydrogenated oil is a natural oil, usually extracted from vegetables such as rapeseed, corn or soybeans, which is heated and hydrogen bubbles are injected into it to give it a firm consistency. This process deprives it of its original molecular structure, which makes it harmful to the body.
However, food manufacturers use hydrogenation technology, as it extends the shelf life of packaged products, adds flavor and consistency to the oil at a much lower cost. The most commonly recognized hydrogenated butter is margarine.
What is partially hydrogenated oil?
It is exactly what its name suggests, but its hydrogenation is a shortened process, thus the resulting product is a semi-solid fat, similar to soft oil. Despite the complex, highly refined process, it is still cheaper than ordinary butter or some oils and is also a good product for food producers to increase their profits.
What are trans fats?
Trans fatty acids are another name for partially hydrogenated oils. They are created in the process of hydrogenation. Trans fats are produced by the breakdown of a healthy molecular structure.
The first documented hydrogenation process was performed in 1903 by a man named William Norman. By 1914, Procter & Gamble came up with several products that stimulated the popularity of this technology, and it began to evolve. The conversion of fats (trans-fatty acids) has been discovered to increase the shelf life of some foods, which has also reflected on higher productivity and increased sales of producer companies.
Only a year after the introduction of the hydrogenation process, doctors began to notice countless health problems for no apparent reason. Subsequently, an indisputable link was established between the diseases and the consumption of these hydrogenated oils.
Why are refined oils and trans fats unhealthy?
Fats are important for the performance of every function in the body. However, the body can only use and process certain oils in their crude form, i. oil, olive oil / olive oil, coconut oil, etc. The process of hydrogenation changes the molecular structure, which complicates and interferes with metabolic processes in the body.
Trans fatty acids are considered a major factor in the development of cardiovascular disease. Refined, hydrogenated oils not only contain such fats, but the vitamins, minerals and nutrients have been "refined", taken out (through hazardous chemicals) to increase their shelf life. The same approach is followed when refining sugar and white flour.
The dangers of trans fats are many, including the body's inability to absorb useful fats. Trans fatty acids damage cells and deprive them of their protective, inherent functions, which allows allergens, carcinogens and other harmful substances to affect them more strongly.
Trans fats and partially or completely hydrogenated oil can lead to: weight gain and obesity, slower metabolism, diabetes, thyroid disorders, cardiovascular and autoimmune diseases, cancer, elevated levels of bad cholesterol, arthritis.
Both types of oils have different degrees of processing, but more dangerous are those that are hydrogenated, not just refined.
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