2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In the past, the hosts cooked with much healthier fats than today. Back then, oil, seeds and nuts were made only by mechanical cold pressing.
The mixture thus obtained had a cloudy consistency, contained fats, sterols, lecithin and pieces of cellulose. The cooking oil was ready for use after cleaning and pouring. Undoubtedly, partially refined fat has lost some of its nutritional qualities.
However, it was much healthier than today's most widely used fats. This is because the original structure of its molecules has remained intact. And how is the oil prepared today?
The modern method of extracting vegetable oils also begins with cold pressing. However, this is followed by several technological processes that degrade the quality of the prepared fat.
Namely, free fatty acids are removed by vacuum extraction and precipitation with a concentrated alkaline solution, according to Dr. Foster of the California Institute of Health. An interesting detail is that it takes 15 grains of wheat to get one tablespoon of fat.
After filtration, the mixture is heated to 230-250 degrees. The result is a clear and sparkling oil with a good commercial appearance.
However, its content is not so attractive, as the refining methods deprive the product of most valuable nutrients, including vitamins, minerals, cellulose, etc. In addition, there are already significant violations in the molecule of cooking oil.
Most consumers prefer the oil in larger cuts. However, this carries the risk of consuming too much fat in a short period of time.
Usually about 50-60 grams of oil is added to one salad (portion for one). The hosts fry, bake and stew with refined oil.
However, we rarely think about the fats found in our products, which also enter our body. In this way, a daily eating cycle is "formed", which is far from the definition of a low-calorie or healthy diet.
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