Named the most dangerous oil
Vegetable oil has long and firmly taken its place in our kitchens - it is used for frying, for cooking salads and baking. It is difficult to find such a dish (not counting absolutely dietary), which would not contain vegetable oil.
Recently, many different types of oil have appeared, and this has caused a wave of reasoning about its harmfulness and utility. How much easier it was for our grandmothers - only unrefined sunflower “with the smell” was on sale, so there was no problem of choice at all. But we have a lot of types of this very oil, and which one should we choose so as not to harm and bring the maximum benefit to the body? Let's figure it out.
Let's say right away - refined oil is more dangerous than unrefined oil. This is due to the process of its production, in which most of the useful substances disappear, but a lot of unhealthy ones appear.
7. Olive oil
This is the most popular and useful oil, it is distributed throughout the world and is considered the most dietary and versatile.The monosaturated fats contained in it, purify the blood from cholesterol, reducing the risk of cardiovascular diseases. It has a high content of vitamin A, E and other nutrients. When heated, olive oil practically does not form carcinogens.
Studies have shown that olive oil can protect against heart disease. In countries where people use olive oil as their main source of fat, mortality from coronary heart disease is low. One study found that people who eat more olive oil decrease the risk of a first heart attack compared with those who ate less.
A 2011 study found that older people who used olive oil often had a 41% lower risk of developing a stroke than those who had never used it.
6. Sunflower oil
The most common in Russia. Traditionally used for cooking all kinds of food. It is very rich in lecithin, which is capable of supporting mental activity, and in children it is responsible for the formation of the nervous system. In addition, lecithin is used to combat stress and treat anemia.Sunflower refined oil is great for frying because it has a low smoke point. Unrefined oil, although more useful than refined oil, is not suitable for frying, it forms carcinogenic, so it is better to use it in its “raw” form.
5. Pumpkin oil
It contains vitamins A, C, P, E, B1, B2, omega-3 and omega-6 unsaturated fatty acids. Pumpkin oil has a pronounced pleasant taste, they can season salads and complement other dishes - cheeses, pasta, soups and even desserts. Due to the content of alkaloids that can remove toxins from the body, pumpkin oil helps with poisoning. May cause a laxative effect, sometimes, in very rare cases - allergic reactions.
4. Walnut oil
In Russia, it comes from Mediterranean and Caucasian cuisine, where this oil is used very widely. The composition of the oil includes vitamin A and a record amount of vitamins of group B, C, and E, various micro and macro elements. It is recommended to use fresh with hypertension, diabetes, diseases of the thyroid gland, skin, immune system. It is not recommended to fry in walnut oil - when heated, it loses the taste and some of the nutrients.With the exacerbation of gastric ulcer, duodenal ulcer and with a reduced acidity of gastric juice from the use of this oil is better to refuse.
3. Corn oil
It has a high content of vitamin E (2 times more than in sunflower or olive). It is odorless, tasteless and therefore great for dressings and sauces. In addition to vitamin E, it contains vitamins F, PP, A, B1 and arachidonic, linoleic, palmitic and other acids. Despite its rich composition, it should be eaten with corn oil with caution, it can increase blood clotting. Therefore, it is contraindicated for people with thrombosis and thrombophlebitis.
2. Palm oil
It is widely used in cooking because of its cheapness and availability, but, probably, not a single type of oil has been subjected to such attacks and accusations of harm to the human body. However, high-quality palm oil contains such beneficial substances as antioxidants and triglycerides, which are a source of additional energy. At the same time it is well absorbed by the body. The disadvantages of palm oil is a high concentration of unsaturated fats in it, so they should not be abused. The use of oil in large quantities can trigger heart disease.If you replace other vegetable oils with palm oil, then due to the low content of linoleic acid, the level of cholesterol can increase. Another disadvantage is the refractoriness of the oil, which leads to problems with processing and its removal from the body, and subsequently - to the development of diseases of the intestines and blood vessels.
1. Flaxseed oil
Linseed oil - the first place on the biological value among all edible vegetable oils. It consists of omega-3 fatty acids, vitamins A, E, R. It has unique dietary properties and helps improve the functioning of the gastrointestinal tract, immune, circulatory, cardiovascular systems. Lack of flaxseed oil - the rapid ability to oxidize due to the presence of linoleic acid in it, it can even be stored no more than two weeks after production in a dark, tightly closed container. But in the process of heat treatment, flaxseed oil becomes completely dangerous at all: it also actively oxidizes and forms free radicals, which provoke the formation of tumors. In addition, when heated, ammonia and hydrocyanic acid appear in it, and part of the unsaturated fatty acids polymerizes and forms a dense insoluble film on the surface of products, which complicates the process of digestion of food.The oil itself acquires the characteristic smell of linseed oil and bitter taste. To fry in flaxseed oil can not in any case, but it is ideal for making salads.