For a full-fledged diet, vegetable oils are simply necessary! They contain polyunsaturated fatty acids, which protect cells from negative effects and destruction, they have a sea of vitamins and nutrients.
How can we choose the oil that will benefit our body?
Lubyomysla is divided into refined and unrefined. Literally a few hundred years ago unrefined oil was considered second-rate or a product for the poor, but nowadays everything has changed, it is unrefined, the most healing and useful, and the refined one says that it has no useful properties left. So where is the truth?
Consuming oils depends on the composition, the ratio of acids and fats - it does not change after refining, which means one thing - the use of oil should not be measured by refining, because there are completely different degrees and you need to understand them.
What is the purpose of refining oil?
It is appropriate to ask what is the purpose of refining the oil, if the refining does not affect the composition? This is done to make the oil neutral, almost tasteless. It may be that this is not necessary, but it is not necessary to generalize, in fact oil is used to prepare various dishes, absolutely different to the conscription and the way of preparation. To fill a salad and some snacks better than all the butter is unrefined, because these dishes are not exposed to the temperature and oil can give the salad additional palatability.
If you use unrefined oil for cooking hot dishes, for example, for baking or when frying, then the oil will do more harm than good, smoke, fuel, foam - all this has an unpleasant taste and smell. If the food is overcooked, unrefined oil can form harmful substances in food, especially if the temperature during cooking is high.
What is the difference between unrefined and refined oil?
They differ not only in taste. Refined oil, for example, does not smoke and does not apply to foam when cooking hot.
Frying in oil
To make refined oil to smoke, it is necessary that the frying pan was caked. The temperature when the oil smokes is called the point of smoking and the specified oil, these points are different.
If we grill something, and the oil starts to burn and smoke, it promotes the formation of carcinogens, which is very harmful. For example, acrolein is the simplest aldehyde, which is formed in evaporation by an over-heated frying pan, it is able to exert a toxic effect on the mucous eye, and irritates the respiratory tract, which can lead to various inflammatory diseases.
If a person who cooks food will breathe the evaporation of acrolein, then vitoge will earn a bunch of chronic diseases, and the quality of the dishes will not be at an altitude. So, when frying, use only refined oil and do not overheat the frying pan.
Other harmful compounds are formed during the smoke of the oil. For example, polymer acids and radicals, which remain on dishes. If you frequently use these dishes, you can get chronic health problems, even development of oncology.
Brown on a fried potato, which we just adore, contains acrylamide. This substance has carcinogenic properties and is capable of destroying DNA. The greatest amount of this harmful substance is formed when deep-fried - such food, for example, is the main dish in McDonald's.
That only does not contain overcooked fish or meat! For example, heterocyclic amines are formed inside the piece, which contribute to the development of cardiac diseases. And in the hot, which burnt, polycyclic carcinogens contain a lot of carbon - it happens when the oil is used not for the first time, and besides, if they cook on a heated frying pan.
Peroxides are carcinogens, they are also formed during frying using sunflower oil, which is very common in Central Russia. Therefore, the best way to cook on olive oil, it almost does not form harmful carcinogens. No wonder the Mediterranean diet is the most useful, because it is based on olive oil!
So which oil is more useful: refined or unrefined?
All the same, it should be borne in mind that the most useful vegetable oils are unrefined, which are produced by cold pressing at temperatures not exceeding forty five degrees. These oils are rich in color, smell, with a real natural flavor. The beyond is indescribable! But it's worth remembering some rules.
Do not store unrefined oil in warm places, in the light or in the air - it will all its benefits, get a muddy shade, become bitter and will be completely unappetizing - all this will not bring good, but harm!
Maslonafinirovannoe has a short shelf life, this is its main disadvantage and therefore store it in the refrigerator in a glass bottle, do not use it when the expiration date expires.
In stores you can find more refined oils, they have a long shelf life. But no matter what the producers say, refined oils almost do not contain any vitamins and nutrients - especially those that processed high temperatures up to two hundred degrees. That's why, probably, the producers say that it can be stored in the light, and that it will not be destroyed, and in fact, there is nothing to spoil!
Even ancient doctors realized the rejuvenating and healing properties of oils used in the treatment and cosmetology. Therefore, if you follow all the above recommendations, you can achieve amazing results! Be careful and choose only fresh and healthy oils! With all the diversity it is important to know everything about this or that oil!