Wednesday , 13 December 2017

Which Oil Is Allowed To Be Used For Cooking And Which Should Be Avoided


-For The heat treatment of food is safest to use fat-dominated stable saturated fatty acids, such as butter and coconut oil.
(Below, you can read the full list separately for each oil, which is recommended for cooking)

Olive oil dominated with monounsaturated fatty acids and can also be used for food preparation.

Although is not saturated fatty acids, this oil contains polyphenols and tocopherols to protect the oil from oxidation.

All other vegetable oils contain polyunsaturated fats and in very unfavorable composition. Specifically, these oils contain more omega-6 than omega-3 fatty acids. Interconnection of omega 3 and omega 6 and their functions in the body, are very complicated.

With modern diets we consume 20 times more omega-6 than omega-3 fatty acids. This disproportion results in inflammatory processes in the body, causing many chronic diseases, and one of them is atherosclerosis.

It is therefore necessary to reduce the use of vegetable oils except as stated above, coconut and butter, olive, palm and then animal fat.

Among other oils, flaxseed prevail only in omega-3 fatty acids, but this oil very easily oxidized and is not recommended for cooking.

The winner is: coconut oil

When it comes to cooking at a high temperature, coconut oil is your best choice.

Over 90% of fatty acids it is saturated, making it very resistant to heat.

This oil is semi-solid at room temperature and can last for months or years without spoiling.

Coconut oil also has powerful health benefits. It is especially rich in lauric acid, which can improve cholesterol levels and help in the elimination of bacteria and other pathogens.

Coconut oil also can speed up metabolism and increase the feeling of satiety, compared to other oils.

Fatty acids:

– Saturated: 92%.
– Monounsaturated 6%.
– Polyunsaturated: 1.6%.

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