How good are liquid vegetable oils for your health?

It begins with plant

Vegetable oils and fats we consume does not occur naturally. They are made from corn, soybeans and other seeds. The end product of this process are safflower, canola, corn, peanut, soybean and sunflower oils. These fats have to undergo many processes to enable them to become what you see on supermarket shelves today.

What happens to the nutrients in the processing of vegetable oil?

During the cleaning process, most of the nutrients like antioxidants and other good qualities, such as omega-3 fatty acids (good fats) are lost due to high temperature and pressure that these oils are under. Certain materials such as hexane solvents used to clean and process oil are not completely removed from the final product you buy from your supermarket. Unlike what you may have learned from magazines and health professionals about how good these oils are, the fact is that they are highly skilled and low in nutrients ..

What happens when vegetable oils exposed to heat?

They are very fragile and unstable when exposed to the sun, oxygen or high temperature. These oils can easily turn rancid, dark smelly compound even under low heat. Because of their fragility, heat ultimately destroy nutrients and also changing other materials of toxins. These toxins that develop by burning vegetable oils are extremely dangerous and harmful to our bodies. When you eat oxideret fat will cause inflammation in the body.

What happens in restaurants when they use vegetable oils for cooking?

Many restaurants are also known to use these fat again and again when frying food. Over time, these oils contaminated with acrylic made, which is a toxic by-product coming from starchy foods are fried under high temperatures. For example, when the restaurant potato fries your phone, acrylic made receives the oil. When you eat your fries, you also have to consume this toxic product known to cause inflammation in the body. If I were you I would stay away from this fat.

As cooking oils are good?

Pick oils carefully and avoid refined vegetable oils at all times. When cooking use stable oils are preferably high in saturated fats like coconut oil, ghee and butter. Delicate oils, such as olive oil should be used under extremely low temperatures.

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