Culinary oil is a kitchen required that shows the best flavors in each dish. Regardless of what is used for frying, frying, baking, or even as rain on salads and dives, edible oil makes the food more tastier and enjoyable.
However, outside its foundation for many recipes, edible oil has a fun history – from its effect on the health to science, which is behind how it behaves when heated. In an interview with HT Lifestyle, D -R -Shilpa, the chief employee of the Marico Ltd. Research, shared: “Not every oil is created equal and understands the intricacies of culinary oil, it can increase your cooking and help you make a healthier choice.”
Health expert revealed four interesting facts about edible culinary oils that can transform the way you prepare and think about nutrition.
1. A healthy source of fat and other nutrients
Culinary oils are a good fat source and provide the necessary nutrients that maintain overall health. According to ICMR dietary recommendations, food fat should be about 15-30% of total energy consumption. Many culinary oils, including multi -room foods, have a good balance MUFA (Mononsatrated) and PUFA (polyunsaturated fats) – both of them are good for heart health. These fats help reduce bad cholesterol (LDL), while increasing good cholesterol (HDL), reducing the risk of cardiovascular disease. Many edible oils, rich in good fats, also contain antioxidants and the necessary vitamins that protect heart health and reduce inflammation.
Similarly, oil with single seeds, such as sunflower oil or rice bran oil packed with vitamin E and can reduce poor cholesterol levels, improve heart health and increase energy. Choosing the correct type of culinary oil, you do not just increase the aroma of your food-You also fueled your body with vital nutrients that promote long-term well-being.
2. Multiplayer food oils offer a balanced diet
Many edible oils are a combination of two or more types of oils such as sunflower oil mixed with rice bran or safflower oil. Mixed oils not only provide a scientifically balanced ratio of the necessary fatty acids, but also rich in vitamins A, D, E and Oryzanol. They help the body maintain the right balance of nutrients for overall well -being. In addition, they reduce triglycerides and help reduce the total body weight.
For example, a mixture of rapeseed oil and flaxseed oil provides a good proportion of both omega-3s and omega-6 fats, maintaining heart health and reducing inflammation. In addition, mixed oils can offer a more stable culinary environment. Some oils like olive oil have a smaller smoke temperature, making them unusable for high heat. In combination with higher smoke oil, such as rice bran oil, the mixture can withstand higher temperatures without breaking down, making it perfect for frying and deep relaxation. With the right combination of oils you get the best of both worlds – food benefits and versatility.
3. All culinary oils have smoke
One of the most important but unpredictable aspects of oil cooking is its temperature – the temperature at which it begins to collapse and produce smoke. When the oil reaches its smoke, it not only loses its useful nutrients, but also begins to produce harmful compounds, including free radicals that can cause tissue damage.
However, with a high level of smoke with a multi-source, edible oils are perfect for frying and other types of cooking without creating toxic chemicals. Also, avoid overheating the oil to keep the nutrients and eliminate overheating. For example, rice bran and sunflower oil has approximately. The smoke point is 232.2 ° C, making them the perfect type of frying oil. Similarly, you can use low-smoke oils such as walnut oil or extra-bail oil for soft cooking or salad.
Understanding the smoke point of your culinary oil guarantees that you not only retain the taste and nutritional profile of the oil, but also prevent the formation of harmful diet.
4. Not all fats in culinary oils bad
There is a common myth that all fats are unhealthy, but it is true that some fats found in the culinary oils needed for the body. Dietary fats maintain hormone production, cell growth and nutrient absorption. The key is to make the right choice.
- Monounsaturated fats (MUFA): These fats found in olive oil, avocado oil and peanut oil help reduce poor cholesterol and promote heart health
- Polyunsaturated fats (PNUF): These fats that healthy in the heart are present in sunflower oil, linseed oil and soybean oil, these fats provide the necessary omega-3 and omega-6 fatty acids that the body cannot produce on their own
- Saturated fats: Found in coconut oil, palm oil and oil, they are recognized as unhealthy fats. Excessive intake can increase cholesterol levels and cause heart disease and health problems, so moderate consumption is recommended
- Trans -tlushchy: The only truly harmful fats, the trance -tongs are artificially created when liquid oils are converted into solid fats and occur in some margarine, processed snacks and fried foods. They should be avoided as they increase the risk of heart disease and inflammation
Dr Shilpa Vora Concluded, “By Selecting Oils Rich in Good Fats and Using In Moderation, You Can Enjoy Flavourv Meals While Maintening A Healthy Diet. Cooking Oil is more just ingredient that can influence both flavour and health. Elevate Your Cooking While Making a Healthy Choice for you and your family. “
Note for readers: This article is intended only for information purposes rather than to replace professional medical advice. Always seek the advice of a doctor with any medical issues.
