Everything you know about culinary oils is wrong

You bake in oil or fat? If you think that sunflower oil is healthier than lard or other animal fat, you’re wrong. Recent research has shown that these products do not deserve their unhealthy reputation.
By using these more old-fashioned methods to bake, you can reduce the risk of heart disease and cancer, according to the BBC Trust Me I’m A Doctor.
A group of researchers looked at the program which fats and oils are best for baking. Volunteers were given sunflower oil, rapeseed oil, corn oil, olive oil, butter, and goose fat to bake their food products.

Aldehydes

The oil that remained after baking was analyzed by a research team at De Montfort University. Michael Mosley explained that the molecular structure of oils and fats changes as they are heated.
They react with oxygen in the air, aldehydes and lipid peroxides are being formed. Previous research has shown that the consumption or inhalation of aldehydes increases the risk of heart disease and cancer.

Olive oil

The research team found out that particularly corn oil and sunflower oil – oils that are rich in polyunsaturated fatty acids – ‘very high concentrations of aldehydes’ were released. “There is nothing wrong with sunflower and corn oil, as long as you do not heat it up,” said lead researcher Martin Grootveld. “If I had to choose between sunflower oil or lard, I would opt for lard.”
It was long thought that saturated fats are bad for our health, but recently are mainly sugars designated culprit. This does not mean that we have to strike massively animal fat. Grootveld sees olive oil as the ideal compromise because it consists of only 10 percent of polyunsaturated fatty acids. Did you find this article interesting? Spread share this information.

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