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 Every housewife uses vegetable oil for cooking, the entire population of our planet uses it for food, and when you come to a store, your eyes run up from a rich assortment of species and producers. Oil is vital for the human body, as it contains vitamins, nutrients and special fatty acids that protect cells from the harmful effects of the environment and destruction.
The completeness of the composition of vegetable oil depends on the degree of its healing, nutritional value and value.
There are two broad groups of vegetable oils - refined and unrefined. It is refined in order to neutralize the taste, since it is active and pronounced in vegetable oils.
The domestic industry uses two methods of refining. The first is physical, using adsorbents, and chemical, through the action of alkalis. The second method in practice is much more common, since the entire cycle is greatly simplified and it is easier to track the final quality of the result obtained. Any oil undergoes the refining process, to a greater or lesser extent, and the level of its purity depends on the final product we want to obtain.
Refined vegetable oil has a neutral taste; when frying and baking, it does not form smoke, burning, foam, disgusting odor and bitter taste, does not contribute to the release of harmful substances at elevated and sufficiently high processing temperatures, unlike unrefined. Therefore, many chefs and nutritionists recommend using it in cooking. fried dishes, since the substances released during the cooking process are not as harmful as when using unrefined oils, less carcinogens are formed, which, accumulating, can even lead to oncological diseases.
A crispy crust contains harmful acrylamide, which can cause destruction of body cells and DNA. But refined oil is very poor in composition, almost all useful substances are removed and removed from it during processing, which is why it is stored for so long.
Cold-pressed unrefined oil has a real natural taste, a pleasant rich color, a vegetable, natural smell. Its composition is much richer than refined, therefore, the health value is great, it must be stored in the refrigerator in a sealed glass bottle, and after the expiration date, not used. It is afraid of light, heat and open air.
This oil is purified at sufficiently low temperatures, up to fifty degrees, which is why useful and nutrients are not destroyed. For salads, cold and some hot appetizers, renowned chefs and nutritionists advise using only unrefined oil, which gives incomparable taste and aroma to dishes, making them much healthier and more nutritious.
Every woman in her arsenal is simply obliged to have two types of vegetable oils - refined and unrefined, not forgetting to use and store each of them correctly.
Katty
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