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Relatively recently, buyers rarely thought about the question of which vegetable oil to buy for use in food. Usually it was universal, both for heat treatment and for cold dishes – sunflower, in recent years, refined sunflower.

 

But can such oil be 100% trusted? After all, now store shelves are filled with a large variety of oils: olive, mustard, grape seed oil, rapeseed oil, corn oil, flaxseed oil and many others. Are all oils equally beneficial and is there a difference in which oil to use? More on this later.

Why is it so important which oil to use in food?

Adherents of a healthy lifestyle will never give up the use of vegetable oil, because they know that it contains essential polyunsaturated fats and acids, as well as vitamins, including vitamins of groups E and F.
The benefits of vegetable oils for the human body are invaluable. The main thing is to give preference to a product for the creation of which useful raw materials are used, and during the creation of which the correct production method is maintained.
Preference should be given to a product that is not artificially processed: refined, deodorized or purified by chemical components, but natural.
Vegetable oil can be produced by two technologies: cold or hot pressing. Purification methods used: refining, deodorization, filtration, hydration.
Cold pressed oils with minimal processing are considered the most beneficial. Since it is obvious that when raw materials are heated, useful components lose their strength many times over.
The less oil is processed, the more useful elements will be retained in it. For this reason, unrefined oil is preferred over refined oil. However, in some cases, unrefined oil is not suitable for frying.

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