What oil is the healthiest to eat?

There is no absolute thing in the world. According to different people, different ages and health conditions, the food used is also different. If used correctly, it is nutritious and healthy. Nutritional food, if used by the wrong people, is also unhealthy.

For example, we all know that soybean oil, peanut oil, rapeseed oil and corn oil are rich in polyunsaturated fatty acids (ω-6 unsaturated fatty acids). Compared with pig, cattle and sheep oil, it contains no cholesterol and low saturated fatty acid content, which is beneficial to reduce low density lipoprotein cholesterol (so-called bad cholesterol) and prevent cardiovascular and cerebrovascular diseases.

But long-term single consumption of omega-6 unsaturated fatty acid vegetable oil is not ideal. This kind of oil helps to reduce bad cholesterol, but at the same time it also reduces high-density lipoprotein cholesterol (good cholesterol), which is especially unfavorable for inflammation control of some diseases.

In the 1950s and 1970s, our parents and grandparents lived in relative poverty. At that time, you needed tickets to buy anything, so you wouldn't eat too much lard. Most food comes from plants, and we eat very little meat. Moreover, there was a lot of manual labor to help energy metabolism at that time, so there were very few people with cardiovascular and cerebrovascular diseases. Now, with the improvement of living standards, cardiovascular and cerebrovascular diseases and cancer have become the top three causes of death in China. But it is not the most suitable choice to eat a single omega-6 unsaturated fatty acid all the year round. There are two kinds of edible oils in our diet-omega-3 and omega-9 unsaturated fatty acids.

Here comes the point, knock on the blackboard! ! !

1, ω-3 unsaturated fatty acids: fish oil, linseed oil and perilla oil mainly contain a high proportion, but these oils are not suitable for high-temperature heating, and can only be eaten directly (such as fish oil) or mixed with salads, cold dishes, steamed vegetables or fillings.

2.ω-9 unsaturated fatty acids: mainly olive oil, tea seed oil and low erucic rapeseed oil. Because ω-9 unsaturated fatty acids have only one double bond in the molecular structure of fatty acids, they are also called monounsaturated fatty acids. Generally, heating does not easily lead to excessive oxidation of fatty acids, so this oil is more suitable for cooking and frying food.

The above two kinds of edible oils contain unsaturated fatty acids that most of us lack, so they are the most suitable oils for us at this time.