There are many choices of edible oil, including linseed oil, grape seed oil, sunflower seed oil, bitter tea oil, olive oil and soybean oil. These are really dazzling. If you want to buy edible oil that suits you, you must choose it carefully with your eyes wide open.
Know the difference between saturated fatty acids and unsaturated fatty acids in oils and fats
Oils and fats can be divided into saturated fatty acids and unsaturated fatty acids. Saturated fatty acids (SFA) are white solids at room temperature, and their chemical properties are very stable. Except animal oil (lard, chicken oil, etc. ), coconut oil and palm oil from plants are also rich in saturated fatty acids Studies have found that excessive intake of saturated fatty acids may increase cholesterol in the blood, leading to the risk of cardiovascular disease.
Unsaturated fatty acids can be divided into monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). Monounsaturated fatty acids are liquids at room temperature and their chemical properties are more unstable than saturated fatty acids. They are widely found in olive oil, bitter tea oil, sesame oil, peanut oil, mustard oil and nuts. As for polyunsaturated fatty acids, they are also liquid at room temperature, and their chemical properties are the most unstable, and they are easily oxidized at high temperature, such as corn oil, soybean oil, sunflower oil, safflower seed oil, grape seed oil, deep-sea fish and so on.
Olive oil is rich in oleic acid, which can improve constipation.
As we all know, olive oil is a monounsaturated fatty acid. In his new book "Good Oil", Dr. Kenichiro Fujita, a Japanese doctor of medicine, makes you healthy from cells! It is said that unsaturated fatty acids include omega-9 fatty acids in addition to omega-3 fatty acids and omega-6 fatty acids. Omega-9 fatty acid belongs to unit unsaturated fatty acid in molecular structure, which is characterized by not easy oxidation. The most representative Omega-9 fatty acid is oleic acid.
Olive oil is the most representative oil rich in oleic acid. Omega-3 fatty acids and omega-6 fatty acids cannot be synthesized in human body, but oleic acid can be produced in human body because it is not an essential fatty acid. In other words, oleic acid is not "for health", but an oil that must be desperately ingested. In addition, oleic acid is also rich in animal saturated fatty acids such as cream, lard and butter. Therefore, whether oleic acid can prevent hypertension or arteriosclerosis remains to be discussed.
The biggest advantage of olive oil is that it is not easy to oxidize, and it is convenient for cooking such as frying or baking. However, when the frying method is heated above 130 degrees, lipid peroxide will be produced. No matter how good olive oil is, it will also produce unnecessary lipid peroxide when cooking at high temperature such as frying, so it is best to avoid it.
Another benefit of olive oil is to improve the intestinal environment. When the intestine catches cold, the function will be low, the immune function will become worse, and the function of immune cells will also be weakened. Therefore, it is best to keep the intestines warm at all times, and it is best to take a small amount of olive oil with good moisturizing effect.
In addition, olive oil can also improve constipation. Because olive oil rich in oleic acid is not easily absorbed by the small intestine, it will adhere to the surface of the intestine, making things in the intestine easier to slide.
Flaxseed oil is easy to oxidize when heated, which is suitable for cold dishes.
Flaxseed oil has the highest Omega-3 content, which can improve cell membrane function. However, omega-3 fatty acids are easy to oxidize when heated, so linseed oil is very easy to oxidize, which will produce a fuel consumption smell. Most of the oil at home is used for frying or frying. Unfortunately, flaxseed oil is not suitable for cooking methods that require heating.
Drinking linseed oil directly will still make you feel greasy and astringent, leaving a bitter aftertaste. If linseed oil is only used for seasoning, astringency or bitterness will play a finishing touch. Add some layers to daily cooking to make it more delicious.
Ichiro Fujita said that when I eat sashimi, I often put linseed oil in a small plate and sprinkle a little rock salt instead of soy sauce. Sashimi is often neatly arranged in a shallow dish, sprinkled with a lot of spices, lemon juice or vinegar, rock salt, and finally sprinkled with linseed oil to make an Italian appetizer "Carpaccio", which is very delicious. More and more people make their own fruit and vegetable juice or milkshake for health, and it is also a good way to add a spoonful of linseed oil to it.
Flaxseed oil has the highest Omega-3 content and is suitable for cold dishes. The biggest advantage of olive oil is that it is not easy to oxidize, and it is convenient for cooking such as frying or baking.