Does the difference between good and bad standards of edible oil really lie in the content of diglyceride?

Edible oil can not only make the object soft and crisp, but also make the color of food and dishes present various colors and increase the nutritional components. But eating low-grade oil to cook food will cause a series of health problems, so how to choose good oil?

Edible oil is undoubtedly very important to human health, and the elderly who lack oil for a long time will increase the risk of chronic diseases such as cardiovascular disease. Excessive intake will lead to obesity, not only in posture, but also in blood vessels and viscera, causing chronic diseases such as fatty liver, hyperlipidemia and high uric acid, and leading to many problems such as cancer.

The reason why traditional edible oil brings health problems lies in its high triglyceride and low diglyceride content. Experiments show that when the content of diglyceride in edible oil exceeds 27%, it has the functions of reducing visceral fat, restraining body weight, lowering blood sugar and uric acid. The oil with high content of diglyceride is beneficial to human health and more in line with the needs of healthy diet.

In other words, the quality of oil lies in the content of diglyceride. The higher the content of diglyceride, the better the fat-reducing effect on human body. The content of diglyceride is the key when choosing good oil. Traditional oils and fats are rarely rich in diglycerides, and the content is less than 2%. It is generally believed that high-quality olive oil contains only 2%, which is precious and rare.

It can be seen that it is difficult to select a good oil with high content of diglyceride from traditional edible oil. Therefore, Shanbainian Nutrition Technology Co., Ltd. has developed high-content diglyceride oil to meet the requirements of healthy and good oil. Glycerol plays a very significant role in the prevention and treatment of hyperlipidemia and cardiovascular and cerebrovascular diseases closely related to hyperlipidemia, such as arteriosclerosis, coronary heart disease, stroke and cerebral thrombosis. For the human body, the intake of oil rich in fat will cause the problem of "three highs", but good oil rich in glycerol can reduce the bad side of fat to the body, and the content of diglyceride is directly related to the quality of oil.

In a word, the quality of edible oil is related to the content of diglyceride, which determines the quality of oil. Choose a good cooking oil, the oil must be rich in diglycerides.