Harm of refined oil

I encourage people to think more and more when using conventional products and after reading this article to answer the question: do we need a product that gives us useful and valuable?







Vegetable oil production is a huge business, the scale of which requires quick returns at minimal cost. This means that modern manufacturers are forced to use technologies that will allow them to get the final product in the shortest possible time, sacrificing its nutritional value and usefulness. At the same time, having received in addition not only useless, but also extremely harmful to the human body product. If so, does it make sense to use it at all?

This is what happens in the production of refined vegetable oil: extraction with a petrochemical solvent (usually hexane), then try to evaporate this solvent, but there is no certainty that it is removed to the end. Hexane is very toxic.



Further, refining - depriving it of useful resinous and adhesive substances. In the process of hydration, lecithin (an extremely important element for every cell of the body), chlorophyll, vitamin E and minerals are removed. In fact, everything is most important for our body, for which this oil was produced earlier.



But that's not all. Since the oil is not yet completely “killed”, then for the final separation of important nutrients, which are an undesirable substance, an alkaline solution is added to it, and for bleaching, diatomic earth (this is an integral part of the dynamite that glorified Alfred Nobel, which is a diatomite impregnated with nitroglycerin)

The diatomite is then filtered from the oil along with carotene (vitamin A), chlorophyll, and other nutrient residues. Purification complete.

After that, the oil is deodorized at a temperature of more than 230 degrees, then it is purified on the fraction by cooling. This process is called demargarinization. The output is a product devoid of everything that nature has endowed it with, as well as color, smell, taste and does not have any nutritional value for the body.

Is that how food is produced?

In the process of such “cleaning”, breakage and twisting of fatty acid molecules occurs, which leads to the creation of molecules – freaks – transisomer fatty acids, or trans fats. Refined oils contain up to 25% trans fat! These substances do not exist in nature! Therefore, the body does not know how to cope with them and cannot bring them out. Over the years, they accumulate and create great problems for the owner of the body: trans fats are extremely toxic and cause serious consequences - stress, atherosclerosis, ischemia, heart disease, cancer, hormonal failures (for example, obesity), etc.

Frying on any vegetable oil radically changes its composition. At t 200-250 C ° (about this temperature has a hot pan), the formation of carcinogenic substances occurs and there is no sense in talking about the biological value of the product. Fat is inevitably absorbed and transfers carcinogens to the main product - cutlet, potatoes, etc.

I hope that I was able to convince you that the harm of refined oil is obvious, and the choice of what to fry food is the main question of proper, reasonable nutrition. Experts advise to use ghee or pork fat as the safest, and it is better to do without frying.

I recently switched to pork fat, which I melt at home myself. and real peasant oil from dried sunflower seeds (I buy it at the market from the manufacturer).

But sunflower oil (real peasant oil from dried sunflower seeds, which I buy at the market from the manufacturer) I add to baking instead of butter or margarine - it does not smell or taste. This oil our ancestors used for centuries, while refined oil appeared relatively recently.

Victoria Bushakova according to Lena Radova's blog.



P.S. And remember, just changing our consumption – together we change the world!

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Source: www.bushakova.biz.ua/vred-rafinirovannogo-masla/