Soybean oil is suitable for stew

Advantages: linoleic acid in soybean oil is dominated, contain small amounts of α- linolenic acid, saturated fatty acid contains very little. Linoleic acid to reduce the risk of heart disease limited role, but α- linolenic acid is more beneficial. Clinical nutrition experiments confirmed that trigger coronary heart disease risk factors, in addition to high levels of cholesterol, the other two factors is high blood pressure and blood clots, linolenic can exactly reduce these two factors. Vitamin E is abundant in soybean oil.

Disadvantages: Because linoleic and linolenic acid are not heat-resisting, linolenic acid in particular, after frying or repeated heating are easily oxidized polymerization, very harmful to health.

Recommendations: soybean oil is best used for low-temperature cooking, such as making pasta, soup, stew and transfer stuffing, etc., should not be prolonged high temperature frying food. Corn oil, sunflower oil, wheat germ oil and soybean oil fatty acid composition similar. If you usually eat a lot of soy products, soy bean oil substances already ingested, polyunsaturated fatty acid intake is adequate, it is not necessary to use every day, soybean oil, sunflower oil, corn oil to cook, you can use olive oil , tea seed oil, peanut oil, rice bran oil fatty acid containing more monounsaturated fat for cooking.

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Do not cook in high-temperature

“Oil” is that people will eat every day, so its science use is essential to human health, if used improperly, over time and may even cause cancer.

Many people like cooking stir in a high temperature, accustomed to smoke before cooking oil, this approach is unscientific. High-temperature oil will not only destroy the nutritional content of food, but also produce some peroxide and carcinogenic substances. The proposed first pot hot, then pour the oil, you can stir-fry, do not wait until the oil smoke.

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Hydrogenated vegetable oil is harmful to health

Modern studies suggest that hydrogenated vegetable oil high in saturated fat is more harmful to human health, as follows:

First, hydrogenated vegetable oil not only increases the body’s “bad” cholesterol, but also lower the “good cholesterol”, which rise and fall more to promote the formation of atherosclerosis and increase the chance of human suffering from cardiovascular and cerebrovascular disease.
Second, it will reduce omega-3 fatty acids which is extremely beneficial to human health.
Third, it will replace the role of natural essential fatty acids in cell membranes, also affect the synthesis of certain enzymes in the manufacture of hormone-like substances, thus affecting the body’s normal physiological function.
Fourth, it will consume the body stored vitamins and minerals to resist disease.
Fifth, it will increase the chance of blood clots, thus easy to trigger heart disease and stroke.
Sixth, it is easy to make a meal of human factor in insulin resistance, and thus it will make the body suffer from increased risk of type 2 diabetes.
Seventh, even, it will damage our genes, which may trigger cancer.

Thus, processed foods contain hydrogenated vegetable oils, such as margarine, pastries, corn flakes, chips, ice cream, some cookies, crackers, and other fry food should be careful to eat and less eat.

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Adverse effects on human health by eating too much animal oil

First, increase the risk of cardiovascular and cerebrovascular disease.

Second, the brain damage, including closer relations with dementia.

Third, with certain types of cancer, such as colorectal cancer, the incidence of breast cancer related.

Fourth, it can reduce the response to insulin, so that may increase the risk of diabetes.

Fifth, it can promote the formation of oxygen free radicals, speed up the body to produce oxygen free radicals, and is caused by too much oxygen free radicals many diseases such as cardiovascular disease, an important reason for some cancers, premature aging, decreased immunity.

So, rich in saturated fats and meat animal oil, you must limit control. Experts believe that the daily calories from saturated fat should be less than 10% of total body heat.

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Processed soybean oil have four levels

Level one and two soybean oil are yellowish or colorless, clear and transparent.

Level three and four soybean oil is yellow or brown, but having the smell and taste of soy itself, that is, we often say that the bean flavor.

Soybean oil has a discoloration process, so that the level three and four soybean oil have deeper color.

As the process complex, with the same brand soybean oil level one and two are more expensive than level three or four.

No matter which level of oil, as long as they meet national standards, they are healthy.

Although level one and tow oil with high refining degree, they lost a lot of nutrients, such as soybean oil carotene which will be lost in the process of discoloration.

Level three and four edible oil have higher levels of impurities, but also retained some carotenoids and other nutrients beneficial to human body composition.

Thus, according to the individual needs of different, choose different levels of cooking oil.

How to choose good edible oil?

1. Look transparency, pure vegetable oil was transparent, if mixed with alkali grease, wax and other things, transparency will decline; see color, peanut oil is light yellow or orange; yellow soybean oil, rapeseed oil in a little green or yellow golden yellow; salad oil mostly light colored better.

2. Each oil has its own unique smell. You can drop one or two drops of oil on the palm, rub hands together, carefully smell the odor fever. Smelly probably is “waste oil.”

3. Use chopsticks to take a drop of oil, carefully taste its flavor. Oil with a sour taste is substandard products, coke bitter oil rancidity has occurred, the oil with peculiar smell may be “waste oil.”

4. Take one or two drops at the bottom of the oil, coated on the flammable paper, lit and listen to its sound. No sound is normal qualified products; combustion is not normal with a “creak” sound, excessive moisture, is substandard products; explosions burning oil showed the water content seriously overweight, and may is adulterated product, absolutely can not be bought.

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Can edible oil with the coagulum be eat?

Due to the length of the carbon chain fatty acid triglyceride constituting mixed, edible oil freezing process will be showing a number of different forms, such as white floc, opaque yellow paste, white precipitate, white crystal and so on; if it is blend oil, more complex frozen state. These are the normal physical phenomenon.

Edible vegetable oil winter solidification physical change does not affect product quality, edible oil solids is a saturated fat need not be cleared, solidified vegetable oil is still triglycerides. No chemical change, still the temperature rise becomes clear and transparent state.

As long as the products meet the national standard, it can normally eat. Brand with packaging edible vegetable oil is the result of strict quality management system, using scientific process to produce, its quality is more secure.

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