You may be surprised to know that calories are pretty much the same in oils because oils are 100 percent fat. I am sure you have heard once or twice in you life time that fat is bad for you and potentially causes heart disease. Although oil is bad for you, your body needs a particular acid called linoleic (an unsaturated Omega 6 fatty acid) to stay healthy. As a result, you need to eat the equivalent of a tablespoon of oil or two a day. So what are the best cooking oils to use if you have to use them for cooking?
Before we settle on the best cooking oils let's review the fat in oils because fats come in categories - they can be good, bad, or neutral for health. The word "fat" has two meanings in foods. It is a generic term for any food fat better known as "lipids". These fats mostly come from meat and dairy animals and are solid at room temperature. In contrast, oils, which are also fats, are mostly liquid at room temperature and come from plants. All food fats - solid and liquid - are "triglycerides", and triglycerides are used in the body for energy (which is why they have calories).
Read more : Is Groundnut Oil Business Profitable?
So what are the best cooking oils to use? Well you probably should understand the nutrition facts labels on the front labels of salad and cooking oils as you determine what is best for you. The makers of oils want you to forget about the calories and instead think about the healthy features of fat. Fortunately for them there are at least three good features to think about: essential fatty acids, no cholesterol, and low saturated fat. Everybody needs to eat at least two of the fatty acids that come from plants: linoleic acid and alphalinolenic acid. Most vegetable oils supply plenty of linoleic acid, and some supply the other one as well. Cholesterol is made only by animals so vegetable oils never have any.
For some reason, saturated fatty acids are worse than cholesterol in raising blood cholesterol. Saturated fatty acids are highly prevalent in meat and dairy fats; all vegetable oils have some, but usually much less. Consider that fatty acids come in three kinds of saturation: saturated, unsaturated and polyunsaturated. Saturated fatty acids, seems to be more difficulty for the body to handle than the unsaturated ones. In contrast, unsaturated and polyunsaturated fatty acids reduce blood cholesterol levels and therefore, heart disease risk. This would indicate that the best cooking oils to use are those with less saturated fatty acids.
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All fats - no exceptions are mixtures of saturated, monounsaturated, and polyunsaturated fatty acids. It is just the proportions of their fatty acids that differ. The priority order for choosing oils on the basis of their saturation level is (1) monounsaturated, (2) polyunsaturated, and (3) saturated.
So, what are the best cooking oils to use? Well, if vegetable oils come from plants and not from meat or dairy sources it's obvious that vegetable oils are better for you.
Olive and canola oils have the most monounsaturated fatty acids, which make them good choices, but others are fine to use as well, such as, peanut, sesame, corn, soy or safflower.
Salad and cooking oils are 100 percent fat, but they are low in saturated fat, do not have trans fat unless they have been hydrogenated, and never have cholesterol. If you do not eat too much of salad and cooking oils, you can decide which ones to buy on the basis of how they taste and how much they cost. All of them are better for you than fats from animal sources.
Despite the many different kinds of oils, their complicated structural details and biochemistry, and the range of issues they pose, the choices are simple. You really only need to consider two things when choosing salad and cooking oils; watch out for those calories (120 per tablespoon) and avoid hydrogenated vegetable oils because of their trans fat.
I hope this helps you to figure out what are the best cooking oils to use.
If you are thinking to start your own oil mill plant. Please contact us at https://www.oilexpeller.com/enquiry/
Before we settle on the best cooking oils let's review the fat in oils because fats come in categories - they can be good, bad, or neutral for health. The word "fat" has two meanings in foods. It is a generic term for any food fat better known as "lipids". These fats mostly come from meat and dairy animals and are solid at room temperature. In contrast, oils, which are also fats, are mostly liquid at room temperature and come from plants. All food fats - solid and liquid - are "triglycerides", and triglycerides are used in the body for energy (which is why they have calories).
Read more : Is Groundnut Oil Business Profitable?
So what are the best cooking oils to use? Well you probably should understand the nutrition facts labels on the front labels of salad and cooking oils as you determine what is best for you. The makers of oils want you to forget about the calories and instead think about the healthy features of fat. Fortunately for them there are at least three good features to think about: essential fatty acids, no cholesterol, and low saturated fat. Everybody needs to eat at least two of the fatty acids that come from plants: linoleic acid and alphalinolenic acid. Most vegetable oils supply plenty of linoleic acid, and some supply the other one as well. Cholesterol is made only by animals so vegetable oils never have any.
For some reason, saturated fatty acids are worse than cholesterol in raising blood cholesterol. Saturated fatty acids are highly prevalent in meat and dairy fats; all vegetable oils have some, but usually much less. Consider that fatty acids come in three kinds of saturation: saturated, unsaturated and polyunsaturated. Saturated fatty acids, seems to be more difficulty for the body to handle than the unsaturated ones. In contrast, unsaturated and polyunsaturated fatty acids reduce blood cholesterol levels and therefore, heart disease risk. This would indicate that the best cooking oils to use are those with less saturated fatty acids.
Read more : How to Start Coconut Oil Production Business
All fats - no exceptions are mixtures of saturated, monounsaturated, and polyunsaturated fatty acids. It is just the proportions of their fatty acids that differ. The priority order for choosing oils on the basis of their saturation level is (1) monounsaturated, (2) polyunsaturated, and (3) saturated.
So, what are the best cooking oils to use? Well, if vegetable oils come from plants and not from meat or dairy sources it's obvious that vegetable oils are better for you.
Olive and canola oils have the most monounsaturated fatty acids, which make them good choices, but others are fine to use as well, such as, peanut, sesame, corn, soy or safflower.
Salad and cooking oils are 100 percent fat, but they are low in saturated fat, do not have trans fat unless they have been hydrogenated, and never have cholesterol. If you do not eat too much of salad and cooking oils, you can decide which ones to buy on the basis of how they taste and how much they cost. All of them are better for you than fats from animal sources.
Despite the many different kinds of oils, their complicated structural details and biochemistry, and the range of issues they pose, the choices are simple. You really only need to consider two things when choosing salad and cooking oils; watch out for those calories (120 per tablespoon) and avoid hydrogenated vegetable oils because of their trans fat.
I hope this helps you to figure out what are the best cooking oils to use.
If you are thinking to start your own oil mill plant. Please contact us at https://www.oilexpeller.com/enquiry/
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