In recent years, with the improvement of the quality of life, the concept of healthy family eating has gradually taken root in the hearts of the people. Especially in the choice of edible oil, people are starting to be more cautious. When it comes to edible oil, we have to mention the "genetically modified soybean oil", which is known as a high-tech product.

This oil is a special biological genetic technology that changes the genes of soybeans to meet people's needs. However, this change goes against the laws of nature and takes us away from the concept of "all-natural". Therefore, the word "genetically modified" has always been a big doubt in people's minds.

However, in the past two years, there has been a new understanding of the choice of edible oil. At one time, we all thought that GMO soybean oil was harmful to the body, but now, even non-GMO soybean oil is being questioned about its safety. Living in this complex world, we can't help but ask: where should edible oil go?

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The mainland has a high incidence of diabetes, and lard is the "bane"?

Globally, there are 540 million adults with diabetes, and in China, the number is as high as nearly 140 million, accounting for a quarter of the world's total. This grim situation undoubtedly poses a serious threat to national health. So, what exactly is the relationship between the development of diabetes and lard?

Professor Zhang Yu and his team at Zhejiang University used data from the China Health and Nutrition Survey (CHNS) to follow 15,000 Chinese people for 14 years. They found that long-term use of lard, vegetable blends and peanut oil for cooking increased the risk of type 2 diabetes. However, the use of canola, soybean and sesame oils does not increase this risk.

But to be clear, diabetes is not related to lard alone. In fact, obesity or overweight, eating too carefully, not exercising enough, not getting enough sleep, and many other factors can increase the risk of diabetes.

So, can diabetics still consume lard? A study conducted by the World Health Organization in conjunction with 13 countries shows that one-third of diabetic patients also suffer from cardiovascular disease. If lard is consumed in excess, it can lead to an increase in blood lipids, accelerating plaque formation and the process of arteriosclerosis. Therefore, for patients with unstable blood sugar control or pre-existing cardiovascular disease, it is recommended to avoid frequent consumption of lard.

Which oil is the most unhealthy? Is it soybean oil? The doctor said frankly: These four oils really need to be touched less

The unhealthy claim of soybean oil stems from a paper published in the endocrinology journal Endocrinology. The paper points out that soybean oil increases the risk of obesity, diabetes, and can also affect neurological diseases, and may even induce autism, Alzheimer's disease, depression, etc.

In the experiment, the researchers fed mice a diet containing different fats and found that more than 100 non-functioning genes appeared in the mice fed soybean oil, including the gene that produces oxytocin, resulting in a significant decrease in oxytocin levels in the hypothalamus.

However, this paper has been questioned and refuted by many scientists. They argue that the test subjects are mice, not humans, and therefore not representative of human results. In addition, only male mice were used and not females, which biased the results. In addition, the "feeding design" in the experiment has also been questioned as irrational because of the suspicion of inducing experimental orientation and selective presentation of results.

Despite this, soybean oil does contain unsaturated fatty acids, which are not stable enough in nature and are prone to oxidative deterioration. Long-term high-temperature heating or repeated use of soybean oil will cause the oil to produce a bean odor, which will affect the taste and quality of food.

Because soybean oil contains more fat, it is often used in fried food in the fast food industry, and is also an important raw material for margarine and desserts. However, excessive consumption of soybean oil can exacerbate fat accumulation and increase the risk of obesity, cardiovascular disease, and diabetes.

Therefore, we should be cautious about the question of whether soybean oil is healthy or not. While certain animal experiments have shown that soybean oil may pose health risks, we cannot simply apply it to humans. At the same time, we also need to pay attention to the way and amount of soybean oil to avoid oxidative deterioration caused by excessive consumption and high temperature heating.

What are the benefits of eating soybean oil properly?

First of all, soybean oil is rich in unsaturated fatty acids, especially essential fatty acids such as linoleic acid and linolenic acid, which play a vital role in maintaining human health. They help regulate the physiological functions of the human body, promote metabolism, and maintain the permeability and integrity of cell membranes.

Secondly, soybean oil is also rich in vitamin E and plant sterols, which have strong antioxidant effects and can help resist free radical damage, delay human aging, and prevent the occurrence of cardiovascular diseases and cancer. In addition, these ingredients can also lower blood cholesterol and triglycerides, which is beneficial for cardiovascular health.

In addition, soybean oil has high thermal stability and smoke point during cooking, which can be applied to a variety of cooking methods, such as stir-frying, frying, stewing, etc. Moreover, proper consumption of soybean oil can also improve the taste and color of dishes, and increase the deliciousness of food.

However, it is important to note that while soybean oil has many benefits, it should not be consumed in excess. Excessive intake of fats and fats may lead to health problems such as obesity, high blood pressure, and high blood lipids. Therefore, the amount of soybean oil should be controlled well, and it is recommended to consume about 25 grams per day.

The doctor said frankly: These 4 kinds of oil really need to be eaten less

Self-pressed oil

Self-pressed oil, a seemingly natural, additive-free option, can actually be risky. In daily life, many people may not have enough conditions to standardize the storage of raw materials, which can easily lead to excessive aflatoxin. CCTV has repeatedly sampled and tested the self-pressed oil, and found that it contains harmful substances such as benzopyrene, acid value, and aflatoxin, which has to arouse our high vigilance. In addition, the hygienic conditions of some small workshops are even more worrying.

Artificial fats

When it comes to artificial fats, I can't help but think of the "Hextech" that has been in the spotlight recently. Hextech is everywhere in our daily diets, such as cocoa butter substitutes and margarine, which are often used as a substitute for natural oils. These synthetic oils and fats are widely found in a variety of snacks. However, long-term consumption of these fats and fats may lead to weight gain and may even trigger endocrine and metabolic disorders.

animal oil

Many animal fats and fats contain high levels of unfriendly substances such as cholesterol, triglycerides, and low-density lipoproteins, and long-term intake of these fats can easily lead to three high blood lipids. Once blood lipids are elevated, the risk of atherosclerosis also increases, which may lead to cardiovascular and cerebrovascular diseases such as coronary heart disease.

Gutter oil

Although gutter oil has faded from the public eye, it has not disappeared. In fact, gutter oil is still being used by some unscrupulous people. Due to its extremely low production costs, many small restaurants may still be used in secret. In particular, lesser-known takeaways are more likely to be hiding places for gutter oil. Therefore, for the sake of your health, you should usually eat out as little as possible, and you should cook by yourself more diligently.

How to choose the right cooking oil?

First of all, we need to consider the nutritional content of edible oil. Different cooking oils contain different nutrients, such as olive oil, which is rich in monounsaturated fatty acids, and sunflower oil, which is rich in vitamin E. Therefore, when choosing an edible oil, we need to choose according to our own nutritional needs. For example, olive oil is a good choice if you need to lower cholesterol, and sunflower oil is more suitable if you need vitamin E supplementation.

Secondly, we need to pay attention to the smoke point of cooking oil. The smoke point refers to the temperature at which the cooking oil begins to smoke, and is usually used to judge the heat resistance of the cooking oil. Generally speaking, high temperature will oxidize the cooking oil and produce harmful substances, so we should choose the cooking oil with a higher smoke point. For example, soybean oil has a lower smoke point and is suitable for low-temperature cooking, while canola oil has a higher smoke point and can be used for high-temperature frying.

Finally, we also pay attention to the mouthfeel and flavor of the cooking oil. Different cooking oils have different tastes and flavors, for example, peanut oil has a strong peanut flavor, while corn oil has a light taste. Therefore, when choosing an edible oil, we need to choose according to our own taste and cooking needs. For example, peanut oil is a better choice when cooking Chinese dishes, while corn oil is more suitable for baking pastries.

To sum up, there are several aspects to consider when choosing the right cooking oil. Only by considering multiple factors such as nutritional content, smoke point, taste and flavor can you choose the most suitable edible oil for yourself.