In the past, gutter oil was terrifying, and after being seasoned by bad merchants, it finally achieved a variety of delicious dishes, and customers could eat at restaurants. In the past, when there was a shortage of substances, people used animal oil extracted from lard and other methods at home, because of the high content of saturated fatty acids, the taste was not bad.
But in this era of big fish and big meat, I believe we have seen that many experts no longer recommend that people eat lard, lard saturated fatty acid content is high, will threaten the health of cardiovascular and cerebrovascular diseases. So, in the face of the variety of vegetable oils in the supermarket, how should we choose?
From the perspective of physical health, as well as in the response to the incidence and mortality of cardiovascular and cerebrovascular diseases, it is necessary to rank peanut oil, corn oil, sunflower oil, rapeseed oil, olive oil, tea seed oil and so on.
The first is recommended that everyone consume olive oil, compared with ordinary vegetable oil, olive oil has a higher grade, the main reason is that it contains high oleic acid (monounsaturated fatty acids), in related studies found that eating foods containing monounsaturated fatty acids helps to reduce the incidence of cardiovascular and cerebrovascular diseases such as coronary heart disease.
In addition, olive oil is also rich in vitamin E and polyphenols, which is of great significance in antioxidant and anti-aging. There is also a lot of research on olive oil, all pointing to its benefits.
Research from the Harvard School of Public Health: Unsaturated fatty acids in olive oil can reduce the incidence of diabetes by 50%.
A study of olive oil published in Scientific American also pointed out that olive oil is an oil cankercer component that removes β amyloid protein accumulated in the brain, which in turn is beneficial for improving alzheimer's disease.
However, olive oil in the cooking method requirements are relatively high, can not be used as ordinary cooking oil, stir-fry, stew, cooking, it is precisely because olive oil has the advantage of antioxidant substances, and this type of nutrition is not resistant to high temperatures, so it is most suitable for cold mixing, especially cold-pressed olive oil.
The second kind of double low rapeseed oil, the double low mentioned here refers to the edible oil squeezed out of the double low rapeseed, which maximizes the nutritional value of rapeseed oil.
Due to its outstanding characteristics, the content of glucosinolates in mustard acid and vegetable cakes is low. From the current statistics, simple saturated fatty acids are the lowest, which is why double low rapeseed oil has the title of "Oriental Olive Oil".
For ordinary rapeseed oil, because it contains erucic acid, it has been found in animal experiments that erucic acid may harm the heart.
There is also a strange smell of glucosinolates, that is, the components of glucosinolates, which may inhibit the synthesis of thyroxine in the body's thyroid tissues and increase the risk of thyroid disease. Therefore, it is recommended that people with conditions should choose double low rapeseed oil.