Oils in alimentation PART 1
The most widely used oil comes from the sunflower seeds. Linoleic acid represents 70% of the fatty acids in this oil. But there are many opportunities to get a tasty meal without refined oils whose use is recommended to be minimized.
We must accustom to consume fats in their natural form, proper for the body necessities, to not unbalance the highly sensitive body processes.
Whole grains, nuts, peanuts and the seeds that are not modified by the modern refining processes, and fruits that contain oils (avocado and olives) along with vegetables provide a more than sufficient intake of different fats the body needs.
Few words about the usage of the frying oil
Frying foods in oil, lard, butter or margarine has harmful effects.
Oils and fats heated undergo autoxidation process, and the intensity of autooxidation is proportional to the fats unsaturations degree and with the presence or lack of substances that favor or brakes oxidation.
It was found that animal fats suffer autooxidation faster than vegetable oils, even if animal fats are saturated. This is due to lack of natural antioxidants in animal fat.
When heating oil, the biggest termooxidative alterations occur with polyunsaturated fats. Thus, a fatty acid three times unsaturated, ie 3 double bonds, undergoes autooxidation process 10,000 times easier than a monounsaturated fatty acid.
After heating oils and fats at high temperatures, occur: peroxides, aldehydes, ketones, hydroperoxides, polymers and cyclic monomers. All these substances have toxic effects.
If we expose saturated and polyunsaturated fats, butter and sunflower oil at a temperature of 3092 F, their composition changes so much that, if used to feed laboratory animals cause liver lesions.
Peroxidation fatty acids from heated fat attacks also the circulatory system, causing myocardial lesions and arterial walls lesions.
Since, during the manufacturing process, the majority of oil is heated to 3992 and once again in the process of food frying, you can realize how many harmful substances are developed; therefore we strongly recommend not to prepare anything by frrying.
Not being sufficiently informed, some housewives prepare vegetarian meatballs by frying them in oil, considering they made a big step towards a healthy diet!
When someone decides to cook healthy, must avoid the fried food. This does not mean that the food will not have a pleasant taste, but that the inherited and cultivated habits for decades can be redesigned and replaced, consciously, with healthy cooking methods.