should always swap varieties: an oil is perfect, according to their own health, cooking habits, economic conditions, destination choice, often swap varieties to achieve the diversification of oil consumption, different certainly has its advantages edible oil, peanut oil, corn oil, soybean oil, rapeseed oil, olive oil, tea oil, often for the food (olive oil, camellia oil, grape seed oil, of course good, can learn from each other, but the price is not a general ordinary people can afford.)
understand the basic characteristics of the various oil: this is very necessary.
sunflower oil: sunflower oil, rich in essential fatty acids and unsaturated fatty acids, rich in linoleic acid, help the body regulate metabolism, to protect stable blood pressure and significantly lower cholesterol, prevent hardening of the arteries and the prevention of coronary heart disease role. It also contains a wealth of active vitamin E, can be activated capillaries, promote blood circulation. Refined sunflower oil for temperature is not too high stew fried, and should not be used for frying foods.
peanut oil: rich in oleic acid, lecithin and vitamins A, D, E, K, and biological activity of a strong natural polyphenols, reduce platelet aggregation, lowering total cholesterol and bad cholesterol levels, prevent arteriosclerosis and cardiovascular and cerebrovascular diseases. Peanut contamination easily aflatoxin has strongly carcinogenic toxins produced by Aspergillus flavus crude pressed peanut oil is not safe. The time of purchase, we must go to regular stores or supermarkets, the selection of brand-guaranteed senior peanut oil. Peanut oil is rich in mono-unsaturated acids and vitamin E, thermal stability, even better than the salad oil, and therefore the quality of the high-temperature cooking oil.
corn oil: a high-quality edible vegetable oil is extracted from corn germ, the human body absorption rate up to 97% or more; rich in natural antioxidants vitamin E can also help to reduce the cholesterol content of the human body, and enhance human muscle and heart,Chanel Handbags, vascular system function, improve the body's ability to resist. The thermal stability of the corn oil is very strong, and can be used for cooking and frying.
soybean oil: nutritionally balanced, affordable. Soybean oil is the most productive in the world of grease. Of soybean oil fatty acid composition of it is rich in linoleic acid, there must be a significant reduction in serum cholesterol levels, and prevention of cardiovascular diseases, soybeans also contain a lot of vitamin E, D, and a soft, rich phospholipid on the human body health is very beneficial. Human digestion and absorption rate of soybean oil as high as 98%, and the price is cheaper, the comprehensive higher bid. The soybean salad high temperature, it is not suitable for strong hot fried and fried foods.
cooking oil: two or more refined fats deployment made by a certain percentage of edible oil, nutritional and delicious fusion, and to provide consumers with better taste and rich nutrition. Suitable for everyday cooking use.
olive oil: the price of the most expensive. Monounsaturated fatty acids contained all edible oils in the highest category, it is good to reduce LDL cholesterol and improve the role of high-density lipoprotein cholesterol, so the prevention of cardiovascular and cerebrovascular diseases,http://ohyeahdiscount.com/bbs2/showtopic-1759598.aspx, reduce cholecystitis, gallstones role . Olive oil also contains vitamins A, D, E, K, carotene,Louis Vuitton Handbags On Sale, improve digestion, enhance calcium in bone calm, slow brain atrophy to a certain extent. Olive oil in a variety of cooking oil price is the most expensive, because of the sale of olive oil depends mainly on imported supplies. Advantage olive oil, which is rich in monounsaturated fatty acids --- oleic acid. According to the research confirmed, sub-acid, linolenic acid and other polyunsaturated fatty acids easily cause oxidative damage in the body, excessive consumption of the same is not conducive to good health; rise of saturated fatty acids cause lipid. As a mono-unsaturated fatty acids of oleic acid to avoid the adverse consequences of the two areas, but also has good heat resistance. Buy best selection of premium virgin olive oil, the best quality. Olive oil has a unique fragrance, can be used to cooking, but the maximum temperature should not exceed 190 degrees, food for the salad will add a special flavor.
lard: containing high saturated fatty acids, eat too much easy to cause high cholesterol, fatty liver, arteriosclerosis, obesity. But lard can not eat because it contains cholesterol is the body's manufacture of steroid hormones, adrenal hormones, sex hormones and their own raw material of synthetic vitamin D. Lard the α-lipoprotein, can extend the life, which is lacking in the vegetable oil.
a lot of people say that the pressing process is also selected oil standard, in fact, the impact of factors other than Production of edible oil is good or bad, but whether the degree of oil refining and the production process in strict accordance with the relevant norms. The press law and leaching are just two different oil extraction process, and should not be used as the main basis for selection of edible oil. Because only after pressing or leaching of this step, the unrefined treated crude oil (crude oil), containing more free fatty acids, gums, colored substances, etc., can not be directly consumed, must be refined processing and a series of processing to make it a lighter color, clarification of refined oil to reach all levels of the oil standard and marketed. So, whether it is oil extraction or squeezing oil, as long as they meet our food the grease quality standards and health standards, are safe, you can rest assured that food.
3. regardless of what kind of oil, cooking oil temperature should not be too high: First, edible oil burn smoke, temperature has reached more than 200 ℃ general, not only the oil contained in the fat-soluble vitamins completely destroyed, and The essential fatty acids also have been a large number of oxidation, thereby greatly reducing the nutritional value of oil. The same time, a variety of vitamins in the food, especially vitamin C,Louis Vuitton Outlet Online, would have been a lot of damage, caused by the loss of nutrition. Second, when the oil temperature is too high, not only contained in the grease own fat-soluble vitamins are destroyed, and water-soluble vitamins in vegetables destruction of more than 70 ℃, especially vitamin C will be a lot of damage. Third, when the oil temperature is too high, the grease will oxidize lipid peroxidation, this substance will hinder the body's absorption of protein and amino acids in the gut as if the diet long-term intake of lipid peroxidation in vivo savings, is to accelerate the rate of aging of the human body, can induce cancer. The oil temperature is too high, the lipid oxidation lipid peroxidation. This substance is not only harmful to the human body, but also in the gastrointestinal tract, food, vitamins considerable destructive at the same time for the body to absorb the protein and amino acids also play an impediment. Therefore, cooking oil temperature should not be too high, especially not oil burn smoke again when the next dish. Generally correct approach is to cooking wok cold oil. There is to eat less fried foods, rare do fried food, the best food outside wrapped in a layer of batter, you can reduce the absorption of harmful substances.
4. cook as much as possible to put less oil: Many people think that the vegetable oil to eat more does not matter, in fact, eating properly, vegetable oil can also cause high blood pressure, high cholesterol and other cardiovascular and cerebrovascular diseases. In fact, the supply of nutrients should be an appropriate ratio, for example, the daily intake of fat for energy, the total energy of 20% to 30%, about 50 ~ 65g / day, to remove the daily intake of meat, fish, eggs, milk, soybeans contains fat, nuts, etc., a normal daily intake of vegetable oils should not exceed 25 ~ 30g. 3lian.com
5. preservation of edible oil: edible vegetable oil "Four, fear: a fear of direct light, and second, fear of air, three fears high temperature, four afraid influent. Save edible oil to the dark, sealed,Burberry Outlet, low-temperature, water-proof. Each with good cover tightened, reducing the time in contact with air. The most simple method is to press the size of lecythus, cardboard (opacity) to do a lecythus cover a buckle, to the above, to solve the problems of the dark. Try to buy a small package of oil, shortening the storage time, eat the oil is as fresh as possible, oxidative rancidity storage of the longer the greater the risk. Home population can buy a 5 liter, general family of three to buy 2.5 liters or smaller and more appropriate. Run out to buy, do not bother. Expired oils do not then eat antioxidants depleted oxygen free radical reaction is at an alarming rate. We may open the bottle, not yet smell rancidity rancid taste,Louis Vuitton Handbags, but inside full of oxygen free radicals is sniffing out,Louis Vuitton Outlet.
6. Do not believe the advertising: Be careful to publicize health care function, exaggerated the effect of the edible oil ads, or the ridiculously high prices of those edible oil.