In the process of frying, the oil serves as a medium of instruction hot, savory flavor enhancer, nutritional and caloric value of the food that is fried. Smart to choose the type of cooking oil used to process the food is one thing that is decisive for health. So no one chose, let's get acquainted with the various types of cooking oil.
Based on the presence or absence of a double bond in its molecular structure, the oil can be divided into three groups, namely:
(1) oil with saturated fatty acids (saturated fatty acids)
Saturated fatty acids, among others, present in breast milk (lauric acid) and coconut oil. Nature is stable and not easily react / turn into other types of fatty acids.
(2) Oil with monounsaturated fatty acids (mono-unsaturated fatty acids / MUFA) or multiple (poly-unsaturated fatty acids).
Unsaturated fatty acids have a double bond carbon atoms are easily decompose and react with other compounds, to obtain a stable composition in the form of saturated fatty acids. The more the number of the double bond (poly-unsaturated), the easier it will react / change the oil.
(3) oils with trans fatty acids (trans fatty acids)
Trans fatty acids are found in many animal fats, margarine, butter, hydrogenated oils, and are formed from the frying process. Besides carcinogenic, trans fats raise bad cholesterol levels, lower levels of good cholesterol, and cause babies born prematurely.
Unsaturated fatty acids (omega 3, omega 6, omega 9) often promoted has many benefits, including lowering "bad cholesterol" (LDL = low density lipoprotein) and to prevent heart attacks. Found in many vegetable oils such as soybean oil, canola oil, sunflower oil, palm oil, and others.
However, with deep frying frying system, which is commonly used Indonesian society, and also repeated use of cooking oil, will change the unsaturated fatty acids into trans fatty acids, which can increase bad cholesterol and lowers good cholesterol.
In addition, excessive heating will change the unsaturated fatty acids into groups peroxide and free radicals that can cause cancer. Therefore, get used frying temperature is not too high.
The type of oil is also best avoided or used cooking oil that has been used repeatedly. This oil is more viscous, has a high free fatty acid, and blackish brown. Several animal studies indicate repeated use of oil is carcinogenic and can cause symptoms of various diseases.
In addition, there are three types of fatty acids based on long-chain fatty acids in a nutshell, is that the chain length (long chain trigliseride / LCT), medium chain (medium chain trigliseride / MCT), and chain (short chain trigliseride / SCT).
Oil with a short carbon chain and being able to be directly absorbed by the body without going through the digestive process convoluted. Taken directly to the liver to be converted into energy to improve the functioning of the endocrine glands, organs, and tissues of the body.
Vegetable oil is classified as long-chain fatty acids (long chain fatty acids = LCFA), which consists of 18 carbon atoms or more. Large molecular size, so it needs to be processed first into a small-sized fatty acids and free fatty acids in the form that can be absorbed through the intestinal wall.
Having escaped from the intestinal wall, free fatty acids is reassembled into lipoproteins were then taken to the liver. There is converted into energy, cholesterol, and the rest is dumped into the fatty tissue. Well, cholesterol and fat that is the cause of many chronic diseases, degenerative, or cancer.
According to the study, most of its content LCFA is safflower oil (78%), followed by sunflower oil (69%), and canola oil (31%). LCFA content of olive oil ranges from 9%, while the lowest is coconut oil (2%).
Oil is good for health is containing MUFA and MCT. Olive oil will be better and can protect the heart (due to lower total cholesterol, triglycerides and "bad" cholesterol or LDL) when used as a vegetable oil, not fried.
Being classified as vegetable cooking oil PUFAs and LCT would be better if used for sauteing, frying temperature is not high. If you still want to fry at high temperature, it is best to use coconut oil or palm kernel oil
0 Response to "It Smart Way Choosing Edible Oil"
Post a Comment