Animal fats such as fatty meat, fish oil, egg yolk, and butter not only do not increase our body's cholesterol, but rather keep us healthy, while some vegetable oils do the opposite. For those who already have coronary heart disease, cardiovascular disease, stroke and diabetes, high-end edible oils should be the main choice for daily oil use.
Animal fats such as fatty meat, fish oil, egg yolk, and butter not only do not increase our body's cholesterol, but rather keep us healthy, while some vegetable oils do the opposite. Over-finished vegetable oils are not very suitable for our bodies. Why do we eat vegetable oils because we fear animal fat? A nutrition expert who did not want to be named said: "Plant" may not be healthy. At present, apart from excessive vegetable oils and refined vegetable oils, the real bad fats are: high-temperature oils, hydrogenated oils, and genetically modified oils. High-temperature oils are mainly caused by improper use, while hydrogenated oils and genetically modified oils should be carefully selected at the time of purchase.
Finding animal fats is healthy
What is bad fat? Not fat, fish oil, egg yolk or butter. Contrary to popular belief, scientists recently discovered that these natural fats are actually good fats. Our ancestors consumed millions of years. They ingested 4 times our fat and cholesterol each day, and they all eat raw foods, not obesity. "Three highs" and "three diseases" (diabetes, heart disease and cancer).
Fats include linolenic acid, linoleic acid, monounsaturated fats, and saturated fats. The most important of these are linolenic acid and linoleic acid, which are polyunsaturated fats that must be ingested in vitro. The human body can use these two fatty acids to synthesize 20 different fatty acids, including various monounsaturated and saturated fatty acids.
Linolenic acid and linoleic acid are essential for you; they are the raw materials for brain cells and prostaglandins, respectively. You do not need to fear saturated fat at all. It does not reduce good cholesterol, nor does it increase the oxidation of bad cholesterol. William Castelli, director of the American-based Framingham Heart Research Program, discovered: "The more saturated fat, cholesterol, and high-calorie foods you eat, the lower your serum cholesterol will be. ,Energetic."
Analyze 1 Hazards of Hydrogenated Vegetable Oil
Hydrogenated oil, a term that sounds very deep and strange, seems to have nothing to do with you or me. In fact, hydrogenated oil is an edible oil, which can be seen everywhere in daily life, but we do not know when we see it. It is a vegetable oil rich in unsaturated fatty acids that is processed through hydrogenation, filtration, decolorization, and deodorization.
Professor Fan Zhihong, a nutrition and food safety expert at China Agricultural University, said that hydrogenated vegetable oil has four major risks to health: increase blood viscosity and cohesion, promote thrombosis, increase low-density lipoprotein cholesterol (bad cholesterol), and reduce high-density lipids. Protein cholesterol (good cholesterol), promotes arteriosclerosis; increases the incidence of type 2 diabetes and breast cancer; affects the normal growth and development of infants and adolescents, and may have adverse effects on the development of the central nervous system
Although hydrogenated oils are vegetable oils, their properties are more like that of animal oils containing saturated fatty acids, such as increased saturation and higher melting point (increase in hardness), so hydrogenated oils are also called "hardened oils." After hydrogenation, the vegetable oil has a more stable molecular structure and is not easily oxidized (deteriorated). Therefore, the shelf life of foods fried with hydrogenated oil is prolonged on the shelves, and French fries, fried chicken, etc., sold by supermarkets or Western-style fast food restaurants, etc. Fried foods are processed with hydrogenated oils. Another name for hydrogenated oil is called shortening, commonly known as white oil, and is an important raw material used to make biscuits, pastries, and meringues. Most of our regular pastries contain this hydrogenated oil. The main raw material for brightly colored flowers on birthday cakes is margarine, which contains 80% to 85% of hydrogenated oil. In addition to birthday cakes, chocolate, ice cream, cream biscuits, and cream bread can be seen in foods.
In daily life, people are more alert to the animal oils such as pigs, cattle and sheep, but they are blind to hydrogenated oils. In fact, hydrogenated oils are much more harmful to health than animal oils. Foreign studies have confirmed that they often take in 5% of the total calories of hydrogenated oil, ie, 10 to 15 grams per day (equivalent to 100 grams of cream cake or 50 grams of peach or 40 grams of crisp) will cause some harm to health. This is because the vegetable oil fatty acids are mostly cis-structured, but after the hydrogenation changes the original molecular structure, they become trans-structured fatty acids. Author: Hou Juan
Analyze 2 careful selection of genetically modified soybean oil
Some salad oils or blend oils are the main component of genetically modified soybean oil. The reporter interviewed several consumers at random. The reporter found that older consumers, many said that they did not pay much attention to whether it was "genetically modified" soybean oil, but they were more sensitive to the product's price. A consumer who is buying edible oil said, “I don’t have a way to buy genetically modified oil. It is difficult to buy 'non-GM soybean oil' on the market, if you choose peanut oil and corn oil, etc., a barrel of 5 liters The price of oil is more than 20 yuan more than soybean oil, and a bottle of olive oil is more expensive than several times. I am a retired person and only 500 yuan a month. I am afraid that I can only be forced to consume genetically modified oil because of economic factors."
An industry source who declined to be named told reporters that because China does not restrict the use of "genetically modified" raw materials, the manufacturer's choice of "genetically modified" raw materials is mainly due to cost considerations. 100% of imported soybeans are now genetically modified soybeans, and the oil output rate is between 20% and 21%. The domestic soybean yield is only 17% and the price is higher than that of imports. Therefore, most manufacturers will use imported soybeans. It is estimated that an average of 5 liters of non-genetically modified soybean oil per barrel is 2-3 yuan more expensive than genetically modified soybean oil. Since most Chinese consumers are still more sensitive to prices, little is known about "genetically modified" products. Most large manufacturers are reluctant to raise costs and produce "non-genetically modified" products.
At present, the attitude of many countries to genetically modified foods is also very cold. Although 15 EU countries have allowed certain genetically modified ingredients to be used in foods, when the EU's legislation is tightened, virtually any new genetically modified food is banned. Since May 1, 2001, all genetically modified foods in Sri Lanka have been banned from import. Norway is the most restrictive country in the world in the regulation of genetically modified foods. The government has banned the import of several genetically modified crops and products containing antibiotic-resistant marker genes. The government also implements a genetically modified labeling system. Japan Since April 1, 2001, all genetically modified foods have been subject to safety inspections, and a mandatory labeling system has been implemented for foods with more than 5% genetically modified ingredients.
Reminder 1 Do not eat two tablespoons of oil every day
In fact, in the eyes of nutrition experts, edible oil is just a kind of food, and some nutrients needed by people cannot be entirely obtained from edible oils.
Wang Hao, deputy director of the Department of Nutrition of the Beijing Hospital of the Ministry of Health, introduced that the main component of edible oil is fat, which consists of fatty acids and glycerol. Fatty acids can be classified into saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids according to the degree of saturation according to the number of double bonds. Polyunsaturated fatty acids have the effect of lowering blood fat and blood pressure, which can promote growth and development. However, this substance has unstable characteristics and it is easily oxidized automatically to produce toxic peroxides. Peroxides change lipids, damaging cells and causing them to age. "Saturated fatty acids" can be obtained by ingesting other foods, and "unsaturated fatty acids" need to rely on people to get oil.
According to Wang Xi, according to the Chinese Nutrition Society's “Balanced Meal Pagodas for Chinese Residents,†the recommended amount of edible oil per person per day is 25 grams when the diet is not too greasy. An ordinary small spoon, say two tablespoons of 25 grams of weight. And now people often use more oil than a meal.
Reminder 2 Do not eat the same oil for a long time
Professor Hong Zhaoguang, a famous cardiovascular specialist, suggested that instead of eating more than 25 grams of oil per person per day, do not consume an oil for a long period of time. When using oil at ordinary times, use high-end edible oils such as walnut oil and safflower oil as appropriate. , Camellia seed oil or olive oil. The specific approach is: During this period of consumption of 3 pounds of peanut oil, should be accompanied by 1 kg of walnut oil or safflower oil, etc. Occasional replacement and collocation of high-end cooking oil can effectively prevent cardiovascular diseases. For those who already have coronary heart disease, cardiovascular disease, stroke, and diabetes, high-end edible oils should be the main choice for daily oil use.
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