Margarita Provotorova, an expert at the Center for Molecular Diagnostics of Rospotrebnadzor, explained which vegetable oil is healthier – refined and unrefined, and also revealed which product is better suited for cooking.
According to her, unrefined oil, or unrefined, not only retains its beneficial substances, but also has a special taste and aroma inherent in oilseeds. Such a product, which has a thicker consistency, should be used for dressing salads, according to a report from the St. Petersburg office of Rospotrebnadzor.
The specialist recommends giving preference to unrefined cold-pressed oil. “This means that the product was not heated, the processing was the most gentle, and therefore the most useful substances were preserved,” explained Provotorova.
Unrefined oils do not tolerate thermal heating well, the expert warned. “It oxidizes, begins to burn, not only losing vitamins and nutrients, but also turning into a less than healthy product,” she noted, adding that we are talking about trans fats, which increase the risk of developing atherosclerosis, stroke, and myocardial infarction.
At the same time, unrefined oils, as a natural product, are more demanding in terms of storage conditions.
Provotorova called for using refined oil for frying and other culinary experiments. “Since such oil has a higher smoke point, it tolerates heating to high temperatures well and does not oxidize,” she said. However, it is important to remember that you cannot fry food in the same oil twice.
Earlier, residents of St. Petersburg were told how to brew tea correctly.
Russia has seen a sharp increase in the number of COVID-19 mutations that can bypass immunitySt. Petersburg residents were told how alcohol harms their figureIt has become known what you need to eat to avoid kidney problemsIt turned out who shouldn’t eat onionsPetersburg residents were told about the peculiarities of nutrition in autumn
Source: www.rosbalt.ru
