Everyone knows about the benefits of vegetable oils today, and we have plenty to choose from: the assortment is so rich that buyers of the former, “Soviet” times could not even imagine that there are so many types and varieties of vegetable oils in the world, and surprisingly tasty and healthy .

Vegetable oil is necessary for a person for good nutrition, as it contains polyunsaturated fatty acids that protect our cells from negative impacts and destruction, as well as many vitamins and nutrients.

And how to choose from all this abundance the oil that will really benefit?

First of all, any oils are used to be divided into refined and unrefined. And if earlier, several decades ago, unrefined oil was considered almost a product for the poor, today the situation has changed dramatically, and it is unrefined oils that are considered the best and healing, and about refined oil they say that there is nothing useful left in it. Where is the truth?

Utility vegetable oil depends mainly on its composition, the ratio of fats and acids, and these parameters remain practically unchanged even after refining. So, the benefits of oil should not be judged from this point of view. Nevertheless, the stages of refining are also different, and here you need to learn how to understand.

Why is oil refined?

Why refine the oil if it does not affect its composition? First of all, this is done in order to make it neutral, almost tasteless. This may seem completely unnecessary, but you should not generalize too much - after all, oil in cooking is used to prepare many dishes, and they are completely different, both in composition and in the method of preparation. Dressing salads and some snacks is better with unrefined oil, since these dishes are not cooked, besides, the oil will add extra flavor to the salad.

If vegetable oil is used for cooking hot dishes, for frying or baking food, then unrefined oil can do more harm than good - due to the formation of smoke, burning, foam, bad smell and taste. Unrefined oil, when overcooked, can also contribute to the formation of certain harmful substances in food, especially at high temperatures.

Oil refining methods

Vegetable oil in modern industry is refined in two ways: physical and chemical. The physical method usually involves the use of adsorbents, and the chemical method involves the use of alkalis. Most often applied chemical method, because it is simpler, better worked out, and the quality of the resulting product is also easier to control.

Manufacturers of oil refined in this way assure that consumers have nothing to fear, and no harmful impurities do not get into the composition of the final product, because the safest alkalis allowed for food processing are used in production. In addition, the oil is well washed, and even traces chemical substances does not remain in it. I really want to believe that this is actually the case ...

What is the difference between refined and unrefined oils?

Refined oil differs from unrefined oil not only in taste, or rather, in its absence, but also in that it does not smoke and does not form foam when cooking hot dishes.

Oil frying

At the very least, in order for the refined oil to start smoking, the pan must be fairly hot. The temperature at which an oil begins to smoke is considered the smoke point, and it must be said that different oils she is different.

In the process of frying, if the oil smokes and burns, carcinogens are formed, and everyone has heard about their harm. For example, acrolein, the simplest aldehyde, formed in fumes over a hot frying pan, has a toxic effect on the mucous membranes of the eyes and irritates Airways leading to the development of various inflammatory diseases.

If a cook constantly breathes acrolein fumes when preparing dishes, then in the end he will acquire a whole bunch of chronic diseases, besides, the quality of the prepared dishes will be far from the best. So for frying, you need to use only refined oil, and do not overheat the pan.

At the point of smoking of oils, other harmful substances, for example, fatty acid polymers and free radicals, and they remain in the composition of cooked dishes. If you often eat such dishes, then this can lead to chronic health problems, including the development of oncology.

The brown skin on the fried potatoes we love so much contains acrylamide, a substance that also has carcinogenic properties and can even destroy DNA. Most of the acrylamide is formed if you deep-fry potatoes for a long time - for example, as they do at McDonald's.

What is not contained in overcooked meat or fish: inside the piece, heterocyclic amines are formed that can cause heart disease, and in burnt roast, polycyclic carcinogens with big amount carbon. Most often this happens if the oil is not used for the first time, and the pan is very hot.

The next carcinogens that are often formed during frying are peroxides, and most of them are formed when frying with sunflower oil, which is so common in Central Russia. Therefore, it is best to use for frying olive oil- it practically does not form carcinogens. No wonder the Mediterranean diet, in which the main vegetable oil is traditionally olive, is considered the most beneficial for health.

Based on the above, it is not difficult to understand that oil, both refined and unrefined, must be used correctly - and then problems with nutrition and health will not arise.

Which oil is healthier: refined or unrefined?

And yet, you should know that it is unrefined vegetable oils that are most useful, obtained by cold pressing at low temperatures - not higher than 45 ° C. These oils have saturated color, a characteristic smell for each species and a real, natural taste.

It is difficult to overestimate the benefits of using such oil, but some rules must be remembered.

You can not store "live" oil in heat, in the light and on outdoors- so it will quickly lose all its beneficial features, becomes cloudy, becomes bitter and tasteless, and will only harm the body.

Unrefined oil generally has a short shelf life - and, perhaps, this is its main drawback, so it is better to store it in the refrigerator, in glass bottle and do not use after the expiration date.

In our retail most often you can find refined oil, and it can be stored much longer. However, no matter how manufacturers assure us, many refined oils contain almost no vitamins, and little useful substances; this is especially true for hot processed oils up to 200°C. Perhaps that's why some refined oil manufacturers tell consumers that it can be stored in the light and it won't go bad—because there's almost nothing to go bad.

So, refined oil should be used only for frying and baking foods, and add unrefined oil to salads, vinaigrettes, snacks and seasonings - this way you get all the best that is in vegetable oil from nature.

Gataulina Galina
for women's magazine website

When using and reprinting the material, an active link to the female online magazine obligatory

Vegetable oil made from sunflower seeds, olives, sesame, corn, rapeseed today occupies an important place in the food set of every person. We choose to the table, depending on our own preferences, refined and unrefined oils, the difference between which lies in the type of processing of the product. For each culinary specialist, there are preferred varieties, brands and volumes of such ingredients added to certain dishes.

Vegetable oil is very useful for the body. But in order for the use of this product to have only benefits and not even minimal harm is expected, you need to choose correct oil. And the first question that arises when choosing good option: is it better to buy refined or unrefined oil? What are the differences and features of these two different products in terms of processing? Let's try to delve into this question and find a fair answer that will help you choose correct option food for your health.

What is the difference between refined oil and unrefined oil. Product Options

In order to understand the difference between refined oil and unrefined oil, it is worth understanding what refining is. In fact, this is a type of product purification from impurities and some elements. This process is carried out by means of a chemical or physical method. Purification technology involves evaporation, filtration, neutralization of the substances that make up the product. In order to obtain refined oil, the liquid is subjected to multi-stage purification, deodorization, clarification. The product of final processing has a light transparent shade, almost does not smell, does not foam during thermal exposure. It would seem, not an ingredient, but a find! But all these advantages are not so unambiguous.

Unrefined oil is an unrefined product. But what is it not cleansed of? What impurities or elements of the composition of an oil, such as sunflower, can we consider superfluous? During the refining process, almost everything that can be considered valuable in this product is removed from the structure. Only fats and a small part of the other composition remain.

It turns out that refined oil is a product purified from everything! There is almost nothing useful in it, and nothing useful either. Only the consistency and properties remain: lubricating effect, anti-adhesive effect, softening ability. All these qualities are often used to improve the taste and texture of dishes. But can we glean something else useful from refined oil? It's worth thinking about it!

Which oil is healthier and better: refined or unrefined?

Going to the supermarket to fill the cart with delicious and useful products, you should think about what exactly you should choose for yourself and your family. Which oil is healthier and better: refined or unrefined? Let's take a closer look at both oils.

Refined:

• almost colorless or has a barely perceptible yellowish tint;
• does not have a pronounced taste or is completely devoid of any flavor;
• does not foam during frying;
• has good lubricating and softening abilities;
• combined with a number of staple foods in the diet of more people;
• almost does not change the taste of the products.

Unrefined:

• has a pleasant amber hue;
• It has pleasant taste depending on the basis (seed, corn, olive);
• foams slightly during frying;
• well lubricates and softens;
• combines with a large number of products;
• affects the taste of the food.

To each of the lists of product features, I would like to add a point about the content of useful substances: vitamins, microelements, bioactive components. In the case of the refined version, this point will be almost negative. Most of useful components removed during cleaning. That is, in fact, refined oil no longer contains the amount of vitamins that it originally had, and unrefined oil retains a high proportion of the content of all substances important for the body.

Based on all this, let's try to answer the question: what is better and healthier - refined or unrefined oil? If we look at this question from the point of view of choosing a product that fits perfectly into healthy diet, then unrefined oil should definitely be preferred. Here you ask: "How possible harm from those substances that remained as a result of the lack of purification? We will answer: "No harm in moderate, correct use vegetable product and cannot be. But the benefits of a natural, unmodified product, which contains valuable fatty, semi-saturated acids, amino acids, vitamins, etc., are definitely there.”

As an example, let's analyze the composition of sunflower oil, which has not undergone a cleansing treatment. The composition includes: vitamins E and A, omega-3, -6 acids, oleic acid. Saturation of the body with these and other components contributes to:

• preservation of youth and elasticity of tissues (skin, hair, nail plate);
• building a strong immune system;
• stabilization of the balance of nutrients in the body;
• improving bowel function;
• normalization of the hormonal background.

Vegetable oil gently envelops the gastric mucosa, which creates a natural protection against mechanical microtrauma, the introduction of pathogenic microflora. The antioxidant effect of vegetable oils has also been proven. The use of this product during a weight loss diet is very beneficial.

What does refined oil mean?

Consider what is refined oil. This is a refined product that does not stand out too much in taste and aroma. However, culinary experts note a very bright softening effect and separating ability. By adding this oil to any culinary product, you can achieve reliable mixing without gluing the components of the products. At the same time, the taste of the dish does not change. Beneficial refined oil for frying - it does not burn and does not foam. When using this variation of grease for the bottom of the dishes, you will not encounter soot and burning smell in the kitchen.

But if we talk about healthy eating, where eating is completely unacceptable fried foods, then this ability immediately loses its value.

So what does refined oil mean? This means that it is a purified product that has retained its physical (not all) qualities and mechanical abilities. But this food component has almost no benefit to the human body. Refined oil is purified from all useful! Is it necessary similar product on the table of the man who chose the path healthy eating? The answer is obvious! This oil - in terms of healthy nutrition- absolutely empty.

The benefits of unrefined oil

Want to deal with useful qualities unrefined oil. Many may decide that an unrefined product suggests harm to the body. This is not true! Unclean does not mean dirty. Oil that has not been refined undergoes minimal purification. During this cleaning process, a suspension of impurities is removed, and elements that affect the transparency, color and softness of the texture are eliminated.

Vegetable oils that have not undergone deep purification retain a variety of useful qualities.

However, it is worth noting a number of features of such a product that can be considered disadvantages:

• the unrefined product is sensitive to light;
• has less long term storage;
• may be bitter;
• not suitable for heat treatment;
• It has a bright taste shade (this can be considered both a minus and a plus).

To a natural product, the attitude should be reverent. It is important to take into account the features of application, storage, selection. However, for experienced chefs and housewives will not be difficult to remember some of the rules for using natural, unrefined vegetable oil.

What happens if you choose refined oil?

A reasonable question - is there any harm from using a refined product? Many people think that great harm purified oil does not apply to the body. This is not true at all. After all, the refining process involves the use of substances and compounds such as phosphates, silicates, poisons. Gasoline is often used for cleaning. Do you think that the absorption of these substances is harmful to the health of the body? chemical elements with food? The answer is clear and simple! Carries.

However, choosing this variant of the culinary component, you, in addition to obvious harm damage your health by depriving yourself of the benefits that a good natural version food.

And if your body does not regularly receive valuable trace elements and biologically active substances contained in specific product, you need to either find a replacement for this source (but it is not always there), or accustom yourself to healthy food. What are the reasons for preferring the less useful option?

1. The price of vegetable oils of any level of processing is almost in an equal cost range. Plus/minus 20 rubles won't do much for the family budget.
2. Any product options today are easy to find on the shelves of standard supermarkets, markets, grocery stores. Therefore, the problem of accessibility is definitely unfamiliar to the modern consumer.
3. Some people consider a special taste natural oils not very familiar. In fact, natural taste natural product more natural and pleasant. Do not add too many oily additions to dishes. It only takes a little valuable product to spice up a combination of vegetables or add zest to some other dishes.

Another feature of unrefined oil is that you need very little of it to provide your body with the necessary saturation with benefits and health!

Sunflower oil- a product that is extracted from vegetable raw materials and consists of fats. It is obtained by pressing or by extraction. Vegetable oil can be refined or unrefined.

What is the difference between refined sunflower oil and unrefined?

Refined oil implies multi-level purification from various impurities, and unrefined oil also undergoes some mechanical purification, but in a much smaller volume. AT modern world oil is made refined in order to deprive it of taste - this is required for cooking different dishes. Unrefined oil has a specific smell and taste, originally characteristic of sunflower seeds. Used in fresh for dressing salads. It is better not to use unrefined oil for frying, as it smokes heavily, tastes unpleasant, and also releases a certain amount of carcinogenic substances that can harm the body.

Methods for preparing unrefined oil

Unrefined sunflower oil is obtained, as a rule, by cold or hot pressing. cold pressed carried out manually at home. Unrefined oil, obtained by cold pressing at a low temperature, has a light yellow tint and the aroma of fresh seeds. It is considered the most useful, as it retains the maximum of useful substances. It has a short shelf life and should be stored in a glass container in the refrigerator. In industry, a hot mechanical manufacturing method is used. This oil is brighter in color and more aromatic. roasted sunflower seeds, has more long term storage. We buy this oil in stores. Many are interested in the question of which sunflower oil is more useful - refined or unrefined. It has been scientifically proven that even with refining, the ratio of vitamins, fats and natural amino acids in the composition of the oil does not change, so both types of oil bring the same benefits.

The benefits and harms of unrefined sunflower oil

Unrefined sunflower oil contains fatty acids and minerals that a person needs. Its use reduces the risk of skin diseases, helps prevent rickets in children. Moreover, it can be used to derive excess cholesterol from the body, cleanse blood vessels to normalize blood circulation in the brain.

Harm can bring the use of unrefined oil above the norm, recommended daily dose is no more than 2-3 tablespoons per day. Besides, high calorie content this product not suitable for people on a diet. Repeated frying in sunflower oil contributes to the evaporation of harmful substances.

Composition of unrefined sunflower oil

Unrefined sunflower oil is a fatty product and consists of 99.9% fats, it does not contain proteins and carbohydrates. It contains no harmful ingredients and various nutritional supplements. The nutritional value vegetable oil is the presence of fatty acids that the body needs to heal and strengthen cells. The composition of unrefined vegetable oil contains magnesium, calcium, iodine and zinc, but the amount of these minerals is small.

Of course, it is best to eat those foods that nature gives us. These products include sunflower oil. Healing properties of this natural product help to properly establish the work digestive system, restores work internal organs, strengthens hair and nails, improves the immune system.

Gathered to fry potatoes in a pan, and sunflower oil smokes and shoots? Do you dream of not hiding your hands and not closing your eyes while cooking chops? Then let's find out which oil is best to use. What is the difference between refined oil and unrefined oil? There are at least six major differences.

Chemical composition

It is important to understand that refined oil goes through several stages of purification. Doctors recommend giving it to children of a younger age group in order to improve the functioning of the stomach.

Seed pressing method

The manufacturing process of each of the compositions is long and complex. Sunflower oil of any type can be made either cold pressed or hot pressed. The first option is sparing - it retains all the properties and elements of the plant without exposure to temperature, the second - requires significant heating of the seeds. So, during hot pressing, unrefined oil acquires a precipitate, and refined oil loses water.

Appearance

It is important to know that it is during the manufacturing process that refined oil changes color and chemical composition. Outwardly, it differs from unrefined sunflower oil, it is it that does not shoot or smoke. The secret is that there is very little water in it, so under the influence open fire there is no combustion process.

Smell

As a rule, unrefined oil has a very concentrated smell. Purified (refined oil) does not have such a concentrated smell. This is due to the production technique, which cleans the composition as much as possible.

Properties and uses

Some like refined oil more, others tremble from the unique natural taste and the smell of a rich composition. Unrefined oil can be seasoned with salads or added to sauces. However, such sauces should not undergo heat treatment. At the same time, refined oil is inferior to unrefined oil in terms of biological value.

Refined vegetable oil is a product obtained as a result of various purification operations from pressed plant materials. Moreover, any oil can be used: obtained both from seeds and from leaves, roots and nuts. The very word "refining" came to us from French, in which "raffine" means "refined, processed."

Refined oil is plain language, processed and refined vegetable oil. The refining process consists in removing a wide variety of impurities and substances from unrefined raw materials. Refining is actually a rather complicated operation. It consists of several stages, each of which can be either the only refining method or used in combination with the others.

How are they refined?

Vegetable oil is refined in the following ways:

Beneficial features

Despite the fact that opponents of refined oil use the fact that refining completely deprives the oil of useful substances and vitamins as an argument for their position, this opinion is still somewhat erroneous, since it is worth paying attention to the heat treatment that you will carry out with this type of product. The fact is that unrefined little, when heated, forms the most harmful carcinogens. That is why for frying and other types of culinary operations directly related to high temperatures, only refined oil should be used. In addition, refined oil is unable to act as an allergen, which means that for people suffering from various types allergies, it will be safe.

And, of course, one should not be so categorical about the “emptiness” regarding the presence of useful substances in the composition of refined vegetable oil. The fact is that, indeed, various stages of refining remove some types of vitamins from the oil. But fatty acids, such as omega-3 and omega-6, which are essential cardiovascular system of our body, they save us from the development of atherosclerosis and prevent thrombosis. The absence of these acids daily diet can contribute to slowing down the growth and development of the body, worsening blood clotting and suppressing the reproductive system.

Application in cooking

The use of refined vegetable oil in cooking is very widespread. Most often, of course, our compatriots use in culinary purposes refined sunflower oil. But do not discount the many other types of oils, each of which has its own inherent properties. palatability and the presence of a variety of useful components:

In almost every recipe, we can find such an ingredient as vegetable oil. Attention should be paid to the method of processing the products included in its composition. Remember that unrefined vegetable oil is only allowed in recipes that are completely absent. heat treatment, for example, in salads and dressings already ready meals, because when heated and reaching the smoke point, it forms great amount harmful substances.

Another positive quality refined product is that it does not have a specific taste and smell inherent in unrefined oil. After all, if you are preparing a salad, then rich aroma olive, sunflower or sesame oil will be appropriate, but when roasting juicy steak it doesn't fit at all. In addition, crude oil will foam when frying and will not give that golden brown which we would like to receive.

The benefits of refined vegetable oil and treatment

The benefit of refined oil is the absence of an allergic reaction during its use. That is why it is recommended for small children. After all, vegetable oil is required component nutrition of the child literally from the first year of his life. Besides, while caring for the delicate skin of the baby, you should also use refined options various oils, which are unable to cause allergic itching, rashes and irritation on the baby's delicate skin.

In addition, it is also preferable for adults to use refined oil for medical purposes.

Regular consumption of refined corn oil or sunflower oil in moderation will help lower blood cholesterol levels, and their gentle enveloping effect will help relieve coughs and cope with dry skin.

AT cosmetic purposes refined oil will be yours faithful assistant. After all, oil masks will return your hair strength, shine and beauty. Your nails, thanks to warm oil baths, will get stronger and grow better. The oil will also help with rough heels and chapped lips.

Harm of refined vegetable oil and contraindications

The harm of refined oil lies mainly only in its calorie content, because it is quite high and amounts to 899 kcal per 100 g. That is why you should carefully monitor the amount of product consumed.