Today everyone knows about the benefits of vegetable oils, and we have plenty to choose from: the assortment is so rich that buyers of the previous, "Soviet" times could not imagine that there are so many types and varieties of vegetable oils in the world, and surprisingly tasty and healthy ...

A person needs vegetable oil for good nutrition, since it contains polyunsaturated fatty acids that protect our cells from negative influences and destruction, as well as many vitamins and nutrients.

And how to choose the right oil from all this abundance 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 most healing, but about refined oil they say that nothing useful remains in it. Where is the truth?

The usefulness of vegetable oil depends mainly on its composition, the ratio of fats and acids, and these parameters remain practically unchanged even after refining. This means that the benefits of oil should not be judged from this point of view. Nevertheless, the stages of refining are also different, and this is where you need to learn to understand.

Why is oil refined?

Why is oil refined if this 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, moreover, completely different, both in composition and in the method of preparation. It is better to season salads and some snacks with unrefined oil, since these dishes are not cooked, moreover, the oil will give the salad an additional flavor.

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, unpleasant 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 - alkalis. Most often, the chemical method is used, because it is simpler, better developed, 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 are included in 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 of chemicals are not left in it. I really want to believe that this is actually so ...

What is the difference between refined and unrefined oils?

Refined oil differs from unrefined oil not only in its 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, for the refined oil to start smoking, the pan must be quite hot. The temperature at which a particular oil begins to smoke is considered the smoke point, and it must be said that it is different for different oils.

In the process of frying, if the oil smokes and burns, carcinogens are formed, and everyone has heard about their dangers. For example, acrolein, the simplest aldehyde that is formed in vapors over a hot frying pan, has a toxic effect on the mucous membranes of the eyes and irritates the respiratory tract, which leads to the development of various inflammatory diseases.

If the cook constantly breathes acrolein fumes while 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 you only need to use refined oil for frying, and do not overheat the pan.

Other harmful substances, such as fatty acid polymers and free radicals, are also formed at the point of smoke of oils, 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 crust on the roasted potatoes we love so much contains acrylamide, a substance that is also carcinogenic and even capable of destroying DNA. Most acrylamide is produced when potatoes are deep-fried for long periods of time, like they do at McDonald's.

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

The next carcinogens that are often formed during frying are peroxides, and most of them are formed during frying in sunflower oil, which is so widespread in Central Russia. Therefore, it is best to use olive oil for frying - it practically does not form carcinogens. It is not for nothing that the Mediterranean diet, in which olive oil is traditionally the main vegetable oil, 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?

Still, you should know that unrefined vegetable oils obtained by cold pressing at low temperatures - no higher than 45 ° C - are most useful. These oils have a rich color, a characteristic smell for each type and a real, natural taste.

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

It is impossible to store "living" oil in the warmth, in the light and in the open air - so it will quickly lose all its beneficial properties, become cloudy, become 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 a glass bottle, and not use it after the expiration date.

In our retail sale, refined oil is most often found, and it can be stored for much longer. However, no matter how the manufacturers assure us, many refined oils contain almost no vitamins, and few useful substances; This is especially true for oils that are hot processed at temperatures up to 200 ° C. Perhaps this is why some refined oil manufacturers tell consumers that it can be stored in the light and it won't deteriorate - because there is almost nothing to spoil there.

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

Gataulina Galina
for women's magazine website

When using and reprinting the material, an active link to the women's online magazine is required

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

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

What is the difference between refined oil and unrefined oil? Product variants

In order to understand how refined oil differs from 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, and neutralization of the substances that make up the product. In order to obtain refined oil, the liquid is subjected to multi-stage purification, deodorization, and clarification. The final product has a light transparent shade, almost no smell, does not foam during heat exposure. It would seem that not an ingredient, but a find! But all of these benefits are not so straightforward.

Crude oil is a crude product. But from what is it not cleansed? What impurities or elements of the composition of oil, for example, sunflower, can we consider superfluous? The refining process removes almost everything that can be considered valuable in this product 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 neither is it useful. 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 get something else useful from refined oil? It is worth thinking about it!

Which oil is healthier and better: refined or unrefined?

Going to the supermarket to fill your cart with tasty and healthy 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 consider in detail both options for oils.

Refined:

• almost colorless or has a faint yellowish tint;
• does not have a pronounced taste or is completely devoid of any flavoring shade;
• does not foam during frying;
• has good lubricating and softening properties;
• it is combined with a number of products that are basic in the diet of more people;
• almost does not change the taste of products.

Unrefined:

• has a pleasant amber shade;
• has a pleasant taste depending on the base (seeds, corn, olive);
• slightly foams during frying;
• lubricates and softens well;
• goes well with a large number of products;
• affects the taste of the dish.

To each of the lists of product features, I would like to add an item on the content of nutrients: vitamins, trace elements, bioactive components. In the case of the refined version, this point will be almost negative. Most of the beneficial components are removed during cleaning. That is, in fact, refined oil no longer contains the amount of vitamins that was originally, and unrefined oil retains a high proportion of all substances important for the body.

Based on all this, let's try to answer the question: what is better and more useful - refined or unrefined oil? If we look at this issue from the point of view of choosing a product that fits perfectly into a healthy diet, then unrefined oil should definitely be preferred. Here you ask: "But what about the possible harm from those substances that remained as a result of the lack of purification?" We will answer: “There can be no harm with moderate, correct use of a plant product. But the benefits of a natural, unchanged product, which contains valuable fatty, semi-saturated acids, amino acids, vitamins, etc., is definitely there. "

As an example, let's take a look at the composition of sunflower oil that has not undergone 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);
• the formation of a strong immune system;
• stabilization of the balance of nutrients in the body;
• improving bowel function;
• normalization of hormonal levels.

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 has a very beneficial effect.

What does refined oil mean?

Consider what refined oil is. It is a refined product that does not stand out too much in taste and aroma. However, culinary experts note a very striking softening effect and separating ability. By adding such oil to any culinary product, you can achieve reliable mixing without sticking together the components of the products. This does not change the taste of the dish. Refined oil is beneficial for frying - it does not burn or foam. With this variation of the base grease, you will not encounter soot and a burning smell in the kitchen.

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

So what does refined oil mean? This means that it is a refined product that has retained its physical (not all) qualities and mechanical abilities. But this food component is almost of no benefit to the human body. Refined oil is purified from all useful things! Do you need a similar product on the table of a person who has chosen the path of healthy eating? The answer is obvious! This oil - from the point of view of healthy nutrition - is absolutely "empty".

Benefits of unrefined oil

I would like to understand the beneficial qualities of unrefined oil. Many people may think that an unrefined product is harmful to the body. This is not true! Unrefined does not mean dirty. Oil that has not been refined undergoes minimal refining. In the process of this cleaning, suspended impurities are removed, and elements that affect the transparency, color and softness of the texture are eliminated.

Vegetable oils that have not gone through 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:

• unrefined product is sensitive to light;
• has a shorter shelf life;
• may taste bitter;
• not suitable for heat treatment;
• has a bright flavor (this can be considered both a minus and a plus).

The attitude to a natural product should be reverent. It is important to take into account the peculiarities of application, storage, choice. However, for experienced chefs and housewives, it 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 the use of a refined product? Many people believe that purified oil does not do much harm to the body. This is not at all the case. After all, the refining process involves the use of substances and compounds such as phosphates, silicates, and poisons. Gasoline is often used for cleaning. Do you think the absorption of these chemical elements from food is harmful to the health of the body? The answer is clear and simple! Carries.

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

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

1. The price of vegetable oils of any processing level is almost in the same price range. Plus / minus 20 rubles will not make the family budget big.
2. Today, any product options 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 find the special taste of natural oils not very familiar to themselves. In fact, the natural taste of a natural product is more natural and pleasant. Don't add too many oily additions to your meals. You just need a drop of a valuable product to flavor a combination of vegetables or add zest to some other dishes.

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

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

What is the difference between refined sunflower oil and unrefined sunflower oil?

Refined oil implies multi-level purification from various impurities, and unrefined oil also undergoes some mechanical purification, but in a much smaller volume. In the modern world, oil is made refined in order to deprive it of its taste - this is required by cooking for the preparation of various dishes. Unrefined oil has a specific smell and taste, originally characteristic of sunflower seeds. Used fresh for salad dressing. 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 usually obtained by cold or hot pressing. Cold pressing is carried out manually at home. The unrefined oil, obtained by cold pressing at a low temperature, has a light yellow tint and aroma of fresh seeds. It is considered the most useful, as it retains a maximum of nutrients. It has a short shelf life and should be stored in a glass container in the refrigerator. The industry uses a hot mechanical manufacturing method. This oil is brighter in color and has a roasted seed aroma and has a longer shelf life. We buy this oil in stores. Many are interested in the question of which sunflower oil is healthier - refined or unrefined. It has been scientifically proven that even during refining, the ratio of vitamins, fats and natural amino acids in the composition of the oil does not change, therefore, 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 humans need. Its use reduces the risk of skin diseases, helps prevent rickets in children. In addition, with the help of it you can remove excess cholesterol from the body, cleanse blood vessels, and normalize blood circulation in the brain.

Harm can be caused by the use of unrefined oil above the norm, the recommended daily dose is no more than 2-3 tablespoons per day. In addition, the high calorie content of this product is not suitable for people on a diet. Re-frying in sunflower oil promotes the evaporation of harmful substances.

Composition of unrefined sunflower oil

Unrefined sunflower oil is a fatty product and consists of 99.9% fats, there are no proteins and carbohydrates in it. It contains no harmful components and various food additives. The nutritional value of vegetable oil lies in the presence of fatty acids, which the body needs to heal and strengthen cells. 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. The healing properties of this natural product help to properly establish the functioning of the digestive system, restore the functioning of internal organs, strengthen hair and nails, and improve the immune system.

Are you going to fry potatoes in a pan, and the sunflower oil is smoking and shooting? Do you dream of not hiding your hands or 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 main differences.

Chemical composition

It is important to understand that refined oil goes through several stages of purification. Doctors recommend giving it to younger children to improve stomach function.

Seed pressing method

The manufacturing process for each of the compounds is long and complex. Sunflower oil of any type can be produced either cold pressed or hot. The first option is gentle - it preserves all the properties and elements of the plant without the influence of temperature, the second - requires significant heating of the seeds. So, during hot pressing, unrefined oil acquires sediment, and refined oil loses water.

Appearance

It is important to know that it is during the manufacturing process that refined oil changes color and its 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, therefore, under the influence of an open fire, the combustion process does not occur.

Smell

Typically, unrefined oil has a very concentrated odor. Refined (refined oil) does not have such a concentrated odor. This is due to the production technique, which purifies the composition as much as possible.

Properties and methods of application

Some people like refined oil more, others are in awe of the unique natural taste and smell of the rich composition. Unrefined oil can be added to salads or sauces. Moreover, 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 cleaning operations from squeezed plant materials. Moreover, any oil can be used: obtained from both seeds and leaves, roots and nuts. The very same word "refining" came to us from the French language, in which "raffine" means "refined, processed".

Refined oil is, in simple terms, 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 method of refining, or used in combination with the rest.

How is it refined?

Vegetable oil is refined in the following ways:

Beneficial features

Despite the fact that opponents of refined oil use as an argument for their position that refining completely deprives oil of useful substances and vitamins, 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 only refined oil should be used for frying and other types of culinary operations directly related to high temperatures. In addition, refined oil is unable to act as an allergen, which means that it will be safe for people suffering from various types of allergies.

And, of course, one should not so categorically assert about the "emptiness" regarding the presence of useful substances in the composition of refined vegetable oil. The fact is that, in fact, various stages of refining remove some types of vitamins from the oil. But fatty acids such as Omega-3 and Omega-6 remain available, which are necessary for the cardiovascular system of our body, they save us from the development of atherosclerosis and prevent thrombus formation. The absence of these acids in the daily diet can slow down the growth and development of the body, impair blood clotting and suppress the reproductive system.

Cooking applications

The use of refined vegetable oil in cooking is very widespread. Most often, of course, our compatriots use refined sunflower oil for culinary purposes. But do not discount many other types of oils, each of which has only its inherent taste 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 way the products are processed. Remember that unrefined vegetable oil is permissible only in recipes where there is no heat treatment at all, for example, in salads and dressings of ready-made dishes, because when heated and reached the smoking point, it forms a huge amount of harmful substances.

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

Refined vegetable oil benefits and treatments

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 an indispensable component of a child's nutrition literally from the first year of his life. Besides, while caring for the baby's delicate skin, you should also use refined versions of various oils that are unable to cause allergic itching, rashes and irritation on the baby's delicate skin.

In addition, for adults, it is also preferable 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 action will help relieve coughs and cope with dry skin.

For cosmetic purposes, refined oil will become your faithful assistant. After all, oil masks will return strength, shine and beauty to your hair. Thanks to the warm oil baths, your nails will grow stronger and grow better. The oil will also help treat rough heels and chapped lips.

The harm of refined vegetable oil and contraindications

The harm of refined oil is 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.