The auxy oil made from sunflower seeds, olive fruits, sesame, corn, rape, today occupies an important place in the food set of each person. We choose to the table, depending on your own preferences, refined and unrefined oils, the difference in the type of product processing. For each culinary, there are preferred varieties, stamps and volumes of such ingredients added to those or other dishes.

Vegetable oil is very useful for the body. But in order to use this product only and the minimum damage was not intended, it is necessary to choose the right oil. And the first question that occurs when choosing a good option: refined or unrefined better buy oil? What are the differences and the features of these two different products in terms of processing products? Let's try to delve into this question and find a fair response that will help choose the right food option for your health.

What is the difference between refined oil from unrefined. Product Variants

In order to understand what the refined oil differs from unrefined, it is worth understanding what is refined. In essence, this is the type of product cleansing from impurities and some elements. This process is carried out through a chemical or physical method. Cleaning technology implies evaporation, filtering, neutralization of substances included in the product. In order to obtain refined oil, the liquid is subjected to multi-stage cleaning, deodorization, lightening. The finite processing product has a light transparent shade, almost does not smell, does not fance during thermal exposure. It would seem, not the ingredient, but a find! But all these advantages are not so unequivocal.

Unrefined oil is a crude product. But what is it not cleared? What are the impurities or elements of the composition of oil, such as sunflower, can we consider unnecessary? In the refining process, almost everything can be considered valuable in this product is removed from the structure. Only fats and insignificant part of other composition remain.

It turns out that refined oil is a product cleaned from everything! It does not have almost anything useful in it, and the uncomfortable too. Only consistency and properties remain: lubricating effect, anti-adhesive effect, softening. All these qualities are very often used to improve taste, textural quality dishes. But can we emphasize something more useful from refined oil? It is worth thinking about it!

What kind of oil is more useful and better: refined or unrefined?

Going into the supermarket to fill the cart with delicious and useful products, it is worth thinking about what exactly should be chosen for yourself and your family. What kind of oil is more useful and better: refined or unrefined? Consider in detail both options for oils.

Refined:

• almost colorless or has barely catchy yellowish tint;
• it does not have a pronounced taste or completely deprived of any taste shade;
• not foam during frying;
• possesses good lubricants and softening abilities;
• combined with a number of major people in the diet of more people;
• almost nothing changes the taste of products.

Unrefined:

• it has a pleasant amber shade;
• it has a pleasant taste depending on the basis (seed, corn, olive);
• slightly foam during frying;
• well lubricates and softens;
• combined with a large number of products;
• affects taste quality dishes.

Each of the list of features of the product I want to add an item on the content of the useful substances: vitamins, trace elements, bioactive components. In the case of a refined option, this item will be almost negative. Most of the useful components are removed during cleaning. That is, in fact, the refined oil no longer contains the amount of vitamins that was initially, and the high proportion of all important substances for the body was reserved in the unrefined.

Based on all this, let's try to answer the question: what is better and helpful - refined or unrefined oil? If we look at this question from the point of view of the product choice, ideally inscribed in a healthy ration, then it is definitely necessary to give preference to untreated oil. Here you ask: "What is the possible harm from those substances that remained as a result of the absence of cleaning?" We will reply: "No harm with a moderate, proper use of the vegetable product and can not be. But the benefits of a natural, unbearable product, which contains valuable fat, harsh acids, amino acids, vitamins, etc., are definitely.

As an example, we will analyze the composition of the oil of sunflower, which has not passed cleansing processing. The composition includes: vitamins E and A, Omega -3, -6 acid, oleic acid. The organism is saturated with these and other components.

• preservation of youth and elasticity of fabrics (leather, hair, nail plate);
• formation of a strong immune system;
• stabilizing the balance of beneficial substances in the body;
• improving the intestinal work;
• normalization of hormonal background.

Vegetable oil gently envelops the gastric mucosa, which creates natural protection against mechanical microtrams, the introduction of pathogenic microflora. Also proved the antioxidant effect of vegetable oils. Extremely favorably affects the use of this product during a diet for weight loss.

What does refined oil mean?

Consider what refined oil is. This is a purified product that is not too distinguished by flavoring and aromatic qualities. However, cooking marks a very bright emotion effect and separating ability. By adding such oil to any culinary work, you can achieve reliable mixing without gluing product components. In this case, the taste of the dish does not change. Favorable refined oil for frying - it does not burn and does not fance. When using this variation of lubricant for the bottom of the dishes you will not come up with Sochu and the smell of Gary in the kitchen.

But if we talk about a healthy diet, where it is absolutely not acceptable to eat fried food products, then this ability immediately loses its value.

So what does refined oil mean? So it is a purified product that retained its physical (not all) quality and mechanical abilities. But this food component is almost not beneficial to human body. Refined oil is purified from all useful! Does this product need on the man's table, who chose a healthy eating path? The answer is obvious! This oil - from the point of view of useful food - absolutely "empty".

The benefits of unrefined oil

I want to deal with the useful qualities of unrefined oil. Many can decide that a crude product involves harm to the body. This is not true! The crude does not mean "dirty". Oil that was not subjected to refining passes minimal cleaning. In the process of this cleaning, the suspension of impurities is removed, and the elements affecting the transparency, color and softness of the texture are eliminated.

Vegetable oils that have not passed deep cleaning, 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 shelf life;
• may charge;
• not suitable for heat treatment;
• it has a bright flavor (this can be considered a minus, and a plus).

To a natural product, the attitude should be trembling. It is important to take into account the features of application, storage, selection. However, for experienced cooks and hostesses, it is not difficult to remember some rules for using natural, crude vegetable oil.

What will happen if you choose refined oil?

A reasonable question - is there damage to the use of refined product? Many believe that the purified oil does not cause much harm. This is not at all. After all, the refining process involves the use of such substances and compounds as phosphates, silicates, poisons. For cleansing, gasoline is often used. Do you think that harm is borne by the body's health absorption of these chemical elements with food? The answer is unequivocal and simple! Carries

However, choosing this option to the culinary component, you in addition to obvious harm, apply damage to your health in that deprive yourself of the benefit that a good natural food option gives.

And if your body regularly does not 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 to teach yourself to a healthy food. What are the reasons you can prefer a less useful option?

1. The price of vegetable oils of any level of processing is almost in an equal range of value. Plus / minus 20 rubles of great weather, the family budget will not do.
2. Any product options today are easy to find on the shelves of standard supermarkets, markets, grocery stores. Therefore, the problem of availability of exactly unfamiliar to the modern consumer.
3. Some people consider the special taste of natural oils not very familiar to themselves. In fact, the natural taste of natural product is more natural and pleasant. Do not too much to add oily additions to dishes. We just need a droplet of a valuable product to twist a combination of vegetables or add a highlight to some other dishes.

Another feature of the unrefined oil is that it needs to be quite a bit to ensure its body the necessary saturation of benefit and health!

Having come to the store, we buy more often refined oil for frying. But the refined oil differs from unrefined, it is also interesting to know. For the preparation of traditional homemade dishes, such as cutlets, potatoes, or, we take ordinary oil without smell and almost without color. But still you need to have houses for the reserve and a bottle of unrefined oil.

The unrefined oil differs from refined

Another ten years ago, we calmly bought the oil in grandmothers on the market, fragrant, fragrant, with a saturated smell of seeds and gladly fry on it all that we usually prepare. But such oil is usually foaming and smoke, if you leave the stove for a moment. This happened due to insufficient product purification. Also, after frequent use of such an oil, many have had to do laser lipolysis of the abdomen (who does not know, this is a very effective procedure that allows from fat folds and stretch marks, on the site http://medcity.ua/services/plastika-zhivota/lazernyy- Lipoliz-Zhivota / you can read more). This features refined oil from unrefined: insufficiency of cleaning.

For ease of comparison, unrefined oil is the first spin. It retains almost all useful substances and vitamins, but alas - such an oil does not withstand heat treatment. Therefore, you need to keep at home the reserve of unrefined oil so that there is a variety. Such an oil is ideal for refueling salads and cooking pesto sauce.

What else differs the refined oil from unrefined

The second difference between these products is the degree of cleaning. Refined oil has a high degree of purification, it does not contain carcinogens, which form foam when heated. Therefore, it is recommended to apply for frying and extinguishing. But the second side of the medal - such oil as a result of refining is practically cleaned of vitamins, so manufacturers are additionally enriched with vitamins A, E and D frying oil.

What is even characterized by unrefined oil from refined, so it is a long shelf life. At least 6 months an open bottle of oil can be stored, but is it useful for food? The natural product will always have a short shelf life, and it means that preservatives are added to purified oil, which is not in natural unrefined.

What is the difference between refined olive oil from unrefined

Unrefined olive oil is an oil of the first cold spin and a second cold spin. That is, this is the oil that is produced without heating olives. It contains the maximum of vitamins and trace elements, but has a short shelf life - until six months.

And refined olive oil can be stored until the year, it does not have taste and smell, suitable for frying, and has a less useful vitamin composition.

Recent years, more and more often from different culinary and other programs, you can hear that it is recommended to use not sunflower oil, but olive.

20 years ago there was no olive oil, we went to the bazaar and bought solely sunflower. And it was dark brown and with a strong smell. Today on the shelves of stores, sunflower oil is crystal clear and bright. Yes, and the smell is practically no.

But in the benefits of olive oil, no one doubts.

Let's deal with what is useful and what is not and what we usually buy.

Useful properties of sunflower oil:

• 99.9% in sunflower oil are saturated and unsaturated fatty acids. The latter play an important role in creating a good cell membrane and shells of nerve endings.
• Sunflower oil is rich in vitamin E. It is 3 times more than in olive oil.
• PM contains vitamin A (Retinol). This vitamin plays an important role in the development and growth of man. We need for vision, and is an antioxidant in the fight against infections.
• Richly vitamin D (calcitriol). Also plays an important role in the growth of children's bones, muscle development, intestines and kidneys. Improves immunity. Responsible for blood clotting and the work of the thyroid gland. Regulates mineral metabolism in the body.
• Richly vitamin E (tocopherol). It is responsible for the reproductive function and for the processes of aging. It helps to strengthen the walls of capillaries, improving blood circulation, lower blood pressure. Protects against free radicals, improves immunity.
• Ornate vitamin F - includes Lenoliev and linolen unsaturated fatty acids, which are very important to humans.

Participate directly in the creation of cell membranes. They are responsible for the exchange of fats in the body, it is not allowed to form cholesterol on the walls of the vessels. Protect good blood circulation, improve skin and hair.

Which oil to choose: refined or unrefined?

Oil, which we buy in a food shop, is refined and unrefined.

Any oil, whether that sunflower or olive is obtained by either pressing (mechanical method), or by extraction (when adding chemical solvents, which are then derived from the final product).

So it turns out unrefined oil. If it is not subjected to heat treatment, then it is saturated with all the most useful substances that we talked above. This oil is darker, with a more pronounced smell and you can see the precipitate on the bottom of the bottle.

Such oil is perfect for salads and is better not to use for frying, since hazardous connections are formed when heated.

Unrefined oil is subjected to further refining. And then sunflower or any other oil becomes clean, transparent and light, without a pronounced smell, but not so helpful. Such oil is best suited for frying and is stored longer.

And what kind of oil is useful than sunflower or olive?

Which of these vegetable oils is more useful to fill the salad, and on what fry?

This will help us to understand the composition of one and the other oil, and, in an unrefined state (since we already know what oil is more useful).

Number of saturated fatty acids:

• olive oil - 12%
• sunflower oil is 13%.

Entry of polyunsaturated fatty acids:

• olive oil - 10%
• sunflower oil is 72%.

The number of mononaturated fatty acids in oils:

• olive - 77%
• sunflower - 16%.

Vitamin E 100g Product:

• olive oil - 12 mg
• sunflower oil - 40-60 mg

By calories:

• olive oil - 899 kcal.
• sunflower oil - 900kkal.

This factor cannot be key to preference in a low-calorie diet.

None nor other oil has a definite advantage. In one butter one more, in another other.

I would say that they are rather not conflict, but they can complement each other. The decisive moment that choose, the price and taste preferences can be for you.

For frying, use refined olive oil, which, when heated, forms the smallest number of harmful connections.

Food is the best medicine! Be healthy!

Vegetable oil is used everywhere: mistresses do not imagine without it process cooking; Cosmetologists are widely used as a basis for skin care products; Some people are even treated with oils. What of them is useful: refined or unrefined oil? What products are used for production? What useful vegetable oils? A lot of questions cause this product.

What is useful vegetable oil

ABOUT useful propertiesah vegetable oils known for a long time. However, this product is very cunning, because with improper use it can cause significant harm to the body.

It is worth using vegetable oils in the diet, because there are many useful elements in them, the main of which are polynaturated fatty acids. They protect the cells of the organism from adverse effects. In addition, lean oil does not contain harmful cholesterol - animal fat. The use of vegetable oils will saturate the body with vitamins and nutrients.

Production of vegetable oil is now not limited to the seeds of sunflower, numerous oilseeds are suitable for this: Len, Oliva, Rape, Schut, Even Shi Wood. In addition to general useful qualities, each of these oils contains a unique composition of vitamins and minerals.

Harm and contraindications

Despite the fact that the lean oil is very useful, there are a number of restrictions on its use. So, with caution it is worth adding it to the diet to people with overweight, because it is very high-calorie - about 1000 kcal per 100 grams.

It is also not necessary to get involved in vegetable oils to people, patients with diabetes and cardiovascular diseases.

When problems with the liver and biliary tract, after transferring operations on the liver and the bustling bubble, it is worth using vegetable oil with caution.

We will negate that it is not worth completely excluding this product from the diet, because it is very useful for the body.

The children's age is not in any way a contraindication to the use of vegetable oil: it is necessarily in the diet of the child from the first year of life. Some children, if they are not added enough in weight, prescribe said product from 5-6 months.

Important moment! When adding a lean oil it is worth remembering that it can cause significant damage to any body if it was heated to a temperature of 100 degrees and above, as well as in improper storage. In no case cannot be used vegetable oil with a voiced flavor or precipitate - this indicates the oxidation of the product. Unrefined oil is not suitable for frying: hazardous substances that can cause cancellation diseases are distinguished.

Non-chosen vegetable oil can harm the body: unscrupulous manufacturers are sometimes given a technical, unsuitable for it. This question should not chase too cheap product. It should also be remembered that a genetically modified raw material can be used to produce soy or rapeseed oil, whose harm for the body is not studied to the end.

Production of vegetable oil

Production of vegetable oil passes according to the following scheme. First, the selected oilseeds are exposed to anneal or extraction. Sometimes both of these methods are used: first press the raw materials, and then use extraction. This is due to the fact that the pressing is not to succeed in just what culture can give. The extraction process occurs with the use of auxiliary chemicals, which then removed from the finished product. Thus, it turns out unrefined oil.

Refining: what it is

The refined process is necessary in order to taste the unrefined oil to become tasteless, did not contain the smell. As a rule, such a product is needed to prepare some dishes in order not to interrupt the taste of other products. Refine the oil in two ways: using alkalis (chemical) and using adsorbents (physical).

More often manufacturers apply the first option due to its simplicity and the ability to control the quality of the product at all levels. It is worth noting that at least to clean the oil and apply alkalis, it should not be afraid to consumers. First, all chemicals are only allowed for the food industry substances, and secondly, even they are well washed out of the finished product subsequently.

Which oil is better: refined or unrefined

From the point of view of the content of vitamins and other beneficial substances, the irrefined vegetable oil wins the refined. Indeed, in the process of cleaning, a number of useful properties is lost. The crude product contains the same useful substances and the taste as the plants themselves, of which are produced. This makes unrefined oil of real storeroom vitamins.

However, such oil is not suitable for frying. Here you need to use refined, because it does not smoke and does not fance in the incandescent process. But still it is worth it to be more attentive: preventing reroaching products or repeated use of fryer oil. This is fraught with the preparation of a fair dose of carcinogens.

For salads, unrefined oil is perfect, the benefits of which for the body is maximum. As a rule, refining occurs at a large temperature reaching 200 degrees, which destroys almost all useful trace elements.

Another quality that differs refined and unrefined oil is their timing and storage conditions. The crude product is recommended to store in a refrigerator in a bottle that does not transmit sunlight. The shelf life is very small. Refined oil can be stored longer at room temperature in a transparent container.

Unrefined oils in medicine

In addition to cooking, unrefined oil is widely used to treat some ailments. It is not surprising, because this product contains a large number of Useful substances.

The ability of vegetable oil is widely used to derive harmful bacteria from the body. To do this, it is enough every morning to dissolve a small amount in the mouth. After 15 minutes, the oil is worth spoing. This reliable procedure will help preserve the purity and youth of the body.

Based on unrefined olive and sunflower oils, medicine is made from a cold. It is enough to mix products in an equal proportion and insisted in them a tablespoon of the richness of dry. After 21 days, drops in the nose will be ready.

To improve the operation of the digestion system, it is enough to take on a tablespoon of any unrefined oil three times a day. Such a procedure normalizes the chair, cure constipation.

Insuading the burning red pepper in a glass of any crude oil, you can prepare a good remedy for pain in the joints.

The condition of frostbite will help alleviate unrefined olive oil: it is enough to drop it on the affected areas. It is impossible to rub in any way.

Olive oil unrefined

"Liquid gold" - just so called olive oil for a large number of useful properties that it possesses. Olive benefits were notified in the ancient world. What is this oil used for?

1. Oleic acid contained in olive oil is capable of reduced blood cholesterol. This makes it a useful product for people with cardiovascular diseases. In addition, olive unrefined oil can strengthen the walls of the vessels.
2. Despite the high calorieness, this product is absorbed without any problems. In addition, it reduces the appetite, helps the operation of the gastrointestinal tract, and also accelerates the metabolism. This makes this product assistant in overweight.
3. It is the unrefined olive oil of pediatricians recommend to give to children. First, it is well absorbed, and secondly, it contributes to the holding of calcium in the bones.
4. Linolium acid contained in olive oil is a real storehouse of useful properties. It possesses not only regenerating and wound-healing effect, but also helps to bring muscle tone. Linalytic acid will help restore vision, improve the coordination of movements, defeat psychological disorders.
5. Antioxidants and linolic acid make olive oil with an effective means of preventing malignant tumors.

However, it should be remembered that everything is good in moderation. So, only 3 tablespoons of the product are useful for people with overweight - everything else can negatively affect health and promotes fat deposits.

Olive oil is a good choleretic agent, so people suffering from diseases of the liver and gallbladder, it is not recommended to use it.

Sunflower oil is unrefined

Refined and unrefined sunflower seeds are most affordable. Of course, it is necessary to give preference to crude. It has all the qualities and beneficial properties of vegetable oils. In addition, this product contains a large amount of vitamins and fatty acids. It helps to normalize lipid exchange, reduce the harmful cholesterol in the blood. Thanks to these qualities, unrefined oil from sunflower seeds (in moderate quantities!) Is valued by nutritionists. It not only helps reduce weight, but also normalizes digestion and chair.

Coconut oil unrefined

Unrefined coconut oil - a unique product. Unlike others, it is capable of maintaining its healing properties for a long time. In addition, this oil does not lose its taste even with multiple heating. This makes unrefined coconut oil with a product without contraindications.

In addition to common vitamins and minerals for all oilseeds, this product contains a unique natural humidifier - hyaluronic acid. This makes it indispensable in cosmetology.

Another interesting feature of coconut oil is its inability to convert into fat deposits. That is why it is the perfect product for those who are sitting on a diet.

For Russians, sunflower is the most traditional vegetable oil. It is made from the sunflower of the passenger annual. This heat-loving and light-affiliated plant from South Mexico successfully passed in Europe. Currently, sunflower plantations are 70% of its world sowing. Products extracted from the plant, including unrefined sunflower oil, have absolutely useful and nutrients concentrated by sunflower from the surrounding nature.

In contact with

The product is obtained from sunflower seed annually by cold or hot spin and extraction. Cold pressed is also called the press. It can be obtained at home. Hot spin and extraction are carried out on the oil factories. The production process consists of several stages:

• preparation of raw materials (sacrifice of seeds from sera, collapse, separation of nuclei and luzgi);
• crushing nuclei in the rollers, receiving "mint";
• spin from mint press;
• dissolution of the mezgi obtained after pressing using organic solvents;
• distillation (extraction) of oil substance from solution and solid residue (micelles and shrot) in the extractor.

The spin derivative is exposed to abbreviation or purification of accompanying impurities (refining). There are several methods of purification (chemical, physical, mechanical), as a result of which the color, odor, density and other product quality changes.

Unrefined oil has a rich dark yellow color

In the manufacture of sunflower cold spin oil sometimes, heating is still used. Missed through the rollers of the core of seeds, the so-called. The mint is stacked in the nozzles of the brazier and are undergoing heat treatment at a temperature of 45 ° C. Further, the juice of seeds is highlighted under greater pressure, which is then sent to sucks and storage.

With cold annealing, it is not allowed to use any chemical processing, adding preservatives and the temperature exceeding above 45 ° C. Excessively superheated sunflower raw materials will give the product to the product and smell, will deprive many useful components. Sometimes manufacturers raise the heating temperature of raw materials up to 90 ° C. When the pressing process is accelerated, the pressing process is accelerated and the product yield increases, while with cold in the cake there are 20-30% of the oil component.

In unrefined varieties of cold spin, a pleasant taste and aroma of fried seeds, an oily substance is gently enveloping the oral cavity and the throat when swallowed.

The presence of an inscription "Extra Virgin" on the label is a guarantee that it is an unrefined cold spin product.

What is different from refined?

Getting Started Hostess must understand what the refined sunflower oil differs from unrefined. The purified product does not smell and explicitly pronounced the taste of seeds, so when refilling salads and canned food, with roasting and adding to the dough, it does not affect the taste and smell of dishes. Refined grades are longer stored and cheaper.

The difference between refined and unrefined sunflower oil in the chemical composition. In the process of cleaning, many beneficial substances are lost, which reduces the healing properties.

Unrefined sunflower oil for useful qualities is not inferior to olive, soy, corn.

Structure

The composition of unrefined sunflower oil includes a large amount of fatty acids. Their average molecular weight is about 290 atomic units. A large proportion belongs to Omega-9-oleinova (25-40%) and omega-6-linoleva (45-60%) acids. Also, the unrefined product contains palmitic, stearin, myristine, arachin, omega-3-linolenic acid.

Unrefined grades are famous for containing vitamins that are preserved in the process of cold spin. So α-tocopherol (vitamin E substance) is contained in an amount of up to 70 mg / 100 g. In olive oil, this indicator is up to 24 mg / 100.

This is a powerful neuroprotector and antioxidant, it protects cell membranes from breaking as a result of oxidation, stabilizes mitochondria, regulates metabolic processes and immunity, reduces the risk of malignant tumors. Another important vitamin in the composition of unrefined oil - K.

Benefit for health

The benefits of unrefined sunflower oil is due to its composition. The combination of vitamins and fatty acids allow it to provide the following influences:

• regulate the fat exchange, accelerate metabolism, as a result of which the "harmful" cholesterol and overweight decreases, the regeneration of muscle and bone tissue is improved;
• improve the work of the cardiovascular system and the brain (prevents degenerative changes, memory loss), strengthen the walls of the vessels;
• reduce blood viscosity and threat of blood formation;
• assist the formation of cell membranes and nerve fibers;
• improve the work of the liver and digestion, eliminate constipation;
• strengthen immunity;
• prevent premature aging;
• and nails;
• improve the work of endocrine and urogenital systems.

Unrefined sunflower oil has not only benefits, but also harm if it is uniformly used.

What is more useful - refined or not?

Traditionally, the question of which sunflower oil is more useful, refined or unrefined, respond, giving preference to the latter due to its greater naturalness. However, not all so simple.

Specific taste and smell are created due to the presence in the product of impurities - pigments, odorous substances, soap, natural contaminants. With systematic use, these substances may have a negative impact on the body.

In addition, the answer to the question of which sunflower oil is better, refined or not, depends on the purpose of its use. For frying, baking and preserving with thermal processing, preferably purified varieties. They do not lose quality when heated, do not disturb the taste and smell of cooked food. In addition, the shelf life of unrefined oil is much smaller. If the hostess makes the stock of products for a long time, it is better to prefer purified varieties.

Is the treatment with oil effectively?

Treatment with unrefined sunflower oil must be coordinated with a doctor after a preliminary medical examination. An important point of any therapy is dosing. In the amount of 20-50 g (up to 3 tbsp. Spoons), the unrefined product has a healing effect, in a larger dose it can give the opposite effect.

There are many recipes for healing mixtures of traditional medicine with the addition of olive, or sunflower oil. For therapeutic agents, it is assumed to use only an unrefined product. In some cases, it is useful to just drink a spoonful of oil.

How to use?

In order not to harm health, you should know how to use unrefined sunflower oil. It is not necessary to use it more than 20-50 g per day, so as not to disturb the lipid balance of the body and not to gain excess weight. To achieve the healing effect, the reception must be regular.

Since the oil contains vitamins that are easily destroyed when heated, it makes no sense to use an expensive healing product with frying, baking and preservation. Although there are recipes recommending to add a lot of oil to the bank before sunset without subsequent sterilization. The most common and correct way to use an unrefined product is refueling vegetable salads.

Is it possible to fry?

Choosing culinary recipes, hostesses decide whether to fry on unrefined sunflower oil. If there is no other option, then as an exception, once, you can. It should be borne in mind that vitamins do not preserve, the taste and color of the oil will change, and also change the flavor properties of the fried dish. Some types of fish are not combined with the taste of unrefined varieties, and vegetable roasted ruptures the taste of soup.

Culinary needs to be clearly represented, why it is impossible to fry on unrefined sunflower oil constantly. Substances dissolved in oil, when heated, change its structure, collapsed, turn into toxins and carcinogens.

Possible harm from consumption

The main point limiting the dose of unrefined varieties is high caloric content (890 kcal / 100 g) and the presence of a large number of fats (99.9 g / 100 g). It is undesirable to eat more than 3 tablespoons per day. Otherwise, the fat balance of the body will be disturbed, the work of its internal organs and systems will increase weight.

In the process of frying can form toxins, harmful to the body. People suffering from chronic diseases (hypotension, non-blank blood, problems with a bubble bubble, etc.) must consult with the doctor about the admissibility of oil use or reduced doses. In some abnormalities of the body, the positive properties of the product turn into negative. There are cases of allergies on the ingredients of sunflower oil. In addition, harm will bring a product with an expired.

Shelf life and storage

The shelf life of unrefined sunflower oil, especially not passed mechanical cleaning, rather short. It easily gives a precipitate and muddy color.

It should be clearly remembered how many unrefined sunflower oil is stored. After opening the package, the product needs to be used for a month. It should be stored in a glass dishes in a dark place at a temperature range of 5-25 ° C. If the color, smell and taste changed, should be abandoned from the use of the product.