Let's try to determine the most useful vegetable oils and consider the composition and characteristics of the most common edible oils in stores, as well as oils, the composition of which is often written on packages with the finished product.

In order to determine the most useful vegetable oils, considerthe composition and characteristics of the most common edible oils in stores, as well as oils, the composition of which is often written on packages with the finished product.

Peanut

Peanut seeds contain up to 40 - 50% oil, reminiscent of almond to taste. In food production, this oil is used mainly in the form of additives  to margarine oil, chocolate, pastry pastes and other products, in particular, dough products. From 100 kg of raw materials receive up to 50 kg of fatty oil. Method Peanut Butter direct spin, contains a large number of vitamins and minerals.

Grape (grape seed oil or grape oil)

It is a vegetable oil obtained by hot extraction of grape seeds. The cold pressing method is rarely used in practice due to the relatively small yield of the final product. Grape oil has a light wine flavor. The specific aroma of this oil makes it especially popular in cooking, to spice up certain finished dishes.

By nutritional value, this oil is not inferior to sunflower. The content of unsaturated fatty acids Omega-6 and Omega-9 is high: linoleic - 72%, oleic - 16%. The content of essential omega-3 acids is very small, less than 1%. Also contains a small amount of vitamin E.

Useful properties of grape oil:  is an cytoprotector, antioxidant and regenerator. Grape seed oil begins to smoke at a high temperature (about 216 ° C), so it can be used in high-temperature methods of processing products, for example, for deep-frying.

Mustard

The oil produced from mustard seeds is a valuable vegetable oil with a high content of biologically active substances. This oil contains a large amount of polyunsaturated fatty acids, up to 96% (!)of which: irreplaceable Omega-3 - 14% (linolenic), and Omega-6 - 32% (linoleic). Omega-9 - 45% (oleic). Such content indicators superior to many oils, including sunflower.

It should be noted that the essential omega-6 acids are found in almost every unrefined oil. But the essential Omega-3s are extremely rare: in linseed, mustard, camelina oil, as well as in fish oil.

Mustard oil has a pleasant, light taste. Not bitter, as many think.

Despite the high biological value, mustard oil on the Russian table is more likely an exotic product. Nutritionists call this "imperial delicacy" (mustard oil preferred by Nicholas II) as a ready-made medicine. However, the effect on the body of this oil is debatable.

Despite the high content of essential polyunsaturated acids, unrefined mustard oil contains erucic acid (an acid of the Omega-9 group), which, according to current opinion, is not utilized by the mammalian enzyme system, tends to accumulate in various tissues, and can cause cardiovascular disorders activities and some other disorders. Erucic acid is also found in canola and rape oils. To remove it, the oils are refined. Sale of crude rapeseed oil is prohibited in the European Union and several other countries.

Corn

Obtained from corn germ. According to the content of valuable biologically active substances, this oil is close to sunflower. As in sunflower oil, this oil contains few, up to 1%, omega-3 polyunsaturated fatty acids. High content of Omega-6 and Omega-9 acids (linoleic 40 - 56%, oleic 40 - 49%). It also has a high antioxidant content of α-tocopherol (vitamin E).

The beneficial properties of corn oil are similar to those of sunflower.

The high smoke temperature of this oil makes it suitable for frying, including deep-frying. Oil is used in the baking industry, for the preparation of salads, mayonnaise and margarine.

Flaxseed

Quick drying flax seed oil with one of the highest levels of valuable polyunsaturated fatty acids Omega-3 and Omega-6that are not produced in the body. (Linoleic 15 - 30%, linolenic 44 - 61%), as well as Omega-9 (oleic 13 - 29%). The biological value of flaxseed oil is the leader among vegetable and dietetic foods. Contains a large number of vitamins and minerals. It has a specific, unusual, taste and aroma.

Flaxseed oil is recommended to be added in its pure form to salads, vinaigrettes, cereals, sauces, sauerkraut. With cardiovascular diseases, doctors advise replacing sunflower oil with linseed. It reduces the level of "bad cholesterol", prevents the development of atherosclerosis, improves blood circulation, has a kartoprotective and antiarrhythmic effect, improves tissue nutrition, reduces the intensity of inflammatory processes, is recommended for diseases of the liver and biliary tract, has a positive effect on nails and hair, and endocrine  the system.

Get linseed oil mostly cold pressed and not refined. Therefore, it is not difficult to choose the right product in the store.

Flaxseed oil rancid quickly, it should not be cooked, but stored better in cool dark place. Rancid butter should not be consumed as it produces toxic substances: epoxides, aldehydes and ketones.

Olive (olive oil, wood oil)

Olive oil with a high content of monounsaturated fatty acids, in particular, oleic acid esters (Omega-9 acids). Is valuable dietary and digestible  The product contains a complex of vitamins, minerals, as well as essential omega-6 fatty acids. It has excellent taste and is widely used in cooking.

It is recommended to add olive oil in its pure form to salads, soups, main dishes, and eat on an empty stomach. It reduces the level of "bad cholesterol", preventing myocardial infarction, coronary heart disease and other cardiovascular diseases. It helps maintain blood glucose levels, strengthens the immune system, reduces the intensity of inflammatory processes and the risk of cancer, stimulates bone growth, is useful for digestive disorders, liver and biliary tract diseases, is antioxidantslows down the aging process.

Unfiltered Extra Virgin Unfiltered Olive Oil or Filtered Extra Virgin Olio d "oliva l" extravergine / extra virgin olive oil / virgen extra may be considered the best. Cold-pressed extra virgin olive oil is considered even more valuable. first cold press.

The following grades of oil are considered less valuable and are commercial:

• Refined - refined.
• Pomace olive oil - oil cake, that is, obtained by extraction using solvents.
• Pure olive oil or Olive oil is a mixture of natural and refined oils.

Palm (Palm kernel oil)

Vegetable oil obtained from the meaty part of the fruits of oil palm. The seed oil of this palm is called palm kernel oil. It is not found on store shelves, in its pure form it is practically not used, but it is part of many finished products. Due to the high content of monounsaturated fatty acids, in particular oleic, palm oil has a high oxidative stability, therefore, it can extend the shelf life of products. Basically, palm oil is modified: the resulting hydrogenated vegetable fat is used in food production for the manufacture of a wide range of products.

Sunflower

The most popular and common oil in Russia, obtained from sunflower seeds. This oil contains only 1% omega-3 polyunsaturated fatty acids. But the content of Omega-6 and Omega-9 acids is very high (linoleic 46 - 62%, oleic acid 24 - 40%). Compared to other oilseeds - content antioxidant α-tocopherol (vitamin E)  in unrefined sunflower oil one of the highest: from 46 to 60 mg per 100 g of oil.

Unrefined sunflower oil obtained by direct extraction is a powerful antioxidant, slows down the aging process in the body, lowers cholesterol, participates in protein synthesis, strengthens the body's defenses, has cardioprotective and antiarrhythmic effects, reduces inflammatory processes in the body, improves tissue nutrition, and has a positive digestive effects.

Findings?  Olive oil is positioned in the media as “the most healthy”, but this is not entirely true. Comparing the compositions of various oils, we conclude that to obtain all the necessary components for the body better mix different oils or alternate their use. For example, olive oil contains a small amount of tocopherols (vitamin E), while in sunflower oil this indicator is much higher. At the same time, in order to give the body irreplaceable and rare Omega-3 acids, you need to use linseed oil, you can try refined mustard, oily sea fish or fish oil is also recommended. The complex of essential omega-6 acids will make up for almost any oil: sunflower, grape, flaxseed, olive, corn ... Valuable biologically active substances: vitamins and trace elements are found in any unrefined or crude oil obtained by direct extraction.

Friends, what oil do you prefer? What are preferences based on? Do you adhere to strict rules when reading labels or do not bother at all about this? published

Vegetable oils are often met by each of us. We keep one or two species at home, mindful of their beneficial properties. But, statistics show that very few people know about how many healthy oils are in the world. But they can be used in everyday life, using for themselves their positive properties.

And in order to make your life a little easier, we have compiled a list of ten healthy vegetable oils. We hope you learn a lot and choose something you need for yourself. Enjoy reading!

The gift of the gods - that's what this magical food product and natural medicine is called. Indeed, in countries where they constantly prefer olive oil, people are distinguished by good health, external beauty and youth. It is rich in vitamins (A, E, D, K), monounsaturated fats and other substances useful to humans. All these properties have long and successfully been used for various infusions that are used in the treatment of atherosclerosis, liver cleansing, prevention of diabetes mellitus, and cardiovascular diseases. The oil from olives provides invaluable benefits to immunity, strengthens tissues, skeletal system, intestinal muscles, and reduces the risk of developing cancer. It is almost 100% absorbed by our body, has a healing effect, helps in the fight against overweight - it reduces appetite, normalizes blood pressure, and reduces the risk of blood clots ...

The most useful variety is cold-pressed mechanical oil, which means it is not heated above 27 degrees. If you see virgin on the ethics - this means that the oil is natural, the word refined - means that it is refined, and if pomace is written, it means oilcake, and naturally the first quality is the first option. Be sure to look at the date of manufacture, because the beneficial properties are stored for five months. For culinary experts, it is valuable in that it does not change its structure at high temperatures, so it is ideal for frying. And for those who prefer a healthy diet, you can (and should!) Use olive oil to prepare different dishes.

In our country they know and love “golden” oil. It has a lot of vitamin E, here it is twice as much as in olive and sunflower. As you know, vitamin E is necessary for the thyroid gland, endocrine system, pituitary gland and adrenal glands. It contains vitamins A, C, F, K. It abounds with polyunsaturated fatty acids.

This oil strengthens the immune system, helps protect the body from heart disease, strengthens the walls of blood vessels, gives them elasticity, lowers cholesterol. Such "liquid gold" regulates metabolic processes and digestion, helps the intestines, liver and gall bladder to work. Keeps youth, because it helps in the fight against the causes of aging - free radicals, improves nails and skin, hair structure. Helps to cope with stress, normalizes sleep. It is used as a prophylaxis of atherosclerosis, prevents the formation of blood clots in blood vessels.

This oil is widely used in cosmetology. In cooking, he has no equal - he has a neutral taste, it does not smoke, does not burn and does not foam. And one more plus - it is stored for a long time.

Many years ago, this oil was equated with a medicine, it was used only for treatment and sold in pharmacies. Europeans “christened” it “green” or “black” gold due to its very valuable qualities and unusually dark color; it happens to be brown, dark red or dark green. Why did our great-grandfathers appreciate this oil, because for one small bottle they easily gave a golden ring. And the benefits in this product are huge, it contains zinc (it is much more there than in seafood), selenium, magnesium, potassium, iron and others. It has many vitamins, biologically active substances, and the most important presence of vitamin F, Omega-3, Omega-6 fatty acids in it. Due to its constituents, this pumpkin product can be safely considered a treasury of useful substances, which has a huge range of applications: it improves immunity, has a positive effect on the intestines, helps to maintain youth, has an anthelmintic effect, is used in the treatment of hemorrhoids, strengthens the walls of blood vessels, etc. d.

Pumpkin oil must be in the diet of men, because it works just wonders! It improves reproductive function, positively affects erection and spermatogenesis. It must be drunk, those who suffer from problems with the prostate gland, kidneys, bladder.

But to use this oil for cooking hot dishes is not recommended - when heated, it burns and smells unpleasant. Best of all, its taste is manifested in salads, sauces and cold dishes, they immediately acquire originality and become extremely useful.

It is obtained from almond seeds (sweet or bitter), by cold pressing. Transparent, slightly yellowish, almost odorless, and very pleasant to taste, this is what almond oil is. Due to its unique composition, this product can work wonders, it will give your body antioxidants, proteins, oleic acid, mineral salts and vitamins A, E, B. Such an oil has found wide application in medicine and the cosmetic industry. It is hypoallergenic, does not cause irritation, has a regenerating and calming effect, stimulates cell regeneration, helps fight peeling and skin irritation, nourishes and moisturizes it. Used for massage, increases vascular elasticity, inhibits cell aging. It perfectly stimulates hair growth and strengthens them.

In cooking, almond oil is used to complement ready-made dishes of fish, poultry, rice, seasoned vegetable salads, and it can also be found in many sweets.

It is one of the most useful vegetable oils. It is produced from raw or roasted sesame seeds by a single cold pressing method. Natural sesame oil, which is rarely found in a store of good quality, has a pronounced nut flavor and has a pleasant taste. It can be found in recipes for various dishes. It is important to consider the difference between light oil made from raw seeds, which is used to make sauces, salads and vegetables, and dark oil from fried seeds, suitable for rice, wok and noodles. Unrefined and non-deodorized sesame oil has very valuable, nutritious and healing properties.

It contains natural antioxidants that release the body from toxins, toxins and poisons. Sesame oil contains calcium, phosphorus and phytoestrogens - essential substances for bones. In addition, it contains iron, magnesium, zinc, vitamins A and E, useful polyunsaturated fatty acids, which are indispensable for the normal functioning of our body. Sesame oil regulates metabolism and lipid metabolism. It perfectly treats joints, is excellent for the prevention and treatment of atherosclerosis and diabetes mellitus, helps with malnutrition, and has a beneficial effect on the functioning of the heart, liver, gall bladder and pancreas. This amazing oil slows down the aging of body cells, improves blood coagulation, relieves blood vessels of cholesterol plaques, increases blood flow to all parts of the brain, and helps to recover faster after physical and mental stress. In addition, sesame oil promotes better absorption of vitamins from food.

"Imperial delicacy" - that is what this valuable product was called many years ago, because of the special addiction to it by Catherine II. The oil obtained by cold pressing completely preserves all the nutrients. It has a rare and necessary property - oxidation resistance, and this ensures a long shelf life of this product. The oil has a pungent and spicy taste, which depends on the mustard variety, and the smell is spicy, a bit like the smell of cabbage.

The rich composition of this product not only strengthens health and immunity, but also is a powerful prevention of cancer. It consists of: ascorbic acid, iron, calcium, carbon disulfide, fatty acids (saturated and polyunsaturated), etc. It contains a lot of vitamins A, D, E (tocopherone), B (B3, B4, B6). Thanks to this composition, it has numerous healing properties. Strengthens and supports the immune system, ensures the normal functioning of the digestive system, reduces blood glucose, strengthens the walls of blood vessels, it is recommended for use in atherosclerosis, hypertension, coronary disease, anemia, infertility ...

Mustard oil is actively used in medicine, home cosmetology and, of course, in cooking.

Rice bran oil (rice)

In our country, this product is still little known and not at all popular. It is very actively used in the Land of the Rising Sun, and not only in cooking, but also for medicinal purposes and in cosmetology.

This oil is made from rice bran, which is rich in vegetable protein, minerals, vitamins B, A, E, PP, and unsaturated fatty acids. These beneficial properties have a positive effect on our body, namely they slow down the aging process, reduce cholesterol, help with cardiovascular diseases, have an anti-inflammatory effect, and fight cancer tumors very effectively.

The power of rice oil is familiar to many women, because the creams containing it perfectly whiten and smooth the skin, restore vitality to the hair, and are a good preventive measure against premature gray hair. This product is added to hair care products, since the vitamins contained in it protect the health of hair follicles at the cellular level. Culinary specialists use rice oil for frying, baking and salads, it tastes great, it withstands high temperatures and makes our food less oily.

A very valuable dietary product that can easily compete with meat and cheese. “Live” oil is especially appreciated, it is obtained using cold pressing, therefore all useful properties are preserved in it, it can be used for healing. It has a wonderful mild taste and aroma, light yellow color. Its high nutritional value and taste are due to the fats contained in it, which are easily absorbed, by amino acids, a huge amount of vitamins, macro- and microelements (iodine, copper, potassium, phosphorus, cobalt, etc.). The use of this oil helps to restore strength after physical exertion or disease, normalizes sleep, lowers cholesterol, helps the body produce collagen, fight excess weight, and depression. And among the people, peanut butter is used to treat eczema, festering wounds, herpes ...

Of course, in cosmetology, this miracle product has also taken its place - it is a component for the preparation of skin care products.

It has a clear, dark or golden color. It is extracted from dry flax seeds by continuous pressing in special equipment. This oil is a unique healthy food due to the presence of the essential polyunsaturated fatty acids omega-3 and omega-6.
They are irreplaceable, because the human body does not produce them on their own, they can come only with food. Useful fatty acids are part of cell membranes. They are especially necessary for brain cells, the retina of the eye, and male reproductive cells - spermatozoa. Without omega-3 and -6, special substances are not produced that help blood thinning, prevent blood clots and the development of atherosclerosis, hypertension. Thanks to them, the risk of strokes, heart attacks, as well as cholesterol and blood sugar levels are significantly reduced. In addition, with their help, metabolic processes are normalized, which, as a result, leads to a decrease in excess weight. Fatty acids maintain all blood vessels in a normal state, improve the functioning of the heart and normalize its rhythm. Improve the condition of hair and skin. Flaxseed oil is rich in vitamin E, which is an external antioxidant. This product is recommended for people who have “jumping” hormones, since healthy omega-3 regulates hormonal levels and increases the amount of testosterone in men. Omega-3 is part of many antidepressants, as it perfectly normalizes the psycho-emotional background. Flaxseed oil is extremely useful in order to increase the body's immunity. It also successfully fights inflammatory processes.

Amaranth oil is extracted by pressing from seeds of amaranth or shiritsa, which for a long time was considered a weed. Amaranth oil has a golden amber color and a mild taste with light nutty notes. This vegetable oil has an almost neutral aroma with unobtrusive and slightly perceptible nutty and grassy-woody shades. The beneficial properties of this type of oil can be discussed for a long time. The main one is the content of a rare element in it - squalene. This component saturates the body with oxygen. It helps to slow down the aging process. Thanks to squalene, the skin retains its elasticity and firmness, maintains the required amount of moisture. Squalene is involved in the synthesis of cholesterol, steroid hormones and vitamin D, has an antioxidant and antitumor effect, increases immunity. In addition, squalene perfectly regenerates cells and reduces inflammation.

Amaranth oil, like many other oils, contains vitamins A and E. These are natural antioxidants that protect the body from adverse external factors. It is vitamin E that reduces the risk of cancer. Its use tones the body, it is especially noticeable on the skin - it becomes more toned and supple, wrinkles are smoothed out. Vitamin E also improves vision and helps the eyes to work properly. In addition to squalene and vitamin E, this type of oil contains natural sterols. These substances help withstand great physical and psycho-emotional stress.

Amaranth oil is enriched with such necessary microelements as calcium, potassium, phosphorus, magnesium and iron, which help for the normal functioning of the body as a whole, and, in particular, the cardiovascular and nervous systems. In addition, amaranth seed oil contains amino acids that contribute to improving the process of memorization, concentration, and also to combat insomnia, depression and stress.

And of course, the bonus goes -

The most common oil in our country, because the raw materials for the production of this product are grown in many regions of Russia. It is in great demand, it is always on store shelves at a relatively low price and in a large assortment. There are several types of sunflower oil, different in color, smell and taste. The first oil is considered to be the first-pressed oil, it contains the maximum amount of useful and nutrients, but there is a drawback - it is not stored for a long time. Crude oil is ideal for salads and cold dishes.

Sunflower oil contains a lot of vitamins (groups A, D, E), which affect the mineral metabolism, stimulate muscle activity, and prevent blood clots. But vitamin E, in sunflower oil contains even more than in olive!

In addition to excellent taste, this oil has qualities that are widely used in cosmetology and medicine. Due to its composition, it acts as an antioxidant, improves the functioning of the heart and brain, it is used to cleanse the body, it is the prevention of arthritis, asthma, bowel cancer ... This is such an inexpensive, but very tasty and healthy product.

Vegetable oil was eaten, used for beauty and health for many centuries. Depending on the geographical location, each people had its usual oils. In Russia it was hemp, in the Mediterranean - olive, in Asia - palm and coconut. An imperial delicacy, a cure for a hundred diseases, a natural pharmacy - as soon as vegetable oil was not called at different times. What are the benefits of vegetable fats and how are they used today?

The huge energy potential of vegetable fats is explained by their purpose. They are found in seeds and other parts of the plant and represent a building reserve for the plant. The amount of fat in oilseeds depends on the geographical area and its climatic conditions.

Sunflower oil is one of the varieties of vegetable and purely Russian product.  It began to be obtained from sunflower seeds at the beginning of the 19th century, when the plant was introduced into our country. Today, the Russian Federation is the world's largest supplier of this product. Vegetable oils are divided into two categories - base and essential. They differ in purpose, source of raw materials and method of production.

Table: differences between base and essential oils

	Vegetable	Ethereal
Class	fats	esters
Feedstock	kernels; seeds; fruit;	leaves; stalks; rhizomes;
Organoleptic properties	do not have a pronounced smell; greasy heavy base; pale colors - from light yellow to greenish	have a rich aroma; fluid oily liquids; color depends on the feedstock and may be dark or bright
Production method	pressing; extraction	distillation; cold pressed; extraction
Scope of use	cooking pharmacology; cosmetology; industrial production	aromatherapy; pharmacology; perfumery industry
Method of application in cosmetology	transport oil; basic for the preparation of oil mixtures; as an independent drug in undiluted form	only in combination with base oils

According to the consistency, there are two types of vegetable oils - liquid and solid. Liquid make up the vast majority.

Solid or butter oils are those that retain a liquid consistency only at temperatures above 30 ° C. Butters of natural origin - coconut, mango, shea, cocoa and palm oil.

Production methods

Vegetable oils are distinguished by the technology of their extraction from plants. Cold pressing is the most gentle way of processing raw materials (it must be of the highest quality). Seeds are placed under a press and squeezed at high pressure. Next, the resulting oily liquid is defended, filtered and bottled. At the output of raw materials receive no more than 27% of the fat contained in it. This is the most healthy product called cold pressed oil.

Pressing after heat treatment allows the use of seeds of any quality. They are preheated in a roasting pan, then squeezed. The yield is 43%. In this case, part of the beneficial properties of the oil is lost.

Extraction is the most efficient and cheapest way to produce organic oil. It is used to work with low oil raw materials. The extraction method uses the ability of vegetable fats to dissolve under the influence of chemicals. As a solvent, refined products (gasoline fractions) are used. Then they are evaporated, and the residues are removed by alkali. It is impossible to obtain a harmless vegetable oil in this way, some of the chemicals are stored in it even after the most thorough cleaning.

Photo gallery: types of vegetable oils

Frozen oil is used for baby and diet food. Refined oil is widely used in cooking. Unrefined oil can be consumed only in cold form.

The extracted oil is converted into refined in several stages of purification:

• hydration is a method of removing phospholipids from crude oil, which during long-term storage and transportation precipitate and make the oil cloudy;
• alkali neutralization is used to remove free fatty acids (soaps);
• freezing remove waxes;
• physical refining completely removes acids, removes odor and color.

The method of freezing is used not only for refined oils.

Vegetable fats obtained by pressing and then purified by freezing are used in baby and diet food.

The best frozen oils are sunflower and olive. Olive contains monounsaturated fatty acids that do not lose their beneficial properties when heated.

What are useful vegetable oils

The biological value of vegetable oils is determined by their fatty acid composition and the amount of related substances:

1. Saturated fatty acids predominate in butter, sesame, soybean and cottonseed butter. They give the product antiseptic properties, inhibit the growth of fungi and pathogenic microflora, contribute to the synthesis of collagen, elastin and hyaluronic acid. Some of them are used as an emulsifier in caring cosmetics and therapeutic ointments and creams.
2. Monounsaturated fatty acids (MUFAs) - oleic, palmitoleic (omega 7). Oleic acid is found in large quantities in olive, grape, rapeseed and rape oil. The main function of MUFAs is to stimulate metabolism. They prevent the adhesion of cholesterol to the walls of blood vessels, normalize the permeability of cell membranes, have hepatoprotective properties.
3. Polyunsaturated fatty acids (PUFAs) are linoleic (essential PUFA), alpha-linoleic (omega 3) and gamma-linoleic (omega 6). Contained in linseed, sunflower, olive, soy, rapeseed, corn, mustard, sesame, pumpkin, cedar oil. PUFAs improve the structure of vascular walls, participate in the synthesis of hormones, and prevent atherosclerosis.
4. Associated substances in vegetable oils are vitamins A, D, E, K, B1, B2 and nicotinic acid (PP). An essential component of vegetable fats is phospholipids. Most often, they are found in the form of phosphatidylcholine (formerly called lecithin). The substance promotes the digestion of food and the absorption of nutrients, normalizes cholesterol metabolism, and prevents the accumulation of fats in the liver.

In Russia, the most popular edible oil is sunflower and olive. In addition to them, there are more than a dozen vegetable fats with excellent taste and beneficial properties.

Table: beneficial properties of vegetable oils

Title	Benefit
Olive	prevents cardiovascular disease; contains antioxidants; has a laxative effect; promotes the healing of ulcerative lesions of the stomach; reduces appetite
Sunflower	prevents the development of atherosclerosis; strengthens blood vessels; stimulates brain activity; normalizes the digestive system; strengthens bones and is used in the treatment of joints
Flaxseed	dilutes blood; protects blood vessels; improves conduction of nerve impulses; possesses antitumor properties; helps with skin diseases (acne, psoriasis, eczema)
Sesame seeds	increases resistance to viral and infectious diseases; treats cough; strengthens the gums; has an antifungal and wound healing effect
Soybean	reduces the risk of myocardial infarction; improves liver function; normalizes the nervous system; restores performance
Cedar	reduces the effects of harmful environmental and production factors; boosts immunity; improves eyesight; increases hemoglobin level; treats skin diseases; slows down aging; nourishes the body with vitamins
Mustard	used to treat anemia; useful for obesity and diabetes; normalizes digestion, eliminates constipation; promotes wound healing; improves brain activity
Palm	has a powerful antioxidant effect; useful for people who monitor their weight; lowers cholesterol; contributes to the reproduction of visual retinal pigment

Vegetable Oil Utility Rating

Nutritionists advise expanding the range of vegetable oils and keeping 4-5 types on the kitchen shelf, alternating their use.

Olive

The leader among edible vegetable oils is olive. In composition, it competes with sunflower, but has one indisputable advantage. Olive oil is the only vegetable fat to fry on. Oleic acid - its main component - does not oxidize when heated and does not form harmful substances. Olive oil has fewer vitamins than sunflower, but its fat composition is better balanced.

Sunflower

Near olive oil, a place on the podium deservedly takes unrefined sunflower. Nutritionists consider it a necessary product in the diet. Sunflower oil is a leader in the content of vitamins, especially tocopherol (one of the most powerful antioxidants).

Flaxseed

Flaxseed oil is the lowest calorie oil, it is equally useful for women and men. It is recommended for use in breast and prostate cancer, it is useful for skin and hair. Oil is taken as a medicine, they are seasoned with salads and used externally.

Mustard

Mustard oil is a home doctor and natural preservative. It contains bactericidal esters, which gives it the properties of a natural antibiotic. Products seasoned with mustard oil stay fresh longer. Heating does not deprive the product of its beneficial qualities. Baking with mustard oil stays fresh longer and does not get stale.

Sesame seeds

Sesame seed oil leads in calcium. It is useful to use for gout - it removes harmful salts from the joints. Dark oil is used only cold, light is suitable for frying.

Why vegetable oils are beneficial for women and men

Cedar and mustard oil in a woman’s diet is not only “food” for the mind and beauty. They are good for women's health. Substances in their composition help:

• normalize the balance of hormones, especially in the premenstrual and menopause;
• reduce the risk of infertility;
• prevent the formation of fibrotic tumors;
• to improve the course of pregnancy;
• increase the amount of breast milk and improve its quality.

Mustard oil will help men protect themselves from diseases of the prostate gland, increase fertility (fertility).

Photo Gallery: Oils for Women's and Men's Health

Mustard oil normalizes hormonal balance in women. Cedar oil improves reproductive function. Flaxseed oil increases potency.

Flaxseed oil is another product to maintain beauty, youth and women's health. Its constant use helps to postpone the period of wilting due to phytoestrogens. It has a beneficial effect on the condition of a woman during pregnancy, improves the condition of blood vessels, preventing the development of varicose veins.

Flaxseed oil is a “male” product, which allows to achieve a steady increase in potency. Improving an erection is achieved through a beneficial effect on the elasticity of the vessels of the penis and their blood supply. In addition, linseed oil contributes to increased testosterone production, improving the reproductive function of men. A similar effect is exerted by pine nut oil, black cumin, pumpkin and olive.

Vegetable oils for children

A child needs vegetable fats no less than adults. They are added to the first complementary foods in homemade vegetable purees (it has already been added to vegetable mixes of industrial production). You need to start with 1-2 drops of oil per serving. A year-old child is given at least 5 g, distributing this amount in the daily diet. Oils useful for children:

• sesame is ideal for baby food due to the easily digestible form of calcium;
• cedar is recommended by pediatricians to prevent rickets and iodine deficiency;
• olive has the most balanced composition for baby food;
• unrefined sunflower rich in vitamins;
• flaxseed contributes to the proper formation of brain tissue;
• mustard - champion in the content of vitamin D;
• walnut oil has a rich mineral composition, suitable for weakened children and during recovery from illness.

Rich in fragrances and dyes, baby creams are replaced with vegetable oil.

To care for diaper rash and folds, use sunflower oil boiled in a water bath. Coconut, corn, peach and almond are allowed to massage babies.

Consumption rates

On average, an adult man needs 80 to 150 g of fat, a woman needs 65–100 g. A third of this amount should be vegetable fats (1.5–2 tablespoons), and for older people - 50% of the total consumed fat (2-3 tablespoons). The calculation of the total quantity is based on the need of 0.8 g per 1 kg of weight. The daily need of the child:

• from 1 to 3 years - 6–9 g;
• from 3 to 8 years - 10–13 g;
• from 8 to 10 years - 15 g;
• over 10 years old - 18–20

One tablespoon is 17 g of vegetable oil.

The use of vegetable oils

In addition to cooking, vegetable oils are used for medicinal, cosmetic purposes and for weight loss.

Treatment and Wellness

In order for the oil to benefit health, it is taken on an empty stomach:

• any edible vegetable oil taken in the morning relieves of constipation (use no more than three days in a row);
• with gastritis, colitis, biliary stasis and a stomach ulcer, it is recommended to drink 1 teaspoon of oil two to three times a day before meals;
• ease the condition for hemorrhoids taking one teaspoon of oil 3 times a day an hour before meals.

1. Pumpkin seed oil is taken in a tablespoon before meals three times a day for two weeks.
2. Flaxseed oil is taken orally three times a day for a teaspoon before meals. Another teaspoon can be added to the salad. Additionally, the oil is used in microclysters - add a tablespoon of the product per 100 ml. Enema is done at night, while it is advisable not to empty the intestines until the morning.
3. Castor oil in combination with cognac is considered an effective remedy for helminths. In the oil heated to body temperature (50–80 g), the same amount of cognac is added. The time for taking the mixture is morning or evening. Treatment is continued until feces are cleared of worms.
4. Unrefined olive oil (1/2 liter) is infused for three days in a cool place with 500 g of garlic. Then 300 g of rye flour interferes there. The course of treatment is 30 days per teaspoon three times a day.

Why is it useful to rinse your mouth with vegetable oil

Therapeutic oil rinses were practiced several centuries ago in India. In the last century, this method of cleaning the oral cavity was recognized by doctors. Pathogenic microbes have a fatty membrane that dissolves on contact with vegetable oils. Thus, the oral cavity is disinfected, gum inflammation is reduced and the risk of tooth decay is reduced.

Rinsing is done with sunflower, olive, sesame and linseed oil. To do this, take two teaspoons of the product and roll it in the mouth for 20 minutes. The oil mixes with saliva, increases in volume and becomes thick. Then they spit it out, rinse your mouth with warm water and only after that brush your teeth. You need to start the procedure from 5 minutes. It is enough to rinse your mouth with linseed oil for 10 minutes.

Rinsing not only helps to preserve the health of teeth and gums, they facilitate breathing and relieve sore throats.

Using olive oil in this way you can cure a sore throat. Coconut oil additionally whitens teeth.

Video: how to be treated with vegetable oil: grandmother's recipes

Vegetable Oils for Weight Loss

The effect of losing weight with the help of vegetable oils is achieved due to the mild cleansing of the body, saturating it with useful substances and increasing their absorption from other foods. In addition, oils have the ability to reduce appetite. To reduce weight, use olive, flaxseed, castor and milk thistle oil.

Flaxseed oil is drunk on a teaspoon. Over the first week, its volume is gradually brought up to 1 tablespoon. The course is two months. One teaspoon of olive oil in the morning on an empty stomach will additionally increase the body's defenses and improve skin health.

Castor oil cleanses the intestines well. You can take it no more than a week for 1 tablespoon half an hour before breakfast. After a week, the course can be repeated. Milk thistle oil is also taken on an empty stomach with 1 teaspoon, washed down with cold water.

The use of oils in cosmetology

In addition to edible oils, there are many vegetable fats used exclusively in cosmetology. They successfully replace creams, ready-made masks and other skin and hair care products.

Skin care

Oil of avocado, macadamia, grape seed, olive restores and moisturizes dry flaky skin. Corn and cedar oil gives elasticity to aging skin. Jojoba oil nourishes and smoothes the epidermis. They can be used in pure form or to prepare masks based on them.

The nourishing and moisturizing mask for aging skin includes heated cocoa butter (1 tbsp. Spoon), rose hips and sea buckthorn (1 teaspoon each) and vitamins A and E (4 drops each) added to 1 tbsp. a spoonful of cream. Step-by-step care will help invigorate tired skin:

• wash your face with water mixed with corn oil (1 teaspoon per 1 liter of water);
• make a compress with a weak solution of soda;
• apply gruel from cabbage leaf to the skin;
• rinse the cabbage mask with warm water.

Hair care

Especially useful are oil masks for dry and weakened hair. They eliminate dandruff, restore the hair shaft, nourish the scalp and hair follicles. For oily hair, grape seed oil and almond oil are suitable. Dry hair is preferred burdock, coconut and olive oil. Jojoba, burdock, grape seed oil and castor oil help with dandruff.

If you take a tablespoon of flaxseed oil in the morning on an empty stomach, your hair will become lush and shiny.

Damaged hair is treated with a cotton oil mask. It is rubbed into the scalp, wrapped in hair with a towel and held for an hour. Then the hair is rinsed with warm water. Heated olive oil (2 tbsp. Tablespoons) in combination with 1 tbsp. a spoon of vinegar and a chicken egg. The mixture is applied to the ends of the strands and aged 30 minutes, then washed off with water.

Care for nails, eyelashes and eyebrows

Oils are excellent care for nail platinum, they prevent delamination, strengthen and make it less brittle:

• to strengthen the nails, prepare a mixture of 2 tablespoons of almond oil, 3 drops of bergamot ether and 2 drops of myrrh;
• a mask of olive oil (2 tablespoons), lemon esters (3 drops), eucalyptus (2 drops) and vitamins A and E (2 drops each) will accelerate the growth of the nail plate;
• shine to the nails will give jojoba oil (2 tbsp. tablespoons), eucalyptus ether (2 drops), lemon and pink esters (3 drops each).

For various reasons, eyelashes can fall out, and areas of alopecia appear on the eyebrows. Three "magic" oils - olive, castor and almond - will save the situation. They will provide nutrition to the hair follicles, enrich the skin with vitamins. Daily massage of the eyebrow arches with one of the oils will make hair growth more dense. Oil is applied to the eyelashes using a thoroughly washed mascara brush.

Herbal Massage Oils

Vegetable oils that do not thicken when heated and do not leave a greasy film on the body are suitable for massage. You can use one oil or prepare a mixture, but not more than 4-5 components. The most useful are those obtained by cold pressing. They are rich in vitamins that are beneficial to the skin.

Flax seed oil and wheat germ soothes the skin and heals wounds, carrot is suitable for aging skin. Cocoa, jojoba, peach, palm and safflower oil can be used for any skin.

Contraindications and possible harm

Unrefined vegetable oils are harmful if used for frying. The compounds contained in them are oxidized and converted into carcinogens. The exception is olive oil. Vegetable fats are a high-calorie product, they should not be abused by people with obesity and a tendency to it. Medical contraindications:

• acute pancreatitis;
• gallstone disease (do not use oil in its pure form);
• thrombophlebitis and heart disease (sesame oil is not allowed);
• allergy (peanut butter).

Oil causes harm if stored improperly and when the expiration date is exceeded. Nutritionists are advised not to abuse rapeseed and soybean oil, as the source of raw materials may be GMOs.

Video: vegetable oil - the choice of a nutritionist

There is heated debate around the benefits and harms of vegetable oils. One thing is obvious - they are necessary for our body, but in moderation. And they will bring benefits only if properly stored and consumed.

A bit of theory.

Vegetable oils belong to the group of edible fats. Unsaturated fatty acids prevailing in vegetable oils affect the amount of cholesterol, stimulate its oxidation and excretion from the body, increase the elasticity of blood vessels, activate the enzymes of the gastrointestinal tract, increase the body's resistance to infectious diseases and radiation. The nutritional value of vegetable oils is due to their high fat content (70-80%), a high degree of their absorption, as well as unsaturated fatty acids and fat-soluble vitamins A and E that are very valuable for the human body. The raw materials for the production of vegetable oils are oilseeds, soybeans, the fruits of some trees.
Adequate oil intake is important in the prevention of atherosclerosis and related diseases. The beneficial substances of the oil normalize cholesterol metabolism.
Vitamin E, being an antioxidant, protects against cardiovascular diseases, supports the immune system, prevents aging and atherosclerosis, affects the function of the genital and endocrine glands, muscle activity. It promotes the absorption of fats, vitamins A and D, takes part in the metabolism of proteins and carbohydrates. In addition, it improves memory, as it protects brain cells from the action of free radicals.
All oils are an excellent dietary product, have a memorable taste and special culinary properties that are unique to each oil.

There are two ways to get oil:

Pressing  - mechanical extraction of oil from crushed raw materials.
It can be cold and hot, that is, with pre-heating of the seeds. Cold-pressed oil is the most useful, it has a pronounced smell, but cannot be stored for long.
Extraction  - extraction of oil from raw materials using organic solvents. It is more economical because it allows you to extract oil as much as possible.

The oil obtained in one way or another must be filtered - it turns out crude oil. Then it is hydrated (treated with hot water and neutralized). After such operations, crude oil is obtained.
Unrefined oil has a slightly lower biological value than raw oil, but is stored longer.

Oils are divided depending on how they are refined:

Unrefined  - purified only from mechanical impurities by filtration or sedimentation.
This oil has an intense color, a pronounced taste and smell of the seeds of which it is obtained.
Such an oil may have a precipitate over which slight turbidity is allowed.
This oil retains all the useful biologically active components.
Crude oil contains lecithin, which significantly improves brain activity.
It is not recommended to fry in unrefined oil, as at high temperature toxic compounds form in it.
Any unrefined oil is afraid of sunlight. Therefore, it must be stored in a cabinet that is away from heat sources (but not in the refrigerator). In natural oils, natural sediment is allowed.

Hydrated  - oil purified with hot water (70 degrees), passed in a sprayed state through hot oil (60 degrees).
Such oil, unlike refined oil, has a less pronounced smell and taste, less intense color, without turbidity and sludge.

Refined - purified from mechanical impurities and past neutralization, i.e. alkaline treatment.
This oil is transparent, without sediment, sludge. It has a color of low intensity, but with a pronounced smell and taste.

Deodorized  - treated with hot dry steam at a temperature of 170-230 degrees in vacuum.
The oil is clear, without sediment, weak color, with a mild taste and smell.
It is the main source of linolenic acid and vitamin E.

Store packaged vegetable oils at a temperature not exceeding 18 degrees.
Refined 4 months (excluding soybean oil - 45 days), unrefined oil - 2 months.

Types of Vegetable Oils

Those who remember the shops of the eighties will confirm that the shelves with different types of vegetable oils have changed a lot since then; Yes, in fact, the number of rows increased tenfold.
Previously, in order to collect the entire line of oils in ordinary home kitchen, one had to run around the metropolitan shops well, and even this did not guarantee complete success.
Now you can find almost any kind of vegetable oil in some major store.

The most used vegetable oils are olive, sunflower, corn, soybean, rapeseed, flaxseed.

But there are many types of oils:

]peanut butter
- from grape seed
- of cherry seeds
- peanut butter (from walnut)
- mustard oil
- wheat germ oil
- cocoa oil
- Cedar oil
- Coconut oil
- hemp oil
- corn oil
- Sesame oil
- linseed oil
almond oil
- sea buckthorn oil
- olive oil
- Palm oil
- sunflower oil
- rapeseed oil
- from rice bran
- camelina oil
- soybean oil
- from pumpkin seeds
- cottonseed oil

In order to talk about vegetable oil, you will need more than one volume, so you will have to dwell on some types of the most commonly used oils.

Sunflower oil

It has high taste and superior to other vegetable oils in nutrition and digestibility.
The oil is used in food directly, as well as in the manufacture of canned vegetables and fish, margarines, mayonnaise, and confectionery.
The digestibility of sunflower oil is 95-98 percent.
The total amount of vitamin E in sunflower oil is from 440 to 1520 mg / kg. 100 g of oil contains 99.9 g of fat and 898/899 kcal.
Approximately 25-30 g of sunflower oil provides the daily requirement of an adult for these substances.
The beneficial substances of the oil normalize cholesterol metabolism. In sunflower oil, vitamin E contains 12 times more than in olive.

Beta-carotene - a source of vitamin A - is responsible for the growth of the body and vision.
Beta-systerin interferes with the absorption of cholesterol in the gastrointestinal tract.
Linoleic acid forms vitamin F, which regulates fat metabolism and cholesterol in the blood, as well as increases the elasticity of blood vessels and immunity to various infectious diseases. Also, vitamin F contained in sunflower oil is necessary for the body, since its deficiency negatively affects the mucous membrane of the gastrointestinal tract, the state of the vessels.

Refined oil is rich in vitamins E and F.
Unrefined sunflower oil, in addition to its pronounced color and taste, is saturated with biologically active substances and vitamins of groups A and D.
Refined deodorized sunflower oil does not have the same set of vitamins and minerals as unrefined sunflower oil, but has several advantages. It is more suitable for cooking fried foods, baking, as it does not burn and has no smell. It is preferable in diet food.

Olive oil

40 grams of olive oil per day can cover the body's daily need for fats without adding extra pounds!

Olive oil is characterized by a high content of oleic acid glycerides (about 80%) and a low content of linoleic acid glycerides (about 7%) and saturated acid glycerides (about 10%).
The composition of the fatty acids of the oil can vary over a wide range depending on climatic conditions. Iodine number 75-88, pour point from -2 to -6 ° C.

Olive oil is absorbed by the body by almost 100%.

Extra virgin olive oil is considered the best.
On the label it says: Olio d "oliva l" extravergine.
In such olive oil, the acidity does not exceed 1%. The lower the acidity of olive oil, the higher its quality.
Even better, if it is indicated that olive oil is made by cold pressing - spremuta a freddo.
The difference between ordinary extra virgin olive oil and extra virgin olive oil is that extra virgin olive oil - Olio d "oliva l" extravergine - is obtained exclusively from fruits harvested from a tree, and the spin must be done within a few hours, otherwise it will be very high acidity of the final product.

Olives that have fallen to the ground serve as a raw material for lampante oil, which is not suitable for food due to its very high acidity and impurities, therefore it is refined in special plants.
When the oil has completely passed the refining process, a little extra class olive oil is added to it and eaten under the name - "olive oil".
Less quality oil - “Pomas” is made from a mixture of oil from olive seeds and extra virgin oil.
The highest quality is considered to be Greek olive oil.

Olive oil does not improve its quality over time, the longer it is stored, the more it loses its taste.

Any vegetable dish seasoned with olive oil is a cocktail of antioxidants that preserves youth.
The polyphenols found in olive oil are indeed a powerful antioxidant.
Antioxidants inhibit the development of free radicals in the body and thereby prevent cell aging.

Olive oil has a positive effect on digestion and is an excellent prophylaxis of stomach ulcers.
Olive leaves and fruits contain oleuropein, a substance that lowers blood pressure.
The anti-inflammatory properties of olive oil are also known.
The value of olive oil is explained by its chemical composition: it consists almost entirely of monounsaturated fats that lower cholesterol.

Recent studies have also revealed the immunostimulating effect of this product.

Real olive oil is pretty easy to distinguish from fakes.
It must be put in the cold for several hours.
In natural oil, white flakes form in the cold, which disappear again at room temperature. This is due to the content in olive oil of a certain percentage of solid fats, which, when cooled, congeal and give these solid flocculent inclusions.
The oil is not afraid of freezing - it completely retains its properties when defrosting.

It is best to use olive oil when dressing dishes, in baking, but frying on it is not recommended.

Soybean oil

Soybean oil is obtained from soybeans.
The average content of fatty acids in soybean oil (in percent): 51-57 linoleic; 23-29 oleic; 4.5-7.3 stearic; 3-6 linolenic; 2.5-6.0 palmitic; 0.9-2.5 arachin; up to 0.1 hexadecenoic; 0.1-0.4 myristic.

Soybean oil contains a record amount of vitamin E1 (tocopherol). Per 100 g of oil accounts for 114 mg of this vitamin. In the same amount of tocopherol sunflower oil, only 67 mg, in olive - 13 mg. In addition, tocopherol helps fight stress, prevents cardiovascular disease.

Regular consumption of soybean oil in food helps to reduce blood cholesterol, improves metabolism, strengthens the immune system.
And also this oil is considered a champion among other vegetable oils in the number of microelements (there are more than 30 in it), it contains vital fatty acids, among which there are quite a lot of linoleic acid, which inhibits the growth of cancer cells.
It also restores the protective and water-holding abilities of the skin, slowing down its aging.
Soybean oil has a high biological activity and is absorbed by the body by 98%.

Crude soybean oil has a brownish greenish tint, while refined is light yellow.
Low-purity soybean oil has, as a rule, extremely limited shelf life and a rather unpleasant taste and smell.
A well-refined oil is an almost colorless liquid with no taste or smell with a specific oily consistency.
A valuable component extracted from soybean seeds along with fatty oil is lecithin, which is separated for use in the confectionery and pharmaceutical industries.
Mainly used as raw materials for the production of margarine.

Only refined soybean oil is suitable for food; it is used in the same way as sunflower oil.
Cooking is better for vegetables than for meat.
It is often used in the food industry as a base, as a dressing for sauces, as well as for the production of hydrogenated soybean oil.

Corn oil

Corn oil is obtained from corn germ.
In chemical composition, corn oil is similar to sunflower.
It contains acids (in percent): 2.5-4.5 stearic, 8-11 palmitic, 0.1-1.7 myristic, 0.4 arachinic, 0.2 lignoceric, 30-49 oleic, 40-56 linoleic 0.2-1.6 hexadecenoic.
The pour point is from -10 to -20 degrees, the iodine number is 111-133.

It is golden yellow, transparent, odorless.

It is believed that corn oil is the most useful of the available and familiar oils.

Corn oil is rich in vitamins E, B1, B2, PP, K3, provitamins A, which are the main factors that determine its dietary properties.
Polyunsaturated fatty acids contained in corn oil increase the body's resistance to infectious diseases and favors the elimination of excess cholesterol from the body, has an antispasmodic and anti-inflammatory effect, and improves brain function.
Due to its nutritional value, corn oil is used for irritated and aging skin, regenerating it.

In cooking, corn oil is particularly suitable for frying, stewing and deep-frying, since it does not form carcinogens, does not foam and does not burn.
It is good to use it for the preparation of various sauces, dough, bakery products.
Due to its beneficial properties, corn oil is widely used in the production of dietary products and baby food.

Grape oil

Grape oil has a light yellowish color with a green tint, the taste is pleasant, characteristic of vegetable oils, without extraneous smacks.
Relative density 0.920-0.956, pour point - 13-17С, iodine number 94-143.
Grape oil is rich in polyunsaturated fats, especially linoleic acid - up to 76%. It has a hepatoprotective effect; positive effect on the kidneys; contains vitamin E - one tablespoon of grape oil per day is enough to cover the daily intake of this vitamin in the human body.

The high biological activity of grape oil is due to a complex of biologically active substances, among which the central place is occupied by proanthocyanidin, an antioxidant that prevents cell degeneration.
If it weren’t for the high price level of grape oil, it could be used for frying - sunflower oil will begin to fade and burn at a rather low temperature, but grape oil - when heated to 210 degrees, does not change color, smell or taste.
In cooking, nutritious and light grape oil is used in the preparation of marinades, salad dressings, mayonnaise, pastries and as a substitute for peanut butter.
It is recommended to add grape seed oil when preserving vegetables, but ideally grape oil is suitable for marinating meat and fish.
It will also add amazing color to fried potatoes - just add 2 tablespoons of grape to a pan with sunflower oil.

Pumpkin seed oil

In the modern world, pumpkin oil has lost its position, which took many years - in Austria, where the best pumpkin oil is produced, in the Middle Ages the price of this product was equated to real gold.
There was a royal decree prohibiting the intake of pumpkin oil for food, it should be used exclusively as a medicine!
Pumpkin oil is now considered one of the most expensive, second only to pine nut oil.
If we talk about the benefits of pumpkin oil, then it is impossible to overestimate its properties - this oil is called a preventive panacea. Contraindications to the consumption of pumpkin oil is unless individual intolerance.

Pumpkin oil has a greenish tint, and, depending on the variety, has a nutty flavor or a pronounced aroma of fried pumpkin seeds.

The composition of pumpkin oil includes vitamins A, E, B1, B2, C, P, F; it contains more than 90% unsaturated fats, from 45 to 60% linoleic acid and only up to 15% linolenic acid, is rich in fatty acids, has a unique complex of essential plant phospholipids. It contains a large number of biologically active substances: carotenoids, tocopherols.

Pumpkin oil does not tolerate heat, so it is better to keep it in a tightly corked bottle in a dark cool place.
Pumpkin oil does not tolerate any heat!
Therefore, they add it exclusively to cold dishes.
The main purpose of oil in cooking is dressing salads, second courses, cooking cold marinades.

It can be stored for about ten months at a temperature of +15 degrees C.

Linseed oil

Among vegetable oils, linseed oil is an absolute leader in its biological value, since it is 2 times higher than fish oil in the content of unsaturated fatty acids and is an ideal natural remedy for the prevention and treatment of atherosclerosis, coronary heart disease and many other diseases associated with impaired blood flow, thrombosis, as well as cancer of various localization.

The use of flaxseed oil in cooking is quite wide - it gives a unique taste to vinaigrettes, goes well with sauerkraut; It is added for flavoring in milk porridge, especially combining well with honey and apples.

Not subject to prolonged heating!
Flaxseed oil should be stored in a cool, dry place at a temperature not exceeding 20 ° C, not more than 8 months.
Store opened packaging in a refrigerator at a temperature of 2-6 ° C with a tightly closed lid for no more than 1 month.

Amaranth oil

Amaranth is a broad-leaved annual herbaceous plant 3-4 m tall with multiple elegant inflorescences containing seeds.
This magnificent, ornamental and medicinal plant is an absolute record holder for protein content.

In Russia, this plant is little known, but in Europe and Asia over the past decade it has become widespread among gardeners.

Amaranth oil is made from the seeds of inflorescences of a plant.
It contains 67% polyunsaturated fatty acids (Omega-6), lecithin, a large amount of squalene - a polyunsaturated liquid hydrocarbon (C30H50) - its content in amaranth oil is 8%.
This wonderful compound saturates the tissues and organs of our body with oxygen. In addition, amaranth seeds contain a lot of tocopherol (vitamin E), which has an antioxidant effect.

The most valuable amaranth oil in its healing properties is much superior to sea buckthorn - in folk medicine it is used for external use for burns, rashes, eczema, abscesses, trophic ulcers for their quick healing.
In addition, it protects the skin from direct sunlight and is part of creams from wrinkles.

Amaranth oil is an effective dietary product that helps strengthen the immune and hormonal systems, eliminates metabolic disorders. Regular consumption of oil helps to remove toxins, radionuclides and salts of heavy metals from the body, improve the condition of anemia, normalize the work of the gastrointestinal tract and other body functions.
In cooking, the use of this oil is not common, much more often they use young leaves and amaranth sprouts - they are eaten raw in salads, blanched, boiled, fried, stewed.
But if you introduce vegetable salads seasoned with amaranth oil into your diet or add this oil to homemade pastries - especially bread, pancakes, cheesecakes - you will not only feel the new taste of familiar dishes, but also enrich your body with useful substances.

M legs vegetable oils  They have wonderful beneficial properties and are an essential element of a balanced diet. Moreover, each of them has its own distinctive useful features that other oils do not possess. Therefore, it is recommended to eat several types of healthy oils.

There are various types of oils for feedstock, manufacturing processes and consistency.

1. Unrefined - passed only mechanical cleaning. With this method, the beneficial properties of vegetable oils are maximally preserved, they acquire a taste and smell characteristic of the product from which they are obtained, and may have a precipitate. This is the most useful vegetable oil;
2. Hydrated   - past cleaning with sprayed hot water. It has a less pronounced odor, without sediment and is not cloudy;
3. Refined   - neutralized by alkali after mechanical cleaning. Such a product is transparent, with a slight taste and smell;
4. Deodorized   - purified by hot vapors under vacuum. This product is almost odorless, tasteless and colorless.

Methods for extracting oil:

• cold pressing   - such oils have the greatest benefit to the body;
• hot pressing   - the raw material is heated before extraction, so that the oil contained in it is more liquid and is subject to extraction in a larger volume;
• extractioni am  - raw materials are treated with a solvent that extracts oil. The solvent is subsequently removed, but some small portion of it may remain in the final product, which may be harmful to the body.

Vegetable oils usually consist of a combination of fatty acids in all three categories. Depending on which fatty acids prevail in this type of oil, we rank it in one or another category.

1. Solid, consisting of saturated fatty acids: coconut, cocoa butter, palm.
2. Liquid, consisting of unsaturated fatty acids:

• with monounsaturated acids in the composition (olive, peanut, avocado oil);
• with polyunsaturated fatty acids (sunflower, sesame, soy, rapeseed, corn, cotton, etc.).

If you choose it in the store, it is worth remembering that the most useful will be unrefined. Which unrefined vegetable oil is better? Cold pressed. It is in such a product that has not undergone thermal and chemical processing that vitamins and biologically active substances are better preserved.

Any vegetable oil is subject to oxidation in the light, so it must be stored in a dark place. The optimum storage temperature is from 5 to 20 degrees Celsius without sudden temperature changes. Crude oils should be stored in the refrigerator. It is better to use a glass container with a narrow neck, but not metal.

The shelf life of vegetable oil can be long - up to 2 years, subject to the temperature and the absence of light. An open bottle should be used within a month.

Consider the types of vegetable oils for raw materials, their use and benefits for the body.

The benefits of vegetable oils are known to all. But not everyone knows about the unique properties of each of them.

SESAME OIL

Sesame oil is obtained from raw or roasted sesame seeds by cold pressing. Unrefined oil made from fried sesame seeds has a dark brown color, a rich sweet-nutty taste and a strong smell. No less useful is the oil obtained from raw sesame seeds - it is light yellow in color and has a less pronounced taste and smell.

Light in texture and sweetish in taste, sesame oil is rich in vitamins, zinc and especially calcium. Therefore, it is successfully used for the prevention of osteoporosis and cardiovascular diseases. Sesame oil, also known as "Sesame", was very popular in ancient times and was always appreciated for its healing, gastronomic and cosmetic properties. In the canons of medical science "Abu Ali-Ibn Sino (Avicenna) gives about a hundred recipes based on sesame oil. It has also been widely used and is still used in Ayurvedic recipes. Finally, everyone knows about the widespread use of this oil in folk medicine.

Sesame oil is a valuable food and excellent medicinal product:

• effective for various pulmonary diseases, shortness of breath, asthma, dry cough;
• recommended for patients with diabetes;
• increases platelet count and improves blood coagulation;
• with obesity it promotes weight loss and strengthens the body;
• in the treatment of increased acidity of gastric juice;
• prevents the formation of blood clots, opens up blockages;
• helps with gastrointestinal colic, nephritis and pyelonephritis, kidney stone disease;
• used for anemia, internal bleeding, hyperthyroidism;
• used as an anthelmintic.

It should be noted that unrefined sesame oil is not suitable for frying, and it is recommended to add it to hot dishes only before serving, preferably in a cooled dish. When heated, most of the nutrients that make up this oil are destroyed.

LINSEED OIL

This vegetable oil is considered to be female, as it helps the production of own estrogen. It is also a powerful antioxidant.

Flaxseed oil was known for its beneficial properties in ancient Russia. It was used internally and was also used as an external skin and hair care product.

It must be present in the diet of pregnant women: linseed oil contains the largest amount of unsaturated omega-3 fatty acids (than in all known fish oil) necessary for the proper development of the child's brain. It is also known that eating linseed oil as a food reduces the risk of stroke by 40%.

Flaxseed oil also contains a large amount of vitamin E, which is a vitamin of youth and longevity, as well as vitamin F, which prevents the deposition of "bad" cholesterol in the arteries, and is responsible for the good condition of hair and skin. Vitamin F contributes to weight loss by burning saturated fat. Vitamin F in linseed oil readily interacts with vitamin E.

Flaxseed oil also contains vitamins such as vitamin A, which our body needs, which rejuvenates the cells of our skin, making it more even, smooth and velvety, and promotes hair growth, as well as B vitamins, which have a beneficial effect on nail growth, skin health and balance of the nervous system.

If you take a tablespoon of flaxseed oil in the morning on an empty stomach, then your hair will become more fluffy and shiny, and your skin color will be more even.

You can also make hair masks from linseed oil. For this, the oil warmed in a water bath should be applied to dry hair, covered with a film and a heated towel, left for three hours, then rinse off in the usual way. This mask makes overdried hair less brittle, promotes hair growth and shine.

When eating flaxseed oil, one must take into account that this product must be consumed without heat treatment, because when exposed to high temperatures it spoils: an unpleasant smell and a dark color appear. Therefore, it is best to season salads with linseed oil or use it in its purest form.

When buying flaxseed oil, do not forget that you need to store it in the refrigerator, in a dark bottle, and its shelf life is limited.

MUSTARD OIL

Mustard oil could be tasted several centuries ago only at the royal court, in those days it was called the “imperial delicacy”. Mustard oil contains absolutely all fat-soluble vitamins, it has a specific aroma and spicy taste, is perfect for dressing salads, emphasizes the taste of vegetables. In addition, salads with this dressing remain fresh longer. Any bakery in which this product is present turns out to be magnificent and does not stale for a long time.

In its dietary and gastronomic properties, it significantly exceeds the popular sunflower in our country: the imperial delicacy contains only one and a half times more vitamin D. It contains a lot of vitamin A, which promotes the growth of the body and enhances immunity, vitamins K and P, which improve the strength and elasticity of capillaries, the general strengthening substance of carotene. In addition, mustard oil contains vitamin B6, which plays an important role in nitrogen metabolism and the synthesis and decomposition of amino acids in the body.

Many naturopathic nutritionists consider the "imperial delicacy" a ready-made medicine. Due to its antiseptic and bactericidal properties, this vegetable oil is excellent for treating gastrointestinal, cardiovascular and catarrhal diseases. Some doctors recommend that their patients drink a tablespoon of mustard oil every morning on an empty stomach as a prophylactic.

CORN OIL

Corn oil is the most useful oil available and familiar to us. Corn oil is particularly suitable for frying and stewing, since it does not form carcinogens, does not foam and does not burn. Due to its beneficial properties, corn oil is widely used in the production of dietary products and baby food.

The main factors determining the dietary properties of corn oil should be considered a high content of unsaturated fatty acids (vitamin F) and vitamin E.

A large amount of vitamin E in corn oil strengthens the human immune system. This vitamin is also called the "vitamin of youth" because it is an antioxidant and slows down the aging process in the body, affects metabolic processes, the level of cholesterol in the blood, improves the functioning of the liver, intestines, gall bladder. Vitamin E in corn oil is indispensable in the treatment of "female" and nervous diseases.

Unsaturated fatty acids contained in corn oil increase the body's resistance to infectious diseases and favor the elimination of excess cholesterol from the body. Unrefined corn oil has long been used in folk medicine to treat migraines, runny nose, and asthma.

OLIVE OIL

The great Homer called olive oil "liquid gold." Used olive oil in ancient Egypt. Olive was a symbol of peace and purity; it has always been valued for its many health benefits.

Olive oil is considered the most beneficial of all vegetable oils. It normalizes blood pressure, improves the functioning of the heart and digestive organs. There is evidence that with regular use of olive oil, the risk of breast cancer is several times reduced. For external use, it has disinfecting and anti-aging properties.

Extra virgin olive oil can be considered the best. It is better to add it to salads as a dressing. In such olive oil, the acidity usually does not exceed 1%, and it is believed that the lower the acidity of the oil, the higher its quality. Extra virgin olive oil (first cold press) is considered even more valuable, although this concept is rather arbitrary - the oil is heated to one degree or another even during “cold pressing”.

Olive oil is one of the best cooking oils since it retains its structure at high temperatures and does not burn

(due to the low content of unsaturated fatty acids). Therefore, lovers of a healthy diet can safely use it for cooking all kinds of dishes - to heat, sauté, fry - and at the same time enjoy a pleasant natural aroma.

But remember that dishes cooked with a crispy crust are no longer healthy. In addition to frying, there are other methods of heat treatment, for example, stewing, baking or steaming. They are more suitable for a healthy lifestyle.

The taste of olive oil deteriorates over time, so it is recommended to consume the entire supply of the product during the year.

PUMPKIN OIL

This oil contains a large number of biologically active substances: phospholipids, vitamins B1, B2, C, P, flavonoids, unsaturated and polyunsaturated fatty acids - linolenic, oleic, linoleic, palmetic, stearic. Pumpkin oil has an amazing smell.

For its healing properties, pumpkin oil is popularly called "Pharmacy in Miniature."

Pumpkin oil is most often used as a salad dressing. It is not recommended to heat it: in this case, it loses a significant part of its useful properties. Store pumpkin oil in a tightly corked bottle in a dark, cool place.

CEDAR OIL

Siberian cedar oil is a natural product, which is a natural concentrate of vitamin E, and contains a large amount of polyunsaturated acids, which are not synthesized in the body, but can only come with food.

From traditional medicine it is known that cedar oil:

• has a general strengthening effect
• helps eliminate chronic fatigue syndrome
• increases mental and physical capabilities of the human body
• restores body strength

In ancient times, Siberian cedar oil was called a remedy for 100 diseases. Its healing properties are recognized not only by folk, but also by official medicine. The results of the tests indicate the high effectiveness of cedar oil in complex therapy in the treatment of the following diseases:

1. pancreatitis, cholesteritis;
2. varicose veins, trophic ulcers;
3. peptic ulcer of the duodenum and stomach;
4. superficial gastritis;
5. prevents baldness, brittle hair, nails;
6. improves blood composition, increases hemoglobin;
7. regulates lipid metabolism, i.e. lowers blood cholesterol
8. effective for various skin diseases, burns and frostbite.

Cedar oil has always been considered a delicacy. It is easily absorbed by the body, has high nutritional and healing properties, is unusually rich in vitamins and minerals. Cedar nut oil contains a wide range of substances useful for the human body: polyunsaturated fatty acids, proteins, vitamins A, B, E, D, F, 14 amino acids, 19 trace elements.

The use of Siberian cedar oil for massage in a bath or sauna gives the effect of skin rejuvenation, makes it firm and elastic, and also provides the prevention of skin diseases.

COCONUT OIL

This tropical oil has a unique chemical composition. Coconut oil is extracted from the edible flesh of coconut.

• strengthens the immune system and protects the body from viruses and bacteria. It also reduces the ability of viruses to adapt to antibiotics!
• it helps to lose weight, because it speeds up the metabolism, without turning into fat reserves. It is not stored in the human body as fat, unlike many other oils.
• normalizes metabolism and thyroid function.
• reduces cholesterol, cleanses blood vessels and reduces the risk of developing atherosclerosis and cardiovascular disease (in contrast to saturated fats of animal origin). Scientific studies have shown that lauric acid in coconut oil helps maintain cholesterol levels in the normal range.
• improves digestion and helps cleanse the intestines.
• reduces the risk of cancer.
• contains 10 types of fatty acids with an average carbon chain length. Each of them is a nutrient in itself, and also improves the absorption of vitamins and minerals from other products.
• it contains a lot of antioxidants and is the best oil to maintain and restore health and youth.

Coconut oil has a completely unique beneficial property:  during heat treatment, it does not emit any carcinogens harmful to the human body, which distinguishes it from other oils and makes it indispensable for the preparation of various dishes.

All of the above beneficial properties of coconut oil relate to its ingestion: with coconut oil, sweet dishes and pastries are excellent, it can be added to cereals, vegetable dishes, salads and drinks.

In addition, the beneficial properties of coconut oil can be used for cosmetic purposes:

• applied along the length of the hair, will restore their structure, eliminate brittleness and cross-section, moisturize excessively dry hair, give them volume and strength. Only unrefined (most useful) coconut oil should not be rubbed into the scalp - it can cause irritation.
• can be used as part of masks and face creams, or you can simply lubricate their skin. It helps get rid of acne, acne and various skin rashes. It perfectly moisturizes dry skin, eliminates flaky spots, makes the skin soft and soft to the touch.
• considered one of the best massage products, it perfectly warms the skin and improves blood circulation.

PEANUT BUTTER

Due to the high content of easily digestible vegetable proteins and fats, peanut butter is a valuable dietary product and has long been successfully used as a component of vegetarian nutrition.

Peanut butter is obtained from the fruits of peanuts, also called peanuts. The most useful is unrefined peanut butter, obtained by cold pressing, and not subjected to any chemical treatment. It has a reddish-brown hue and has a rich taste of peanuts. Unrefined peanut oil is not recommended for frying, as it forms toxic compounds when heated.

In contrast, refined and deodorized peanut butter has a milder flavor, aroma and a light yellow tint. Losing some beneficial properties due to processing, it gains greater resistance to high temperatures, therefore, is more suitable for frying. At the same time, peanut butter is required 2-3 times less than refined sunflower oil. Still, peanut butter is not the most healthy for frying. It tolerates high temperatures and retains the beneficial properties of only coconut oil.

Often peanut butter is also called pasta, obtained by grinding peanut fruits. Pasta differs in consistency and composition from oil, but is also a useful and nutritious product, especially if you cook it yourself.

Peanut butter is widely used in medicine:

• in the treatment of purulent and poorly healed wounds, he has no equal;
• improves memory, attention and hearing;
• lowers blood cholesterol;
• has a healing effect in diseases of the cardiovascular system and impaired hematopoietic functions;
• normalizes the work of the kidneys and gall bladder, one of the best choleretic drugs;
• prevents the formation of blood clots;
• has a calming effect on the nervous system;
• it is recommended for people suffering from overweight, gastrointestinal problems, liver and kidney diseases.

WALNUT OIL

Walnut oil is a highly nutritious product with valuable palatability:

• it is an excellent nutritious product during the recovery period after illnesses and operations;
• promotes healing of wounds, cracks, long-term healing ulcers;
• effective in the treatment of psoriasis, eczema, furunculosis, varicose veins;
• an excellent tool for losing weight and rejuvenating the body;
• lowers cholesterol production, strengthens the vascular wall;
• reduces the risk of cardiological diseases;
• promotes the withdrawal of radionuclides from the body;
• record vitamin E content
• strongly tones and increases the body's defense;
• a great way to lose weight.

SEA BUCKTHORN OIL

It is a unique healing oil, known in ancient times.

Sea buckthorn oil gained its fame due to its extraordinary healing power. The unique properties of this oil are widely used both in folk and traditional medicine for the treatment and prevention of a number of diseases.

This oil has a natural taste and aroma. For prevention, it is recommended to add it to salads in combination with any other vegetable oils. Sea buckthorn oil can also be used to prepare any dishes, giving them an unusual taste and increasing their nutritional value.

Little sea buckthorn is a product with a high content of carotenoids, vitamins: E, F, A, K, D and biologically active substances. Used as a source of beta-carotene.

Sea buckthorn oil has proven itself in the treatment of:

• inflammation of the mucous membranes of the digestive tract (used in the treatment of peptic ulcer of the stomach and duodenum);
• gynecological diseases: cervical erosion, colpitis, vaginitis, endocervicitis;
• burns, radiation and ulcerative lesions of the skin, pressure sores, stomach ulcers, radiation cancer of the esophagus;
• chronic diseases of the upper respiratory tract: pharyngitis, laryngitis, sinusitis;
• corneal ulcers;
• pathological processes of the rectum;
• inflammatory diseases of the gums and periodontal disease;
• atherosclerosis;
• scaly and pityriasis versicolor and neurodermatitis;
• for fast healing of wounds, abrasions and other skin lesions. At the same time, a characteristic feature of sea buckthorn oil is the high quality of healing: the absence of any scars and scars at the lesion site;
• to restore the skin after sunburn and radiation burns, accelerate tissue formation;
• against wrinkles, with freckles and age spots, with acne, dermatitis and skin cracks;
• improves eyesight;
• prevents the formation of blood clots.

HEMP OIL

From ancient times hemp seed was used as nutritious and wholesome food (in the Slavic tradition - hemp cakes). Also, ancient Slavic peoples made and consumed tasty and very popular hemp oil in those days, which has many, almost forgotten today, very useful properties. This oil is an excellent alternative to olive, peanut and butter.

In terms of chemical composition, hemp oil is closer than others to linseed oil, but unlike it, this tasty oil has a subtle nutty flavor. Hemp oil, along with linseed oil and green leafy vegetables, is one of the few foods containing the inactive form of polyunsaturated fatty acid, OMEGA-3, necessary for our body.

It is used as a high-quality oil for dressing salads and other cold and hot vegetable dishes, in marinades and sauces. It is also used in the preparation of soups. Cannabis oil is completely absorbed by the body in its raw form.

AVOCADO OIL

Avocado oil has gained popularity relatively recently. 80% of its fatty acids are oleic acid (Omega-9). It is thick in consistency, has a mild nutty aroma and a pleasant, nutty flavor.

Avocado oil is not suitable for frying, it should be added only to ready-made dishes.

• contains a whole set of useful fatty acids (in descending order): oleic, palmitic, linoleic, palmitoleic, linolenic acid, stearic. These healthy fats regulate cholesterol and fat metabolism, participate in cell reproduction, remove toxins, heavy metals, radionuclides from the body and help normalize blood circulation.
• extremely rich in vitamins and minerals that are perfectly absorbed by the body;
• possesses reducing and regenerating properties, to which it owes a high content of beneficial fatty acids;
• also has antioxidant properties, thanks to vitamins A and B;
• helps to normalize blood pressure, improves vascular elasticity and reduces blood viscosity;
• effectively lowers blood cholesterol, thereby helping the prevention and treatment of cardiovascular disease;
• beneficial for joints. Its regular use is a good prevention of articular rheumatism and gout.
• Avocado oil is simply irreplaceable for skin and hair: it has high biological activity due to the content of unsaponifiable fats. Effectively moisturizes and rejuvenates the skin and hair. It is especially useful for problematic skin (dry and peeling, neurodermatitis, dermatosis, eczema, psoriasis, seborrhea);
• possesses bactericidal and wound healing properties. It is used for burns, frostbite and ulcers.

SUNFLOWER OIL

This is a very rare case when humanity knows for sure the name of the person who created the product, without which it is difficult to imagine the existence of billions of people today. It happened in Russia, in 1829, in the village of Alekseevka, in the territory of the present Belgorod region. The serf peasant Daniil Bokarev found in sunflower seeds a high content of oily liquid useful for nutrition. He was the first to get a product from this amber-colored seed that we call today sunflower oil.

Of vegetable oils, sunflower is the most popular in our country. And in terms of consumption, perhaps ahead of cream. This is not surprising. It is sunflower - the raw material for production - that is easily grown in many climatic zones in almost all regions of our country, and the production of oil from it is a well-established and established process.

But at the same time, sunflower oil is a unique product that has a specific composition and has a certain effect on the body.

Unrefined oil is considered to be the most useful, since it preserves all the useful substances of sunflower seeds. Unrefined sunflower oil is produced in cold and hot ways. In the first method, there is a mechanical extraction of the crushed raw materials, the oil is filtered and is not subjected to any further processing. Such a product is considered the most useful, however, its shelf life is very short. The oil has a dark saturated color, a characteristic aroma, sediment is allowed.

The second method of manufacturing unrefined sunflower oil is hot pressing. Before the extraction, the sunflower seeds are heated, after the extraction, physical methods of oil purification (sedimentation, filtration, centrifugation) can be applied, but no chemicals are used. The oil becomes more transparent, but this practically does not affect its taste and beneficial properties. Unrefined sunflower oil can not be used for frying, with heat treatment it loses all the beneficial properties and becomes harmful to the body.

The amount of nutrients contained in sunflower oil may vary depending on the place and growing conditions of sunflowers and the processing method. But in any case, this product is rich in vitamins E (it is most abundant in this oil), A, D, F, group B, trace elements, inulin, tannins, and fatty acids, most of which are represented by unsaturated fatty acids. This vegetable oil cannot be distinguished by anything, it is inferior to many others in the amount of useful substances, although there are not a few of these substances in it. But the low price makes it one of the most affordable lean products, which undoubtedly have a positive effect on human health. Sunflower oil has a comprehensive beneficial effect on the whole body (recall that we are talking about unrefined oil). A complex of unsaturated fatty acids, united by one term - vitamin F (it is not synthesized in the human body), the body needs for normal fat metabolism. Upon receipt of a sufficient amount of this vitamin, lipid metabolism is established, the level of "bad" cholesterol in the blood is reduced, the metabolism of fats is improved, due to which sunflower oil helps in the fight against excess weight. Sunflower oil has a mild laxative effect, improves digestion, stimulates the liver and biliary system, that is, it helps to establish the process of natural cleansing of the body. The good work of the digestive system has a beneficial effect on the functioning of the whole organism and is reflected in its appearance.

Sunflower oil will not be harmful if not abused. It is enough to add 2-3 tablespoons of unrefined oil to cold dishes to benefit the body.

Refined oil   obtained by extraction: take seeds and pour them with hexane. Hexane is an organic solvent, an analogue of gasoline. After the oil is released from the seeds, hexane is removed with water vapor, and what is left with alkali. Then it is obtained, it is treated with steam under vacuum in order to bleach and deodorize the product. And then IT is bottled and proudly called oil.

Why is such a vegetable oil harmful?  Yes, because no matter how you process it, the remaining gasoline and other chemicals are still contained in oil. Naturally, there are no vitamins and other benefits in such oil.

It is worth recalling how harmful the repeated heating of the same portion of oil is harmful. Be sure to wash the pan after each frying! It is also important that after some processes of oil processing, foreign chemicals are stored in it. Therefore, it is not recommended for salads.