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Did you know that the cooking oil being used in our homes can make one hospitalized? Scientific research has proven that many of the cooking oil being used in homes are actually a threat to people’s health. One of the reasons as to why cooking oil is used in the preparation of various dishes is because it transfers the heat quickly to the cooked food. Thus, frying food becomes faster than other food preparation method like roasting. The second reason of using cooking oil is its ability to add flavor to the meal. Precisely, during baking, cooking oil helps in leavening and tendering the ingredients. However, some of the cooking oil can result in one acquiring health problems such as cancer, heart disease, obesity and body inflammation among others. The article is aimed at elaborating on some of the health risks that come along with various vegetables cooking oils.
There are different kinds of cooking oils depending on the ingredient used in making them. Cooking oil can be made out of plants’ products such as corn oil, olive oil, peanut oil, soybean oil, palm oil, coconut oil, cottonseed oil and canola oil among other vegetable oils. It can also be made out of animals’ products such as lard and butter. Here are some reasons as to why one should be very careful while consuming the vegetable oils.
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Majority of the manufacturers adds hydrogen gas to the vegetable oil in order to prolong its shelf life. Consequently, the hydrogen gas increases the amount of “trans fat” in the oil. The “trans fat” inhibits the body from producing prostacyclin. Prostacyclin is a product that helps in the smooth flow of the blood in the body. If the body is unable to produce prostacyclin then blood clots happen in the arteries. This may result in one getting heart problems as well as memory damage.
Interfering with the body cell structures
Vegetable oils contain a large amount of omega-6 polyunsaturated fatty acid which is very harmful to the body when taken in excess. The unsaturated fatty acid interferes with the composition of the body cells’ fatty acids. Since the polyunsaturated fats are double bonded they tend to be more reactive with oxygen resulting in a chain of reaction which causes damage to vital body structures such as DNA.
Both Omega 3 and Omega 6 help in making eicosanoids, the substance that causes body inflammation. However Omega-6 eicosanoids are pro-inflammatory while the Omega-3s eicosanoids are anti-inflammatory. For this reason, if one consumes more of Omega-6 which, is found in the vegetable oil, and less of Omega-3, which is found in Animals oil, he/she will end up getting body inflammation.
The above risk factors apply mainly to all vegetable oils that are extracted through the unnatural ways such as soybean oil, corn oil, cottonseed oil and canola oil. Instead one should go for cooking oils that are extracted through natural ways such as olive oil, coconut oil, sesame oil or grass-fed butter.
As one goes looking for a pocket-friendly and flavored cooking oil, one should always put in mind the health issue that a preferred cooking oil contain. Researching about a product should be a priority before its consumption for health sake.