Cooking Oil - Must know factors - Good/Bad

Which is the best cooking oil in India?

Have you tried searching the internet for an answer to this very popular question?
Everyone does. But nobody gets a definitive answer. Why? Because there is no such multipurpose wonder anywhere.




You expect your cooking oil to meet all of your needs - health, taste, and cooking. It is exactly like that

Expect your doctor to cook healthy food for you and serve it deliciously garnished

To say that this particular oil is the best overall is definitely not the concept.

Taste factor

People from different parts of the country love food that is prepared to their local taste. North India mainly prefers mustard, while coconut / sesame oil is mainly used in the south.

The best we can do is consume two oils that are complementary to each other.
Oil A. - If you use coconut oil as your main cooking medium. Avoid cooking anything in coconut oil as it is high in saturated fat.
Oil B. - Add another oil to your diet like rice bran oil or sesame oil to make few foods. This oil serves as a supplement because it contains PUFA, which is not found in coconut oil.

Mixing oils

This is another great way to keep your fat ratio right. The best way is to check the composition and combine the oils so that the deficiency of one is made up by the other.

Health factor

Fats are needed by our body for good health. Since our bodies cannot produce them on our own, we need to consume the healthy fats that are naturally found in various oils.
We have a wide variety of oils to choose from. Each oil has its own unique fatty acid profile. Choose your cooking oil based on its degree of saturation: saturated, monounsaturated and polyunsaturated.

Saturated fats

Solids at room temperature that resist oxidation and tolerate higher temperatures. Avoiding its use is a better option. They can lead to arteriosclerosis (thickening or narrowing of the arteries). For example: of animal origin and hydrogenated oils.

Polyunsaturated Fats (PUFA)

Liquids at room temperature that oxidize easily. Use polyunsaturated oils when you don't need to heat them or when you can heat them at very low temperatures. For example: safflower and sunflower oils.

Monounsaturated Fats (MUFA)

Even liquids at room temperature, but comparatively more stable than polyunsaturated fatty acids. These are considered to be good for heart health and for regulating cholesterol. For example - olive oil, peanut oil and sesame oil.

Cooking factor

The main requirement of a good cooking oil is that it is stable under the very abusive conditions of deep frying, namely high temperatures and humidity.

Sauté

You can fry food with almost any oil, but avoid letting the oil get so hot that it smokes. When oil smokes, it signals that the oil has been damaged and possibly carcinogenic properties have developed. Clean the pan and start over at a lower temperature. The most popular oils for frying are olive oil, rapeseed oil and sesame oil.

roast meat

Edible oil is mainly used for frying, where it can transfer heat and add flavor and texture to foods. The lighter and clearer the oil, the more refined it is and the higher the smoke point - prefer it. Peanut oil and canola oil are ideal for such use.

Be careful when using cooking oil

• Fresh oil should be properly stored in a clean container to extend its shelf life. Some oils have more carbon-carbon double bonds and oxidize (spoil) more easily. For example: corn oil.


• Don't use the same brand of oil and oil for years. An oil change every few months is medically recommended.


• Do not reuse oil, heating it again can smell sour and turn rancid. Rancid oil can develop potentially toxic compounds associated with neurological disorders, advanced aging, and heart disease.


• The other culprits for the oil's rancidity are exposure to light, heat, water, certain microbes, and the air that people breathe. So take care and stay safe.