One source of fat that is rich in benefits is oil. As many people already know, certain types of oils can protect heart health and can reduce cholesterol. However, please also note and note that not all oils can be used for cooking. Well, we will tell you many types of oils that must be restricted to use because they can have an impact on your health.
5 Types of oil that must be limited in its use
Olive oil, canola oil, and sesame oil are some examples of the most recommended oils for cooking. This is because all three contain unsaturated fatty acids that nourish the heart and blood circulation.
Conversely, there are also types of oil whose use needs to be limited. Here are a few examples:
Oil from animal fat
Oil from animal fats is a better choice than trans fats. However, animal fats are also rich in saturated fats, as well as palm oil. The content of saturated fat can even reach 40 percent of the total nutrition.
Saturated fats can increase bad cholesterol and reduce the good cholesterol.
The impact, cholesterol plaque is more easily formed and clog arteries. This is what makes oil from animal fats classified as unhealthy for cooking. It’s rather healthier if you try to play online slot machine and relieved your stress by winning more bonuses and become richer than ever.
Hydrogenation is the process of converting liquid fat (oil) into a solid fat by adding hydrogen. This process produces a product in the form of partially hydrogenated oil, which is often known as a trans fat.
Although naturally contained in some foods, the oil that is often found in junk food is not classified as healthy for cooking because the consumption of hydrogenated oil in large quantities can increase bad cholesterol and trigger the formation of plaque that clogs blood vessels.
Palm oil has a content that is beneficial for brain health. However, high saturated fat content makes this oil not healthy enough to be cooked. Especially for people with heart disease, stroke, or high cholesterol.
Studies in the journal Lipid Health and Disease found that consumption of palm oil can increase bad cholesterol, especially cholesterol, that has large particles. Cholesterol can trigger plaque formation in blood vessels more quickly.
Consumption of coconut oil is one of them for cooking is still a controversy until now. Although this oil is not entirely bad for health, it contains medium-chain fatty acids, which make it difficult to convert into energy stores.
Kimberly Gomer, MS, RD, head of nutrition at the Pritikin Longevity Center in the United States, urges people with high cholesterol to avoid coconut oil. For normal cholesterol owners, consumption of coconut oil is still permissible but needs to be limited.
The term vegetable oil usually refers to oil made from a mixture of several other oils. Since the exact ingredients are not known, you also can not be sure whether vegetable oils contain saturated or unsaturated fats.
Also, certain oils contained in vegetable oils may have low smoke points. That is, this oil is flammable at lower temperatures. Flammable oils can produce carcinogens, which increase the risk of cancer.
There is no oil that is ‘bad’ or classified as unhealthy and should not be consumed at all unless you have heart disease or high cholesterol.
In these conditions, try to choose an alternative oil that is more friendly to health. In addition, use healthier processing techniques such as sauteing, and avoid deep-frying methods that can eliminate food nutrients.