When it comes to oil, we always relate it to high cholesterol, weight gain and
classify the oils into good oils and bad oils, and nowadays I am pretty sure
the majority of people considers olive oil, rice bran oil for cooking because they have
amazing benefits on health but does that mean the oil or ghee which we have
been using it since ages is bad for our health!Just give it a thought?
So, let’s come to the oil, the type of oil we should use depends on how we use,
for what purpose we are using it and yes how much we are using. Some oils are
heat stable and some are not. Sometimes, cooking of the oil destroys the richness
of the oil.
Let’s take a look on some of these oils,
Ghee is best suited for high temperature cooking. For example, frying,
deep frying, shallow frying as ghee has a high smoking point. Ghee is rich in
Vitamin A and E, not only this helps us to boost up the immunity, but athletes can
have Ghee too for quick energy! Ghee when compared to butter, it proves to be a
2. Rice bran oil-
Yes! Nowadays celebrity oil, it’s made from the outer layer of the rice, which we
called as “BRAN” and that’s why it is called “RICE BRAN” oil. This oil has something
special that other oils don’t have i.e.oryzanoll , which is a good cholesterol, but
make sure to maintain your cholesterol levels. Don’t solely just rely on and oil,
changing lifestyle is the best key, again this oil has a high smoking point and
therefore can be used in cooking with high temperatures.
3. Sunflower oil-
As the name said, the oil extracted from sunflower seeds. It has a good amount of
Vitamin E and commonly used. Although, this oil has a significant amount of
vitamin E but at the same time, studies say we should avoid it because it raises
our blood glucose levels and lipid profile too. It can be used again for deep frying
and for other cooking purpose
4. FLAX OIL-
It is pressed from flax seeds which is rich in omega 3 and alpha linoleic acid. Its
richness is equal to fish oil, which people nowadays used as a supplement, but it’s
been shown in many studies that the human body doesn’t convert ALA to the
active form. Hence, the absorption rate will be less and yes, it has a low smoking
point and has a lot of polyunsaturated fats. Hence, not advisable for frying and
high temperature cooking.
Canola oil is derived from rapeseed, which is ideally not fit for human
consumption as it has high amount of uric acid, which been said get removed
during processing. It has a good balance of fatty acids, but then it has lots of
contradictions regarding the processing of its oil and use of toxic solvents that
made it completely unfit for human consumption.
Olive oil has gained a lot of importance in the food industry because of its super
amazing nutrients. Olive oil is made from the fruits of the olive tree which we
called olives and its processing is extremely simple and requires the least amount
of chemicals. Hence, best for human consumption.
A few points to keep in mind for olive oil:
1. There are many versions of olive oil right from extra virgin to refined olive oil,
go for extra virgin oil which stands for its purity and get extracted in its
natural way, hence more nutrients are retained.
2. The light, refined, lighter olive oil in the market is subject to a lot of chemical
processes and a lot of nutrient loss happens in that stage.
3. Olive oil has slow smoking point and hence, not at all suitable for cooking.
You can use it in salad dressings or just have it raw for its health benefits.
Conclusion-AS you see there every oil has its potential health benefits ,No oil is bad as such it also depends how we using that oil too .Remember, when we overdo with our oils it leads to high fat, cholesterol etc etc,so instead let’s watch our habits and so the lifestyle because just switching to oil won’t change your cholesterol levels we need to improve our lifestyle too and use oil in moderation so that we can have it for our whole life.Switching to oil periodically is the best way to reap benefits of each oil.