Cooking oil is the main ingredient in the kitchen. But there is a lot of conflicting information about the health of each of them. With so many products on the shelf - from coconut to olive, vegetable to canola, avocado to canola oil - how do we know which ones to use and whether we should avoid them altogether?
The oils used in cooking often derive their name from fruits, berries, fruits, plants or grains from which they are extracted, or by pressing, pressing or slicing processing.
They are known for their high fat content, mainly saturated fat, monounsaturated fats and polyunsaturated fatty acids.
In recent years, coconut oil, which contains about 90% saturated fat, has become the “newest food”. It is hailed as a great food (including the fact that it is small in storage and is stored as fat and can be consumed as energy) - but a clinical specialist at Harvard University called it “pure poison”.
Eating too much fat - more than 20 grams for women and 30g for men per day, according to UK guidelines - increases the body's production of cholesterol, which increases the risk of heart disease. .
All fatty acids are composed of fatty acids, which are bonded together by one bond (full) or two bonds (unsaturated).
There are three types of fatty acids: short, medium and long chains.
Short and medium fatty acids are immediately absorbed into the bloodstream and used as energy, but long chain fatty acids are transported to the liver, which increases blood cholesterol levels.
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