Skip to main content

Oil: Which is Better


Query from Anita Chahal aunty ji:
I have a very basic query
Please advise,which is the best refined oil to be used...one that is healthy,as well as affordable
I normally use mustard oil for all dry vegetables ,,and soyabean oil (mahakosh,or ginni) for gravies etc.
Tomorrow ,I have to go to get my kitchen supplies,so thought of getting expert advice from you and Amit ji

Here are snippets from our discussion on cooking oil :

Though I am not an expert in the niche, my research says that we should be wise enough to interchange oils after a few weeks (say 15 days) . It is even better if we use different types of oil for different recipes.

  • Sunflower oil is considered one of the best and is full of vitamin E. However, it has higher sugar content compared to other oils. 
  • Mustard oil is good to go in dry veggies. I, too, use it for stir fries. However, it has high uric content. 
  • Rice bran is good to control cholesterol, as it has oryzanol - which is instrumental in breaking triglycerides and cholesterol. It has high smoking point and could be used for deep frying (which you hardly do). However, it has less amount of omega 3. 
  • Soyabean oil has high amount of nutrition, but it may increase cholesterol.

  • The key to using oil is - first, moderate use; second, use of different oils interchangeably; third, multi-seed oils are a better option (avoiding those containing peanut oil). In my case, we use Saffola, Patanjali mustard oil, Rice bran oil, sunflower, olive oil interchangeably and miserly (moderate use). 


A Word of Caution on Canola Oil
why say no to canola oil

  • Last, avoid canola oil at any cost (we have discussed its bad effects in the group a few days back). For example, saffola is a multigrain oil- containing two types of oil; therefore, a healthier option. However, cost may be a deterrent for many , so they may consider using oils interchangeably to derive the best benefits.
  • Canola has high amounts of pro-inflammatory omega-6s compared to anti-inflammatory omega-3s. Besides, during the extraction process, canola oil is heated, resulting in oxidative damage to essential fatty acids. Such oil has a rancid odor. The manufacturers disguise the odor by deodorizing and bleaching canola oil before packaging it for sale. 
  • So what does the bleached and deodorized oil do to your body? Well, oxidized oil causes damage to your cells and tissues, especially your brain. 
Wondering what is oxidation?
Let's take the example of apple- what happens when it is exposed to air? 

It turns brown under the impact of oxidation. 

Now let's get back to vegetable oils and see what happens when they are oxidized from heat and light during processing.

By consuming oxidized oils, you expose healthy tissues to a volatile substance that threatens to damage them…It has the potential to cause most degenerative diseases, especially those that cause inflammation, such as arthritis, schizophrenia, Parkinson's, bipolar moods, and obsessive compulsive disorders.


Should we use desi ghee or clarfified butter?
Desi ghee is good if you work out daily. Otherwise desi ghee only raises cholesterol and desposition of triglycerides and saturated fat, which block arteries- one of the causes of heart attacks and related disorders.
If someone already has high cholesterol, they must avoid it at all costs.

If you do wish to use desi ghee, do not buy it from the market. Rather churn it out at home.

What about deep frying?

No oil is good for deep frying, because when you deep fry something, it turns into carbon. Repeated use of a deep fried oil risks causing cancer and a number of other health ailments. Except virgin cold pressed olive oil, all other oils are processed and turn into carbon upon excessive heating.
You may still use extra virgin olive oil or saffola oil.

the more you heat oil, the more it turns into carbon

When you use corn oil, please do check the labelling for GM, as most corn available in the market is sourced from genetically modified seeds. (especially American corn).

Does olive oil lose its properties when heated?
pomace oil


Regarding olive oil, it does lose some of its properties upon heating, but it still retains most of its nutrition compared to other oils. I had read a few studies regarding this. Avoid Pomace olive oil at all costs because it is the degraded form of olives and used in machineries in the Western world.

A note: Those with endocrine problem/ hormonal imbalance must avoid soya oil and products.

 So best is to use all oils interchangeably - whether Saffola, sunflower, soybean, olive, or mustard oil.

Doctors should also tell the truth. Just tell them you have high cholesterol, next they will prescribe statins, which cause early diabetes. Tell them fever, most of them prescribe antibiotics even it is viral fever. if you have pain, they prescribe painkillers despite the fact it causes liver damage. the problem is 50% with doctors and another 50% with us. i have seen doctors in India prescribing many drugs that are banned in the United States. we must ask doctors the real cause, the logic behind the prescribed drug, what are side effects. we forget that we have the right to know our treatment process. also, we must make food our medicine, not medicine our food


Comments

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Homemade Edible Powders: Beetroot, Onion, Garlic, Ginger, Lemon, Orange, Sambar, Kurma, Garam Masala

The title says it all. This post is all about edible powders that can be used as flavoring agents, natural color, and to make food visually attractive. What more do we need? Though I am not too much in favor of drying food and storing the same, this is the best option for those days when these veggies are out of season. During the season, please make it a point to enjoy these fresh and flavorful. There's nothing better and healthier than fresh produce, right?

Okay so the idea to make these powders popped up in my mind as I had too many beetroots at home. When nobody was too eager to have them, the best way to still consume these beauties was to sundry them to powder. I did exactly that.





Then I wondered if I can sundry lemon peels into powder just like we do to orange peels. I have been using orange peels as a face pack thus far. But since the baking bug has bitten me badly, I plan to use it as an edible powder for cakes and cookies too. Fingers crossed for the results though, sin…

The Best Multigrain Digestives: An Airfryer Recipe

The best multigrain digestives? I know I have shared too many digestives recipes but this one is my best. To be frank, I experiment, relish, share, and post the same for you all and then forget all about it because it's time to experiment again with new ingredients. So today it was another kind of digestives - relished by one and all. My cookie making spree has turned my cookie hater hubby into someone who has started to munch on these baked beauties.



Before sharing the simple cookie recipe, it is time to go through oats benefits. You are already aware of my love for oats. One reason you rarely find my recipes without this fibrous cereal grain. Did you go through the fiber benefits?











Go to my fiber benefits post to get deeper insight into the need for including fiber in your diet.



Ingredients
1 cup- oat flour
3/4 cup- whole wheat
1/4 cup- bran
1/4cup- ragi
2 tbsp- roasted quinoa powdered (roasted quinoa adds a nutty flavor to the recipe - substitute with almond powder if you do not h…

Diabetic Diet Cake With Watermelon: A Vegan Recipe

While people are still debating whether watermelon is a diabetes-friendly fruit, I still stick to my notion that diabetics can have this fruit for its sheer hydration effect. Not only this, the fruit is loaded with minerals, nutrients, and antioxidants that make it a health-friendly food. However, diabetics with kidney issues should avoid watermelon. Anyway, let's come back to the watermelon cake recipe for diabetics. Well, this cake uses another fruit - banana- which even I do not think is diabetes-friendly. But I went ahead with including a banana for this recipe merely to keep the fat content low. I hope you all know that a banana is a good substitute for an egg for an eggless cake recipe.

Since an egg is also loaded with saturated fat, diabetics should avoid it at any cost. So I had to choose between an egg and a banana for this diabetes-friendly cake, and ended up voting for this humble fruit - which is one of my favorites too. Yes!

When you think of a vegan diabetes-friendl…