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Regular abuse of this product can cause serious illness.
Everyone has heard about the dangers of trans fats, but few people know that their source is often refined oils. Regular abuse of this product can cause serious illness.
RBC-Ukraine writes about this with reference to the publication of nutritionist Anastasia Goloborodko on Telegram.
Why is refined oil dangerous?
“Trans fats are fats created by man to give food a rich taste, plastic texture and extend shelf life. Essentially, what we call trans fats – this can also include refined oil, deep-frying – technically called trans isomers. These are molecularly changed, including refined, hydrogenated, bleached, deodorized fats, most often of vegetable origin,” explains the expert.
According to the nutritionist, the transformation of “molecularly broken oils” is fraught with the formation of unwanted compounds, their content in the body and complex breakdown.
Regular consumption of margarines and hydrogenated, refined, purified by reagents, bleaches, high temperature and oxidation of oils leads to:
- cardiovascular pathologies
- prediabetes due to lipid disorders
- obesity
- chronic inflammation
- stimulation of autoimmune diseases
- inhibits natural liver detox
“All randomized, high-quality studies prove that trans fats have an adverse effect on the body. First of all, these are fractions of cholesterol. It also affects the walls of blood vessels, causes hypertension, high blood pressure, changes in the lipid profile – and all this is a path to prediabetes. Even if the metabolism is good and the body is young, fat completely changed at the molecular level will not be beneficial,” says Goloborodko.
What can you replace refined oil with?
Goloborodko advises giving preference to unrefined oils, as they are more beneficial.
For moderate frying and baking, it is best to use:
- extra virgin olive oil (no smoke)
- unrefined coconut oil
- avocado oil
- animal fats (lard, lard, butter)
For salads, vegetables, cereals (without heating and temperatures) the following are best suited:
- all raw-pressed oils, these are best stored in the refrigerator and no more than 2-3 months
- nut oils (cedar, hazelnut, pistachio and almond, walnut, pecan)
- hemp oil
- from pumpkin seeds or flax
