Why are refined (polyunsaturated) vegetable oils not good?


Unfortunately the production of oils has been changed from the old times. Today producers heat the seed-grains at high temperature (160-200) getting double quantity of oil. Then they add chemical substances, so oils to be stable in contact with heat, air and sun.

Those oils are refined without heavy natural smell and taste, but they are also
lifeless, without essential nutrients, vitamins and fatty acids.

  • Oils, which are made the traditional way: “unrefined natural cold-pressed oils” are the best. In their production of grinding and filtering, without heat and chemicals all nutrients are preserved.
  • Commercial cooking oils are heavily processed at high temperatures in harsh chemicals, so a lot of their nutritional value is destroyed long before they end in your shopping cart.
  • Thus, it is strongly recommended to purchase cold-pressed, unrefined oils at your health food store.
  • Do not heat any of the cold-pressed vegetable oil (except olive oil) – you will oxidize them

Olive oil has the highest percentage of monounsaturated fatty acids, which protect heart and arteries. And not only that, olive oil is the only fat that is safe, because it does not have any harmful substances. Olive oil is ideal for high-temperature cooking. It is also excellent for salad dressings.

Flaxseed oil is extremely high in alpha-linolenic acid. Add a spoonful to salad dressings, but do not heat it – you’ll oxidize the oil.


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