All you need to know about vegetable oil

Refined, unrefined, Extra Virgin, Pure, Pomace. As with this everything is related to gasoline and what to choose for the body

All you need to know about vegetable oil

Choose vegetable oil for cooking and body care is sometimes more difficult than deciding on your favorite face cream. Labels are full of words like Refined / Unrefined, Extra Virgin, Pure, Pomace and not always on the jar there is an explanation of the difference. And the more it is not clear what will be suitable for a salad, and what is meant to improve your skin from the outside – that’s why we have assembled a mini-guide to increase your “oil” literacy.

Unrefined and refined

Can be designated as Unrefined / Refined. The first type is more useful, since all useful substances are stored in it. All because it is extracted with the help of cold pressing – the fruit is simply squeezed and oil flows out of it. Just about the same as freshly squeezed juice. True, it is possible to obtain in this way no more than 45% of the oil that is actually contained in the product. Because of this, it is more expensive.

The second type, refined, is made by extraction. This is a process in which the product dissolves with the help of fractions of gasoline, so that about 98% of the oil is extracted from it. Then, the fractions are removed by water vapor, and the residues are removed with alkali – the last stage is called refining. When the product is almost ready, there remain some consequences of this process – resins and pigments. Therefore, then it is cleaned several times – the output is a liquid, without any useful elements. And yes, due to the fact that it does not have any taste properties – producers can use poor quality raw materials for its production. Ideally, it’s better to give it up altogether, or choose high-quality brands and use it only for frying. And if you do not like the smell of unrefined sunflower oil – do not look for “odorless” on the shelves, but just choose other options for cooking – linseed, mustard.

A post shared by Grampians Olive Co. (Toscana) (@grampiansoliveco) on Apr 10, 2018 at 7:07 pm PDT

Vegetable oil for care

If the way to get oil is very important in nutrition, then for use on the body – this is not such a serious moment. Chemistry in refined oil will be no more than in your favorite cosmetics. The only difference is that in unrefined cold pressed oil there will be more vitamins, which means it will work better. Refined by action is like Vaseline – temporarily softens rough skin.

All you need to know about vegetable oilNature`s Way, Organic Coconut Oil, Extra Virgin, $ 9.77; Nutiva, Organic Coconut Oil, Refined, 7.52 $, iherb.com

All you need to know about vegetable oil

California Olive Ranch, Arbosana, Extra Virgin Olive Oil, $ 12.50; Nutiva, Organic Red Palm Oil, Unrefined, 8.48 $, iherb.com

The difference between Oil and Butter

Some oils, like shea and cocoa, like to use for care, are liquid and solid variants that are designated Oil and Butter. The difference is that the liquid version before it hits the shelves of shops, passes several treatments. It is obtained from a solid by fractionation. During this process, the oil heats up to the highest possible temperatures – until-yet vitamins and nutrients. This is done in order to “isolate” the acids that convert it into a solid – lauric, stearic acid. In coconut this classification is slightly different – Oil is denoted and a liquid variant, and then the oil that is made from the pulp – but retains a solid state. Coconut Butter is made from whole coconut – and there are more benefits in it. Liquid oil category Raw – that is, obtained from fresh fruit and not undergoing any heat treatment – coconut, cocoa and shea does not happen.

All you need to know about vegetable oilNow Foods, Solutions, Shea Nut Oil, $ 5; Out of Africa, Raw Shea Butter, 13.68 $, iherb.com;

Classification of oils for food

What are the most useful oils and in what ways are extracted, we tell below – on the example of olive and coconut.

Extra Virgin unrefined top quality – the most useful and the most expensive. To produce it, take the fruits of high quality olives – without damage – and press without heating. This oil should be consumed only in raw form – there is no point in cooking on it, as you will kill all vitamins when it is heated. With it, it’s even delicious to eat bread, especially when combined with garlic and herbs. And, yes, if it is bitter, then you have a real good cold-pressed oil in your hands.
Virgin – all the same, only olives are used in the middle class – with scratches, and other damages. The aroma of oil is not the same, but it is no less tasty and useful.

In the classification of coconut oil there is no division into Extra-Virgin and Virgin. So if you see extra – it’s just a marketing move. Still, unlike olive oil, coconut oil does not have an intense smell even in the highest category. It must be perfectly white in a solid state and transparent in a liquid state. It is made from fresh fruits. If there is no mark on your can of coconut oil about what kind it is, most likely you have a hot pressed product mixed with refined.

A post shared by Papa’s Grove (パ パ ス グ ロ ー ブ) (@papasgrove) on May 27, 2018 at 11:23 pm PDT

Pure Oil Refined, with the addition of unrefined. It is also obtained by first pressing, but mixed with refined. Usually in such proportions – refined 85 percent, Virgin – 15. It is suitable for both frying and salads. To taste less saturated than just Virgin – so if you do not like its rich flavor, look for it on the Pure label. This is the most popular oil – not as expensive as high-end oil, but there is not much use in it.

If we talk about coconut oil, then this category of butter is produced from the dried core of the walnut and there is nothing criminal in its production.

A post shared by kiosorganik.id (@ kiosorganik.id) on May 26, 2018 at 12:59 am PDT

Pomace Oil Refined from the mashes, with the addition of unrefined – this oil is made from the repeated pressing of fruits and bones, which remained after the manufacture of the highest category. It has no taste and smell, but “pure” oil is even less – 10% of the Virgin category. Suitable for frying.

Other oils

There are so many varieties of olive oil, because it is the most popular in the field of nutrition. Mixed its types help to extend the shelf life and reduce costs.

The remaining oils have slightly less categories. Sunflower is divided into refined and unrefined – first, second and third grade, depending on the quality of raw materials. Most, like linseed, hemp, sesame – can be cold pressed or hot, the past extraction process. Among them are also popular cosmetic oils of shea and jojoba.

We draw conclusions. To get more benefit from oils, you need to choose unrefined options – for example, sunflower, linseed, sesame, mustard, hemp. But shea butter, cocoa and coconut oil is better to buy in solid form – this is proof that they did not heat up and saved more vitamins.

All you need to know about vegetable oil

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