There are kinds of vegetable oil. One of it is coconut oil. Let us study the qualities of them.
Unfortunately they did not include a warning that the unsaturated fatty acid is only good when consumed directly without being processed / heated first; also the amount should not be more than 4 grams a day. Because if it is used for frying, unsaturated fatty acids are easier to form acrylamide, free radicals, and harmful trans fats!
In addition shows a comparison of the content of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids of various types of oil. Feel free to compare them yourself. Smile (3) oils with trans fatty acids (trans fatty acids) Trans fatty acids are found in many animal fats, margarine, butter, hydrogenated oils, and are formed from the frying process.
Besides carcinogenic, trans fats raise levels of bad cholesterol, lowers good cholesterol levels, and led to babies born prematurely.
LONG-SHORT CARBON CHAIN
In addition to differentiated based on their molecular structure, the oil can be distinguished by the long-short carbon chain. Coconut oil is an oil that is 92% of them have a carbon chain length medium (medium chain fatty acids = MCFA). 50% of them are like lauric acid found in mother's milk, which can kill a variety of bacteria, viruses, and parasites. The molecule consists of 12 carbon atoms bonded saturated (no double bonds).
Oil with a short carbon chain and being able to be directly absorbed by the body without going through the digestive process is convoluted. Immediately taken to the liver to be converted into energy to improve the function of the endocrine glands, organs, and tissues of the body.
Vegetable oil is classified as long-chain fatty acids (long chain fatty acids = LCFA), which consists of 18 carbon atoms or more. Large molecular size, so it needs to be processed first into small fatty acids and free fatty acids in the form that can be absorbed through the intestinal wall. Having escaped from the intestinal wall, free fatty acids is reassembled into lipoproteins were then taken to the liver. There is converted into energy, cholesterol, and the rest is dumped into fat tissue. Well, cholesterol and fat that is the cause of many chronic diseases, degenerative, and cancer.
According to research, most of its content of LCFA is safflower oil (78%), followed by sunflower oil (69%), and canola oil (31%). LCFA content of olive oil around 9%, while the lowest is coconut oil (2%)
COCONUT OIL
Taking into account the above information we can conclude, that the safest cooking oil for our bodies, especially for cancer fighters, it is coconut oil. Traditional cooking oil ancestral heritage of Indonesia that has been so long we leave. Not soybean oil, sunflower oil, canola oil, olive oil, margarine or palm oil especially.
