For all of us, especially cancer fighters, choose the type of cooking oil as important as determining the quality of frying oil and do it yourself at home. Because there are many types of vegetable oil as cooking oil that is often heralded safe for healthy, it actually has the potential dangers.
That is not clearly safe cooking oil that has been used, it already contains acrylamide, free radicals and trans fatty acids. Moreover, if the color has turned brown, and the texture is creamy. When it is re-heated, the more the higher content of these carcinogenic compounds in it.
The molecular structure of the oil also has an important influence. According to expert, having regard to the molecular structure of oil can be distinguished by a variety of types.
Based on the presence or absence of a double bond in its molecular structure, the oil can be divided into three groups, namely:
(1) oil with saturated fatty acids (saturated fatty acids) Saturated fatty acids, among others, present in breast milk (lauric acid) and coconut oil. Its stable and inert / transformed into another type of fatty acid.
(2) oil with monounsaturated fatty acids (mono-unsaturated fatty acids) or multiple (poly-unsaturated fatty acids)
Unsaturated fatty acids have a double bond carbon atoms are easily decompose and react with other compounds, to obtain a stable composition in the form of saturated fatty acids. The more the number of double bonds (poly-unsaturated), the easier it is to react / change the oil.
Unsaturated fatty acids (omega 3, omega 6, omega 9) often promoted has many benefits, including lowering "bad cholesterol" (LDL = low-density lipoprotein) cholesterol and prevent heart attacks. Found in many vegetable oils such as soybean oil, canola oil, sunflower oil, palm oil, etc.
We are to discuss the quality of vegetable oil in next other article (Coconut Oil is the Best)
