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Healthy Standard For Edible Oils

  The variety of edible oils we use most often in daily life is nothing more than peanut oil, soybean oil, corn oil or sunflower oil.

  The study found that the above four types of common vegetable oils produce a large amount of aldehydes when heated for cooking.

  Aldehydes may cause a variety of conditions such as cancer, heart disease, and dementia. May cause a variety of diseases including cancer.

Healthy standard for edible oils.jpgFlaxseed Oil China.jpg

  The edible oil that can't be separated from the three times a day has many unknown knowledge that our people have previously known, and some have never been exposed, and may know more about the health of the family.

  The polyunsaturated fatty acids in some vegetable oils are easily oxidized to form peroxyester esters, which can cause diseases such as cerebral thrombosis and myocardial infarction, and may even cause cancer.

  Therefore, soybean oil, sunflower oil, corn oil, etc. rich in polyunsaturated fatty acids should not be used for high temperature frying. Because the vegetable oil is easily oxidized under high temperature conditions, it will not only reduce the nutritional value of the oil, but also produce a lot of harmful substances.

  Experts say that these oils are not suitable for eating, but they are not suitable for cooking cooking.

  In general, palm oil and coconut oil are suitable for frying and stir-fry; peanut oil, rice oil, tea seed oil, refined olive oil, canola oil, canola oil, etc. are suitable for general cooking.

  Soybean oil, corn oil, and sunflower oil can be used to make stir-fried and stewed vegetables without cooking fumes.

  Flaxseed oil, sesame oil and walnut oil are suitable for cold salad.

  Butter and lard can only be used occasionally to increase the flavor of the food.

  Our company as a Edible Oil Manufacturers ,if you need that pls contact us.

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