And butter, ghee, coconut oil - this is a saturated vegetable oil that can be fried, but palm oil does not reach us without industrial processing, so there is no need to take palm oil.Avocado oil contains mostly omega-6 polyunsaturated fatty acids and also contains omega-3.Any oil contains omega-3, omega-6 and omega-9, but you just look at which one is more, avocados still have more omega-6.Therefore, mainly if you fry, then of course olive oil is still the best.Those.We either fry with saturated fats or with omega-9.
Let me tell you what is done with vegetable oils so that you clearly understand.First, when we press the grains with a press, we get unrefined oil.Unrefined oils are practically not sold, because they simply strained a lot of solid impurities into it, it does not last very long (it spoils quickly), it has a dark color, it smells very much and has a very large sediment, and therefore housewives do not like it very much.But this sediment is very valuable.Phosphatides are biologically active compounds that we need in our diet, so this sediment can be easily shaken and watered, for example, on cucumbers and tomatoes, i.e.salads, but do not fry.Now I’m talking about sunflower oil, about vegetable oil, but not for frying with it.And this oil must be extra fresh, i.e.If you have a butter churn somewhere nearby and you know that they are churning butter today, you can buy yourself a small bottle of unrefined butter, and you will have simply gorgeous salads.
Then this unrefined oil is subjected to hydration, i.e.treated with hot water or steam and these phosphatides are removed.The biologically active value of this oil is reduced, but without residues, without this suspension, it is lighter.Well, it’s easier to sell, so to speak.What else is possible?You can also refine this oil.What is refining?It is necessary to remove free acids, also very valuable food components - this is done with alkali - this is refining, but it will still smell.Let’s say we’ve already refined it and we also deodorize it so that it doesn’t smell, it turns out to be practically technical oil (doesn’t foam, doesn’t smell).
How will we deodorize?Vegetable oil is exposed to intense steam under a vacuum so that all odorous substances evaporate and, accordingly, we get clear oil, some kind of fuel and lubricant.This is hardly a food product.I already understood a lot of things, but the very last thing I decided on was to switch from sunflower oil to olive oil.Because olive oil is still more expensive.Every time I thought: well, a little more, we’ll start earning more money and then, of course, I’ll switch to olive oil, well, maybe a little more, next month,” and then when I once again wanted to take up refined oil, I suddenly said: “Bakhtina, I wonder how many days are you reducing your life expectancy, the life expectancy of your children?Feeding them singlet oxygen and lipid peroxidation products in refined oil.Just curious, can you answer for yourself?”I put this oil in its place and went, took olive oil that was twice as expensive, and was still wondering whether the family would be interested in eating olive oil or not.No one noticed the transition, but all my children, they now live in different countries, they know that they need to choose olive oil.They don't use sunflower.This is a very important topic, incredibly important.