Sort Cooking Oil

When you go to the supermarket or store, it's frequently seen rows of noncholesterol cooking oil. Actually, all the cooking oils must be noncholesterol because they're made from vegetables.

Generally, cooking oil is made from palms, such as coconut, oil, and betel, and vegetables, such as corn, soybean, sunflower, and canola.

Of the composition, cooking oil consists of three types: saturated, such as palm; monounsaturated, such as olive and peanut; and polyunsaturated, such as corn, sunflower, soybean, and sesame.

Which one do you have to choose? All cooking oils are basically good as long as it's used in an appropriate amount to the needs.

Eating coconut oil in a daily menu and reasonable amounts as needed can maintain a healthy heart and blood vessels. Another advantage of coconut oil is an antimicrobial nature able to kill the virus that causes HIV, SARS, hepatitis C, herpes, and influenza.

Unsaturated fatty acid cooking oil has omega-3, 6, and 9 which can lower cholesterol in the blood, thus preventing blockage of vessels and degenerative diseases. However, this oil has a flaw, not good for frying at high temperatures. It's better just to use for sauteing.

Due to the high temperature, the unsaturated fatty acid is easily oxidized and causes free radical not good for health. The high temperatures also damage the fatty acid, so you consume slightly.

The use of high unsaturated fatty acids should be coupled with vitamin E, the antioxidants.

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