Sunflower oil in Russia began to be produced only in the 19th century, and it immediately gained immense popularity. Oil mills began to open everywhere in the country, the product learned to deodorize, refine, fortify and filter. Refined was used for frying, and for dressing salads - aromatic unrefined sunflower oil.
The benefits and harms of different types of this product cause a lot of controversy. Some people like pure refined oil, others only recognize unrefined grapes rich in vitamins.
Types of Sunflower Oil
According to the processing technology, the oil can be refined, unrefined and crude.
Crude oil is obtained by cold pressing. It retains all the useful components, it is tasty and aromatic, but when heated above +90 0 it begins to smoke, foam, and produce carcinogens. It has a short shelf life, with prolonged storage it rancid, turbid, bitter. Should I use such sunflower oil? Benefit and harm depend on the terms and conditions of storage, as well as how to use it. If you take a fresh product and season salads with it, it will bring only good. When used correctly, this particular type is the most useful.
Unrefined oil. Production technology - hot pressing. Then it is filtered, hydrated, neutralized. Beneficial substances when the seeds are heated are partially destroyed, but the final product is cheap and has a pleasant “pome” flavor. It is not recommended to use for frying and baking, limiting the addition of oil to the salad.
Refined oil is obtained by the extraction process, when almost all raw materials are extracted from seeds. This is followed by a thorough cleaning - refining. The content of vitamins and biologically active substances in it is minimal, but this product does not emit carcinogens, does not "shoot" and does not foam. Refined sunflower oil is ideal for baking and frying.
The benefits and harms of each of these types of products are associated with storage and use. Only refined oil can be exposed to thermal effects, and use raw and unrefined oil as a dressing.
The benefits of sunflower oil
Vegetable fats do not contain cholesterol, so their use is more preferable compared to animals. Sunflower oil contains many substances necessary for humans. Due to the high content of tocopherol, which is a powerful antioxidant, sunflower oil has a rejuvenating effect.
Crude oil contains phosphorus-containing substances and vitamins A, K, D and E. The percentage of tocopherol in it is higher than in refined. But the latter still contains more vitamin E than other types of vegetable oils (for example, olive).
Oleic and linoleic acids, which are part of the product, are vital for the human body. Without them, the normal functioning of nerve fibers and the formation of new cells is impossible.
Sunflower oil is used as a part of masks to strengthen hair, soften the skin and is used in folk medicine to treat diseases of the liver and stomach.
Sunflower oil
When used in moderation, the product has virtually no contraindications. However, excessive consumption can create a big burden on the stomach and liver. A truly harmful oil can become due to violation of storage conditions and improper use. Cold-pressed oil is suitable for use for only 4 months, provided that it is stored in a cold, dark place, unrefined - 10 months. It is advisable to use a started bottle within 1 month.
To avoid trans fats harmful to humans, only a high-quality refined product can be exposed to heat.
Not only from sunflower
Sunflower - the most common and affordable of all vegetable oils. In recent years, it has been losing its popularity to olive, which manufacturers from warm countries present in a very favorable light. If we compare with it the usual for us sunflower oil, the benefits and harms of these products are about the same, but the prices differ very significantly. It is periodically useful to use both of these, not forgetting about other varieties: flaxseed, pumpkin, hemp.