Now many types of vegetable oil have appeared on store shelves: the traditional for us sunflower, corn, linseed, soybean olive, etc. What kind of oil is really good for the body and how to choose it correctly?
All vegetable oils are traditionally divided into unrefined and refined. And if not so long ago unrefined oil was considered almost a second-class product, today the situation has changed completely. Unrefined oil is considered the most useful and natural today.
The thing is that in the process of refining the oil is divided into its constituent parts and some of these parts are simply discarded, despite the fact that they contain the lion's share of trace elements useful for humans.
Most of what goes into waste during refining is necessary for the human body to properly assimilate the product. Therefore, refined oil cannot be called poor quality or inferior food, it is just a nutritious biomass. After refining, the oil is practically devoid of taste and smell, its color becomes transparent, unlike the natural one we are used to. Refined oil is biologically inactive and therefore has absolutely no value for the body. A similar product if it is good for anything. This is only for lubricating squeaky mechanisms.
If you prefer to buy unrefined oil, then you can congratulate yourself - your choice is absolutely correct! Such oil has a pleasant fragrant smell and taste, has a thick consistency and a darkish tint.
Experts consider unrefined cold-pressed oils to be the most useful. Such oils preserve vitamins A, E, as well as a lot of useful microelements.
