All sorts of problems with choose oil. What kind of oil should be kept in the kitchen. And what kind should not be used with high heat!

The issue of vegetable oil use in the kitchen is still being attacked by oil producers. The doctor will explain the facts in an easy-to-understand manner, with neutrality and using scientific evidence to explain.

Does the color of oil affect health ?

The color of the oil has nothing to do with its quality. The light or dark color of the oil comes from the color of the raw materials used to produce it and does not indicate the quality or benefits of the oil, ufabet http://ufabet999.app such as:

• Green olives produce a yellowish-green color, so olive oil is a greenish-yellow color.
• Rice bran is brown – rice bran oil is yellowish brown in color.

Did you know ? All oils are made up of the same three fatty acids.

• Saturated Fatty Acid
• Mono Unsaturated Fatty Acid
• Polyunsaturated Fatty Acid in different proportions

The Thai Heart Foundation under Royal Patronage recommends consuming oils and fats that are high in monounsaturated fatty acids or MUFA (Omega 9) because it will help reduce only bad cholesterol (LDL – C) without reducing good cholesterol (HDL – C) in the body, which will help reduce risk factors for heart and blood vessel disease. Vegetable oils that are in the high MUFA group include:

Olive oil, canola oil and rice bran water

Smoke point is an important thing for consumers to know. Because it is used to measure the heat resistance of the oil. When we heat oil at a certain temperature, it will cause the oil to smoke and smell burnt, changing the color and flavor of the food. Vegetable oils generally have a smoke point of 227-237 degrees Celsius.

Medical science has concluded that most vegetable oils contain omega 3, 6, and 9, but differ in the proportion of each type of omega. If you want to choose a vegetable oil that is good for your health, you should choose a vegetable oil that is high in omega 9 or has high MUFA fatty acids, such as olive oil. However, Extra virgin olive oil is not suitable for frying because of its low smoke point. However, it can be eaten with salads. If you want to choose a type. That can be stir-fried, choose the Extra Light type.

If your family loves deep-frying or stir-frying, look for oil that can be use over medium-high heat. This group of oils is beneficial to the body. Because it is high in Omega 3 and 9. Such as rice bran oil, tea seed oil, avocado oil, canola oil, almond oil, and walnut oil, which can be use for cooking as you wish.

For those who have high total cholesterol levels or bad cholesterol levels, they should avoid lard, palm oil, and coconut oil.

Reference to the smoke point of various oils

High heat stir-fry group (can) 190-270 °C

• Avocado oil (266 degrees Celsius)
• Almond oil (257 °C)
• Rice bran oil (254 degrees Celsius)
• Tea seed oil (252 °C)
• Sunflower seed oil (238 °C)
• Palm oil (230 degrees Celsius)

Medium heat stir-fry group (can be done) 170-200 °C

• Safflower oil (232 °C)
• Canola oil (218 degrees Celsius)
• Walnut oil (204 °C)
• Soybean oil (182 degrees Celsius)
• Peanut oil (177 degrees Celsius)
• Sesame oil (177 degrees Celsius)
• Coconut oil (177 degrees Celsius)
• Lard (183-205 degrees Celsius)

Group that can be stir-fried over low heat (yes)

• Olive oil (163 degrees Celsius)
• Corn oil (160 degrees Celsius)

Groups of oils that should not be used for frying

• Flaxseed oil (107 °C)

This is just some of the information that the news team has collected for you, the viewer, to decide on the right cooking oil for yourself. You can decide and buy it at your convenience. However, you should eat a complete diet of all 5 food groups and a variety of foods to keep your body healthy and strong.