For all of us, especially cancer fighters, choose the type of cooking oil as important to determine the quality of frying oil and do it yourself at home. Because there are many types of cooking oils are often heralded safe for health, it actually has the potential danger.
Which is clearly not safe is cooking oil. Used cooking oil is oil that has been used, so that already contain acrylamide, free radicals, and trans fatty acids. Moreover, if the color is brownish, and thick texture. If it is heated again, the higher content of carcinogenic compounds in it.
The molecular structure of the oil also has an important influence. According to Iwan T. Budiarso, having regard to the molecular structure of oil can be divided into various types.
Based on the presence or absence of a double bond in its molecular structure, the oil can be divided into three groups, namely:
(1) oil with saturated fatty acids (saturated fatty acids)
Saturated fatty acids, among others, present in breast milk (lauric acid) and coconut oil. Nature is stable and not easily react / turn into other types of fatty acids.
(2) oil with monounsaturated fatty acids (mono-unsaturated fatty acids) or multiple (poly-unsaturated fatty acids)
Unsaturated fatty acids have a double bond carbon atoms are easily decompose and react with other compounds, to obtain a stable composition in the form of saturated fatty acids. The more the number of the double bond (poly-unsaturated), the easier it will react / change the oil.
Unsaturated fatty acids (omega 3, omega 6, omega 9) often promoted has many benefits, including lowering “bad cholesterol” (LDL = low density lipoprotein) and to prevent heart attacks. Found in many vegetable oils such as soybean oil, canola oil, sunflower oil, palm oil, etc.
Unfortunately they do not include a warning that the unsaturated fatty acids is only good if consumed directly without being processed / heated first; also the amount should not be more than 4 grams a day. Because if it is used for frying, unsaturated fatty acids are easier to form acrylamide, free radicals and harmful trans fats!
tabel_asam_lemakGambar alongside shows a comparison of the content of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids of various types of oil. Feel free to compare yourself. Smile
(3) oils with trans fatty acids (trans fatty acids)
Trans fatty acids are found in many animal fats, margarine, butter, hydrogenated oils, and are formed from the frying process. Besides carcinogenic, trans fats raise bad cholesterol levels, lower levels of good cholesterol, and cause babies born prematurely.
In addition to differentiated by their molecular structure, the oil can be distinguished by the long-short carbon chain. Coconut oil is an oil that is 92% of which have a carbon chain length medium (medium chain fatty acids = MCFA). 50% of them are lauric acid as found in breast milk, which can kill various bacteria, viruses, and parasites. The molecule consists of 12 carbon atoms bonded saturated (no double bonds).
Oil with a short carbon chain and being able to be directly absorbed by the body without going through the digestive process convoluted. Taken directly to the liver to be converted into energy to improve the functioning of the endocrine glands, organs, and tissues of the body.
Vegetable oil is classified as long-chain fatty acids (long chain fatty acids = LCFA), which consists of 18 carbon atoms or more. Large molecular size, so it needs to be processed first into a small-sized fatty acids and free fatty acids in the form that can be absorbed through the intestinal wall. Having escaped from the intestinal wall, free fatty acids is reassembled into lipoproteins were then taken to the liver. There is converted into energy, cholesterol, and the rest is dumped into the fatty tissue. Well, cholesterol and fat that is the cause of many chronic diseases, degenerative, or cancer.
According to the study, most of its content LCFA is safflower oil (78%), followed by sunflower oil (69%), and canola oil (31%). LCFA content of olive oil ranges from 9%, while the lowest is coconut oil (2%).
Source :http://rumahkanker.com/pencegahan/pencegahan/69-minyak-goreng-yang-aman
Other Products :
– Indonesia Natural Centrifuge Extra Virgin Coconut Oil
– Indonesia Natural Cold Press Extra Virgin Coconut Oil
– Indonesia Natural or Organic USDA/NOP,EU,JAS Arenga Palm Sugar
– Indonesia Natural or Organic USDA/NOP,EU,JAS Coconut Palm Sugar