Instruction of olive oil and tea oil

Olive oil

Its advantage is that monounsaturated fatty acid content of up to 70%. Research confirmed that while polyunsaturated fatty acids can reduce cholesterol, but it is easier to cause oxidative damage in the body, excessive consumption of the same is not conducive to good health; less susceptible to oxidation of unsaturated fatty acids, but easily lead to increased blood lipids. Monounsaturated fatty acids to avoid the adverse consequences of the two, and has good heat resistance. Olive oil can be used to cooking, can also be used cold, the drawback is vitamin E is relatively small.

Tea oil

More than 90% unsaturated fatty acids, monounsaturated fatty acids as much as 73%, a certain amount of vitamin E, useful in the prevention of cardiovascular disease. It is resistant to storage, high temperature, suitable for use as a cooking oil and frying oil.

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How to eat oil in a scientific way?

Grease is one of the six elements of the human body, essential substances of the body's growth and development and life-sustaining activities, and its main function is to provide the energy needed to dissolve fat-soluble vitamins A, D, E, K. More importantly, it provides essential fatty acids.

From the nutritional point of view, the adoption of food to get fat needed by the body is more healthy than eating edible oil.

In daily life, mainly oil is for cooking food. Oil played a role in the conduction of heat in cooking, it is possible to improve the taste of dishes. Therefore, no intake of edible oil will not have much impact on health. On the contrary, many people tend to excessive intake of fat, which brings the health risks.

Because the human body needs only 25 to 30 grams of fat per day for the standard. In addition to culinary delights, in fact, we usually eat cake, bread, cookies and other foods which are also very rich in oil, an inattentive, body fat intake may be exceeded.

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How to use bulk oil properly?

Vat package edible oil are relatively affordable, can be in the use of direct raw dump bucket for a lot of people, repeated openings likely to cause oxidative deterioration of oil, the oil is not easy to control.

How to do

The big barrels of oil poured into the cup with a lid or lecythus for everyday use, put the unused large barrels of oil in the shade, and tighten the lid.

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How to reduce oil when making salad?

(1) Use oil-free or low-calorie sauce: You can use some of the fat absorption inhibition of salad dressing.

(2) cut into chunks ingredients as possible: If slicing process, it will also increase the surface area of food, increase oil consumption.

(3) fully washed lettuce: The spices can reduce fat absorption, make the salad taste cool light.

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Patients with diabetes need to control the total amount of edible oil

Does not exceed 3 tablespoons per day. Total control is more important than species, but either oil, into the body have increased energy load. Each gram of fat vivo oxidation produces 9 kcal heat twice the weight of the protein and carbohydrate and other heat production. Therefore, cooking oil per person per day should be controlled at 15 to 30 grams (no more than 3 tablespoons).

Not only to control the volume, but also taking into account the various types of fatty acid intake. Should avoid or limit fat, whole foods, palm oil, coconut oil and fried foods; food cholesterol intake should be less than 300 mg / day.

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How To Store Oil In Everyday Life

Storing oil needs to grasp a principle: Keep away from these promoting factors: oxygen in the air, light, heat, and metal ions and water.

Specifically how to do it:

① buy a small package oil, according to Chinese dietary guidelines recommend a daily fuel consumption of 25-30g, used for One and half months of a finish is appropriate;

② if large package of oil, you can choose the oil into the oil control pot, and then a big bottle sealed with tape, placed in a cool dark place, and it's best to be finished within three months;

③ If you choose to dispensing vial, packed into a clean vial, the bottle should be dry, not with water, the preferred brown glass bottles;

④ place the oil away from the stove, especially when cooking. Booing oil, people are used to placed next to the stove, such as repeated exposure to high temperatures and fire to save oil it is also a disadvantage;

⑤ when buy oil, choose the one with more recent production date, the closer of production date, the more fresh.

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How To Use Cooking Oil To Put Out a Fire In Pan?

Pour the edible oil into pan to heat, ten minutes later, there began to be a lot of smoke and burned. Turn off the fire, the oil still burning, then slowly poured the oil into the pan along the edge and the magic scene emerged: the original flames burning fiercely began to extinguish. Results of the experiment are: edible oil can put out the fire, but slowly poured along the edge of the pan. What is the principle of it?

Low temperature oil to cover, can rapidly reduce the temperature inside the pan, when the oil temperature falls below the ignition point, the fire will be extinguished. This method is effective, but the longer the time spent.

Once the home pan on fire, we first need to shut down the stove, and then use the vegetable, pot cover to put out the fire. A small amount of water not only can work, but will make the fire larger, very dangerous.

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Eating Olive Oil Only Is Not Good

Because of the relatively small production of olive oil, which is imported, the price will rise up. Of course, olive oil has many advantages, for example, it can soften the blood vessels, can play a preventive effect on heart and cerebrovascular diseases, can also reduce blood sugar levels in people with diabetes, can promote the growth of epithelial tissue, can be used for burn wounds protection without leaving scars. Olive oil is high in vitamin content, rich in omega-3 fatty acids.


Nevertheless, it can not just eat olive oil, vegetable oil each has its own unique, therefore, the best option is to eat various vegetable oils. Other vegetable oils such as sunflower oil, soybean oil and corn oil are also the best. They are rich in unsaturated fatty acids, which can enhance the body's immune system, improve skin condition and accelerate ulcer healing, lower blood pressure and cholesterol, is necessary material for the normal operation of the brain.To know another related about palm oil mill plant.

Cooking Oil Crystallization Is a Normal Phenomenon In Winter

When winter comes, the temperature decreases, the market edible oils such as peanut oil, edible oil, etc. will be made dim, crystal and even precipitation phenomenon, which gives consumers confused. So what are these precipitated substances? It will affect the quality of the product? Are there adverse effects on the human body?

The general level of refined oil refining in the refining process to remove impurities, water, free fatty acids and other ingredients but also off except colloid, the viscosity of the oil drop, frost resistance is relatively worse; such as refined soybean oil level national standards 0℃ 5.5 hours floe does not appear as qualified; more than 5.5 hours, or the temperature is below 0℃ products may be because of the low temperatures will be crystal or precipitation, is a normal phenomenon.

Buy the regular manufacturers of qualified products meet the standard requirements, is the most secure and reliable consumer choice. Crystallization is not a quality judgment. Oil at low temperatures made hazy or crystal will not change the composition of the product, it will not change the nutritional value of oil. It is the physical phenomenon, which will not have any effect on the human body.

Olive Oil Cooking Should Be Classified

Extra virgin olive oil for salad, seasoned, marinated and short-term high-temperature cooking;

Refined olive oil has good stability, high smoke point, suitable for high temperature cooking.

Olive oil in reducing cardiovascular and cerebrovascular diseases have help, its widespread use is the "Mediterranean diet" most prominent feature. Domestic consumers on the basis of soybean oil, rapeseed oil consumption of the traditional, diversified intake of edible oil, to get the balanced nutrition.

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How To Store Edible Oil

For soybean oil, rapeseed oil, cooking oil, placed in the kitchen away from the stove desktop to work more than five weeks, the peroxide value exceeded the national standard. In other words, the light makes larger impact of these three oil . What about in the dark conditions? Whether at room temperature or at 40 ℃, soybean oil, rapeseed oil, cooking oil peroxide value increased slowly, will not exceed the national standard for 7 weeks.

Therefore, pay particular attention to prevent soybean oil, rapeseed oil and cooking oil from light.

For peanut oil and sunflower seed oil, light and temperature are sensitive factors. In light, the fourth week of sunflower oil, the third week of peanut oil, peroxide value will be over the national standard. In dark, when the temperature is 40 ℃ high, the value will be over more than GB in the fourth week..

Therefore, at the same time pay attention to dark and cryopreservation for sunflower oil and peanut oil.

For corn oil, light and temperature tolerance is the best. Only in extreme cases, 40 ℃ lighting, peroxide value exceeded after 6 weeks of use, relatively stable compared to other vegetable oils.

Thus, the sensitivity of different oils for light and temperature are not the same.

Sunflower oil and peanut oil should be placed in a kitchen cabinet away from the stove;

Soybean oil, rapeseed oil, cooking oil are more sensitive to light, so try to put in the cabinets. See more about palm oil pressing machine.