January 2021

#1: Cooking with sunflower-seed oil = Oxidized Lipids Refined Sunflower Oil In Chennai, appears to be heat-friendly because it's a high smoke point, but the high smoke point has nothing to do with the steadiness of the fat. PUFAs, like linoleic acid, are unstable at high temperatures, which implies they’re more liable to oxidation, or damage, which could mean bad news. When you cook with high-linoleic vegetable oils, those fragile PUFAs may oxidize within the hot pan. Once eaten, oxidized lipids interact with free radicals, creating an event of inflammation in your arteries and, in turn, accelerating the formation of arterial plaques. These pro-inflammatory conditions might accelerate not only atherosclerosis, but also heart condition. #2: an excessive amount of Omega-6 Fatty Acids Across the board, polyunsaturated fats don't seem to be the simplest option when it involves cooking. you would possibly be wondering what the

Indian cooking isn't complete without the sizzle of oil. For the foremost part, just about every recipe includes something along the lines of, “heat the oil in an exceedingly pan,” at some point within the instructions. Whether it’s your favorite dal or a mouthwatering sweet dish, everything tastes better when combined with the proper quiet oil. It can amp up taste while frying, cooking, or maybe even as a dressing over your favorite salad. except for taste, it’s also a awfully well-known proven fact that adding the proper amount of oil in your diet can prevent and cure many health problems. In other words, your desi ‘tadka’ are often of great benefit to your health. The Importance of Oil in Our Diets Many might imagine that dishes cooked without oil are healthier than the choice, but let me enlighten you for a

Scientists and nutritionists dispel the myths doing rounds on social media platforms In the wake of misleading messages doing rounds on social media platforms about refined vegetable oils, Scientific Panel on Oils and Fats at Foods Safety and Standards Authority of India (FSSAI) has said that refined oils are totally safe to use as oil. Chairperson of the Scientific Panel on Oils and Fats (FSSAI) R.B.N. Prasad said the FSSAI recognised several oils for cooking purpose and a majority of those oils required refining. Because the oil obtained either from expellers or solvent extraction plants would contain some impurities which adversely affect the security, flavour, odour and appearance of oil, they're required to be removed for creating the oil edible and for ensuring a long period of time.   He was speaking at a seminar on ‘Edible Oils – Myths and Facts’ organised by