Is rapeseed oil unhealthy

Use healthy rapeseed oil correctly

Status: 03/27/2017 4:38 p.m. | archive

Rapeseed oil contains many minerals, secondary plant substances such as carotenoids and the fat-soluble vitamins A, E and K. As so-called antioxidants, these can protect cells from attacks by so-called free radicals. Rapeseed oil also has the optimal ratio between omega 3 and omega 6 fatty acids. This allows it to lower harmful LDL cholesterol and reduce inflammation in the body. However, when it comes to cooking, rapeseed oil is often used incorrectly, with the result that healthy ingredients are lost and unhealthy trans fats are created.

Refined and virgin rapeseed oil

Depending on the variety, rapeseed oil is suitable for different purposes in the kitchen:

  • Cold-pressed, virgin rapeseed oil is hardly treated and usually does not contain any additives. It has a golden yellow color, tastes slightly nutty and is particularly rich in vitamins and phytochemicals. However, virgin rapeseed oil forms unhealthy substances relatively quickly when it is hot. It should therefore be used in cold dishes, for example for marinating salads.
  • Refined rapeseed oil It is heavily processed industrially, but less sensitive than native rapeseed oil. The color is lighter, the taste is more neutral. Refined rapeseed oil is suitable for frying, but must not get too hot. If the oil is already smoking slightly, it is too hot and should be disposed of.

The polyunsaturated fatty acids in rapeseed oil - as in other types of oil - are sensitive to light. You should therefore store oil in colored glass bottles in a cool and dark place, for example in a cupboard.

If you need hotter fat, for example for roasting a steak, coconut fat, peanut oil and clarified butter are recommended. They can be heated up to 300 degrees.

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Visit | 03/28/2017 | 8:15 pm