Now many types of vegetable oil have appeared on store shelves: traditional for us sunflower, corn, flaxseed, soybean olive, etc. What kind of oil is really good for the body and how to choose it?
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All vegetable oils are traditionally divided into unrefined and refined. And if not so long ago, unrefined oil was considered almost a product of the second grade, then today the situation has changed completely. Unrefined oil is considered today the most useful and natural.
The thing is that in the process of refining the oil is divided into its constituent parts and some of these parts are simply discarded, despite the fact that they contain the lion's share of trace elements useful to humans.
Most of what goes into waste during refining is necessary for the human body to properly assimilate the product. Therefore, refined oil can not be called poor-quality or defective food, it is simply a nutritious biomass. After refining, the oil is practically devoid of taste and smell, its color becomes transparent, in contrast to the natural one familiar to us. Refined oil is biologically inactive and therefore it bears absolutely no value to the body. A similar product if for what and is suitable. That is only for lubricating creaking mechanisms.
If you prefer to buy unrefined oil, then you can congratulate yourself - your choice is absolutely right! This oil has a pleasant aromatic smell and taste, has a thick texture and a darkish tint.
The most useful experts consider unrefined oils that have been cold pressed. In such oils vitamins A and E are preserved, as well as a mass of useful trace elements.