Sunflower oil is included in many people’s diets due to its aroma and versatility of use. Dietitians advise against using this product for frying, but recommend consuming it as an addition to dishes. Check out the most important information about this oil and start using it properly in the kitchen.
We should not use sunflower oil for frying, especially cold-pressed oil. When heated, dangerous byproducts are produced, including: unsaturated aldehydes, which are toxic. They contribute to the development of inflammation, heart disease and even cancer.
Even though this product is rich in linoleic acid, it produces three times more aldehydes than avocado oilwhich contains less unsaturated fatty acids. That’s not all…
When we fry sunflower oil, we exceed the aldehyde release norm by as much as 200 times.. During thermal processing, glycerol and free fatty acids are also produced, but the health-promoting substances from this product disappear.
The worst thing we can do is use sunflower oil for repeated frying. Unfortunately, this method is still practiced in many restaurants and homes. Then toxic substances are released in the largest quantities.
Instead of sunflower oil, it is worth using rapeseed oil. It contains larger amounts of monounsaturated fatty acids than polyunsaturated fatty acids.
It is worth frying dishes on . However, be careful not to buy extra virgin, which is not suitable for thermal processing.
It is a better choice than sunflower oil grape seed oil, corn oil, sesame oil and soybean oil.
Sunflower oil can be used in the kitchen for various salads. We can create a dressing from it by combining it with lemon juice, balsamic vinegar or mustard. It is also worth using this product for sauces.
However, let us remember that the daily requirement of this product should not exceed 2%.. With larger amounts, there is a high risk of obesity, heart disease, dementia and migraines. In addition, the balance between omega-6 and omega-3 acids, which have anti-inflammatory properties, will be disturbed.
