Basically three parameters to
adjudge any oil as healthy oil – ratio of saturated/ monsaturated/ polysaturated
fatty acid, ratio of essentially fatty acids(Omeg 6 and Omega 3) and presence
of natural antioxidants. It is now widedly accepted that what the human body
needs is a ratio varying from 5:1 to 10:1 of omega 6 to omega 3. The ratio of
polyunsaturated fatty acid and saturated fatty acids should be between 0,8 to
1.
Melting point for frying fat is 41 °C and fully dehydrogenated shortening 46 °C.
Do NOT eat foods containing "Trans-Fatty Acids" (TFAs).
Do NOT eat foods containing "Partially-Hydrogenated" oils.
Do NOT eat foods containing "Hydrogenated" Oils.
Do NOT eat foods containing "Partially-Hydrogenated" oils.
Do NOT eat foods containing "Hydrogenated" Oils.
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