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Misconceptions about vegetable oils

Date:3/29/2014 06:20:35

Misconception 1: olive oil is the most expensive; therefore it has the highest nutritional value

Because it is more difficult to extract olive oil, and the labor cost in the production is higher, the price of olive oil naturally goes up. Of course, olive oil is beneficial in many ways; for example, it can soften blood vessels, play a certain role in preventing heart and cerebrovascular diseases, reduce the blood sugar levels in people with diabetes, and prevent cancers and senile dementia, etc. Olive oil can also promote the growth of epithelial tissue; they are used to protect the surfaces of burnt wounds without leaving scars. The vitamin content in olive oil is the highest, and the omega - 3 fatty acids it contains is irreplaceable.

Nevertheless, it is not advisable to eat just olive oil, because each kind of vegetable oil has its own uniqueness; therefore, the best option is to eat a variety of oils. Other vegetable oils such as sunflower oil, soybean oil and corn oil are also excellent ones. They are rich in unsaturated fatty acids, which can enhance the immune system of the body, improve skin conditions, accelerate ulcer healing, and lower blood pressure and cholesterol; in addition, they are the necessary elements for the normal operation of the brain.

Misconception2: refining is the assurance of vegetable oils’ quality

The refining (including purifying and deodorizing) process can remove the unpleasant odors of plants, as well as the toxic substances in the seeds due to improper preservation. However, alongside removing these impurities, many vitamins and other substances beneficial to the body are also lost.

Misconception3: farewell to animal oils forever

People assume that eating animal fat is likely to lead to coronary heart disease, obesity, and so on; therefore, they favor vegetable oils, which is, in fact, one-sided.

It is true that animal oils (except fish oil) contain saturated fatty acids which are likely to lead to atherosclerosis; however, they also contain multi-acid, lipoprotein, and other substances beneficial to angiocarpy, which can improve the intracranial nutrition and structure, and prevent hypertension and stroke. Lard and other lipids also contribute to the satiety of people, protect the skin, maintain body temperature, and protect and firm organs.

Eating just vegetable oils will increase the peroxides in the body, which will join the proteins in the body and form lipofuscin to be deposited in organs, leading to aging. In addition, the increase of peroxides can also affect the body's absorption of vitamins, increase the incidences of breast cancer and colon cancer. Peroxides can also be quickly formed on vessel walls, liver, and brain cells, leading to atherosclerosis, liver cirrhosis, thrombosis and other diseases.

The correct way is to eat vegetable oils and animal oils together or alternatingly, with a ratio of 10:7. The mixing of animal and vegetable oils can also help prevent cardiovascular diseases. Vegetable oils contain unsaturated fatty acids, which is conducive to preventing atherosclerosis. Therefore, mixing 1 portion of animal oils with 2 portions of vegetable oils can allow the two to complement each other.

Misconception: oils marked with “cholesterol free” are good oils

This tag “cholesterol free” is nothing but an advertising term. In vegetable oils it is impossible to be totally free of cholesterol in principle! In biochemistry, cholesterol and its derivatives are the basic components constituting all the body structures, which are hugely needed by animals; they are also not totally useless for plants.

In the process of refining vegetable oils, it is impossible to remove cholesterol from the oils. However, in vegetable oil, the cholesterol levels in vegetable oils are still much lower than those in lard and butter. The cholesterol levels in animal oils are probably around 10-25 times that of veritable oils. Even so, we still cannot simply assume that vegetable oils are totally free of cholesterol!

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