Misconceptions about cooking oil

According to Dr. Le Bach Mai, National Institute of Nutrition, many housewives have misconceptions about cooking oil, between oil color and oil quality. Specifically, many people think that winter oil is poor quality oil. This is not true because this is a natural characteristic of cooking oils.

Nutritionists point out housewives' misconceptions about cooking oil.

Is winter oil poor quality oil?

"Different cooking oils have different 'freezing points'. Some oils only need a few minutes to freeze (like coconut oil, palm olein oil...), but others can last for hours, days or even weeks (like soybean oil, canola oil, sunflower oil, rice bran oil...)," said Ms. Mai.

According to nutritionists, winter oil does not cause chemical changes, so it does not change the quality of the product and does not affect health. In fact, many women throw away the bottle of oil when they see the oil winter, which is very wasteful.

If the oil solidifies, you can soak the bottle in warm water (if necessary, you can soak it several times), the oil will return to its liquid state and can be used as usual. To avoid the oil from solidifying, it is best to store the oil in a place with a temperature of about 20 degrees Celsius.

Does oil color determine oil quality?

In addition, many women also think that the color of oil affects the quality of the oil product. This is also an incorrect concept because the color of cooking oil is not uniform, for example, soybean oil is light yellow, sesame oil is brown, and rice oil is dark yellow.

In fact, there have been used oil products on the market that have been “regenerated” with industrial caustic soda, “transformed” into light-colored, odorless cooking oil.

Therefore, if only based on oil color, it will be very difficult for consumers to distinguish between low-quality fake oil and oil produced according to modern technological processes, ensuring food hygiene and safety.

Therefore, according to nutrition experts,housewifeYou should choose reputable, tested products and avoid using unlabeled, unknown-origin products to ensure safe family meals.

According to Giaoducthoidai