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Rape oils are used incorrectly Better to reduce cancer risks
The question of which oil is right for a healthy diet is being answered by more and more consumers with rapeseed oil. This is indeed one of the most valuable food oils for cooking and health, but it is often misused. As a result, important ingredients can be lost and carcinogenic trans fatty acids arise.
When heated, important ingredients are lost
Local rapeseed oil is gaining more and more popularity. As the consumer information service aid reported last year, it is now more popular with Germans than sunflower and olive oil. Although this edible oil offers numerous health benefits, but if used incorrectly, threatens also dangers: Due to strong heating important ingredients are lost, also can cause carcinogenic trans fatty acids.
Healthy rapeseed oil is enjoying increasing popularity. Unfortunately, it is often used incorrectly in cooking, so that important ingredients are lost and carcinogenic trans fatty acids arise. (Image: photocrew / fotolia.com) Health benefits of rapeseed oil
Rapeseed oil contains numerous minerals, phytochemicals such as carotenoids and the fat-soluble vitamins A, E and K, which as so-called antioxidants can protect cells against attacks by so-called free radicals.
In addition, the optimal ratio of Omega-3 and Omega-6 fatty acids can lower harmful LDL cholesterol and inhibit inflammation in the body.
The benefits of this edible oil have been proven in scientific studies. As reported by American researchers, rapeseed oil can help to reduce excess belly fat.
And according to German scientists, it is better for fat men than olive oil to improve the cholesterol and liver values.
Error while cooking
Unfortunately, rapeseed oil is often used incorrectly in cooking, so that healthy ingredients are lost and carcinogenic trans fatty acids can arise, reports the Norddeutsche Rundfunk (NDR) on its website.
It explains that rapeseed oil - depending on the variety - is suitable for different purposes in the kitchen.
Cold-pressed, native rapeseed oil is barely treated and usually comes without additives. It tastes slightly nutty and is particularly rich in vitamins and phytochemicals.
However, when heated, native rapeseed oil quickly forms dangerous trans fatty acids, which is why it should only be used for cold food, such as marinating salads.
Unsaturated fatty acids endanger your health
According to experts, trans fat is an everyday health hazard. The unsaturated fatty acids have a negative effect on the cholesterol level, thus promoting the development of arteriosclerosis and increasing the risk of coronary heart disease, heart attack and stroke.
In addition, studies have shown that trans fats are co-responsible for high blood pressure, overweight and obesity and diabetes.
Keep cool and dark
Refined rapeseed oil, however, is industrially heavily processed, but less sensitive than native rapeseed oil. It has a lighter color, the taste is rather neutral.
Refined rapeseed oil is suitable for frying, as long as it does not get too hot. According to NDR about 100 degrees are recommended. If the oil already smokes lightly, it is too hot and should be discarded.
Since the polyunsaturated fatty acids in rapeseed oil are sensitive to light, the oil in colored glass bottles should be kept cool and dark, for example in the cupboard.
Is hotter fat, such as for roasting a steak needed, are coconut oil, peanut oil and clarified butter, which can be heated up to 300 degrees, it says the NDR.
Mix several edible oils
However, the Association for Independent Health Consultancy (UGB) points out that, for example, coconut oil "is not recommended for ecological reasons due to the heavy processing and also because of the very long transport routes".
On the website of the UGB states: "For roasting, you should, however, fall back on so-called high-oleic oils, which offers the organic trade. These are oils of special sunflower, rape and thistle varieties, which have a higher proportion of oleic acid by breeding. They are cold pressed, but tolerate temperatures up to 210 ° C, so roasting.
And the food chemist During cooking, Christian Gertz advises that pure olive oil, cold-pressed rapeseed oil and normal sunflower oil should be mixed in equal parts. In addition, it is sufficient when frying, the fat instead of the usual 180 degrees only to 160 degrees to heat. Because on the surface of the food basically only temperatures around 100 degrees prevail. (Ad)