COOKING OIL FACTS | AYURVEDIC | COCONUT OIL | UNSATURATED FATS | CHOLESTEROL LEVELS | OLIVE OIL | BUTTER

COOKING OIL FACTS

 

Which is the Best Oil to Use for Cooking?

A person who follows a diet from the heart, this question definitely comes to his mind which oil should be used for cooking? Some kind of fatty substance is required while cooking food, especially vegetables, and amti. This viscosity is useful not only for cooking but also for the absorption of the food by the body. There is no need to add oil-ghee while cooking rice or khichdi, but ghee is added before eating, ghee is used on bread or phulke, in foreign countries or in cold climates, bread is used instead of Poli, and butter is used instead of ghee. It is generally accepted that fats are included during cooking or after consuming that food. Food gets its viscosity from oil or from ghee. Ghee is homemade Sajuk Ghee in short. But since there is a lot of variety in oil, it is necessary to understand well which oil to use.

Ayurvedic texts have given the properties and benefits of many oils. It is also said that 'Oils are self-contained', i.e. the properties of the substances from which the oil is extracted. Therefore, the properties of the oils that are not mentioned in the text can be known from the substance.

Not only do you need to know the properties of the oil, but you also need to know how the oil is made. The word 'refined' is often used when referring to oil. Refined oil is oil that has been chemically treated to make the oil look good and odorless. These chemicals can pose a risk to human health. Also, the essential, good principles of the oil may be destroyed in this process, and the oil being odorless can be used more widely. On the contrary, only filtered oil is filtered. It contains the smell and color of the seeds from which it is extracted. Because of this, it is rarely used. The term 'oil on dirt' was very popular in the past. The oil that is extracted by simply pressing the oil seeds, without heating them, is cold-pressed oil or in modern terms cold pressed oil. This oil is a good source of healthy fats and other nutrients that are beneficial for overall health. The basic composition of oil made in this way does not change. Also, it does not contain chemicals or harmful substances. So currently it is not enough to know only what kind of oil to use, but also how it is made, what processes are done on it.

GROUNDNUT OIL:

This is what we call peanut oil sweet oil in practice. There is no mention of groundnut in ancient texts such as Charaka, and Sushruta, but according to old medicine, groundnut is hot, bilious, slightly astringent, but nutritious. Since sweet oil has little odors or taste of its own, it does not affect the original taste of foods. Therefore, this oil is widely used all over the world. In fact, it seems that groundnut oil is good for everyone if used in the right amount for breakouts. But when taken in raw form, taken in large quantities, or by regular consumption of foods fried in oil, it can become heavy, hot, choleretic, and fattening.

COCONUT OIL:

Coconut oil is widely used in Maharashtra for hair application, but in South India, it is used for food

Coconut is hard to digest, greasy in quality, cools semen, and is choleretic. Of course, coconut oil is also cooling and choleretic. This is why it is best to use coconut oil in cooking in hot regions. Currently, coconut oil is used all over the world because of its benefits in the stomach.

RICE BRAN OIL:

This oil is also an excellent source of poly- and mono-unsaturated fats ("good fats"). Studies have shown that consuming these unsaturated fats can improve blood cholesterol levels, reducing your risk of heart disease and type 2 diabetes.

OLIVE OIL:

This oil is widely used abroad, nowadays it is easily available in our country as well. This oil cannot be used for frying as it does not heat up very well. This oil can often be used as a topping for salads, soups, etc.

SESAME OIL:

Reference to sesame oil is found in all Ayurvedic texts. Sesame oil, being pungent and subtle in quality, spreads throughout the body, hot with semen, but harmful to the skin and eyes when taken in the stomach. It is not advisable to use sesame oil in cooking during hot weather.

Apart from this, this oil has a specific smell and taste. Although this oil is great for Abhyanga, it cannot be used for everyday cooking. Sesame oil when applied externally is a great carminative, good for the skin, and has the characteristics of proven sesame oil Abhyanga to help obese people lose weight, and thin people gain weight. That is why sesame oil Abhyanga is considered best for maintaining health function, maintaining stamina.

COTTONSEED OIL:

It is used in cooking and also as a home remedy for certain skin conditions and ailments. This oil is high in polyunsaturated fat, which can help lower LDL ("bad" cholesterol) and raise HDL ("good" cholesterol). Both can be used as cooking oil for frying and baking and as margarine or shortening for cake icing.

MUSTARD OIL:

Mustard oil has a distinct taste and smell and is very hot. Mustard oil is used in North India and all cold regions.

Mustard oil is hot with semen, mild in quality but pungent, and bilious even though it soothes Kapha doshas and vata doshas, reduces spermatozoa, causes blood doshas, and is useful in cases of Skin problems rising on the body, healing wounds in skin disorders due to Kapha doshas imbalance, worms.

Therefore, although mustard oil can be used in small quantities in cold regions, people with Vata-Kapha prakriti should not be used by people with pitta prakriti, those suffering from bile, and people living in hot regions.

SAFFLOWER/KARDAI OIL:

SAFFLOWER oil is hot, pungent, and difficult to digest. It creates inflammation in the body and provokes all the doshas. Kardai seeds yield a tasteless and colourless, but rich in nutrients oil. This oil contains different fatty acids. Safflower oil contains oleic acid and linoleic acid. These acids work to control blood cholesterol. Margarine (a type of butter) is made from safflower oil along with sunflower, soybean, and olive oils. Of course, safflower oil is not suitable for any type of person, for any climate.

CORN OIL:

Corn is cold but airy, and also low in fat, so corn oil is fine for infrequent use. Corn oil is widely used for frying and baking.

VEGETABLE GHEE:

Although it looks like ghee, it is made from the saturated oils of various plants. Although it is used as a cheap alternative to ghee, it is very difficult to digest, increases stickiness in the body, and increases undigested fat, so it is preferable not to use it.

SUNFLOWER OIL:

Oil is extracted from sunflower seeds. Charkadi Ancient Samhitas do not find any reference to sunflower, but sunflower oil is hot like safflower, sesame oil, etc. So, sunflower oil is not suitable for daily use. It is better not to use this oil, especially for people suffering from heat, bile, bilious nature, and those living in hot regions.

SAJUK GHEE:

Although there is no need to mention ghee while giving information about oil, it cannot be omitted as ghee is the best substance for cooking and frying. Sajuk Ghee made in an Ayurvedic manner is good for all prakriti, in all climates as it is energizing, and balances the three doshas. It is experienced that ghee taken in the right amount and in the right form increases good cholesterol and decreases bad cholesterol.

Just like ghee, homemade butter can be used for cooking, it is also good for health. But the necessary rites must have been done on it. It is better to use butter or ghee prepared by heating milk, making curd, curd butter, and butter ghee.

SUMMARY

The important thing is that no matter how good the oil is, good for your health, it needs to be consumed in the right amount. Oil consumed in excess, frying oil, oil heated over and over again is not without causing trouble. It is preferable to use oil-ghee in proper quantity and in a proper manner, keeping in mind that food fried in oil or ghee does not remain without problems if eaten in excess or daily.

PLEASE BE AWARE

All the information in the above article is collected from various websites through the internet. According to the subject, this information has been presented to you with necessary modifications. The Compiler does not take any responsibility for its authenticity and cannot guarantee 100% about the points and information presented therein. Readers are requested to enjoy reading.