The fact is, the processing and refining of vegetable and other cooking oils can change the nature and structure of the oil. Lets take margarine as an example. In order to convert the vegetable oil into a solid fat the oil needs to go through a hydrogenation process.
Even at this stage the oil is still technically considered as a polyunsaturated oil, however the human body cannot use it. In addition to this, it can prevent the body’s ability to make use of polyunsaturated oils that are healthy for us.
These types of processed fats are often referred to as trans fats. They are dangerous because their structure and nature has changed.
Unfortunately, most margarine products contain these trans fats and they should be avoided. However, these trans fats are not only limited to margarines.
Most, if not all processed foods contain Trans fats. It’s for this reason that you should read the ingredients listed on the packaging label as carefully as possible.
If you are looking for a healthier choice of spread, then consider trying pumpkin seed butter. Not only is it safer, healthier it also has a delicious taste.
It is not recommended that you fry food when using healthy oils. When these healthy oils are heated at high temperatures it also changes the nature of the oil.
Frying oxidises the oil, so instead of being good for you, it creates free radicals which can be harmful to the body.
To be honest, you should try and avoid any form of burning or browning fat. If you do decide to fry your food, then use a small amount of olive oil or even butter as these two are less likely to oxidise compared to cold press or virgin oils.
Make sure that you store your cold press oils carefully are they can be prone to decay. They should be sealed and stored in the fridge, away from light, heat and air.