Suggestions for reasonable use of oil
1. Buy small bottles (if you buy a large barrel of oil please try to finish it within 3 months) and pay attention to keep the oil bottle lid hygienic. It is best to keep the oil in a cool and dry place in a sealed place, away from the stove and light. In addition, when replacing the oil bottle, be careful not to mix the old oil with the fresh oil. It is recommended to use glass oil bottles with a smarter design where the amount of oil used can also be controlled.
2. Because the composition of fatty acids in different vegetable oils is different, each has its own nutritional characteristics. Therefore, it is recommended to alternate different types of oil, 1-2 months, such as eating sunflower oil this month, while change to tea oil next month, etc.
3. It is recommended that animal oil can be used as a condiment and not as a common oil for cooking, but it is okay to eat some occasionally.
4. People with chronic diseases such as hyperlipidemia, diabetes and hypertension are recommended to reduce the amount and frequency of animal fat consumption or replace it with vegetable oil.
5. Limit the intake of trans fatty acids. Reduce the consumption of foods labelled with "partially hydrogenated vegetable oil", "shortening", "creamer", "phyllo" and "margarine". "Margarine".
6. Since some of the fats and oils are left in the soup when cooking, people who need to reduce or limit their daily oil intake are advised to drink less soup
1. Observation of shape
Tea seeds are mostly round or oval in shape, rough, dry and lusterless in appearance, darker and inky black in color;
Camellia seeds are mostly brown, ribbed and rounded, with one side flattened and slightly depressed, with a smooth, glossy shell.
2. Shake and check the color of tea kernel
Camellia seeds picked and dried in the same year of harvest, have a certain ringing sound when placed in the ear and shaken; tea seeds have tighter shell and kernel bonding and no sound when shaken.
The camellia seeds are cracked to remove the coating, and the seeds are egg-yellow; tea seeds are generally white or light yellow.
3. Taste the flavor of tea nuts
Cracked tea kernel, camellia seed kernel has oil flavor and sweet taste; tea seed kernel has no oil flavor, and has bitter and astringent taste.
4. Look at the oil content
Crushed camellia seeds will ooze oil, put on the paper hit will leave oil traces, such as crushed camellia seeds into powder, with hands to pinch, there are stained hands into the feeling of cake; tea seeds kernel has no such phenomenon.
After the "frost", Camellia oleifera were picked one after another. According to the yield measurement and acceptance of the forestry department, there is a good harvest of Camellia oleifera in the whole province this year, and the output of Camellia oleifera seeds is about 30% higher than that of last year.
According to the acceptance of experts organized by the provincial forestry department, the Camellia oleifera base of the experimental forest farm of the Provincial Academy of forestry, the Camellia oleifera base in the intersection town of Changsha County, and the yield of fresh fruit per mu of "Xianglin" series improved Camellia oleifera exceeds 650 kg; Shaoyang national Camellia oleifera planting standardization demonstration base produces 614kg fresh fruit per mu. Chen Yongzhong, director of the Camellia oleifera Research Institute of the Provincial Academy of forestry and chief expert of the national Camellia oleifera engineering and technology research center, introduced that a number of high-yield models have emerged in the main Camellia oleifera production areas such as Hengyang and Yongzhou. Camellia oleifera has a good harvest everywhere, with a year-on-year increase of about 30%. Fortunately, in the main producing areas of Camellia oleifera, the earliest picked Camellia oleifera seeds have been listed. The weighing price is about 20 yuan per kilogram, which is basically the same as last year. The price of Camellia oleifera oil is still favored by the indus
In order to reduce the intake of saturated fats, many people have started to consume vegetable oils, like canola oil, soybean oil, sunflower oil, corn oil, etc. They contain fats that are polyunsaturated fatty acids, which are beneficial to the body. However, the latest research has found that the intake of vegetable oils should also be controlled, otherwise it will bring adverse effects to the body.
The study was published in the journal Advances in Nutrition. The researchers found that when vegetable oils are heated to higher temperatures, such as when frying foods, oxidation occurs within the ω-6 fatty acids of vegetable oils, a chemical process that is harmful to humans.
The reason why it is harmful to the body lies in the fact that heating higher vegetable oils can contribute to increased inflammation in the body, especially when consumed in higher amounts. Researchers speculate that this may play an important role in developing Alzheimer's disease.
Previous studies have confirmed that the oxidation of ω-6 fatty acids not only causes inflammation, but also increases the risk of obesity, cardiovascular disease, rheumatoid arthritis and other diseases.
Given this, does it mean that runners can completely ban the intake of ω-6 fatty acids? Actually not, ω-6 fatty acids are vital for brain function, bone health, metabolism, etc. It comes down to the ratio of ω-6 to ω-3, and it is healthier to keep the ratio of the two at 4:1.
Many people consume too much ω-6