Sunflower oil
Canola oil
Cottonseed oil
Corn oil
Soybean oil
Safflower oil
Rice bran oil
Grape seed oil
Today you can find them in bread, chips, mayonnaise, sweets, dressings, fried dishes, and fitness bars. Some also have an industrial history – rapeseed oil was used to lubricate marine steam engines, and its cultivation expanded in Canada during the Second World War specifically for this purpose. However, this was neither its only nor its original use: it had already served as lamp oil and cooking oil in Asia and Europe.
Three things worth knowing
- Production damages the structure They are extracted using high pressure, heat, and chemical solvents. They are then bleached and deodorized to remove unpleasant smells. The result is fats whose structure is damaged from the outset.
- They deteriorate easily Oils high in polyunsaturated fatty acids, including omega-3 and omega-6, are more susceptible to oxidation. Contact with oxygen, heat, and light promotes this process. Unwanted oxidation products can form, particularly during repeated prolonged heating.
- They disrupt the balance of inflammation Omega-6 is not bad, but we consume ten times as much of it as omega-3. This imbalance may promote chronic inflammation, a common factor in many lifestyle-related diseases.