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How to choose a Healthy Cooking Oil

cooking oil

Cooking oils, specially plant oils are usually the main source of omega-6 fatty acids in one's daily diet. Most plant oils are high in omega-6 fatty acids and our consumption of omega-6 to omega-3 ratio can be as high as 30:1. A high omega-6 to omega-3 ratio promotes cardiovascular diseases, cancer, osteoporosis, inflammation and autoimmune disease. (All about Omega 6 and Omega 3 Fatty Acids)

To note: Plant foods are beneficial to health. But when oil is extracted from them, their molecular structure undergo changes and most nutrients are destroyed. Thus high consumption of any oil is not beneficial to our body. If one must consume oil, choose oils with the fewest disadvantages.

There are various types of cooking oil in the market. Corn oil, Olive oil, Extra virgin olive oil, Peanut Oil, Cotton Seed Oil, Grape Seed Oil and many more. Which one is a healthy oil? What criteria should we based on when choosing a cooking oil?

1.  Use a Cooking Oil with Omega-6 to Omega-3 fatty acids ratio of 1:1

Our diet should contain 1 part of omega-6 fatty acid to 1 part of omega-3 fatty acid (1:1). However due to our modern diet, our consumption of omega-6 fatty acid exceeds the ideal ratio. Research has shown that our ratio of omega-6 to omega-3 inake is more than 30:1.

When intake of omega-6 is too high, inflammation in our body will start to occur. For a more detailed understanding on the relationship of omega-3 and omega-6 and the latter side effects, you can read All about Omega Fatty Acid.

The table shows the Omega-6:Omega-3 ratio of common cooking oils

We recommend <E.Excel Blended Oil> for a 1:1 balance ratio of omega-3 to omega-6.

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