#BirBax #folk medicine #oil #oils #duruyag Corn or sunflower oil? It has probably happened to you too. Standing in the dry oil section of the market, which oil to choose? Did you think so? In fact, both are solid oils, their uses are the same, but one is more harmful than the other. Yes, today we will talk about harmful oils. I have your attention. For people who say "don't eat fat at all", I want to give a brief information first. Completely removing fats from our diet has a negative effect on the functioning of our body. Even fat helps us to burn fat in the body. The important thing is to choose the right oil and use it correctly, in the right amount. In our kitchen, we mostly use corn oil or sunflower oil. But which of these is the healthiest fat? 56% of corn oil and 66% of sunflower oil are unsaturated fats. An important point to pay attention to when using oil is the amount of saturated and unsaturated fatty acids present in the oil. In general, most oils made from saturated fatty acids are solid at room temperature, while oils containing unsaturated fatty acids are liquid. Animal fats are mostly saturated and vegetable fats are unsaturated fats. From the beginning of the 20th century, the process of hydrogenation of vegetable oils was started in order to preserve their taste, increase their shelf life and useability. During this process, some of the unsaturated fats were artificially converted into saturated fats and some into trans fats. At the end of the process, solid oils began to be obtained from solid oil. In fact, the goal was to make oils that mimic solid fats of animal origin. They prepared it. This is how trans fats, which we have mentioned many times in our videos, were born. Why trans? Because it is neither from him nor from this, even if it is rude. But later it became known that such oils obtained by industrial method pose a serious threat to human health. Although measures have been taken to prevent the use of these oils in several countries around the world, their production is still ongoing. There are very cheap oils that you see in the markets, yes, most of them are with the same oil. Let's not deviate from our topic, let's go to solid oils. Since both corn and sunflower oils are of vegetable origin, they should be used with caution. Both corn oil and sunflower oil are rich in Omega fatty acids. However, these oils are not heat resistant. When these oils are heated, they turn into unhealthy "trans" fat. "Trans" fats are vegetable oils whose natural qualities have been disturbed. When the sunflower and corn oil we use for frying food is exposed to high heat, the Omega-6 in it turns into a dangerous substance, eliminating all the benefits of the Omega-3 oil. All saturated fats cause many chronic diseases, especially cancer and cardiovascular diseases. Carcinogenic substances are formed as a result of excessive frying and burning of oils. They also collapse and thicken the vessel walls, causing cardiovascular diseases. Today, nutrition is one of the main reasons for the increase in cancer. Some of them also belong to fats. You need to be very careful with oils. They create a special addiction in people. This is contrary to the diet we have been used to for a long time. In fact, the question of usefulness here is like fat in a pan. Heating vegetable oils at extreme temperatures increases their carcinogenic risk. When oil is heated too much, the content of toxic elements increases, which increases the risk of cancer. Even olive oil, which is considered the most useful, loses its usefulness in the frying process. There is also the question of whether the oil is of good quality or not. For example, how many kg of corn are used to make 1 liter of corn oil? When we compare this cost with the price of oil in the market, there are very serious differences. I think this is the main issue that should be considered. British experts have investigated the damage of vegetable oils used in cooking. It turns out that vegetable oils, which are said to reduce cholesterol, on the contrary, cause obesity, heart problems, secondary diabetes and cancer. When vegetable oils such as sunflower and corn are fried for more than 20 minutes, the content of toxic substances increases 20 times.