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  • To Live Healthy and Longer, We Should Stop Using Sunflower Oil

    To Live Healthy and Longer, We Should Stop Using Sunflower Oil





    Sunflower oil consists of more than half of linoleic acid. The content of fatty acids in sunflower oil (in%): stearic 1.6-4.6, palmitic 3.5-6.4, myristic up to 0.1, arachidonic 0.7-0.9, oleic 24-40, linoleic 46-62, linolenic up to 1. Of the polyunsaturated fatty acids, sunflower oil contains only 1% of omega-3 acids, and Omega-6-unsaturated fatty acids prevail.


    It is in the linoleic acid of sunflower oil that there is a huge potential harm to heal
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  • Extra Virgin Olive Oil: the Main Science-based Health Benefits

    Extra Virgin Olive Oil: the Main Science-based Health Benefits





    Today, there is a lot of talk about the benefits of olive oil for health and even for life extension. It is worth noting that people often confuse the extension of life with the extension of old age. Life extension is possible mainly due to the extension of youth.

    After all, aging is an annual increase in the probability of dying from age-related disease. And if the probability of dying decreases, then aging slows down. Youth is prolonged.

    Extra
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    Last edited by Rolf Pettersen; 11-14-2020, 10:50 AM.

  • Keto Oils. What Oils Are Good and What Are Bad

    Keto Oils. What Oils Are Good and What Are Bad





    Keto is a lot of oil and fat. But how do you get the required amount of fat? This is what keto beginners think about.

    The search leads to an increase in the consumption of various oils, but not all oils are equally useful and not all can be used. Today I will tell you about the oils that I use and try to tell you in detail why they have become daily products on my table.

    The first thing worth talking about is by what criteria to evaluate the
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  • What Oil is the Best and Healthiest for Frying?

    What Oil is the Best and Healthiest for Frying?

    Let's look at what oil is healthiest and best suited for frying. The question is how this or that oil tolerates heat treatment. The main property that matters here is how easily the oil is oxidized or rancid when heated.

    When the oil is oxidized, it turns into a harmful product. Therefore, the lower the oxidation temperature, the less suitable the oil is to cook with. And the oxidation temperature, in turn, depends on how saturated the oil is.

    The temperature of active
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    Last edited by Simon Locke; 06-06-2020, 04:21 PM.

  • Eight Important Facts About Useful And Harmful Oils

    Eight Important Facts About Useful And Harmful Oils




    We are constantly talking about "natural fats", but we do not specify what we are talking about. Are all oils equally useful, and if not, which ones are needed first? With the fact that TRANS fats-industrially obtained margarine and all that sort of thing – is evil, everyone has long been determined.

    The war with butter and other animal fats also ended in a complete victory for them. It's time to move from the basics to matters, though more subtle, but
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    Last edited by Stephanie Motta; 06-02-2020, 01:34 PM.
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