Love your heart with your oil

In order to protect our heart from avoidable cardiovascular diseases in the long run , we need to choose the right type of cookingoil. Except you find the cold pressed variety of even the mono unsaturated oils then it is not worth it.

 From the you tube video in my earlier post we can see that commercial production of oils not cold pressed strips the fat of nutrients by the heat generated from the machines and it involves use of harsh chemicals like solvents....the oil is bleached,deodorised and so on to give us a clear odourless and nutritionally dead liquid.


 We can deduce that the pure groundnut oil from the north is not too healthy simply because of the extraction process.

I was privileged to see it being made when I did my National Youth service in the North. The groundnut  is first milled and then shaped into the desired kulikuli shape and finally fried in a very big frying pan. The oil increases as you put in more kulikuli to fry so at the end of the day what you get is burnt and overcooked oil. Unless you lay your hands on a cold pressed variety......

    Oil is best packaged in glass bottles because of the chemical BPA found in plastics that leech on food and has been linked to causing cancer( except the packaging is BPA free)

     Be aware that oil should be used in little quantity in food including our stews; 2 to 3 tablespoons for a medium sized pot of stew.

 Finally, know that rancid oil is bad for your health so always throw out bad tasting or foul smelling oil.