Author Name: Dishit Nathwani
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And that makes it safe for consumption. It has been refined to have a smoke point high enough so it will not burn easily when heated. Refined cooking oil can withstand higher temperatures for deep-frying, stir-frying, sautéing or pan frying without breaking down and releasing free radicals or generating harmful trans fats. A refined product such as refined groundnut oil (GFBO) is the safer choice than an unrefined one like virgin groundnut oil (VGO). VGO is made from fresh peanuts and has a lower smoke point of 270°C/520°F; this means it breaks down at normal cooking heat and leads to formation of toxic compounds and free radicals.
2.It's high in mono-unsaturated fat
Mono-unsaturated fats are good for you because they have been linked to lower rates of heart disease and stroke. A study published by the British Journal of Nutrition found that refined groundnut oil had more oleic acid compared with extra-virgin olive oil which has more polyphenols, suggesting refined GFBO is a better choice than EVOO. Best of all, refined groundnut oil is stable under heat so it won't spoil your food with off flavors or odors even if you use it daily to fry fish or bake West African Peanut Cake.
3.It doesn't taste like peanuts
You know how refined oils sometimes have a flat or boring taste compared to their unrefined counterparts? This is the refined groundnut oil's problem. GFBO has a subtle, refined peanut flavor that isn't as strong as the roasted-peanut flavor in VGO. Some people like that, but others find it too bland and prefer stronger tasting oils such as extra virgin olive oil (EVOO). EVOO is great for salads and marinades; refined groundnut oil is better if you want smooth peanut flavor without the overpowering peanut taste.
4.It's refined so it's neutral flavored
Groundnut oil has a distinct nutty flavor and aroma which can be overwhelming when used for frying chips or deep-frying samosas at high heat. The refined version has a refined taste and flavor which is why it's preferred in many West African dishes like Jollof Rice or West African Peanut Soup.
5.It's refined so it's not as likely to go rancid
Groundnut oil is high in polyunsaturated fats and therefore more susceptible to going rancid at higher temperatures and when exposed to air and light for long periods. It has a short shelf-life if unopened so consumer beware: refined groundnut oil should never sit for longer than six months in the pantry or nine months in the fridg. If you buy refined groundnut oil with a low smoke point, such as virgin or extra virgin, be sure to check the expiration date before buying; refined GFBO will last much longer on both counts.
6.It's refined so it won't make your food bitter
Groundnut oil tastes like peanuts, so if you use too much, it can ruin a dish and make it taste bitter. Using refined groundnut oil not only imparts the flavor of peanuts into your food but also reduces the chance that your food will taste bad because refined GFBO has no bitter aftertaste .
7.It's refined so it's healthier than unrefined oils
Unrefined peanut oil like extra virgin or virgin is more likely to spoil and cause free radical formation as explained before. It has a lower smoke point (270°C/520°F) compared with refined which has a smoke point of 400°C/750°F; refined groundnut oil is therefore safer for cooking at high temperatures like stir frying or deep-frying.
8.It's refined so it won't go rancid in your body
Groundnut oil contains high levels of polyunsaturated fatty acids, which are easily oxidized in the human body by free radicals causing lipids . This triggers a cascade of degenerative diseases like due to its toxicity in the brain when oxidation occurs at a faster rate than detoxification. A diet consisting primarily of refined groundnut oil will decrease the risk of these diseases significantly, including Alzheimer's disease and Parkinson's disease .
9.It doesn't disturb blood cholesterol profile
A study was conducted on rats over three months with refined peanut oil compared to two other types of peanut oils: refined and unrefined. The refined oil group displayed lower concentrations of total cholesterol and LDL-cholesterol than the unrefined oil group while HDL-cholesterol was higher. The refined peanut oil also caused a decrease in atherogenic index. All these results show that refined groundnut oil has less of a negative impact on blood cholesterol profile, making it less likely to cause cardiovascular diseases like heart attacks and strokes .
10.It's refined so it's not as fattening
Groundnut is high in calories compared with other cooking oils like sunflower seed, corn or soybean; refined groundnut oil has fewer calories because most of its fats have been removed during refining . This makes refined GFBO better for people on calorie controlled.
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