Another way in which polyunsaturated
cooKing oils are oxidized is by repeated re-use and re-heating, such as
was commonly practiced in Great Britain during the war. It would be reasonable
to regard this as a bad and possibly dangerous habit, whether owing to
oxidation of PUFA or of some other constituent of cooking oils.
No convincing case has been made that
PUFA cause either premature ageing or cancer. Nevertheless, People consuming
PUFA in quantity might consider taking supplements of vitamin E and should
bear in mind the view that saturated, monounsaturated and polyunsaturated
fatty acids should be consumed in equal amounts.
Concern about the possible danger
of PUFA nearly fades into insignificance when compared with our ignorance
about the fat composition of many widely consumed prepared foods. The
term "Vegetable oil" may include coconut oil believed to be a constituent
of many ice creams, "non dairy creamers," confections and cooking oils.
Yet coconut oil is 85% saturated, has a particularly low iodine-value
and contains larger amounts of palmitic and lauric acids. Palmitic and
myristic acids are regarded as particularly potent atherogenic agents,
and the level of myristic acid is raised in the serum of patients with
ischaemic heart disease. Its composition makes coconut oil as even less
desirable component of the diet than dairy fats, beef-fat, and the like.
If people are consuming more vegetable oils. They should insist on eating
the right sorts-such as corn oil, Soya-bean oil or preferably sunflower
-seed oil-and not one that is more saturated than "animal fat." Rapeseed
oil, owing to its high content of eruric acid, is known to be cardiatoxic
in animals, so that it would seem to be a most undesirable vegetable oil.
But how are public to know? They have a right to be informed about "Vegetable
oils." Manufactures should declare the source and major composition of
all fats used in foodstuffs. A deplorable commercial secrecy envelops
the topic of edible fats.
The public are also ignorant about the extent
and effects of hydrogenating PUFA to make them more solid. This is reputed
to cause trans-unsaturated fatty acids to be formed. The cholesterol esters
of these fatty acids are known to be highly fibrogenic. Again the facts
should be divulged. It is disturbing that we consume commercially processed
foods without considering what they contain, how they are made or what
harm they may do.
Source: British Medical Journal 6th October
1973, Page 1 & 2
|The recommended cooking medium(oil) is "TIL OIL(GINGELLY OIL) AND REFINED SUNFLOWER OIL"