What is non-hydrogenated oil and is it healthier?

What is non-hydrogenated oil and is it healthier?

In the modern food industry, there are many kinds of oils and fats, among which "non-hydrogenated oil" and "hydrogenated oil" are two concepts that are often mentioned. Many people are confused about the difference between these two oils and their health. This article will analyze in detail what non-hydrogenated oil is and whether it is healthier than hydrogenated oil.

1. what are non-hydrogenated oils?

Non-hydrogenated oils, also known as "cold pressed oils" or "virgin oils", refer to oils and fats extracted from plant seeds, nuts or oil crops by physical pressing. Unlike hydrogenated oils, the processing of non-hydrogenated oils does not involve chemical hydrogenation reactions, thus retaining more natural nutrients such as vitamins, antioxidants and phytosterols. Common non-hydrogenated oils include olive oil, peanut oil, rapeseed oil, and sesame oil.

The extraction process of non-hydrogenated oil usually includes washing, pressing and filtering, among which cold pressing is the best way to retain the nutrients of oil. This method maximizes the preservation of the oil's natural flavor and healthy ingredients, so non-hydrogenated oils are often used in salads, baked goods and light food.

2. non-hydrogenated oil health benefits

1. Retain more nutrients Non-hydrogenated oils are not subjected to heat or chemical treatment during processing, so they retain more vitamins (such as vitamin E) and antioxidants (such as polyphenols). These ingredients are beneficial to health, can help resist the damage of free radicals, slow cell aging.

2. No trans fat Trans fats, which are by-products produced during the processing of hydrogenated oils, increase the risk of cardiovascular disease and interfere with the body's absorption of beneficial fatty acids. Non-hydrogenated oils, on the other hand, do not contain trans fats and are therefore more advantageous in terms of health.

3. Suitable for high temperature cooking Although non-hydrogenated oils have a relatively low smoke point, they are still suitable for medium and high temperature cooking. For example, rapeseed oil and peanut oil have higher smoke points and are suitable for frying and stir-frying. Olive oil is more suitable for cold or low-temperature cooking, in order to retain its unique flavor and nutrients.

3. non-hydrogenated oil and hydrogenated oil comparison

Hydrogenated oils are the process of converting vegetable oils into solid or semi-solid oils through chemical hydrogenation reactions. This method can improve the stability and shelf life of the oil, so it is often used to make margarine, pastry and fast food. The processing of hydrogenated oil will destroy the unsaturated fatty acid structure in the oil and produce trans fat, which is harmful to health.

In contrast, non-hydrogenated oils retain more nutrients and are free of trans fats. Therefore, non-hydrogenated oils are a better choice from a health perspective.

4. Non-Hydrogenated Oils Potential Health Risks

Although non-hydrogenated oil is healthier than hydrogenated oil, it is still a high-calorie food, and excessive intake can lead to weight gain and metabolic problems. Certain non-hydrogenated oils (such as palm oil and coconut oil) are high in saturated fat, and long-term high intake may have negative effects on cardiovascular health.

Therefore, when choosing non-hydrogenated oils, it is recommended to make a reasonable choice based on the individual's health status and dietary needs. For example, olive oil and rapeseed oil are rich in monounsaturated fatty acids and are suitable for daily use, while coconut oil and palm oil are more suitable for occasional use.

5. how to choose non-hydrogenated oil?

When choosing a non-hydrogenated oil, attention should be paid to its source and processing method. Primarily squeezed oil extracted by cold pressing is preferred because this oil retains more nutrients and natural flavor. Pay attention to check the product label and avoid choosing oil that contains additives or has been refined at high temperature.

Different types of non-hydrogenated oils are suitable for different uses. For example, olive oil is suitable for cold mixing, canola oil is suitable for high-temperature cooking, and sesame oil is suitable for adding flavor. Reasonable selection and use of non-hydrogenated oils can maximize their health benefits.

6. summary

Non-hydrogenated oil is a natural oil extracted by physical pressing, which retains more nutrients and does not contain trans fats. Compared with hydrogenated oils, non-hydrogenated oils have more advantages in terms of health, but their calories are still higher, and excessive intake may have negative health effects. Therefore, when choosing and using non-hydrogenated oils, a reasonable choice should be made according to personal needs and health conditions.

Non-hydrogenated oils are a healthier choice of oils, but proper use is key. I hope this article can help you better understand non-hydrogenated oils and their health, and provide reference for your dietary choices.