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carbon and its compound
The Dangerous Side of Vegetable Oils: The Processing
Clear white vegetable oil, like white sugar, white flour and white salt, is devoid of the nutrients we need to properly metabolize it. There is a complex process that converts these oils from a healthy whole oil to a health-degrading white oil. Here is what happens in oil processing *:
Step 1: Obtain the seeds, nuts or beans.
Step 2: Extract oil (either by mechanical pressing or chemical extraction). Chemical solvents like hexane or heptane may be used to extract the oil and the oil is distilled at 150 degrees Celsius. During this step, the oil loses protein, fibre, vitamins and minerals.
Step 3: Degumming. In this step, oil producers remove the phospholipids – fats that line our cell membranes – as well as calcium, magnesium and iron. One specific fat extracted during this process is called lecithin, a crucial lipid for brain health and memory.
Step 4: Refining. The oil is mixed with a corrosive called sodium hydroxide to further remove phospholipids and free fatty acids.
Step 5: Bleaching. During bleaching, filters remove pigments like chlorophyll and beta carotene. Cholophyll is the plant pigment responsible for photosynthesis, and it has anti-inflammatory and immune-boosting properties. Beta carotene is the pre-cursor to Vitamin A, which is important for our vision, skin and immunity.
Step 6: Deodorizing. By this point, all of the oil processing has impacted its smell and taste. If you were given a teaspoon of oil after Step 5, you definitely wouldn’t want to consume it. That’s why oil producers need to deodorize the product by heating it high temperatures (240-270 degrees Celsius) and filtering out the strong odours and flavours. During this process we lose Vitamin E, an antioxidant that protects our cells from damage.
Before the oils are ready to be sold, preservatives are added to boost shelf life.
Step 7: Hydrogenation. During this step, liquid oils are chemically altered so they are semi-solid or solid. This extends shelf life and makes inexpensive vegetable oils spreadable like butter. Unfortunately, our bodies aren’t able to recognize and use these fats, which can lead to deleterious health effects – which we’ll get to momentarily. Not all vegetable oils go through this process, but many of them do.
• Vegetable oils contains unsaturated hydrocarbon which are considered good for health whereas vegetable ghee contains saturated hydrocarbon which are not good for health.
• Vegetable oils are converted into vegetable ghee by adding hydrogen in the presence of nickle or palladium ( as catalyst ).
• This process is called hydrogenation