What kind of oil are you using in your kitchen?
15.10.2018
Dear Club Members,
In every kitchen one can be sure to find at least one small bottle of cooking oil. We use it to fry and cook, add to salads, sauces and use with dips. A thin layer of oil is enough for our meal to not cling to a frying pan. It is the cheapest and the easiest way to prepare many meals. However, using cooking oil guarantees neither quality nor nutritional benefits, which are after all our priorities.
Low price, efficiency and long shelf-life are actually the only advantages that distinguish cooking oils in large, plastic bottles we see on most store shelves... These are refined, hot pressed oils, and there is not much to say for their nutritional value...
Why are cold pressed oils better?
The temperature used for the production of cold-pressed oils does not exceed 40-70ºC (according to various sources). Hot pressing, which takes place at a temperature of even 160°C, changes the properties of vegetable fats into much less beneficial ones.
Cold pressed oils retain their natural cis configuration. The human body does not have the ability to break down fats in the trans configuration present in oils produced at high temperatures, which makes them even harmful.
Finally, the value of vitamins is notable. They lose their most valuable properties at high temperatures as well.
Cold-pressed oils, obtained from high quality raw materials, as in the case DuoLife RegenOil Liquid Gold™ products, allow for the preservation of very valuable Essential Fatty Acid (EFA). EFA are sometimes called Vitamin F and are vital for human body to preserve the correct course of various processes. Unfortunately, the human body is unable to synthesize them itself, hence Vitamin F must be supplied with food.