Though oils are a great source of energy, and have and therapeutic properties, their intake should be limited. However, here are a few species that should be included in your menu.
Sunflower oil
When we say about good oil,we usually think about sunflower oil because this is the mostly used one. It’s frequent use is not harmful, but we advise you to choose cold pressed oil, which in terms of refined beta-carotene contains greater amounts of unsaturated fatty acids and vitamin E. Cold pressed sunflower oil lowers blood pressure, reduces rheumatic pains, cleanses the body toxins and prevents the development of malignant cells. It is best to use in salads, soups, pasta, mayonnaise and tartare sauce.
Olive oil
Olive oil has beneficial effects on prevention and treatment of many diseases, it can easily get digested, speeds up the gut. Also it is useful for maintaining ideal body weight. It gives an irresistible aroma. unfortunately Cold- pressed olive oil is losing it’s popularity in cooking. It’s best to use cold (or slightly warm) when preparing meals. For frying use refined olive oil.
Oil pumpkin
With the regular consumption of pumpkin oil you can protect the body from infections, it strengthens the immune system and keep the heart and blood vessels well functional.
Oil from flax
A brilliant source of omega fatty acids, will help you to reduce the level of bad cholesterol in blood. In addition, flax seed oil is known as cosmetic product. The effect of daily use of two teaspoons of flax oil will improve your hair, skin and nails.
Oil from the seeds of grapes
It has a strong effect in preventing heart disease as it contains antioxidants, this oil frequently get applied in cosmetics: cleaning, peeling, massage, bath, compresses and masks for face or body.
Sesame oil
Sesame oil is very healthy because it can reduce the level of bad cholesterol in a very fast time. Also has a beneficial effect on the heart and kidneys, prevents cavities and gum inflammation.
Corn oil
This oil stands with techniques of extraction and refining, allows preservation of the organoleptic characteristics of the vegetables that we consume, it tastes like corn,rich with vitamin E, and unsaturated fatty acid, which has positive effects on our health.
