Poison in a frying pan: what is the danger of refined vegetable oil

It's no secret that the most popular type of vegetable oil has always been refined. Advertising actively informs us about the advantages of this product: colorless, tasteless, odorless! But at the same time, for some reason, the fact that this oil is useless, or rather, on the contrary, it poses a danger to a person. What's wrong with the vaunted refined vegetable oil?

It is known that vegetable oil is obtained by pressing, including the most popular sunflower oil. But this rule does not apply to refined oil — it is produced using a different technology, more efficient, but completely disregarding the interests of consumers.

Carefully crushed seeds in special containers are filled with hexane, a chemical substance similar in composition to gasoline. Under the action of this reagent, the raw material releases oil, and its yield is much higher than with traditional pressing. After that, the oil is purified with alkali and steam, while, unfortunately, part of the hexane remains in its composition.

But that's not all. To get that much-vaunted transparency, vegetable oil is bleached using the so-called diatomaceous earth, that is, diatomaceous earth. This is a very strong sorbent obtained by grinding some sedimentary rocks into the smallest flour.

It is quite obvious that such a technological chain simply does not leave a single chance for useful organic substances, which are valuable for real oil from plant seeds. After such treatment, the product consists of more than 25% of trans fats that are dangerous for the body. Molecules simply change their structure under the influence of chemicals.

But it would be a mistake to assume that the remaining 75% of vegetable oil comes to us in perfect condition. While the refined product is waiting for a spill, stored in the manufacturer's warehouse, and then stands on store shelves, the reaction in it continues and the content of trans fats is only growing.

But the most unpleasant thing happens at the moment when the refined oil gets into the frying pan. Trans fats, when heated, turn into a whole list of carcinogens that provoke the development of cancer and many other serious diseases. The systematic use of such oil leads to the accumulation of dangerous substances in our cells, which deforms and damages them.

Among the "gifts" that provide us with refined oil components are diseases such as atherosclerosis, hormonal disorders, liver and pancreatic diseases, coronary heart disease. Of course, no advertising will say this, because the production of sunflower and corn oil using this technology brings companies huge profits.

Manufacturers generally do not tend to think about consumers when it comes to fabulous profits. This approach has repeatedly led to the most serious consequences, such as the infamous "Madrid syndrome", which claimed the lives of thousands of Spaniards in the early 80s of the last century.