MEDETOP COCONUT OIL
MEDETOP Coconut Cooking oil is made from 100% pure -matured coconut.Our coconut oil is Non Hydrogenetion Trans Fat Free,No Artificial Flavor,Cholesterol Free,Dairy Free and Gluten Free.It's also suitable for Vegan.
WE OFTEN HEAR THAT THERE IS TRANS FAT IN REFINED VEGETABLE OIL, I AM AFRAID! WHAT IS THE RISK OF PROCESSED OIL?
Oil is a very essential component of food.
Definition of Oil & Fats
Oil : Usually liquid at room temperature. eg: Soy bean, Corn and Rapeseed oil.
Fat : Usually solid at room temperature. eg: Coconut oil, Palm Oil, Cacao fat and Lard.
Fat processing is divided into 3 categories
1. Cold Pressing method: usually used for "fruit oil", a common example is virgin olive oil and coconut oil
2. Extraction method: usually used for "seed oil", common examples are soybean oil, sunflower oil and so on. These oils are tightly integrated with the structure of the seed and therefore cannot be directly separated by pressing. The extraction method is also the largest and most commonly used method of processing fats and oils.
3. Dissolution method: It is a method of obtaining "animal fat", which directly destroys fat cells and causes fat to flow out. The common "fried lard" in the kitchen is made by this method.
TRANS FATS ARE TERRIBLE, WHERE ARE THEY HIDING!
Since "refining" is an indispensable process for oil processing, "What about refining vegetable oils that produce trans fats?" To understand what trans fats (acids) are, you must first understand the meaning of cis and trans. Fatty acids can be distinguished as saturated and unsaturated fats. The former is more stable than the latter and is not easily oxidized. Animal fat is mostly saturated fat, which is solid in the refrigerator freezer; vegetable oil is mostly unsaturated fat, which is liquid at refrigeration temperature (except coconut oil). Unsaturated fat can be further divided into cis and trans fats, cis fat can be metabolized by the human body, including the fatty acids present in our body, as well as the fatty acids contained in fresh, uncooked vegetable oils, all of which are cis fatty acids. . The trans-type can not be used, and it will accumulate in the body tissues, blood vessels, etc., causing cardiovascular disease.
WHY COCONUT OIL IS THE HEALTHIEST COOKING OIL COMPARE TO OTHER COOKING OIL
椰子油中的飽和脂肪非常穩定，並且具有高度的抗氧化性與其他食用油相比，如單元不飽和脂肪 - 橄欖油，多元不飽和脂肪 - 大豆油，玉米油，葵花籽油和菜籽油，這些油主要是單不飽和脂肪酸和多不飽和脂肪酸，加熱後迅速氧化，轉化為有毒化合物或自由基並導致心髒病和癌症。因此，對於高溫烹飪方法而言，這是完美的油，如煎炸，炒，烘烤，燒烤和等等
Saturated Fats in coconut oil are very stable and have high degree of resistance to oxidation due to they have storong pair of hydrogen atoms .compare to other cooking oil such as monounsaturated fats-olive oil,polyunsaturated fats- soy oil,corn oil,sunflower oil & canola oil,these oils are predominantly monounsaturated &polyunsaturated fatty acids and are quickly oxidized when heated,transform them into toxic compounds or free radical and leads to heart diseases,and cancer.For this reason ,it is the perfect oil for high heat cooking methods such as deep friying,stir frying,baking,barbecue & etc.