Debunking Popular Myths About Vegetable Oil

Vegetable oils: expert debunks popular misconceptions about the benefits and harms of sunflower oil

Myth #1: "You can't fry with sunflower oil"
Contrary to popular belief, sunflower oil is quite suitable for frying. Its smoke point exceeds that of unrefined olive oil, providing greater heat resistance. The key rule is to avoid overheating and the appearance of smoke. Specialists recommend choosing refined oil varieties for thermal processing.

Myth #2: "Frying = carcinogens"
The formation of dangerous carcinogenic compounds occurs only with extreme overheating of fats and proteins. When maintaining the correct temperature regime and preventing food from burning, the risk is minimized. Experts advise diversifying culinary techniques: alternating between frying with non-stick coating, stewing, and baking.

Myth #3: "Oil can only be stored in a glass bottle"
It turns out that the type of packaging does not play a decisive role – it is much more important to ensure protection from light exposure. Interestingly, refrigeration is not mandatory for most oils, except for flaxseed oil, which has an increased tendency to oxidize.

Myth #4: "You should only use trendy oils"
Nutritionists recommend giving preference to oils characteristic of your region of residence. For Russians, these are sunflower, flaxseed, and hemp oils – they are not only familiar to the body but also optimally correspond to local climatic conditions.

Conclusion:
Sunflower oil is quite suitable for frying, provided it is used correctly. For a balanced diet, it's worth combining different types of oils, ensuring proper storage away from light, and choosing locally produced products. The most important rule is to observe moderation and make conscious choices.