Soybean oil

It is important to choose a quality oil. Food manufacturers try to extract as much oil as possible from seeds. They use chemicals and heat for this purpose. Unfortunately, the oil obtained is devoted of essential fatty acids and the other fatty acids have been transformed into TRANS.

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Choose an oil which has not been heated and for which no chemicals have been used for the extraction.
The oil has to be FIRST COLD PRESSED.

Fatty composition of soybean oil

Saturated fatty acids
14.4 %
Monounsaturated fatty acids
23.3 %
Oleic acid
22.8 %
Polyunstaturated fatty acids
57.9 %
Linoleic acid
51 %
Alpha linolenic acid
6.8 %

Soybeans oil is a polyunsaturated oil. The polyunsaturated fatty acids reduce blood levels of LDLs but HDLs too. However they must be part of our diet since they provide the essential fatty acids: linoleic acid and alpha linolenic acid.
Soybean oil also contains lecithin which lowers blood levels of cholesterol.

Oils rich in polyunsaturated fatty acids have greater tendency than other oil toward oxidation and rancidity. Oxidized oil contain free radicals that promote arterial damage, cancer, inflammation, premature aging of cells and tissues. Soybean oil must be kept refrigerated and consumed quickly once you open the bottle.

Oils high in polyunsaturated fatty acids must not be heated.

Instead, we recommend steaming or broiling your food and adding the oil afterwards, for flavor only. You can also use it sparingly in salad dressing.

Realized by Laurence LIVERNAIS-SAETTEL, dietetian
© Copyright L. Livernais-Saettel 2002
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