Unajua hivi vyombo vyetu kazi yake ni kututisha tuu kila siku badala ya kutuelimisha tufanye nini ili mafuta haya yawe salama.
Hata hivyo mafuta haya yamekuwa yakitumika huko vijijini miaka mingi bila athari yoyote ile wao huwa wanayachemsha mpaka moshi mweusi utoke [sasa sijui kama hiyo ndiyo process ya kuondoa tindikali au vipi lakini nimegoogle kidogo na hivi ndiyo uzuri na ubaya wa mafuta hayo
Health benefits
There are a variety of health benefits associated with the consumption of sunflower oil.
Diet and cardiovascular benefits Sunflower oil is high in the essential
vitamin E and low in
saturated fat. The two most common types of sunflower oil are linoleic and high oleic. Linoleic sunflower oil is a common cooking oil that has high levels of
polyunsaturated fat. It is also known for having a clean taste and low levels of
trans fat. High oleic sunflower oils are classified as having monounsaturated levels of 80% and above. Newer versions of sunflower oil have been developed as a hybrid containing linoleic acid. They have monounsaturated levels lower than other oleic sunflower oils. The hybrid oil also has lower saturated fat levels than linoleic sunflower oil.
Restaurant and food industry uses Restaurants and food manufacturers are becoming aware of the health benefits of sunflower oil. The oil can be used in conditions with extremely high cooking temperatures. It may also help food stay fresher and healthier for longer periods of time.A number of common snack foods currently contain sunflower oil, including NewYork Fries French fries, Majans
bhuja Mix healthy snacks, the Sri Lankan style Bombay Mix - Rani Mix,
Kettle Chips,
Sun Chips,
Sunflower Chips,
Ruffles,
Walkers and
Lay's potato chips. The recipe of Lay's potato chips was modified in late 2006 to use sunflower oil as the only frying oil by 2009, the recipe again included other "natural oils".
Skin protectant Sunflower oil, like other oils, can retain moisture in the skin. It may also provide a protective barrier that resists infection in premature infants. Studies using sunflower oil have been conducted involving low birth weight infants who are often susceptible to infection due to their underdeveloped skin. The study determined that infants receiving a daily skin treatment of sunflower oil were 41% less likely to develop infections in the hospital.
Suggested negative health effects
Sunflower oil is richer in
omega−6 linoleic acid (4874%) than most of
vegetable oils. Some medical research suggests that
excessive levels of certain omega-6 polyunsaturated fatty acids relative to certain
omega-3 fatty acids, but likely in conjunction with exogenous toxins, may have
negative health effects. Those include an increase in the likelihood postmenopausal women may develop
breast cancer. A similar effect was observed on
prostate cancer, but the study was performed on mice. Another study indicated that, when heated to frying temperature for extended periods, sunflower oil produces
aldehydes, which may be associated with some neurodegenerative diseases.
Preparation and storage Because sunflower oil is primarily composed of healthier but less stable polyunsaturated and monounsaturated fatty acids, it can be particularly susceptible to damage by heat and light. Keeping sunflower oil at low temperatures both during processing and storage can help to minimize rancidity and nutrient loss, as can storage in darker amber-colored bottles.[SUP][
citation needed][/SUP]
Methods of extraction Sunflower oil can be extracted using chemical solvents such as
hexane, or squeezed directly from sunflower seeds by crushing them in an
expeller press. Cold pressing sunflower oil using an expeller press under low-temperature conditions is a preferred method for those seeking an extraction process that doesn't involve chemical solvents, as well as for people following a
raw foods diet.
Refined versus unrefined Refining sunflower oil through solvent extraction, degumming, neutralization and bleaching can make it more stable and suitable for high-temperature cooking, but will also remove some of the oil's nutrients and flavor, including color pigments, free fatty acids, phospholipids, polyphenols and phytosterols. Unrefined sunflower oil is less heat stable, but will retain more of its original nutrient content and flavor, and is well suited to dishes that require low- or no-heat.
