“ Doctor, if my family keeps eating mustard oil, will it have any effect on the body?” The casual question posed by an elderly patient once again brought rapeseed oil back into the spotlight of public opinion.
It’s in many oil bottles on household tables, but there are still biases in how people perceive it, with some feeling it’s the healthiest cooking oil, and others seeing it as a potential source of risk.
The biggest feature of rapeseed oil is that it comes from a wide range of sources, is moderately priced, is affordable for the average household, and is easily available. But the problem lies in, It’s not safe in all its forms. What used to be “high erucic acid rapeseed oil” has been widely criticized.
Erucic acid has shown possible effects on the heart in animal experiments, with hidden dangers associated with prolonged high-dose ingestion. Nowadays the market is mostly low erucic acid varieties, which is what brings it back to the table.
When consumers make a purchase, they must read the label clearly and confirm the low erucic acid point to reduce the risk.
Many of those soil-pressed oils have not been scientifically bred and refined The erucic acid content cannot be guaranteed and may be mixed with aflatoxins and pesticide residues, turning the original food into a burden. So-called “purely natural” is not synonymous with safety, but often implies a lack of regulation.
In addition to the choice, the cooking style also determines whether the value of rapeseed oil can be realized. It is rich in unsaturated fatty acids, which are nutritionally advantageous, but in high temperature environments, these fatty acids are highly susceptible to oxidative decomposition, generating harmful substances.
Using it to fry food not only destroys the structure of the oil, but also allows the human body to ingest an additional burden. In contrast, cold and quick stir fry are better suited to retain its nutrition. Put it in the pot over medium heat and cook it for a short time, which not only ensures the taste, but also reduces harmful products.
Many people think “frying is more fragrant”, but behind this fragrance, is the fact that the molecular structure has been destroyed. Long-term reliance on this style of cooking often costs the body more than imagined.
The balance of nutrition cannot be ignored either. No matter how healthy a single oil is, it is impossible to meet all the needs of the human body. Rapeseed oil is rich in alpha-linolenic acid, which is cardiovascularly beneficial, but lacks the advantages of oleic acid.
While olive oil happens to be rich in oleic acid, perilla oil has a higher proportion of Omega-3 fatty acids in vegetable oils. If they can be matched reasonably, they can both learn from each other’s strengths and maintain overall balance.
That’s where the wisdom of eating lies—— It is not a certain kind of oil package that conquers the world, but a reasonable combination according to the characteristics of different ingredients. People often mistakenly believe that finding “the best oil” will solve the problem, but ignore that what the human body needs is a diverse combination of nutrients.
The way the oil is preserved is often ignored, but it is directly related to food safety.
Unsaturated fatty acids in rapeseed oil are extremely easily destroyed by light, heat, and air, producing oxidizing substances. Many families are used to putting oil drums by the stove, keeping them hot and lighted for long periods of time, and when they are actually eaten in the stomach, the oil has long since deteriorated.
The right thing to do is to protect from light, seal, and low temperature, use it up within three months, and don’t store it for too long. Oil for household use should be fresh, not so much because it can be bought cheaply, but to reduce the risk of oxidation.
The rancidity of oils does not always have an obvious smell, and when it can be smelled, it often damages health long ago.
The sensitivity of the special population to rapeseed oil cannot be ignored. People with abnormal thyroid function, especially those with hyperthyroidism, may aggravate their condition by consuming large amounts of rapeseed oil over a long period of time. This is because some of these metabolites may affect thyroid function.
And in people with gastrointestinal sensitivity, high intake may also cause discomfort. The control of oil intake itself is the basic principle of healthy eating. No matter how high-quality oil is, excessive consumption will become a burden.
The problem for modern people is often not that they don’t have enough oil, but that they have too much oil and far more calories than the body needs. Behind the disease, sometimes it’s not the fault of the ingredients, it’s the fault of the excess.
The rapeseed oil controversy actually reflects widespread anxiety about dietary safety. People are eager to find absolutely healthy ingredients, and it’s best to fix everything once and for all.
But the reality is that no food is omnipotent and no food is absolutely harmful. Health comes from an overall equilibrium, not from a single dependence or exclusion.
The choice of oil is only a part of the diet structure, and what really plays a decisive role is the daily eating habits and lifestyle. Instead of repeatedly asking which oil is better, reflect: whether you eat too much, whether you ignore the pairing, whether there is something wrong with the storage and cooking methods.
Dietary health is not just a nutritional issue, it is also a psychosocial one. People worry about the dangers of oils and fats, and at the same time, they eat uncontrollably big fish and meat on the table; while emphasizing the need to eat healthy oils, they are accustomed to frying them at high temperatures in pursuit of taste.
The oil itself does not actively harm the body, the way it is used makes it a burden. In modern society, there is no shortage of choices, but continuous self-discipline for health.
This ambivalence is also reflected in the obsession “of soil squeezing oil”. Many people think that earth-pressed oil is more fragrant and “pure”, and even regard it as a symbol of health.
But the test of science tells us that, Untreated oils tend to contain impurities and risk substances and are stressful to the liver and cardiovascular when consumed.
The satisfaction from the palate is immediate, but the loss of health is long-term. True wisdom, finding a balance between the senses and health, rather than partial listening and partial belief.
A seemingly simple oil bottle affects a big problem of family health. Oil is the foundation at the table, but the foundation often determines the foundation. If the basis goes wrong, other efforts are discounted.
Whether rapeseed oil can be eaten, how to eat it, how to store it, how to match it, how to control the amount, these details are the key to affecting health. It is more valuable to get these questions straight than to dwell on the quality of one ingredient.
In the daily diet, how can you really do it “eat the right oil”?
The answer is not to look at a certain type of oil, but to focus on structure versus habit. Proper combination, scientific cooking, care for preservation, control the total amount, and get the oil back where it should be ——providing energy and necessary nutrients, not creating hidden dangers.
Knowing this, rapeseed oil is no longer a source of anxiety, but part of a reasonable diet.
Disclaimer: All photos used in this blog are generated by artificial intelligence (AI). These images are original creations produced by AI technology and do not depict real people, places, or events. They are provided for illustrative purposes only and cannot be claimed or used as real photographs.
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