Why is salad oil better than regular cooking oil?

Traditional cooking oils such as soybean oil, canola oil, cottonseed oil, peanut oil, etc., are "gross oils" that have been refined through simple extraction and rough processing. Containing more impurities and components detrimental to human health. Some data show that cottonseed oil contains toxic, sterilizing cotton phenol: rapeseed oil erucic acid on high blood pressure, heart disease patients are extremely unfavorable; soybean oil in the phospholipids in the oil at high temperatures in the smoke to produce a certain amount of carcinogenic substances. And the animal oil alongside this, but also because of its oil, cholesterol, easy to make eaters in the blood fat concentration rose sharply and induced angina, stroke and other diseases.

Therefore, more consumers are turning their attention to refined salad oil, which is an advanced cooking oil. Salad oil, that is, raw oil, although the use of peanuts, soybeans, sunflower seeds, corn and other plant raw materials, but the use of special scientific methods and add process. That is, after degumming, deacidification, dewaxing, decolorization, deodorization and other processes. The oil is clear and transparent with light color. It does not change color and scorch when heated in the pot, which makes the dishes bright and beautiful, and the food is tender and tasty. Salad oil to avoid the kind of people produce "aversion to cooking" psychological "drunken oil" phenomenon, compared with the traditional cooking oil, its impurities volatiles are also very few.