Refined cooking oils like sunflower and soybean are heated above 200°C, turning healthy fats into trans fats through bleaching and deodorizing. Switch to cold-pressed oils instead, which preserve vitamins and minerals. Never heat oil directly on flame; add it after turning off the stove.
Did you know refined oil is repeatedly heated at very, very high temperatures of over 200 degrees Celsius? This causes all the healthy fats in the oil to break down into trans fats. It is also processed with bleach to whiten the oil and then deodorized to remove the awful smell it starts emitting. So no matter what oil it is— sunflower, groundnut, soybean, sesame— if it is refined, it is bound to clog the arteries in the long run. So if you're using refined oil, my suggestion is to throw it out. A much better alternative is cold-pressed oil. You can use cold-pressed versions of sunflower, sesame, groundnut, mustard or coconut. Cold-pressed oil is also called kachi gani oil in India. In this process, no heat is involved, so it retains the vitamins and minerals of the seeds. But, but, but be careful of 2 things. Get your cold-pressed oils ground in front of your own eyes, or choose a conscious brand who you can really trust. Number 2, never cook oils directly on flame. Always add them in the end after turning off the stove. What we personally do is cook using whole fats, completely oil-free.
