assalamualaikum! haaa....arini, nk cite skit psal minyak. yela kn. mende ni kite makan hari2. klu tk tau ape yg kite sumbat msk prot, rse tk bes gak kn. kekekekekeke. tp, masalahnye, minyak ni merupakan PURE FAT! haa...tu yg rmai org ske mkn mende bergoreng ni sumenye gemok2 gedempol. bkn nk mengate. this is facts! be sure u take seriously of what u consume! ade gak jenis2 minyak ni..jd, aku tejumpe artikel pasl minyak msk ni. jd nk kongsi2 la kn. mne yg baik tu, amal2kn lah. mne yg rse cam tk baik tu...elak2 kn lah ye. (^_^)
lg satu! artikel ni dlm bahase english. huhu..mls den nk translete nyo ko baso melayu. haha. jd aku copy n paste jelah ye. harap maklum.

Why Oil Is Important?

1. Fatty acids in oil help absorb fat soluble vitamins like A, D, E & K
2. Promote digestion, sense of fullness
3. Help in growth, hormone balance, body organ development and retina functioning.
4. Help smooth functioning of central nervous system and brain development
5. Act as antioxidants
6. Insulate the body against loss of heat

Cooking Oil, Healthy Cooking Oils

Which is the best cooking oil for reducing cholesterol, weight loss and health? Healthy Cooking Oils?

1. Fat is a high calorie food. There are 9 calories in each gram of fat.
2. Fat contains more than twice the number of calories in protein or carbohydrates.
3. From a weight loss viewpoint, all fats are equally 'bad' (same calorie-content). All vegetable oils contain 100% fat. Each tablespoon of vegetable oil contains 14 grams of fat and 125 calories.
4. Choose cold-pressed unrefined vegetable oils such as sesame, sunflower or safflower for salad dressing
5. Use extra-virgin olive oil for cooking.
6. Avoid heating oils to high temperatures, beyond their smoking point.
7. Do not use once used oil for frying again and again as it becomes carcinogenic. Never add fresh oil to the fried oil. The left over oil can be used in other preparations but should not be reused for frying.
8. Minimize use of oils rich in saturated fats.
9. Avoid hydrogenated oils (trans-fatty acids). Use unhydrogenated margarines.
10. Avoid coconut and palm oil.
11. It is best to reduce your intake of high-fat, calorie-dense foods like butter (80 per cent fat), mayonnaise (75-80 per cent fat) and coconut oil (100 per cent fat)
12. For better health, choose oils/fats that are low in saturated fat.
13. Store oil in an airtight container at a dark place away from light.

Best Cooking Oil : Fat Content of Oils

For better health, choose oils/fats that are low in saturated fat & high inmonounsaturated fat. The following table lists various oils in decreasing order of monounsaturated fat content.

Type of Oil/fat	Smoke Temp.	% Fat
		Saturated	Poly unsaturated	Mono unsaturated
Olive Oil	420F / 216C	14	12	74
Almond Oil	420F / 216C	8	19	73
Canola Oil	475F /246C	7	35	58
Margarine, whipped		20	30	50
Peanut Oil	450F / 232C	18	33	49
Rice Bran Oil	490F/254C	20	33	47
Margarine, stick		20	33	47
Margarine, tub		17	37	46
Sesame Oil	350F / 177°	15	43	42
Palm Oil		52	10	38
Cocoa Butter		62	3	35
Butter	350F / 177C	66	4	30
Wheatgerm Oil		20	50	30
Butter, whipped		69	3	28
Margarine,Flora Pro-activ		25	49	26
Corn Oil	320F /160C	13	59	24
Soybean oil	320° F / 160C	15	61	24
Sunflower Oil	450F / 232C	11	69	20
Walnut Oil (omega 3 fatty acids)	400F / 204C	14	67	19
Grape seed	420F / 216C	9	77	14
Safflower Oil	450F /232C	9	78	13
Coconut Oil	350F / 177C	92	2	6

Based on the above, the following may be recommended with regard to the best cooking oil:

For deep frying foods: The best oils are those with a high smoke point such as canola oil, corn oil, safflower oil, sunflower oil. The smoke point of unrefined oil is lower than the values mentioned in the above table.

For stir-frying and salad dressing: any oil low in saturated fat like canola oil, corn oil, or flax seed oil, olive oil, peanut oil, safflower oil, sunflower oil and walnut oil.

Oils to avoid: coconut oil, palm oil, butter, hard margarine.

There are conflicting reports about the health benefits or risks of coconut oil.

There are conflicting views about the use of coconut oil. The American Heart Association recommends avoiding the use of coconut oil for cooking as coconut oil contains 85 to 90 per cent saturated fat, which is generally regarded as the bad when it comes to heart disease. However, recent research suggests that fat in coconut oil is different and therefore it may be beneficial.

Olive Oil

Types of Olive Oil

There are generally three types of olive oil, but each having the same number of calories as in other oils.

1. Extra Virgin: This type of olive oil is the strongest in flavor and aroma. This oil is made from olives immediately after harvest and processed at room temperature. These oils are called cold pressed as they are produced by mechanically squeezing the oil under pressure.
   The flavour of extra virgin olive oil varies depending on the place where it has been grown and the type of olives.
2. Extra Light: This type of olive oil is a refined oil that is light in colour, odour and taste.
3. Olive Oil: This type of olive oil is mild in flavor and is a blend of refined oil and some virgin oil. This oil is mostly used around the world.

Health Benefits of Olive Oil

The olive oil may be beneficial in preventing conditions related to coronary disease, stroke and certain types of cancers.

Storing of Virgin Olive Oil

A study by researcher Antonella Baiano of the University of Foggia in Italy and published in the Journal of Food Science, (March 2009) has revealed that after 3 months of storage, the antioxidant activity in the oil remained unchanged, but antioxidants decreased by about 40% after six months.
The study recommends consumers to store extra virgin olive oil in small glass bottles (one liter maximum because the oxygen contained in the headspace determines its oxidation), in a dark location, at a temperature lower than 20-250C (68-770F).

Misinformation on Canola Oil

Some of the information on the Internet says that canola oil causes many diseases like joint pain, gum disease, constipation, heart disease and hearing loss, whereas the truth is that canola oil contains essential fatty acids that our body cannot make on its own. The long chain unsaturated fat in canola oil has been proven beneficial to our health.

Canola oil is Low Erucic Acid Rapeseed (LEAR) oil which contains less than 1 percent erucic acid. It was developed in Canada during the late 1960s - 1970s using hybrid propagation techniques involving black mustard, leaf mustard, and turnip rapeseed plants.