Zašto je uljana repica bolja od rafiniranih ulja?

Why is rapeseed better than refined oils?

We are already well informed about the benefits of using cold-pressed oils. Maticnjak is produced in a small plant by mechanical pressing without the use of heat in any form, so all our pressed oils can be considered virgin.

We get the raw material from our own production or from proven ecological producers. Small batches are produced depending on the needs of the market, so all our oils are fresh and do not need any additives. When cleaning oil, we do not use classic filtration or centrifugation, and of course neither refining nor harmful solvents such as hexane. In this way, we get relatively small amounts of oil, but they contain all nutritionally important things such as: chlorophyll, organically bound tocopherols, valuable phenolic compounds...

However, one problem arises:What if we want to use cold-pressed oil for frying, baking and cooking?

Namely, with most cold-pressed oils, harmful trans fats are already formed at temperatures of 50 degrees. One of the better and cheaper solutions is rapeseed oil , since its high smoke point of over 155 degrees allows us to bake and fry a lot of things in this oil, without destroying its nutritional properties and creating the aforementioned bad things. trans fats. Rapeseed oil is rich in oleic acid, which belongs to the group of omega-9 monounsaturated fatty acids, and its presence in food does not increase the proportion of omega-6 fatty acids, and given that rapeseed oil is relatively rich in omega-3 fatty acids and thanks to the fact that this oil contains up to 14% of valuable alpha linolenic acid, the recommended ratio of omega-6 to omega-3 fatty acids remains in the ideal ratio of 3:1, which is in accordance with the recommendations of the European Food Safety Agency.

Unfortunately, this ratio is not provided by oils extremely rich in linoleic acid, which belongs to the group of omega-6 fatty acids (e.g. sesame, sunflower, soybean, pumpkin or corn and wheat germ oils). Also, the smoke point is important for the validity of the oil in the pan and pot, which in rapeseed oil compared to most cold-pressed oils, including olive oil, is by far the biggest.

With an excellent ratio of unsaturated fatty acids, cold-pressed rapeseed oil can be called an omega-3-6-9 balance, good for the heart, excellent in the kitchen. In addition, it is not significantly more expensive than harmful refined oils, the daily use of which endangers our health and increases the risk of malignant diseases.