Is it possible to fry in flaxseed oil?

In the old days, the inhabitants of Russia could not imagine their life without linseed oil. For our grandparents, a valuable natural delicacy served as a constant component of nutrition.At that time they had not yet heard of cream or sunflower oil, and therefore it was with flax oil that were enriched with vegetable salads, used during cooking, and poured into pastry to enhance the flavor and taste of bread products.

Modern consumers also often use the natural ingredient, but many are concerned about the question of whether it is possible to fry in flaxseed oil.

Flax seed oil is characterized by a number of healing properties. Regular use of this tool leads to the normalization of metabolism in the cells. The product of natural origin contains a huge amount of fatty acids, vitamins of group B and minerals. It consists of folic acid - an important component necessary for the normal functioning of the adult brain and the formation of the neural tube in a fetus that is just being formed.

Flaxseed oil activates the liver, increases its barrier abilities, successfully treats gastritis, eliminates the feeling of heat with heartburn, eliminates the delicate problem of constipation, works as an anthelmintic agent. Eaten in the morning on an empty stomach, it helps the body to wake up and prepare for the negative influence of the environment (smog from transport, urban infrastructure).

If you drink or eat it systematically, you can prevent the onset of myocardial infarction, suspend the development of such serious diseases as atherosclerosis, hypertension, ischemia of the heart muscle. A useful food supplement reduces the chance of getting a stroke, thanks to which blood clots are less likely to form.

Doctors recommend that flaxseed oil be used by pregnant women, since it has a beneficial effect on the establishment and normal development of the child’s nervous system, as well as on his brain. Thanks to the use of oily liquid, nine months of pregnancy and childbirth are easier.

But, despite all the advantages and positive qualities, from flaxseed oil is and harm. In itself, it is not a hazardous substance to health, but if you use such a component in unlimited doses and without following a certain scheme, you can get a number of health problems.

Studies and tests conducted by Canadian experts have proven that abuse of this product can trigger, for example, preterm birth.

Flaxseed oil is produced by cold pressing. Thanks to this method of extraction, all medicinal properties are preserved in the finished food product, and it can be used as a medicine. The consistency of the finished product is no different from vegetable or olive oil, the color is different - from light brown to dark.

The last criterion depends on the degree of purification. Storage time should not exceed 6 months, and this is on condition that the container with the useful liquid is tightly closed and stands in the refrigerator. If the storage instructions are not followed, the oil will become bitter and useless. Good quality flax seed oil has a sweetish aftertaste and does not in any way taste bitter.

Due to the rich composition, in particular, the presence of polyunsaturated fats and linolenic acid, flaxseed oil can oxidize. This is sure to happen if the oil is heated. As a result, the oil becomes a carcinogen, that is, it can provoke the formation of cancer cells in the human body, which means that its modification should not be used in food.

Refined flax oil is considered not so harmful. However, do not conduct experiments on your own body. This is especially true for flaxseed oil, whose expiration dates are coming to an end or have long been out.

When re-frying any oil becomes hazardous to health.Under the influence of high temperature, there is a change in the structure of the product at the molecular level, and the once useful ingredient turns into trans fats. The latter have a different molecular chain than the natural, not artificially synthesized elements that characterize the chemical composition of the flaxseed substance.

On a large scale, trans fats are made by hydrogenation. In order for vegetable oil to turn from a liquid state into a solid product, it is heated, and then hydrogen is fed through a hot mass. In the course of such manipulations, a solid substance is obtained, which contains already saturated fats.

Being under the influence of high temperatures, hydrogenated oils lose all nutrients, but, worst of all, they inhibit the work of human cells and prevent them from eating normally. Subsequently, the metabolism is distorted, toxic products accumulate in the cells, which leads to the development of acute diseases of the cardiovascular system. Also in the human body begins the accumulation of "harmful" cholesterol, and the degree of "good" decreases. As a result, cholesterol from the arteries enters the liver, where it settles and leads to poor health.

Trans fats also increase the number of lipoproteins that directly affect the condition of the arteries. The latter lose their elasticity, which can be the root cause of a stroke or heart attack.

During frying, flaxseed oil loses vitamins, they are destroyed by high temperatures. In this way, a useful product as a result of heating becomes not just a useless additive, but, worse, a dangerous substance.

If, nevertheless, someone decides to use flaxseed oil for frying, it should be noted that this application will not lead to death, however, the body will be seriously harmed in the shortest possible time.

Gradually, stomach problems will begin to arise, digestion will worsen, and pain in the GIT area will appear. In some cases, nausea may occur.

See the following video for the benefits of flaxseed oil.