Olive oil, linseed oil, perilla oil, don’t make mistakes when cooking and preserving them! Nutritionists reveal 4 tips to prevent good oil from turning into bad oil

How should we use flaxseed oil, perilla oil and olive oil correctly when cooking? How to store it safely? The following is an analysis by a nutritionist. Be careful not to get it wrong!

1. Use opaque glass containers for storage

Oils with high nutritional value, such as linseed oil, perilla oil, cold-pressed extra virgin olive oil, camellia oil, etc., are best stored in light-proof glass containers due to their high content of unsaturated fatty acids, and should be kept in a dark and cool place. Avoid placing them next to gas stoves, because high temperatures will enhance the activity of lipase, accelerate the chemical reaction of oils and fats, and cause them to become rancid and deteriorate.

2. Use up within 3 to 6 months after opening

Chen Shiting, a nutritionist at Corning Hospital, said that the general shelf life of cooking oil is 2 years, but once the oil is opened, it is recommended to be used up within 3 to 6 months, especially cooking oils with special flavors, such as sesame oil, cold-pressed extra virgin olive oil, and camellia oil, to prevent the nutrients in them from spoiling.

3. Package into small bottles for use

Avoid contact with air and moisture. If oils and fats are frequently exposed to air and moisture, oxidation will be accelerated. Moisture is also conducive to the reproduction of microorganisms. Therefore, large-packaged oils should be divided into small bottles for use. Cover tightly after each use to avoid moisture residue.

4. The oil smells bad.

If you smell the odor of oil, it means the oil has oxidized and deteriorated. It is recommended to discard it or make it into soap.

A bottle of universal oil that can be used to the end

Chen Shiting suggested, "It is really troublesome to prepare so much oil in the kitchen. Is there any oil that can be used for all purposes and used as an all-purpose oil for the family?" Actually there is! Chen Shiting said that although each oil has a different smoke point and is suitable for different cooking methods, the four oils, refined avocado oil, brown rice oil, camellia oil and olive oil, are suitable for low-temperature cold dishes, steaming, boiling and frying because of their high smoke points.

In particular, brown rice oil, its fat combination is most suitable for the human body; and camellia oil itself is not dry, suitable for replacing sesame oil for stewing, but it has a special taste, for those who can accept it, it is a good choice. Olive oil can actually work, but the grades of olive oil on the market vary greatly. If you want to fry, it is recommended to use refined olive oil. It is a pity to use good quality olive oil for high-temperature frying.

Chen Shiting reminded that although the above-recommended oils are all-inclusive, a closer look at their fatty acid composition shows that there is still some imbalance. For example, brown rice oil lacks omega-3, while avocado oil, camellia oil and olive oil contain less omega-3 and omega-6. Therefore, it is recommended to eat a handful of nuts every day, eat fish twice a week, or pair it with a bottle of perilla oil or flaxseed oil, which will be healthier.

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