Cold-pressed turnip oil is better and cheaper than Coconut oil.
Cold-pressed turnip oil is rich in omega 3-6-9- complex unsaturated fatty acids and a significant amount of alpha-linolenic unsaturated fatty acids and is better for cooking, baking and frying than the expensive coconut oil, which is rich in monounsaturated fats. So, if cooking with coconut oil you will consume monounsaturated fatty acids, for example, when you put the lard on heat, nothing good or bad will happen, does not become worsen during the baking than at the beginning.
The olive oil you can be used for baking, but then Trans fats are created, so it is better to use it only as salad dressings or within sauces. Trans fats cause imbalance levels of Omega 3-6-9- and then inflammations occur that are responsible for most modern diseases. Cold-pressed turnip oil is just as beneficial as olive oil, and even is richer in unsaturated fatty acids. Of course, it must be cold-pressed turnip oil, by no means should be refined (which we find on the shelves of store chains) because in the refined oil Trans fats are already present. Yet another problem arises: What if we want to use cold-pressed oil for frying, baking or cooking?
Cold-pressed turnip oil for cooking, frying and baking without harmful Trans fats
Namely, in most of cold pressed oils exposed to 50 degrees of heat Trans fats are created. One of the better and cheaper solutions is turnip oil as its high smoke point over 155 degrees allows baking and frying without destroying its nutritional properties and the above-mentioned bad Trans fats are not formed. Turnip oil is rich in oleic acid, which belongs to the group of omega-9 monounsaturated fatty acids, and its presence in the food does not increase the proportion of omega-6 fatty acids. Since turnip oil is relatively rich in Omega-3 fatty acids and due to the fact that this oil contains up to 14% of valuable alpha-linolenic acid, the recommended proportion of omega-6 and 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. This ratio is not, unfortunately, found in oils that are particularly rich in linoleic acid which belongs to the group of omega-6 fatty acids (sesame, sunflower, soybean, pumpkin seed oil, or wheat germ and corn oils) Moreover, when put in pen or pot the relevant smoke point of an oil is very important, which is in the turnip oil compared to most cold-pressed oils, including olive oil, far more higher. With an excellent ratio of unsaturated fatty acids, cold-pressed turnip oil can be named omega – 3-6-9 balance, good for the heart, great in the kitchen.
In addition, it is not significantly more expensive than harmful refined oils which if are daily used, jeopardize the health and increase the risk of many diseases.
The turnip should be from your own production or from trusted organic producers. A small series based on the needs of the market are produced and so all oils are fresh and no additives need to be added. In the process of cleaning the oil, conventional filtration or centrifugation is not used, and of course no refining or harmful solvents such as hexane. In this way relatively small amount of oil is produced, but it contains all nutritionally important substances such as chlorophylls, tocopherols, valuable phenolic compounds etc.
