I know questions about oil have been posted over and over again, but I didn't see too much about sunflower oil at all. I use organic, unrefined sunflower oil for baking and sauteing. Wanted to make sure it was a good oil choice for these purposes.
Sunflower oil has been reported to have many health benefits. More particularly, sunflower oil is a rich source of vitamin E, vitamins, minerals and antioxidants. In addition, there have been studies showing that consuming sunflower oil on a regular basis can help to lower cholesterol levels.
However, since sunflower oil is a polyunsaturated oil, I don’t recommend it for high heat cooking. The concern with polyunsaturated fats is that they turn rancid easily when exposed to heat, light and air. Heat changes the chemical structures of the fatty acids and forms free radicals. If you choose to use sunflower oil, I recommend buying it cold-pressed and using it mainly on salads or for low or medium heat cooking. Make sure that you don’t allow it to smoke, since that is when it becomes bad. As for baking, I recommend experimenting with coconut oil.
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