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BUTTER DIETOTHERAPY: a new word in modern dietetics

We all know that the basis of human life is nutrition. It is with food that we must get all the substances necessary for our vital activity. But this is not always the case. In our usual menu, many products containing the components necessary for maintaining health and leading an active lifestyle – micro - and macro-elements, physiologically active compounds-are in great short supply. Why is this happening and where is the way out of the impasse?

One of the promising developments of modern medicine, designed to dramatically improve our health, is a new direction in dietetics – oil dietotherapy.

Everything new always raises a lot of questions. And the author of the project – the general director of the Voronezh scientific and production enterprise "Russian Olive" LLC, Candidate of Biological Sciences Lidia Miroshnichenko, will answer these questions better than others.

— So, the project "Maslodieto therapy"...

- ...is based on the latest research of doctors, nutritionists, on the relationship and interdependence between our health and the range and properties of vegetable oils we consume.Nature has endowed the seeds of plants with unique properties, laying in them a huge biological potential and vital energy. These properties are preserved in oils obtained from seeds by pressing. It is these "live" products that allow us to enrich our diet with physiologically active compounds. It is not for nothing that they say that everything new is almost always well-forgotten old. These words fully apply to the term "oil dietotherapy". There was a time when we had no idea about refined vegetable oil.

Natural vegetable oils were constantly present on the table of our compatriots. First of all, sunflower: fragrant, pressed from selected seeds. In addition, pumpkin seeds, flax seeds, mustard seeds, hemp seeds, pine nuts kernels, and even ginger oil were crushed in the churns…

The rejection in recent decades of the former variety and the transition to the use of almost only refined sunflower oil has changed our lipid (fat) metabolism, caused a predisposition to the occurrence of atherosclerosis, cardiovascular diseases, type 2 diabetes and a number of other serious ailments.

The goal of the project "Maslodietoterapiya" is to return to the centuries-old traditions of the culinary art of the peoples of Russia, who knew and appreciated natural vegetable oils.

— Why are natural vegetable oils so important for humans?

— In the 70s of the last century, doctors were struck by the data of studies conducted among the Eskimos of Greenland. Representatives of this nation, living in the harsh conditions of the Arctic, were practically unknown to cardiovascular diseases! As it turned out, the constant consumption of fatty meat of marine mammals, which contains a large amount of polyunsaturated fatty acids (PUFAs) omega-3 and omega-6, protects the Eskimos from heart disease.

These substances are an indispensable "building material" for any of the cells of the human body: they are present in all cell membranes, without them the nervous tissue is unthinkable, and the highest concentration of fatty acids is reached in our brain…

In Russia, eating the meat of marine mammals is, to say the least, problematic. But nature has also provided us with sources of essential omega-polyunsaturated fatty acids – oilseeds. It is established that the systematic lack of natural vegetable fats in food negatively affects our health, contributes to the development of many diseases, reduces immunity and, ultimately, leads to a reduction in human life. Therefore, each of us should include unrefined oils rich in all the necessary "omegas": linseed, mustard, ginger, hemp, cedar, corn, sesame, soy, amaranth, walnut oil, wheat germ oil…

- Refined and unrefined: what is the difference and health benefits?

- Refining (multi-stage oil purification) is a forced measure applied due to contamination, heterogeneity and substandardness of part of the oilseed raw materials entering the processing.

In the process of refining, along with harmful impurities, the most valuable physiologically active compounds – phospholipids, phytosterols and other substances-are inevitably removed from the oils; after refining, no more than 20-30% of vitamin E is preserved in the oil. Refined vegetable oil (sunflower or any other) meets all regulatory safety requirements, but it is of little use for health.

According to nutritionists, our kitchen should have at least 5-6 different oils, which should be periodically alternated with each other.

If you want to stay healthy, be sure to include in your daily menu any unrefined oil available to you: sunflower, or corn, linseed, olive, cedar-none of them will become useless ballast in your body and will bring it undoubted benefits.

— In what quantity should you use vegetable oils?

- The daily intake of unrefined vegetable oils recommended by nutritionists is 20 ml (2 tablespoons). But it should be different oils – so you will provide the necessary balance and variety in your menu, not only essential fatty acids, but also other physiologically active compounds.

Their sources can also be the seeds or nuts themselves, but in this case it is necessary to observe the rule: 20 ml per day in terms of the oil contained in the seeds or nuts.

So, pumpkin seeds contain an average of 35 % lipids, so you can consume up to 50 g of pumpkin seeds daily; in walnuts, the oil content ranges from 50 to 77 %, which means that the consumption rate is 3 nuts per day; for pine nuts (contain 60 % oil), the consumption rate is no more than 30 g. Moreover, the most useful nuts are those that are extracted from the shell immediately before consumption. It is not for nothing that nature so carefully protects them from oxidation, placing them in a strong shell that protects them from contact with air oxygen.

— Is it possible to determine the quality of unrefined oil without special tests?

— In contrast to refined, the quality of "live" oil obtained by pressing can be determined by taste and smell. Fresh oil will be pleasant to the taste and" fragrant " smell. If the unrefined oil is bitter and exudes a suspicious rancid smell, it is dangerous to eat it.

But with refined, odorless oils, it is much more difficult: even if the oil during storage ceases to meet the safety indicators, it is very difficult to assess its quality at home.

— How to store oil properly?

- Natural vegetable oils contain unsaturated fatty acids that have the ability to neutralize free radicals in our body. But this happens only if the vegetable oil is properly stored and has the appropriate physical and chemical safety indicators. And, exactly "to the contrary", vegetable oil itself can cause the occurrence of harmful radical reactions for a person, if it has been stored for a long time in an ordinary container – a bottle or a jar, in which the volume of oxygen constantly increases as the volume of oil decreases. The biggest harm to oil is caused by the oxygen contained in the air.

The smaller the volume of the bottle filled with oil, the better for its safety: it will be used up quickly enough and will not have time to oxidize. Note that different oils have different shelf life, pay attention to the recommendations placed on the packaging. Store the oil in a tightly sealed glass container, in a refrigerator or other cool place, without access to sunlight.

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