Huang Wei, a nutritionist, also pointed out that in addition to the possible impurities in the oil body, self pressed oil also has the characteristics of low "smoke point". The smoke point refers to the temperature at which the oil smoke is produced. The smoke point is closely related to the type of oil. For example, the smoke point of peanut oil we eat most often is about 160 ℃, while the difference between sesame oil with higher smoke point and sunflower seed oil with lower smoke point is nearly 70 ℃. In addition to different kinds of smoke, the production process will also have an important impact on the smoke point. The smoke point of refined oil in industrial production can be significantly improved, but this is not achieved by self extracting oil.
"In order to ensure the pure oil flavor, it is recommended to eat it as soon as possible!" This is the reply of a brand of home oil press to the question about the storage period of self pressed oil“ The reason why manufacturers reply like this is that the storage of self pressed oil also has certain limitations, "Huang Wei, a nutritionist, said
Whether it is the existence of harmful impurities caused by the lack of filtration process, or the problems of smoke point and storage period, in fact, self pressing oil is not safe for refined oil. However, from the perspective of nutrition, the beneficial components such as vitamin E and phytosterol in self pressed oil are more reserved, which has certain advantages over refined oil. How to get more nutrition on the basis of safety, we need to pay more attention to the use of home oil press and the edible process of self pressing oil.
