Edible oils are Ultra Processed themsleves
4 oils soybean, palm, canola (rapeseed) & sunflower make up 90% of the global edible oil market (incl. India).
Oil needs to be bland, plain and flavourless, so that it can be used to make edible products that taste good.
To do so, manufacturers refine oil by:
Use phosphoric acid to remove gums & waxes.
Neutralise it with caustic soda.
Beach it with bentonite clay.
Deodorise it using high-pressure steam. more
use extra virgin oils i.e cold pressed oils each litre of coconut, sarson, til , will cost anywhere around 2500 Rs. to 4500/- per kg only another alternative is desi ghee ( butter Oil) , vegetable oil like Dalda which are not highly chemically refined are much better options and healthier than refined oils , have anybody born before 90's heard so much heart dieseas , cancer , health problems of all kinds , no because we were using cold pressed , dalda vegetable oils , desi ghee mostly cold pressed oils were available from kohlu ke dhukan next door , where are they vanished because of population explosion and many other factors more
recently Rice bran oil is liking of people for eating more
Info is good but what is the solution. Can our food n health Regulators intervene? more
Until recently, only refined oils were permitted to be sold to consumer. This was because of quality and shelf life issues. The edible oil refining industrial processes are old and well established, worldwide. They are very safe. Consumers who wish to buy unrefined oils or cold pressed oils now have a wide range available, such as Coconut, Sesame, Groundnut. However Soybean (solvent extraction and then refining), palm, canola and sunflower are available to consumers (worldwide) only after refining to ensure their quality parameters such as FFA, PV etc. Since these 4 oils are largely imported, FSSAI checks their quality at time of import. These are largely used in food manufacturing industries, where their internal lab also overseas the quality. more