Light coloured edible oils found in the market are refined through the conventional process of chemical refining that is by using acids and alkali in order to reduce the colour and enhance the consumer appeal. Which results to loss of lot important nutrients?
Edible oils that do not contain desired levels of saturated fats as per the latest recommendations do not become vicious or thick in winters whereas Rice Bran Oil which has required amount of Saturated fat is bound to become little thick.
It is advised to buy smaller packs of edible oils and never keep it for longer periods more than a month after opening the container as all edible oils are prone to oxidation.
*Repetitive heating of oil causes increase in Trans-fat ,acid value, polymerisation, colour and oxidation of oil
Besides Rice Bran Oil, oat is also known for its bad cholesterol lowering properties. So replace bread from your breakfast with oatmeal porridge
Eat one teaspoon grinded Flax seed (alsi ke Beej) with milk/curd/oatmeal porridge
Eat Garlic, Onion, Beans, Vegetables and fruits. Replace red meat with fish or poultry.
Minimum Intake of salt and Sugar
Above all, be physically active as regular exercising is the real mantra to fitness