This in an excerpt from this book
Modern cooking is probably one of the most criticised forms of art of modern era. Industrialised food has without doubt, made a mark of its own in deteriorating the average health markers around the world. Starting from the 1980s, a secret movement had started to improve the health of people and to go back to our grandparents’ and great-grandparents’ time when strokes and heart disorders rarely did exist. Science has been the biggest ally in this fight against packaged, industrialised food as it keeps up its march of revelation, unheeded and unstopped by the returning fire that most industrial houses and privately-funded laboratories provide in the form of researches and reports for certain food materials, trying to convince the people that they can be beneficial for health.
Since health has become one of the primary issues for state as well as private levels, selecting the best oil for maintaining a good health can be a task of its own. Cooking is an art, and just like all other forms of art, it requires the right focus and the right brushes to make a perfect picture. Just like the right amount of paint, orientation and the right choice of brushes make way for a perfect picture, similarly, a healthy platter requires one to use the right cooking and food oils to maintain a healthy outlook in life.
There are a thousand varieties of foods and food oils each corresponding to the region they are grown in, the culture they might represent and the tradition that often follow around them. Lots of these oils are used for cooking purposes while a lot of them are simply used as cold consumption oils for several purposes such as maintaining biological health, massaging or even as treatments against certain disorders such as skin related issues, rashes, healing purposes or for maintaining skin tone. Oils also have had a cultural association to them, countless number of regions use local oils for religious rituals and social processions to name a few. Some of these oils have been in use for more than a millennium (the ghee for example).
And hence, oils have multipurpose objectives behind them, most of them being used as cooking agents and biological ‘healers’. However, when it comes to selecting the right oils, then one needs to go beyond culture and traditions and peek into the world of science to judge and select the very best of them. Such oils can still list down to a couple of numbers but the best of them range not beyond single digits. That is, most nutritionists and health experts put down a mean number of 6 and probably a maximum of 9 healthy oil to select from for cooking purposes. In this book, a brief introduction to these oils is present that lists down the best essential oils one can have primarily for cooking and consumption purposes, since health is for a considerable part, related to the food that is eaten on average terms. Followed by the introduction, that will also include the criteria that makes an oil healthy or not, will be content on some of these oils’ chemical breakup and why each of the oil discussed blow is beneficial for biological and mental health, as most nutritionists and doctors put them down to be. Information contained here is fully authentic and without any personal bias, belief or myth.
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