A well-known Romanian nutritionist smokes the most common oil in the Romanian cuisine: "Do not eat it anymore, it's toxic!"

A well-known Romanian nutritionist smokes the most common oil in the Romanian cuisine: "Do not eat it anymore, it's toxic!"

Valentin Bunea is a well-known Romanian nutritionist, who promotes daily the lifestyle adopted both by him and his family, as well as by the clients who ask for help in coordinating the weight loss programs.

Valentin Bunea is a preacher of poor carbohydrate eating, the so-called low carb lifestyle. Among the daily tips on how to live healthy and to become (re) become supple, the nutritionist draws the alarm signal regarding the consumption of an oil so used in the Romanians' kitchens. This is Facebook's nutritionist posting:

"ABOUT SOIL FLOWERS – by Valentin Bunea

Want to make eggs, mayonnaise, eggplant salad? We do not use sunflower oil because it is already already oxidized by the extraction process using high temperatures and chemical solvents.

It is rich in Omega 6. An oil with a very high percentage of polyunsaturated fatty acids (omega 6) only oxidizes if exposed to oxygen, if not warm it up.

Polygonated fatty acids when heated are easily broken down by generating large amounts of free radicals long before they smoke.

Free radicals are incomplete chemical compounds that "steal" electrons from our healthy cells to complement them.

When the cells become 99.99% according to the original and the pre-cancerous cells multiply. And we do not want that. 🙂

In addition, the amount of omega 6 fatty acids is higher and omega 3 lower, the higher the level of inflammation in the body.

Attention, the "no-cholesterol" sunflower oil has never had cholesterol because the sunflower seeds have no cholesterol, "Valentine Bunea concludes.

The nutritionist who dismantles sunflower oil and polyunsaturated oils says that the best choices for human consumption are monounsaturated and saturated lipids such as butter, olive / coconut / lard / palm / avocado and … MCT.

MCT oil is fully composed of saturated fatty acids. The name MCT comes from Medium Chain Triglyceride and is extracted from coconut and palm oil.

MCT oil is liquid regardless of room temperature, it is colorless and odorless, ideal for roe salad, mayonnaise and eggplant salad, complements the nutritionist.

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