As a journalist always on the lookout for intriguing stories, the buzz surrounding the “Freezing Oil Challenge” piqued my curiosity. What exactly does this challenge entail, and what deeper insights lie beneath its surface? Armed with questions and a thirst for knowledge, I embarked on a journey to uncover the truth behind this viral sensation.
During my investigation, I came across Aproko Doctor’s video content on social media, where he explained why certain cooking oils freeze.
According to him, some oils have high levels of saturated fats, while others have high levels of unsaturated fats. Oils with high levels of saturated fats tend to freeze when kept in the fridge. He further clarified that oils with high-unsaturated fats, like soya oil and olive oil do not freeze in the fridge. He advised consumers to read product labels and check the nutritional information to make the right choice when selecting cooking oils.
This information led me to more unanswered questions about saturated fat, polyunsaturated fat, and trans fats. To paint a comprehensive picture, I knew I needed more expert insights. I reached out to Dr. Monisola Adanijo, a respected cardiologist whose expertise in cardiovascular health could offer invaluable perspectives.
Dr. Adanijo, like Aproko Doctor, highlighted the importance of being cautious about trans fat. However, she also explained the harmful effects of oils rich in saturated fats, as these fats increase cholesterol levels in your body, leading to health issues like heart disease, stroke, etc. Whereas unsaturated fatty acids reduce cholesterol levels in your body, they are good for your health.
She pointed out that many unhealthy cooking oils are rich in saturated fats and are available in the Nigerian market. How can a consumer understand that your cooking oil contains a high level of unhealthy saturated fats?
She suggested a simple test: if an oil turns solid when in the fridge, it most likely contains high levels of saturated fat. Whereas, oils rich in healthy unsaturated fat will not freeze.
She urged consumers to be mindful while selecting their vegetable oil. Dr. Adanijo advised to check the product level very well in order to choose the right healthy oil. Oil with high polyunsaturated fatty acids (PUFAs) and low saturated fats is the best choice.
This is because polyunsaturated fatty acids (PUFA) are good for heart health and lower cholesterol, while ones with high saturated fats are bad for health.
Oils such as olive oil and soya oil are rich in polyunsaturated fatty acids (PUFAs), which are good for your heart health and low in saturated fat. A good example is Golden Terra Soya Oil, which is available in our market.
As I wrap up my investigation, I reflected on how the oil freezing challenge may have captured our attention momentarily, but its implications resonate far beyond the confines of social media, reminding us of the profound interplay between health, and our everyday choices of the right cooking oil brands when preparing our family meals.
A cardiologist’s view on the freezing oil challenge