Dear sir... Pls upload a video regarding the usage of Preparation of rice in home... Like which method is better... Like cooking in open vessel and draining the excess starch or rice cooker or pressure cooker.. Thanks sir
Dr after food water drink panna koodathunu sollranga.Appo after food tablet poduravanga eppidi water drink Panama irukka mudium.Ethai pathi video podunga
Sir can u please explain ghee has more saturated fatty acid though it has high smoking point ....is it good to use...like u ssaid coconut oil is good though it has sfa...as it has good one lauric acid ... Also one small suggestions...is there any difference of usage of oils in adults Vs child ...if so kindly please do one video ... Thank u sir
Doctor sir! ஒரு தடவை பயன்படுத்திய எண்ணெயை மீண்டும் பயன்படுத்தலாமா? அதிகபட்சமாக எத்தனை தடவை பயன் படுத்தலாம்? இதைப் பற்றியும் சொல்லி விட்டால் உங்கள் காணொளி முழுமையாக இருக்கும் ! Please doctor!
ஐயா வணக்கம் நான் நெசவுத் தொழிலாளி இரவு நேர உணவு இரண்டு மணி நேரத்துக்கு முன் எடுத்துக்கொள்ள வேண்டும் என்று சொல்லி உள்ளீர்கள் நான் பகல் வேலை முடித்து வீட்டுக்குப் போவதற்குள் இரவு பத்து மணி ஆகிவிடுகிறது நான் இரவு உணவை என்ன செய்ய
Excellent and valuable information Dr. As you said I use sesame oil,ground oil for shallow fry,variety rice etc.But for deep fry I use rice bran oil. Is it ok? What is its smoking point?
You would do well to check your facts. For example ( chart), safflower oil contains 70% plus of polyunsaturates (PUFA, w-6) and not 70% plus of monounsaturates (MUFA). Among normal oils, only olive oil contains 80% of oleic acid (MUFA). According to current understanding, such high PUFA oils are not desirable. On chekku oils, I agree that they retain the natural components like vitamins and anti oxidants, but these form only a fractional percentage. Even if you take 25 gms of these oils everyday, at about 0.5%, you will get only about 125 mg of these. Is this any thing substantial, for labelling them as super healthy ? . One consumes more vegetables and pulses ( vegetarians) and a much higher quantity of these will be available from them. Most of these nutrients are heat labile. Because structurally, they are unsaturated mostly, also conjugated. Some one with chemistry back ground can immediately recognise how these conjugated, unsaturated molecules can easily decompose under heat. Especially if you subject these oils to repetitive heating ( largely unavoidable in normal home kitchens), you will end up with lots which are steadily degrading in quality. So don’t go over board about the nutrient benefits of chekku oils. Ideally, limit them to one time heating use. As unheated oils, they are fine. Biologically ( even often in industrial uses), anti oxidants are supposed to be good at absorbing oxygen chemically and safely only in ambient temperatures, saving susceptible biological molecules in the body. Under heating conditions, these molecules can be decomposed by oxygen in undesirable ways. That is the reality of heating chekku oils repeatedly. As one who has worked in edible oil industry and has kept reading on edible oils as personal intellectual pursuit, there is no valid reason to junk refined oils as unsafe. The process is perfectly safe, the oils are totally free from any chemical impurities. The 100 year old process has undergone substantial amount of chemical and chemical engineering improvements and the quality of refined oil today is much superior than what it was 60 years ago. Trans fatty acids don’t occur naturally in any oil. They are also not known to be produced when you heat the oil, even the highly unsaturated sunflower oil or safflower oil. They are produced during a synthetic process of making vanaspathi or the old school bakery fat, by step known as hydrogenation. This involves partially saturating with hydrogen gas, poly unsaturated components in oil,partially to Monounsaturated fats. But this is not the same as the naturally occurring monounsaturated fats in oils like olive or groundnut or palm or rice bran, chemically. They are solids physically, while natural monounsaturated rich oils are all liquids. And as solids, they are different chemically from natural solid fat components present in oils like coconut oil. Because of their unique chemical nature, they are also facilitators of artery hardening. That is why they have literally gone out of practice use nearly. They are not formed in the process of refining oils, because the required chemistry is not used in the refining steps. And a final advice from a qualified and experienced chemist and oil technologist. Don’t get paranoid with decisions about choices of oils to use, which processing type, which oil ( ground nut, tilli, coconut). Be comfortable with your long standing preferences, with some knowledge about them. Unless you carry a serious health baggage or susceptibility, our normal consumption of oils ( about 10-15 gms a day, as a generous estimate) is not going to make a big impact, plus or minus, even over a long time. Be at peace with your choice and preference. Remember, moderation is the ultimate key. I am Dr. M. Balakrishnan from Bangalore, 78, a PhD in organic chemistry, with a long experience in industrial R&D, including vegetable oils, since long retired.
எண்ணெய் பற்றி எல்லாம் சுருக்கமாக தெளிவாக சொல்லி விட்டீர்கள்! Thanks doctor!
தெளிவான விளக்கம் நன்றி டாக்டர் ஐயா
GREAT DR. THANKS
GOD BLESS YOU AND UR SERVICES
சார் நீங்கள், உப்பு ,எண்ணெய் கார்போஹைட்ரேட், எல்லாம்🍱🍱🍱 ஒரு நாள் எவ்வளவு எடுத்துக்கொள்ளலாம் என்று ஒரு வீடியோ போடுங்கள்(சரிவிகித உணவு முறை)🍱🍱🍱
அருமை dr
Thank you for sharing Dr,👍 Sekku oil ippo neraya idathula kidaikuthu ,😌😌
ஒருசிலர் செய்வதால்... செக்கு வைத்திருப்பவர்களுக்கு... கெட்ட பெயர்தான்... நானும் தயாரிக்கிறேன்.. மிகவும் தூய்மையாகும் தரமாக தயாரிக்கிறேன்... என் செக்கு எண்ணெய் உபயோகித்து பாருங்கள்..
Very very usefull doctor..u r my god's gift
Healthy information 🎉
நல்ல பதிவு சார்
Thankyou Dr
Very very useful information
Dr very simple and usefully narrated
PCOS pcod மருத்துவம் சொல்லுங்கள் சார்
Very clear explanation thank u sir
வாழ்த்துக்கள் சார்.
Thank you Doctor.
Suppose oil theriyama romba sudu ayidichu atha aravaithu use pannalama.
Dear sir...
Pls upload a video regarding the usage of Preparation of rice in home... Like which method is better...
Like cooking in open vessel and draining the excess starch or rice cooker or pressure cooker..
Thanks sir
Thanks Dr.well done.Recently open vagai marachekku .
Very nice presentation.
Nice video
Thanks for your valuable information 🙏
Thank you doctor god bless you
Dr after food water drink panna koodathunu sollranga.Appo after food tablet poduravanga eppidi water drink Panama irukka mudium.Ethai pathi video podunga
@@DrSagulRMugunthan thankyou Dr
Romba romba thx sir 🙏🙏🙏🙏
Big thanks Doctor good explanation
Mudakkuvathamku Yana sapadalam Yana sapadakudathunu solluga sir.
Super infermetion docter thank you
Doctor... once we use the oil for deep frying should we discard it and not reuse that oil again. please clarify. thanks.
Sir wat about bhaam oil? N poricha oil ah again use pana save panirupanga?
Rice bran oil,soyabeen oil helth ko keda?
Vera level explanation sir thank you
Excellent dr👍🏻
❤ super sir
Good. Expalan sir 🙏🙏🙏
Ayya na samaiyaluku teriyama lamp oil use panniten ennoda baby kum kudututen enna seyarathu ethachum problem varum a please reply pannunga
Hello sir
Ration pana oil use panalama
Good information sir
Sir can u please explain ghee has more saturated fatty acid though it has high smoking point ....is it good to use...like u ssaid coconut oil is good though it has sfa...as it has good one lauric acid ...
Also one small suggestions...is there any difference of usage of oils in adults Vs child ...if so kindly please do one video ...
Thank u sir
Good doctor
Useful video sir
Tiroad problem best food
Thanks dr💥💥💥💥
அருமை
Sir palm oil use panalama, pls solunga
Thanks sir
Hair falluku video poduga sir
Only clean shave finally better
Doctor sir!
ஒரு தடவை பயன்படுத்திய எண்ணெயை மீண்டும் பயன்படுத்தலாமா? அதிகபட்சமாக எத்தனை தடவை பயன் படுத்தலாம்? இதைப் பற்றியும் சொல்லி விட்டால் உங்கள் காணொளி முழுமையாக இருக்கும் !
Please doctor!
Thank u
டாக்டர், ஒரு நாளைக்கு எத்தனை ஸ்பூன் எண்ணெய் தேவைப்படும் நம் உடல் நலத்திற்கு?
1 person per day 2-5tsp of oil
I person per month 500ml oil
ஐயா வணக்கம் நான் நெசவுத் தொழிலாளி இரவு நேர உணவு இரண்டு மணி நேரத்துக்கு முன் எடுத்துக்கொள்ள வேண்டும் என்று சொல்லி உள்ளீர்கள் நான் பகல் வேலை முடித்து வீட்டுக்குப் போவதற்குள் இரவு பத்து மணி ஆகிவிடுகிறது நான் இரவு உணவை என்ன செய்ய
True 👌
Super. Anna
Excellent and valuable information Dr. As you said I use sesame oil,ground oil for shallow fry,variety rice etc.But for deep fry I use rice bran oil. Is it ok? What is its smoking point?
Thank you Dr!
Oil reuse pannalama sir?
Sir I take lemon water in empty stomach daily morning 1 lemon mixing 1/2 litter water it's correct measurements ah PLS reply me doctor
@@DrSagulRMugunthan thank you sir
👌
You would do well to check your facts. For example ( chart), safflower oil contains 70% plus of polyunsaturates (PUFA, w-6) and not 70% plus of monounsaturates (MUFA). Among normal oils, only olive oil contains 80% of oleic acid (MUFA). According to current understanding, such high PUFA oils are not desirable. On chekku oils, I agree that they retain the natural components like vitamins and anti oxidants, but these form only a fractional percentage. Even if you take 25 gms of these oils everyday, at about 0.5%, you will get only about 125 mg of these. Is this any thing substantial, for labelling them as super healthy ? . One consumes more vegetables and pulses ( vegetarians) and a much higher quantity of these will be available from them. Most of these nutrients are heat labile. Because structurally, they are unsaturated mostly, also conjugated. Some one with chemistry back ground can immediately recognise how these conjugated, unsaturated molecules can easily decompose under heat. Especially if you subject these oils to repetitive heating ( largely unavoidable in normal home kitchens), you will end up with lots which are steadily degrading in quality. So don’t go over board about the nutrient benefits of chekku oils. Ideally, limit them to one time heating use. As unheated oils, they are fine. Biologically ( even often in industrial uses), anti oxidants are supposed to be good at absorbing oxygen chemically and safely only in ambient temperatures, saving susceptible biological molecules in the body. Under heating conditions, these molecules can be decomposed by oxygen in undesirable ways. That is the reality of heating chekku oils repeatedly. As one who has worked in edible oil industry and has kept reading on edible oils as personal intellectual pursuit, there is no valid reason to junk refined oils as unsafe. The process is perfectly safe, the oils are totally free from any chemical impurities. The 100 year old process has undergone substantial amount of chemical and chemical engineering improvements and the quality of refined oil today is much superior than what it was 60 years ago.
Trans fatty acids don’t occur naturally in any oil. They are also not known to be produced when you heat the oil, even the highly unsaturated sunflower oil or safflower oil. They are produced during a synthetic process of making vanaspathi or the old school bakery fat, by step known as hydrogenation. This involves partially saturating with hydrogen gas, poly unsaturated components in oil,partially to Monounsaturated fats. But this is not the same as the naturally occurring monounsaturated fats in oils like olive or groundnut or palm or rice bran, chemically. They are solids physically, while natural monounsaturated rich oils are all liquids. And as solids, they are different chemically from natural solid fat components present in oils like coconut oil. Because of their unique chemical nature, they are also facilitators of artery hardening. That is why they have literally gone out of practice use nearly. They are not formed in the process of refining oils, because the required chemistry is not used in the refining steps.
And a final advice from a qualified and experienced chemist and oil technologist. Don’t get paranoid with decisions about choices of oils to use, which processing type, which oil ( ground nut, tilli, coconut). Be comfortable with your long standing preferences, with some knowledge about them. Unless you carry a serious health baggage or susceptibility, our normal consumption of oils ( about 10-15 gms a day, as a generous estimate) is not going to make a big impact, plus or minus, even over a long time. Be at peace with your choice and preference. Remember, moderation is the ultimate key. I am Dr. M. Balakrishnan from Bangalore, 78, a PhD in organic chemistry, with a long experience in industrial R&D, including vegetable oils, since long retired.
Freeyaa kedachchaa ellaame nalladhu
புழுங்கல் அரிசி சூடாக்கப்பட்ட தான் பிரித்து எடுக்கிறார்கள் இதில் மட்டும் எந்த விதமான வைட்டமின்கள் போகவில்லையா
Very. Useful thang you
Thank u Dr very very useful video
Thanks Dr. Good information
Super sire
Thanks doctor