{"id":9728,"date":"2016-10-08T14:35:44","date_gmt":"2016-10-08T14:35:44","guid":{"rendered":"https:\/\/www.bioecoactual.com\/2016\/10\/08\/olis-de-supermercat-veri-d-accio-lenta\/"},"modified":"2017-03-30T08:45:13","modified_gmt":"2017-03-30T08:45:13","slug":"olis-de-supermercat-veri-d-accio-lenta","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2016\/10\/08\/olis-de-supermercat-veri-d-accio-lenta\/","title":{"rendered":"Olis de supermercat: Ver\u00ed d’acci\u00f3 lenta"},"content":{"rendered":"

Eco Portal 08\/10\/2016<\/a>
<\/strong><\/em>Olis de supermercat: Ver\u00ed d’acci\u00f3 lenta.<\/strong><\/p>\n

Com transformen el saludable oli vegetal en ver\u00ed? Les llavors oleaginoses (gira-sol, blat de moro, etc.) lliuren oli a trav\u00e9s d’un proc\u00e9s de compressi\u00f3 mec\u00e0nica. Segons la qualitat de la premsa i la duresa de la llavor, si el proc\u00e9s es realitza totalment en fred, s’aconsegueix extreure fins al 20% de l’oli contingut.<\/p>\n

<\/p>\n

Prensi\u00f3 en fred<\/h3>\n

Com aquests valors resulten comercialment insatisfactoris, les grans ind\u00fastries utilitzen temperatura, escalfant les llavors abans del premsat, fins a arribar a valors d’entre 80 i 100\u00baC.<\/p>\n

Despr\u00e9s de la primera pressi\u00f3, l’oli encara contingut en la llavor s’extreu en un segon pas amb ajuda d’un solvent derivat del petroli (el hex\u00e0), fent-se bullir la barreja.<\/p>\n

El obtingut se sotmet despr\u00e9s a temperatures de l’ordre dels 150 \u00ba C per tal de recuperar el solvent per evaporaci\u00f3, proc\u00e9s que mai arriba al 100% d’efici\u00e8ncia i que per tant deixa residus t\u00f2xics en l’oli. Segons el tipus de llavor, en tots aquests processos s’utilitzen tractaments amb sosa c\u00e0ustica i \/ o \u00e0cid sulf\u00faric per corregir l’acidesa i neutralitzar l’oli.<\/p>\n

Aix\u00ed s’arriba a l’oli anomenat “cru”, l’estat resultaria impresentable per al consumidor i que requereix ulteriors processos de refinaci\u00f3 per poder ser envasat. En el proc\u00e9s de neutralitzat s’utilitza hidr\u00f2xid de sodi, on la combinaci\u00f3 amb \u00e0cids grassos lliures permet la separaci\u00f3 del sab\u00f3 produ\u00eft. Amb el sab\u00f3 es van minerals i valuosos fosfol\u00edpids.<\/p>\n

Despr\u00e9s es realitza el proc\u00e9s de desgomatge que remou m\u00e9s fosfol\u00edpids (lecitina) i minerals (ferro, coure, calci, magnesi, etc.).<\/p>\n

Posteriorment ve el blanquejat, proc\u00e9s que es realitza al buit a temperatures de l’ordre dels 95 \/ 110\u00baC, amb l’auxili de decolorants (com el hidrosilicato d’alumini), on s’eliminen els pigments de clorofil\u00b7la, xantofil\u00b7la i betacarotens.<\/p>\n

Finalment s’arriba a la desodoritzaci\u00f3, proc\u00e9s que exigeix \u200b\u200btemperatures d’entre 180 i 270\u00baC en atmosfera controlada. Aix\u00f2 es fa per retirar mals sabors i olors oli, productes del mateix proc\u00e9s industrial, ja que no estaven presents en la llavor. Amb els sabors i olors, s’eliminen els olis arom\u00e0tics i els restants \u00e0cids grassos lliures supervivents.<\/p>\n

Resultat?<\/h3>\n

Fins i tot sense tenir coneixements t\u00e8cnics, podem imaginar el que queda en aquest l\u00edquid transparent, ins\u00edpid i inodor que veiem en els envasos transparents de les g\u00f2ndoles, moltes vegades ostentosament presentat com el resultat de “cinc processos de refinaci\u00f3”, per\u00f2 sense valor nutritiu, t\u00f2xic i que requereix d’antioxidants (generalment sint\u00e8tics) per impedir que es torni ranci i pugui suportar mesos de perman\u00e8ncia en els prestatges exposats a la llum.<\/p>\n

A partir dels 110\u00baC dels \u00e0cids grassos comencen a alterar-qu\u00edmicament. Per sobre els 150 \u00ba C els greixos insaturats es tornen mutag\u00e8niques, \u00e9s a dir perilloses per als nostres gens, i cancer\u00edgenes. Per sobre dels 160\u00baC es formen els \u00e0cids grassos trans. Aix\u00f2 passa quan s’ha produ\u00eft una transconfiguraci\u00f3n de l’oli i les mol\u00e8cules d’hidrogen s’han mogut de lloc. En el nostre cos actuen pitjor que el greix saturat, s\u00f3n t\u00f2xiques, creen radicals lliures, s\u00f3n mutag\u00e8niques i cancer\u00edgenes.<\/p>\n

Les ind\u00fastries no ens diuen que part de l’oli que ens venen est\u00e0 en configuraci\u00f3 trans i tampoc ens adverteixen els seus perills.<\/p>\n

Molts investigadors creuen que aquesta \u00e9s una de les causes prim\u00e0ries dels grans reptes de l’era moderna: el c\u00e0ncer i les malalties del cor.<\/p>\n

Font: <\/strong>Eco Portal – www.ecoportal.net<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Eco Portal 08\/10\/2016Olis de supermercat: Verí d’acció lenta. Com transformen el saludable oli vegetal en verí? Les llavors oleaginoses (gira-sol, blat de moro, etc.) lliuren oli a través d’un procés de compressió mecànica. Segons la qualitat de la premsa i la duresa de la llavor, si el procés es realitza totalment en fred, s’aconsegueix extreure […]<\/p>\n","protected":false},"author":419,"featured_media":9726,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-9728","post","type-post","status-publish","format-standard","has-post-thumbnail"],"yoast_head":"\nOlis de supermercat: Ver\u00ed d'acci\u00f3 lenta - Bio Eco Actual<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bioecoactual.com\/ca\/2016\/10\/08\/olis-de-supermercat-veri-d-accio-lenta\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Olis de supermercat: Ver\u00ed d'acci\u00f3 lenta\" \/>\n<meta property=\"og:description\" content=\"Eco Portal 08\/10\/2016Olis de supermercat: Verí d’acció lenta. Com transformen el saludable oli vegetal en verí? Les llavors oleaginoses (gira-sol, blat de moro, etc.) lliuren oli a través d’un procés de compressió mecànica. 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Com transformen el saludable oli vegetal en verí? Les llavors oleaginoses (gira-sol, blat de moro, etc.) lliuren oli a través d’un procés de compressió mecànica. 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