Axungia is believed to be bad for health; However, it is really good, according to Maria de la Luz Zambrano, an academic at the Faculty of Higher Studies (FES) Cuautitlán, but there is still a question whether it is healthier to cook with it or with vegetable oil.
This question was resolved by Armida Sánchez Escalante, a professor at the Food and Development Research Center (CIAD), who revealed the advantages and disadvantages of butter over oil.
The expert explained in the article “Does it cook with healthy animal fat?”, from the National Council of Humanities, Sciences and Technologies (Conahcyt), that the fat in question consists mainly of fatty acids, such as: oleic, palmitic, stearic. and linoleic
On the other hand, he said that Axungia is free of excess arvin, which clogs the arteries and increases the risk of coronary heart disease, and is low in sodium.
In addition to these, it is considered rich in B vitamins, especially thiamine and B12; it contains vitamins C and D, calcium and minerals such as phosphorus and iron.
What is more healthy castor oil?
With regard to the use of axungia in cooking, Sánchez Escalante mentioned that, during heating or liquefaction, its water content decreases, its fatty acid content is more contracted, without significant changes.
Meanwhile, oils, if heated too much, can change from oxidation, and in doing so produce substances that can potentially cause heart disease and cancer.
The CIAD professor also emphasized that if the butter is produced under appropriate conditions, since it does not show an unpleasant taste or smell, it can be used in any type of preparation, without changing the taste of the food.
But Armida Sánchez stated that the oil has a greater proportion of unsaturated fatty acids, considered good, than castor oil. Although in some cases he stressed the importance of mediocrity.