What Is The Difference Between Olive Oil And Mustard Oil

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What Is The Difference Between Olive Oil And Mustard Oil

What Is The Difference Between Olive Oil And Mustard Oil

Mustard oil (also known as "Sarso ka tel" in Hindi) is a traditional edible oil that has been used for centuries in India. In Indian cooking, mustard oil is used to make pickles, dry vegetables, curries, and fried foods. It is especially popular in Bengali cooking, but it is also used in Gujarat, Assam, Orissa, Bihar, Haryana, Punjab, and other parts of India. In Indian kitchens, mustard oil is regarded as the "king of all oils," comparable to olive oil.

There is some confusion between mustard oil and mustard oil that has been adulterated with argemone oil. Consumption of adulterated mustard oil containing argemone oil is toxic, causing oxidative stress and the death of red blood cells in humans. The argemone oil in mustard oil is potentially harmful to human health (Babu et al. 2007). To make a profit, argemone seeds are adulterated in mustard oil.

Mustard oil is produced by cold pressing mustard seeds. Another method is to steam distill mustard seeds that have been immersed in water. Mustard greens are grown with either black or white mustard seeds. They are made up of an enzyme called myrosinase or a glucosinolate called sinigrin. When myrosinase and sinigrin are subjected to pressure or heat, they react to form allyl isothiocyanate or normal isothiocyanate in water. Allyl isothiocyanate was once thought to be harmful, but new research shows that it can help fight cancer. Cold pressed oil (Kachi ghani) was traditionally used. Although steam distillation produces more oil, it is not the healthiest method.


In the United States, Mustard Oil is available.

Until recently, it was difficult to find high-quality mustard oil in the United States. Normally, Indians would transport it from India to America. Mustard oil is now imported from India and costs nearly $5 per liter in ethnic stores. Despite the fact that mustard oil is sold as a cooking oil, most mustard oils in the United States carry a warning that it is only for external use.

Because research has shown that certain mustard oils contain a compound known as erucic acid, the Food and Drug Administration has prohibited the import and sale of mustard oil as a food item since the 1990s. In laboratory rats, erucic acid has been shown to cause heart problems such as myocardial lipidosis and heart lesions. The erucic acid content of numerous mustard oil samples from Germany and Australia was determined in a study. Seven of the nine mustard oil samples contained more erucic acid than the maximum allowable levels.

The erucic acid content ranged between 14% and 33%. (Wendlinger et al. 2014). Many public health and nutrition experts, however, believe that the potential hazards of erucic acid in mustard oil are based on animal studies, and we don't know whether erucic acid is harmful to human health.

The majority of packaged foods in the United States are unhealthy. The food condiment mustard, which is made from mustard seeds, is an exception. According to some studies, mustard is one of the few whole seed superfoods consumed in American society in combination with a variety of junk foods such as burgers.

The mustard relish has antioxidant, anti-inflammatory, and laxative properties. The allyl isothiocyanate in mustard has been shown in studies to block cancer-causing compounds in processed meats. According to one study, oral mustard seed powder at a dose of 71.5mg/kg (with a sinigrin dose of 9 mol/kg) inhibited bladder cancer growth by 34.5 percent in a rat bladder cancer model (Bhattacharya 2010). Selenium, another cancer-fighting nutrient, is found in mustard relish. Consuming a teaspoon of mustard increases metabolism by 20% to 25%, assisting in weight loss. Glucosinolates, a phytonutrient found in mustard, aid in the prevention of gastrointestinal cancer. The sulfur in mustard is good for the skin because it improves circulation and reduces inflammation.


Mustard Oil vs. Olive Oil vs. Canola Oil

In comparison to other cooking oils, mustard oil has a low saturated fat content. It tastes pungent, sharp, and nutty. It contains 60-69 percent monounsaturated fatty acids, including 5-33 percent erucic acid and 12 percent oleic acid. It contains approximately 21% polyunsaturated fats: 6% alpha-linolenic acid, an omega-3 fatty acid, and 15% linoleic acid, an omega-6 fatty acid. It contains 12% saturated fat.

Olive oil is made from the olive fruits and seeds of the olive tree. It has an exquisite flavor and is commonly used in Mediterranean cooking. Olive oil contains calcium, iron, vitamins A and C, monounsaturated fatty acids, and antioxidants. It contains oleic acid, a monounsaturated omega-9 fatty acid, in amounts ranging from 55% to 83 percent. It contains 3.5 to 21% polyunsaturated omega-6 fatty acid linoleic acid. Palmitic acid accounts for 7.5 to 20% of the saturated fatty acid content. It contains 0.5 to 5% saturated fatty acid, stearic acid. It has a polyunsaturated omega-3 fatty acid content of 0 to 1.5 percent, as well as alpha-linolenic acid.

While olive oil has a low smoking point, mustard oil and canola oil have a high smoking point, which means they can be used for deep frying and high heat stir frying at temperatures below 450 degrees Fahrenheit. Although I do not recommend deep frying at all, if it is done at all, it should be done only on rare occasions. Keep in mind that olive and mustard oils are thought to be superior to canola oil in terms of quality and health benefits.

Olive oil has been shown to reduce the risk of breast cancer. It aids in the maintenance of healthy cholesterol levels. It protects the liver. It guards against Alzheimer's and stroke. It aids in the prevention of acute pancreatitis. It protects against ulcerative colitis.

Mustard oil, on the other hand, lowers the risk of Cardiovascular Disease. It is useful for massaging. It promotes the health of the skin, teeth, and hair. It has antibacterial, antifungal, and antiinflammatory properties. It is beneficial to digestion. It lowers the risk of developing cancer. It boosts immunity and aids in the fight against colds. It alleviates joint pain. It both calms and energises the body.


Let's take a closer look at the health benefits of mustard oil.
Mustard Oil's Health Advantages

The health benefits of pure, unadulterated mustard oil are numerous. It benefits heart health. The oil contains monounsaturated and polyunsaturated fats, which help lower bad LDL cholesterol while increasing good HDL cholesterol. Improved cholesterol lowers triglyceride or blood fat levels, preventing hyperthyroidism, kidney disease, and obesity while also improving heart health.

Mustard oil has been shown in clinical trials to treat periodontal disease, also known as gum disease, which is a chronic inflammatory condition that destroys the periodontium and causes tooth loss. It is a major problem in developing and underdeveloped countries, affecting more than 80% of the population. People in India massage their gums with salt and mustard oil to improve their oral hygiene. Mustard oil, when combined with honey, can kill dental bacteria and may be used in root canal treatments.

Mustard oil is used as a massage poultice and a detoxifier in Ayurvedic medicine. It has anti-aging benefits. Mustard oil, when massaged into the skin, can act as an antioxidant. It lightens the skin and removes tan and dark spots. Mustard oil is high in vitamin E and protects the skin from free radical damage caused by the sun's ultraviolet rays and environmental pollutants. It functions similarly to a natural sunscreen in terms of preventing skin cancer. Furthermore, the vitamin E in mustard oil boosts immunity and circulation.

Because mustard oil is high in omega-3 fatty acids, it can benefit hair health. Mustard oil is high in vitamins and minerals, which are beneficial to hair growth. To help the oil reach your skin and hair follicles, massage mustard oil into your scalp and cover with a lukewarm towel. Set it aside for about 20 minutes. Because massaging the oil into your scalp increases blood flow, it has the potential to promote hair growth. It also hydrates the scalp and aids in the treatment of dry and damaged hair.

Mustard oil relieves pain associated with inflammation and has a calming effect on the body. Arthritis and pain can be relieved by massaging joints and the entire body with heated mustard oil. By increasing blood circulation, it revitalizes and relaxes the body.

When taken internally and externally, mustard oil has antibacterial properties. When consumed as a food, it has the ability to fight bacterial infections in the digestive tract, colon, and intestines. It is high in glucosinolates, which have antimicrobial properties and help to prevent the growth of dangerous microbes. When applied topically, mustard oil has anti-fungal properties due to the presence of allyl isothiocyanate, which inhibits fungal growth. It can also be used to treat vaginal yeast infections.

When used as a cooking oil or as a topical agent, mustard oil has a wide range of health benefits. Let's take a look at the scientific, peer-reviewed research on mustard oil.


Mustard Oil Scientific Research

Mustard oil is well-known for its ability to protect nerve and brain function. The erucic acid in mustard oil has been used to treat X-linked adrenoleukodystrophy (ALD), a rare, genetic disease that causes myelin breakdown or loss in mostly boys (which is a fatty sheath that surrounds the nerve cells in the brain). Lorenzo's oil, a combination of oleic acid from olive oil and erucic acid from mustard oil, normalizes the very long chain fatty acids in the brain and is a treatment for ALD. 

Lorenzo's oil was used to treat 12 newly diagnosed ALD patients in a double-blind study. 

The researchers concluded that dietary erucic acid therapy benefits ALD patients and may prevent demyelination in some mildly affected ALD boys (Rizzo et al. 1989).

Although erucic acid is useful in the treatment of ALD, studies show that it can be harmful to the liver. Erucic acid in high doses can cause hepatic cell damage. One group of rats was fed fried mustard oil, while the other was fed erucic-acid free mustard oil. The enzymes in the liver were measured, and it was discovered that large amounts of mustard oil are toxic to the liver (Rahman et al. 2013).

Mustard oil aids digestion and excretion. In the early 1900s, a study was conducted on the metabolism and physiological effects of allyl isothiocyanate and allyl sulfide in mustard oil, which are considered poisonous when consumed in large quantities. Overall, the addition of allyl isothiocyanate (0.2 to 0.4 grams per day) and allyl sulfide (0.5 to 1.0 grams per day) resulted in a gradual increase in total sulfur excreted in urine. The oil was slowly metabolized by the body. When large amounts of allyl sulfide are consumed, urine may have a noticeable mustard oil odor, but the amount excreted is small.

However, the researchers discovered no significant increase in either volatile or total sulfur in the stool, indicating that the mustard oil is absorbed from the digestive tract. It was calculated that 40 percent to 70 percent of the mustard oil consumed is excreted in the urine, with the remainder possibly excreted through the lungs and skin (Peterson 1918).

Another study looked at the fatty acid composition and oxidative stability of mustard oil blends at room temperature for three months. Raw mustard oil was combined with refined vegetable oils such as palm, safflower, soybean, rice bran, sunflower, and raw sesame oil to create the oil blends. All of these oil blends' fatty acid compositions were examined. It was determined that no single conventional oil could provide the desired ideal fatty acid ratio on its own. Because mustard oil is high in omega-3 fatty acids and has anti-cancer properties, its inclusion in oil blends made the oils a healthier choice for many consumers. As a result, mustard oil blends may be beneficial for cancer and coronary heart disease patients (Chugh et al.2014).

It is worth noting, however, that a high intake of mustard oil may be a cause of coronary heart disease. In northern India, scientists investigated the link between mustard oil and ghee consumption and coronary heart disease. Surprisingly, they discovered that excessive use of mustard oil increases the risk of coronary heart disease more than ghee (Manna 2016). Because most Indians deep fry their oil, the harmful effects may simply be the result of oxidation, whereas raw oil can be healthy.

Another study discovered that mustard oil is linked to a lower risk of metabolic disorders. The study's goal was to assess mustard oil's potential anti-obesity effect. Wistar rats were fed a mustard oil-based high fat diet, a normal chow diet, a lard-based high fat diet, or a lard plus mustard oil-based high fat diet for ten weeks. Throughout the experiment, body weight and food intake were measured. The total fat content of the rats' feces was determined. The lard with mustard oil diet resulted in less body weight gain and adipose tissue mass than the lard diet alone. The mustard oil-based high fat diet resulted in the least weight gain. It was deduced that a high fat diet based on mustard oil is associated with anti-obesity effects (Malik et al. 2011).

In patients with acute myocardial infarction or heart attacks, a randomized, double-blind, placebo-controlled trial of fish oil and mustard oil was conducted. 122 patients were given 1.08 grams/day of eicosapentaenoic acid (EPA) from fish oil, 120 patients were given 2.09 grams/day of alpha-linolenic acid (ALA) from mustard oil, and 118 patients were given a placebo. The nature of cardiac disease in all three groups was similar at the start of the experiment. Total cardiac events and nonfatal infarctions were significantly lower in the fish oil and mustard oil groups compared to the placebo group one year later. According to the findings of this study, omega-3 fatty acid fortified fish and mustard oils were beneficial to the health and well-being of patients suffering from an acute myocardial infarction (Singh et al. 1997).

Fried foods are consumed by people all over the world. Over the last 30 years, the number of fast food restaurants has skyrocketed. High-temperature frying adds flavor to our foods, but it also causes chemical reactions that affect the chemical and physical properties of fat content.

Mustard oil was tested in deep fat frying experiments. The oil sample was taken every five hours while the mustard oil was heating in a deep fat fryer. After 30 hours of heating, 5 hours per day, the mustard oil had degraded to the point where it posed a health risk to humans (Nayak et al. 2016). Because mustard oil has a high smoking point, it is safe to deep fry in it on occasion. However, if you want to deep fry in mustard oil, make sure to change the oil after each round of deep frying. At the end of cooking, I recommend drizzling oils like mustard oil or olive oil on top of your foods. Fats are extremely beneficial to our health because they contain a wide range of fatty acids. I do not recommend using only one type of oil. Rather, we should consume a variety of oils in our diet because each oil has a unique composition and consuming only one type can lead to a deficiency of other fatty acids that are not present in that particular oil.


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