In order to promote the balance between various fatty acids, it is advisable to mix a variety of vegetable oils for consumption. That is, take one type of each of the above three types of vegetable oils, mix it in a small oil pot, and make a pot of "blended oil" that is more in line with nutritional principles for cooking. So, in what proportion are the three types of vegetable oils mixed? Generally, it can be blended according to this ratio: first type oil: second type oil: third type oil = 1:0.4:0.4 . You can first pour 100 ml of corn oil or soybean oil into the empty oil pot, then pour 40 ml of olive oil or camellia seed oil, and then pour 40 ml of linseed oil. These ratios are approximate values, and there is no need to be too precise. It is also possible to adjust them according to the ratio of 1:0.5:0.5. The most important thing is diversification, and then proportion. There is no need to be strict about proportion.

When using homemade blended oil, be careful to avoid high-temperature heating, because high-temperature heating will destroy the nutrients of olive oil and flax oil, and may also cause smoke and damage the lungs. The so-called high-temperature heating refers to cooking, frying, etc. above 150°C, excluding steaming, etc. The heating temperature of cooking methods such as steaming is mostly around 100°C, which will not cause significant damage to extra virgin olive oil, virgin flax oil, etc. Therefore, if it is low-temperature cooking, steaming, boiling, etc., use homemade blended oil; if it is frying or stir-frying, use soybean oil, peanut oil, etc. that are not afraid of heating.

When cooking at home, different vegetable oils can be used according to different cooking methods. For example, if the cooking temperature is around 100°C for cold dishes, stuffing, soup, steaming, etc., use vegetable oil that is resistant to high temperature heating, such as extra virgin olive oil, virgin flax oil, perilla oil, etc.; if it is stir-frying, the cooking temperature is normal. At around 180°C, use vegetable oils that are not afraid of high temperature heating, such as soybean oil, peanut oil, corn oil, refined olive oil, camellia seed oil, etc. This allows for better cooking oil diversification.

To diversify the consumption of cooking oil, it is necessary to increase the consumption of so-called "small varieties of edible oils" such as olive oil, camellia seed oil, and flax oil, which are beneficial to the balance of human nutrition, the regulation of blood lipids, blood sugar, and blood pressure, and the improvement of the body's immune function. Adjustments are of great benefit.