<transcript><audio_134> 또 있어요. 이 독성물질을 제거하는 방식이 문제예요. 예전에는 품절기량을 통해서 했어요. 그래서 크게 문제 안 됐는데 요즘에는 거의 대부분 유전자 조작 방식 GMO 방식 잘 아시잖아요. 그래서 카눌라유가 GMO일이라는 그 굴레가 씌워져 있는</transcript><transcript><audio_135> 어떤 업체들은 또 다른 방식을 써요. 물리적인 방식이라고 그러는데 가열처리하는 거예요. 가열처리하는 과정에서 또 산폐가 진행되는 거예요. 온도가 높으면 산폐가</transcript><transcript><audio_136> 좋은 기름이라고 볼 수가 없는 겁니다. 그럼 작가님께서는 요리할 때 어떤 기름을 주로 쓰시나요? 저는 압착류를 씁니다. 압착류는 다</transcript> another problem. The problem is the method of removing this toxic substance. In the past, it was done through technical skills, so it was not a big problem, but these days, most of them are done through genetic manipulation.  You know the GM method very well. That's why they are under the bondage of color work. As a result, some companies use another method. They say it is a physical method, but that is heat treatment. In the process of heat treatment, another loss occurs. Yes, heat treatment. If the temperature is high, the third loss is promoted much more. So, cry cannot be considered a good oil. What kind of oil does the author mainly use when cooking? I use pressed oil. Oh,
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