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What is in the conventional cooking oil one buys from the grocery stores? How much do they change, or better to ask, how much do they remain the same and still could be called by their names after processing? 

In addition to what is I already know about the effect of heat on polyunsaturated fat, what brought those questions back with vengeance to my mind is something I noticed lately. I have been, for couple of weeks now, trying to practice the oil pulling method of regularly swishing oil in the mouth for 20 minutes or more. I started with extra virgin olive oil so that at least it is the of best healthy choices in case I swallow some of it. Many sources over the internet, including from dental professionals, say that you should see the oil turns milky white after you spit it out. However, no matter how long I kept that oil in my mouth it never turned to a white color or anywhere close to that. One day I noticed that I am about to run out of olive oil so I decided to use canola oil until I go shopping. To my surprise this one did turn milky white. Initially I hoped that I improved myself to this level or that it could be a question of viscosity. Later I tried safflower, corn and vegetable (soybean) oils with similar results. I went back to the extra virgin olive oil and it still looked as yellow as it gets after being spitted out. On the other hand those other oils seems to turn that white within seconds of swishing them or even immediately.This made seeing what those other oils do as a chemical reaction unavoidable. It also makes one wonder, with this level of different reaction how much could those processed oils affect the body differently. 

For the oil pulling practice itself, what is even stranger is that no matter how much I searched about it and the number of sites stating that milky color as indication for the effectiveness of the process, I  found no mentioning of what I described here.