Should you buy olive oil for cooking, frying and salads?

What is grape seed oil in comparison to coconut oil? Since we believe that is suffering heat treatment at high temperatures. Is it true that cooking in olive oil is cancerous? Which oil should I buy?

The short answer to these questions is out of the question. The matter of correct choice of oil is very important.

For a long time we are hearing stories that oil will burn and become cancerous. So we have to buy “stable” industrial cooking oil, which handles high temperature. Also, we hear that butter and pork fat will cause heart problems. But we consider olive oil to be one of the healthiest.

One of the most ridiculous persuasions to buy industrial vegetable oils was commercial about sunflower oil. It says that refined sunflower oil is high-quality and cholesterol-free oil. Foods of plant origin cannot have cholesterol! So the glorification of this fact in a commercial use doesn’t have a point. It would be wise as to give a personal ad in which you praise yourself, saying: “I can breathe.”

Among people is present panicky and unjustified fear of cholesterol, so this meaningless commercial has been very efficient. We continue to consume refined sunflower oil in our kitchen, which was the point of advertisement. Oils that we use most commonly in the kitchen are undoubtedly refined polyunsaturated vegetable oils. These are also the cheapest and low-grade oil.

Guide to the selection and purchase: the type of oil and the differences between them

You should seriously get to know your oils! They are all a mixture of saturated, monounsaturated and polyunsaturated fatty acids in different percentages. Accordingly they do not behave the same – not at temperatures not in our body.

Should you buy olive oil for cooking, frying and salads?

What we should be thinking while looking up this table:

  1. All industrial vegetable oils (led by sunflower and soy) are predominantly polyunsaturated. The more unsaturated oil – the more oxidized – meaning gets rancid and spoils a lot before eating. Temperature and light have most effect on spoiling. We defend and protect ourselves from such oils with antioxidants.
  2. Until recently, we didn’t eat that big amount of polyunsaturated oils. Sunflower, corn and soybean oil are innovations that until recently didn’t exist. These oils are cheap and mass-produce. They are also tasteless compared to traditional fats (butter and olive oil). It was necessary a lot of persuasion to accept novelty. It worked in the end.
  3. Earlier, we mainly ate oil which were saturated and monounsaturated. Since we need only small amounts of omega-3 and omega-6, we have to take it from food in equal amounts. We don’t need such a large amount of polyunsaturated omega-6 fats as in soybean and sunflower oil.
  4. With such a selection of oils (all polyunsaturated oils listed in Table are sources of omega-6), we are “overcrowded” by Omega-6 fatty acids. Omega-3 fatty acids in our diet remained only in trace amounts. Not enough.
  5. Add to this fact that we think that we should base our diet on cereals. And here are more omega-6 oils from the grain and further disrupting the balance between these essential fats.

Conclusion: it is healthier to use more saturated and monounsaturated oils. We should expel from the use refined polyunsaturated oils; reduce the amount of unstable polyunsaturated oils and reduce the amount of omega-6 fatty acids.

Should I cook and bake with olive oil?

We often wonder whether to cook and bake with olive oil. Yes, we should! Olive oil may submit a temperature up to 190 degrees. Smoking point of olive oil is 35 degrees higher than the margarine and 35 less than the sunflower oil. Now, how to measure the temperature when using the burners?

The right cooking temperature is difficult to measure. It depends on the type of burners, pots and size of what is in it. If the temperature in the fryer for frying in deep oil is between 175 and 190 degrees, it may be easy to estimate just what the temperature is lower than that required for deep-frying. Simply, whenever you have a dilemma, lower the temperature. Or let oil to burn deliberate. You will get to know well the “smell” – with the aim that you won’t smell it ever again 🙂

The fridge test: how to know whether your olive oil is “right”?

You should know whether your olive oil is pure and if contains sunflower and soy oil. So do this test.  Open the refrigerator door and put a bottle of olive oil in.

  • Saturated fats are solid in the fridge.
  • Monounsaturated are solid, but less (“semi-solid” is perhaps the right word)
  • Polyunsaturated are always liquid.

You can see in the Table that the olive oil is about 70% monounsaturated. The sunflower oil is about 70% polyunsaturated. It is clear how should they behave at low temperatures. Oil which is 70% of mono will solidify in the fridge. It cannot be “very tight” as pork fat or butter, and cannot, under no circumstances to remain mostly fluent. When you finish the test, remove the oil from the fridge. You shouldn’t keep olive oil in refrigerator, but it has to be in dark bottles.

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