Diets and Cooking Oil
It is known that the human body requires moderate amounts of fat. When the body lacks fat the following can happen: dry, scaly skin, hair loss, low body weight, poor growth, loss of menstruation, poor healing, lowered resistance to infections, lack of tolerance for the cold, and hair loss.
The FDA recommends that 30% or less of calories of fat should be consumed daily. Most of our fat derives from cooking oil. Here are some facts you should know about the popular cooking oils already mentioned.
Cooking Oil Facts:
Olive oil is extracted from the crushed, dried fruit from the olive plant. It is one of the few cold-pressed oils. There are four different grades: extra, fine, unnamed grade, and lampante. Some blends are mixed with soybean oil or cottonseed oil. High quality olive oil has a very distinct flavor. It is almost sweet with a nutty flavor and a golden colour, the less refined olive oil have a greenish tint.
Olive oil is unsuitable for deep-fat frying. It has a smoking point of 370 to 390 degrees F. You should make sure you heat olive oil on low to medium temperatures to avoid high heat. It is most suitable as a dressing for salads and sauces.
Olive oil contains mostly monounsaturated fatty acids. It is low in both polyunsaturates (8%) and saturated fats (14%). It contains omega-3 and omega-6 fatty acids, small amounts of calcium, potassium and iron. However, it has less vitamin E than most other oils.
Olive oil has a very long storage life once kept in a cool, dark place and away from foods that have strong odors or flavors. Olive oil can help you lower your cholesterol levels and reduce your risk of cancer.
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