How we cook our food is just as important as what we eat. Each oil, spray, butter and margarine should be used for its own special style of cooking. There are pros and cons to each and every one of them.
A favorite among doctors and nutritionists is canola oil. It claims to have the ability to lower the risk of heart disease.
Some of the pros for this oil include the fact that it is low in saturated fat, high in monounsaturated fat, contains omega-3 fatty acids and has the best fatty acid composition when compared to other oils. The only cons to the use of this oil are that it becomes rancid quicker than other oils, that there tends to be a lot of smoke when it is overheated and this is linked to lung cancer, and that when it is heated to high temperatures itÂ may produce a toxin. This oil is great for cooking with spicy foods and for sauteing.
Olive oil is the top- selling oil in the Mediterranean and everywhere else. It has a flavor all its own and a list of heart healthy benefits. It is filled with monounsaturated fat, it can reduce and lower your risk of cancer and high blood pressure with photochemicals, it is rich in antioxidants and it has a longer shelf life. You can also freeze it. The only bad thing about this oil is that once you heat it up, it loses some of its flavor and is unstable when heated at high temps. This oil is best used on salads or in dipping sauces. If you are cooking with it, do so at low temps.
Another big debate is about butter. It is said that it is bad for you, but in small amounts it is actually healthier than margarines. So use it in moderation on those pancakes and veggies. Butter tastes great, is a source of vitamins A, E, K and D and is made with all natural ingredients.
Choose your oils to suit not only your taste preferences, but also to suit the type of food that you are preparing. Live long and healthfully, and eat wisely.