Healthy Oil
July 13, 2009
It’s good to see that people are beginning to understand the significance of healthy fats in food. Individuals must understand the difference between the fats, including saturated, unsaturated, trans fats or polyunsaturated fats.
Oils are an essential part of most cooking styles, but the quantity and quality varies. So, it’s good to understand the different aspects of oils.
Some are healthy while others are not and are detrimental to our health. Below is a list of the oils most commonly used and their positive and negative points so that you can select healthier oils.
GOOD FATS
The following oils provide you with healthy sources of fat and should be included in your regular cooking habits.
Olive oil is among the more popular oils and offers a number of benefits. It’s rich in essential fatty acids, and provides monounsaturated fat which is good for the heart.
Increasing your consumption of olive oil increases the level of antioxidants in your system. This helps the body fight free radicals that lead to diseases.
Best use: As this oil turns smoky or becomes vaporized at low heat, it can’t be used as a cooking medium and is best used as a dressing for salads or sprinkled over cooked vegetables.
Coconut oil is high in saturated fat, but present in medium chain triglycerides that the body handles differently than normal saturated fats. The body uses them right away for energy. They are not as unhealthy as saturated fats are.
Best use: It is a good medium for frying as it has a high smoking point. It can be consumed in raw cold form because of its unique flavor.
Fish oil is comparatively healthy oil because of its omega-3 fatty acid content. Being rich in EPA and DHA, it helps to reduce inflammation.
Best use: Fish oil isn’t available as commercial oil for cooking. It is available in capsule form. Certain varieties of fish like salmon or mackerel are better sources of this oil.
Hemp Oil
This oil is rich in essential fatty acids. This oil is used to treat eczema and is often an ingredient of facial products.
Best use: This is not suitable for frying. It is best eaten cold or in a supplemental form.
Grape seed oil offers plenty of essential fatty acids and contains polyphenols.
Best use: It has a high smoking point, making it an ideal medium for frying.
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