Cooking oil is widely used for cooking food, regardless of what kind. Each type of cooking oil had higher levels of unsaturated fats (good fats) and saturated fats (bad fats) different.
A diet that includes a lot of saturated fat is associated with increased cholesterol levels and increase the risk of heart disease. Therefore, the choice of cooking oil becomes important.
Animal fats or oils derived from animals, such as lard or duck fat, saturated fat and cholesterol. Fixed vegetable oils also contain saturated fat. Oils such as this need to be restricted in use in order to maintain heart health. Here are some guidelines for choosing the cooking oil.
Olive oil is one of the heart-healthy oils. This is because the fats in olive oil are mostly unsaturated fat and contain no cholesterol. This oil contains a number of antioxidants as well as a bit of vitamin E and K. In addition, olive oil has a smoke point is high enough, good for sautéing over medium or rather big. Olive oil can also be used for salad dressing.
Smoke point is the temperature when the oil begins to smoke and decompose. Oil can lose some of the nutrients and give unpleasant taste to dishes when it has reached the point of smoke.
Canola oil, vegetable oils are also eligible to be selected. You can buy it in the supermarket. Canola oil has a characteristic that does not have a taste. In addition, canola oil smoke point is high, so good is used for grilling, searing and sauteing. Most canola oil has been through distillation or purification process so that it does not contain a lot of antioxidants, such as olive oil. Even so, this oil can be used for a relatively longer time. You can also use a mixture of canola oil and olive oil for salad dressing.
Avocado oil, this oil is relatively not common in the market. However, the quality is not inferior to olive and canola oils. The fat contained in avocado oil is also in the form of unsaturated fat and cholesterol-free, so it's good for the heart. This oil is safe to use in high temperatures without causing smoky.
Coconut oil, although it is recommended to limit its use. This is because the main fats in coconut oil is bad fats or saturated fats are not good for heart health. Coconut oil can increase the levels of bad cholesterol in the blood. Experts are still debating whether the oil is good for health or not.
Palm oil is also recommended for limited use because much of the fat in the form of saturated fat. Palm oil is a vegetable oil type most widely used. A diet that involves a lot of saturated fat, such as fried foods with palm oil, can increase the risk of heart disease and stroke.
Butter is also rich in saturated fats, such as palm oil. Meanwhile, most margarines also contain bad fats, coupled with trans fatty acids. Both margarine and butter can invite the risk of health problems. If you intend to process food using butter, margarine select 'light' whose main content is water, thereby reducing the saturated fat content.
By knowing the source of the oil product, you can be more vigilant in regulating diet. You are recommended to reduce the consumption of bad fats, one way is by choosing a healthy cooking oil.
A diet that includes a lot of saturated fat is associated with increased cholesterol levels and increase the risk of heart disease. Therefore, the choice of cooking oil becomes important.
Animal fats or oils derived from animals, such as lard or duck fat, saturated fat and cholesterol. Fixed vegetable oils also contain saturated fat. Oils such as this need to be restricted in use in order to maintain heart health. Here are some guidelines for choosing the cooking oil.
Olive oil is one of the heart-healthy oils. This is because the fats in olive oil are mostly unsaturated fat and contain no cholesterol. This oil contains a number of antioxidants as well as a bit of vitamin E and K. In addition, olive oil has a smoke point is high enough, good for sautéing over medium or rather big. Olive oil can also be used for salad dressing.
Smoke point is the temperature when the oil begins to smoke and decompose. Oil can lose some of the nutrients and give unpleasant taste to dishes when it has reached the point of smoke.
Canola oil, vegetable oils are also eligible to be selected. You can buy it in the supermarket. Canola oil has a characteristic that does not have a taste. In addition, canola oil smoke point is high, so good is used for grilling, searing and sauteing. Most canola oil has been through distillation or purification process so that it does not contain a lot of antioxidants, such as olive oil. Even so, this oil can be used for a relatively longer time. You can also use a mixture of canola oil and olive oil for salad dressing.
Avocado oil, this oil is relatively not common in the market. However, the quality is not inferior to olive and canola oils. The fat contained in avocado oil is also in the form of unsaturated fat and cholesterol-free, so it's good for the heart. This oil is safe to use in high temperatures without causing smoky.
Coconut oil, although it is recommended to limit its use. This is because the main fats in coconut oil is bad fats or saturated fats are not good for heart health. Coconut oil can increase the levels of bad cholesterol in the blood. Experts are still debating whether the oil is good for health or not.
Palm oil is also recommended for limited use because much of the fat in the form of saturated fat. Palm oil is a vegetable oil type most widely used. A diet that involves a lot of saturated fat, such as fried foods with palm oil, can increase the risk of heart disease and stroke.
Butter is also rich in saturated fats, such as palm oil. Meanwhile, most margarines also contain bad fats, coupled with trans fatty acids. Both margarine and butter can invite the risk of health problems. If you intend to process food using butter, margarine select 'light' whose main content is water, thereby reducing the saturated fat content.
By knowing the source of the oil product, you can be more vigilant in regulating diet. You are recommended to reduce the consumption of bad fats, one way is by choosing a healthy cooking oil.
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