Well, it is, but if your cooking with olive oil and using high temperatures your doing your health more harm than good. Extra virgin olive oil should not be exposed to heat higher than 325°F. After this the good properties of the olive oil break down into unhealthy fats due to olive oils low smoke point.
I like to cook things at higher temperatures and found olive oil sucked as it burned and smoked. So I only use olive oil for light sauteing at low temperatures or drizzled in salad dressings
But lately I have a new healthy oil that is awesome for frying at higher temperatures because it has a high smoke point, plus it has a lighter taste than olive oil.
Grapseed Oil Is The New Olive Oil
Grapeseed Oil's smoke point of 428°F allows safe use in a wider range of culinary applications than typical polyunsaturated oils.
Grapeseed oil is a polyunsaturated oil and can be used to fry, bake, sauté, or use in salad dressings.
High amounts of Omega 6 (linoleic acid) appear in grapeseed oil (69-78%) and help the body burn fat and increases energy. The oil contains modest amounts of Omega 9 (oleic acid) and traces of omega 3 (alpha-linolenic acid, GLA (gamma-linolenic) fatty acids, and there are trace amounts of vitamin E, vitamin C and beta-carotene
Look for ‘cold pressed’ oils; as these will be of higher quality and nutrients.
I get mine at my local Walmart.
So remember they are both healthy oils, just use them for the right cooking method.
Sean Barker, CPT
Learn the "The Truth On Fat Loss, How To Finally Lose That Beer Belly" in this FREE report from Sean Barker at www.dadfitness.com
Posts
No comments:
Post a Comment