Wednesday, July 29, 2015

Olive Oil Not-Be Cooked in Heat

You may have heard that olive oil is healthier because it is low in fat and cholesterol. Olive oil is best used as a salad dressing or mixed.

Some people argue olive oil should not be used in hot temperatures, for example for sauteing or baking. Is this correct?

According to Rebecca Blake, director of clinical nutrition from New York, the concern is actually unwarranted. "There is no evidence that cooking with high heat temperatures can make olive oil is not healthy," he said.

Some research also suggests olive oil is more heat resistant than other vegetable oils, such as sunflower seed oil, corn, and soybeans.

Indeed, after exposure to heat all the oil will break, lose flavor and nutrients. In fact, the temperature is too high can form harmful ingredients. But, because antioxidants, olive oil is considered more resistant to change.

Although olive oil is safe, healthy, and also the most delicious, nonetheless this oil can not be used for all types of cuisines. In fact, when compared to other oils, olive oil has a smoke point of the lowest. This means that, if used in extremely high temperatures (such as frying) taste will change.

"If you want to cook at high temperatures, use oil with a high smoke point, such as corn oil, soy, or sesame oil," said Blake.

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