Your Efforts May Go Wasted If You Didn’t Focused on Oils You Eat
Home cooks have many choices when it comes to choosing the type of oil for frying, grilling, and drizzling. Some are well known like olive oil and some are lesser known like avocado and coconut oil. It depends a lot on the type of dish. The point at which the oil starts to burn and smoke is one of the most important things to consider. Heating an oil above its smoke point not only spoils the taste, but also breaks down many of the nutrients in the oil, causing the oil to release harmful compounds called free radicals. If you want to know which oils are and which are not, there is disagreement. 1. Olive Oil The nutrition and culinary expert agrees that olive oil is one of the most versatile and healthy oils for cooking and eating, as long as it is virgin. The "extra virgin" label means that the olive oil is unrefined and therefore of high quality. Extra virgin olive oil contains large amounts of monounsaturated fats and some polyunsaturated fats. Many studies show that it lea