Fry Food in the kitchen, believe it or not, is generally an art. To begin with, we must take care that everything is in order and that they do not burn or be to our liking. Apart from the quality of the pan and the amount of fire used for everything, of course the oil plays a fundamental role in obtaining results and health effects throughout life.
And it seems harmless, but long-term use is true Oil can affect us Health In a different way. The good thing is that there are many varieties of this ingredient; They all come from different plants, seeds, or fruits that can be somewhat healthier depending on their nutrient content, concentration, and method of consumption. So we can choose what is best for us.
The Problem of Nitrogenous Oils, The Butter One Good oil in stick or palm oil or Coconut They contain a lot of saturated fat, and what we’re looking for for heart health and our cardiovascular health is that they have less trans and saturated fat. Vegetables Usually the best way. In fact, contrary to what you might think, there are many alternatives, among which the following stand out: Canola, sunflower, corn, safflower, soybeans and peanuts.
However, even with all these options, both American Heart Association, How the Centers for Disease Control and Prevention confirms that there are 2 that are highly recommended when cooking because they are natural and best if you find them fresh. The thing is, even the marketed versions of them are a good option for your health. So take note!
1. Extra virgin olive oil
For many experts, this is the go-to oil because nothing else comes close to preventing and treating chronic diseases. This is due not only to its monounsaturated fats, but to all of them Antioxidants containing, is called PolyphenolsAccording to various studies, it fights cell damage and helps prevent cardiovascular diseases, type 2 diabetes, Certain types of cancer and dementia.
2. Canola oil
East Type of oil Only 7% remain Saturated fats and high content Unsaturated fats, Omega 3 Y Healthy phytosterolsKnown to help reduce Cholesterol absorption in the organism. However, there are experts who insist that it should be used before oxidation, as it releases some harmful compounds when exposed to high temperatures.
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