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The Oil Enigma Solved: Which Oils To Use For Frying, Drizzling And Roasting |
Latest researches have proven that vegetable oils, when exposed to high temperatures, release high concentrations of aldehydes.
Aldehydes are toxic compounds which have been linked to causing terrifying illnesses such as:
- cancer
- heart disease
- dementia.
With that in mind, we have decided to give you a closer look at which oils are best for frying, drizzling over pastas, roasting, salad dressings…
1. Olive Oil
Pure olive oil is the oil extracted from pressed whole olives and it is considered to be of a lower-quality oil than extra-virgin or virgin olive oil. It is a blend of virgin olive oil and refined olive oil, meaning it is lighter in color, more neutral in flavor and it typically an all-purpose cooking oil.
It is best used for:
- light frying
- salad dressing,
- baking
Never use it for high temperature frying.
2. Extra Virgin Olive Oil
It is made from the extracted juice of crushed olives and it doesn’t contain any chemicals. Since it is made without the use of industrial refining, it is healthier than pure olive oil.
Extra virgin olive oil is best used for:
- dressing salads
- drizzling over pasta
- baking
Like pure olive oil, never use it for high temperatures frying.
3. Rapeseed Oil
It is made from rapeseed and, unlike olive oil, rapeseed oil doesn’t go toxic when exposed to high temperatures, which makes it more suitable for:
- roasting potatoes
- frying
4. Coconut Oil
Coconut oils are made from the dried meat of the coconut called copra, and unlike olive oils, it can be used for:
- high-temperature frying
- baking
Note: don’t use it for drizzling over food.
5. Sunflower Oil
Contrary to what most of you think, sunflower oil is not healthy at all. It is made from oil extracted from sunflower seeds, and experts advise we should avoid it at all costs.
Who knew…
via IFTTT
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