Thursday, January 7, 2010

We've all heard that fryed foods aren't good for us. Is that true even if the food is fried in olive oil?

For example is lightly frying salmon in olive oil the same as frying it in vegetable oil? Is the fat content and health risks the same?We've all heard that fryed foods aren't good for us. Is that true even if the food is fried in olive oil?
All fats have the same number of calories by weight, that is 250 calories per ounce or 9 calories per gram. So if you are looking to cut down on your weight then whether it is olive, canola , peanut oils or lard you have to watch out on the quantity.





Olive oil is very rich in monounsaturated fats which benefit blood cholesterol levels.For cooking / frying you must however use Pomace which is recommended for cooking %26amp; frying, it does not smoke easily nor does it alter the taste of the food. ( Pomace is a type of olive oil like extra virgin, extra light etc.)





Canola definitely is the best bet as far as an oils benefits are concerned as it has the highest % of monosaturated fats 8.2 gms per tsp as compared to 3.3 in olive oil, but it is expensive. Canola spreads can be substituted for butter or margarine, it tastes good quite like butter.





Try having flaxseed oil also called rapeseed oil that too is good for health.I however did not fancy the smell or the taste.





Peanut oil has about 6.2 % of monosaturated fats per tsp but it is also rich in saturated fats that are really bad for you.


Look at labels on the oil you are buying , they should have a combination of monsaturated and polyunsaturated fats. More of the former. Steer clear from labels that read saturated or hydrogenated fats.They'll have your cholesterol shooting up in no time. Remember however that all oils / fats have a certain % of saturated fats but you need to keep them low.





If you are looking to benefit your heart then salmon is an excellent choice. Also good are mackerel, sardines, tuna basically any cold water fish. Walnuts and flaxseeds are the only vegetarian sources for omega - 3.





Hope this helps you.We've all heard that fryed foods aren't good for us. Is that true even if the food is fried in olive oil?
Groundnut oil is extremely good and gives a lovely flavor.


Vegetable oils are a healthy choice, as they are high in polyunsaturated fats.


Grapeseed oil has one of the lowest levels of saturated fat of any oil, smokes very little and gives a good crisp finish.


Never use olive, sesame or walnut oils for deep-frying as they have lower burning points. They won't allow the food to seal quickly and may smoke.
It is okay to take in good fatty oil like olive oil about 1 - 2 tablespoons a day


If you can fry it in that little amount, you are okay
No, well kind of. Olive oil may be very good for you, but it still has lots of fat in it. Also, a lot of the times, when foods are cooked or fried, a lot of the good nutrients are cooked out of it. The same way alchohol or wine is cooked out of dishes served at restaraunts ad just the flavor remains. So yes, if it is fried, it is still bad for you. fyi, Canola oil is the best oil for you. (from wat i have heard anyway)
Olive oil is great for you, however it is not so great for frying. It has a very low heating point and can catch fire very easily, making it unsuitable for frying.
Olive oil, as with any fatty substance, deteriorates during the frying process especially if it is used over and over and if the frying temperature is very high. High temperature destroys the good ingredients of any oil while it creates harmful agents for the liver, the arteries and the heart.





It is important however to take into consideration that these harmful agents are less likely to be created in olive oil than in all other known vegetable oils and this is because olive oil has a different composition. It contains a high percentage of oleic


acid, which is much more resistant to oxidization than the polyunsaturated acids, which are found in large amounts in seed oils.


But more importantly olive oil contains natural anti-oxidizing agents such as phenols and vitamin E. When heated, olive oil is


the most stable fat, which means it stands up well to high frying temperatures. Its high smoking point (210潞 C) is well above the ideal temperature for frying food (180潞).





The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.
Olive oil is a very good choice, it gives everything a little bit of that great olive oil flavor and is known to be quite helpful in controlling cholesterol. Salmon is also an excellent choice, one of the healthiest meats you can have, rich in omega-3 oils. Since you have chosen your foods so wisely I wouldn't worry too much about frying. Just don't fry everything all the time. Try grilling or roasting as alternatives.





Good luck and good eating.
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