3 secrets of cooking oil, that most people don`t know.
- High Stability Oil
- Extra Virgin Oil
- Polyunsaturated & Saturated Oil
1) High Stability Oil
the first of the 3 secrets of cooking oil is High oleic sunflower and high oleic canola oil which are commonly found in local shops.
They are particularly good for high temperature cooking as high as 450°F (232°C). Frying with these oils produce food that stays crispy, without adding the flavor of the cooking oil, in other words it keeps the natural taste of the food.
High oleic oils are rich in oleic acid in the fat units, it is monounsaturated meaning it can help reduce bad cholesterol levels in your blood which can lower your risk of heart disease and stroke. They also provide nutrients to help develop and maintain your body’s cells.
Scientific research shows that monounsaturated fatty acids help regulate blood cholesterol (Lower “bad” cholesterol, higher “good” cholesterol). This benefit is important as cardiovascular illnesses are related to blood cholesterol level.
2) Extra Virgin Oil
Extra-virgin olive oil is made from pure, cold-pressed olives referred to as free of oleic acid, not to be mixed up with oleic acid bound in fat molecules.
Cold pressed is a common term used to describe the process when producing it. This process is expensive compared to a normal refinery where the oils are produced with heat and chemicals. It is good for preserving the aroma of oil, and some natural micronutrients such as vitamins, minerals and antioxidants.
Extra virgin olive oil has been used for a long time in the Mediterranean diet. Due to the relatively high, 55%-85% oleic acid in olive oil, it also benefits heart health as well as providing anti-oxidative function.
3) Polyunsaturated & Saturated Oil
Oils high in polyunsaturated fats or saturated fats are less healthy.
Polyunsaturated fatty acids e.g. omega-3, omega-6 are also good for heart and vessel.
However, polyunsaturated fatty acids are unstable and could be easily oxidized in cooking temperature.
Most manufacturers need to add antioxidants in order to preserves oil during storage and transport.
Saturated fatty acids e.g. palmitic acid, stearic acid, are quite stable against oxidation, but the high intake of saturated fatty acids in our diet increase risk of cardiovascular diseases.
Most of our diet, i.e. include plenty of meat, some cheese, which also provide saturated fatty acids. therefore it is advisable to not use oil rich in saturated fats.
High Oleic Sunflower Oil Favorably Impacts Health
What is High Oleic Sunflower Oil?
High oleic sunflower oil is very high in oleic (monounsaturated) acid. High oleic sunflower oil is usually defined as having a minimum 80 percent oleic acid. Having a very neutral taste and provides a excellent stability without hydrogenation.
High oleic sunflower oil offers a trans free oil solution for us.
This great choice has many uses including bakery applications, spray coating oils for cereal, crackers and dried fruit; it is used in non-dairy creamers, many types of frying and other uses.
As with all sunflower, high oleic hybrids have been developed through conventional breeding methods.
high oleic oils reduce the risk of coronary heart disease
A diet rich in high-oleic-acid sunflower oil favorably alters low-density lipoprotein cholesterol, triglycerides, and factor VII coagulant activity.
Substitution of foods rich in saturated fat with foods rich in high-oleic-acid sunflower oil and margarine has favorable outcomes on blood lipids and factor VIIc.
This oil presents another useful source of MUFA for diets aimed at prevention of heart disease.
A more detailed abstract of this research is available via the Journal of the American Dietetic Association web site (www.adajournal.org).
