cooking with oils

Eating healthy requires cooking healthy food – which is where your cooking oil actually becomes an important factor. With there being so many varieties of oils and butter products claiming to be the best, it can be hard to know which products to use and which products to abstain from.

cooking with oils

Olive oil provides a very different taste with lots of heart-healthy elements. This oil is high in unsaturated fat, has a lower risk of cancer and assists to reduce cholesterol levels. The olive oil is also high in antioxidants and has a long storage life.

1. Canola Oil
Canola oil is a common oil, with some doctors saying that it has the power to reduce the chance of cardiomyopathy. The oil is rich in unsaturated fat, depleted in saturated fat, and provides the best fatty acid constitution when equated to different oils.

You can use this oil in low-temperature stir-frying and also in sauteing, as a marinade. Dissimilar to other oils, this oil won’t intervene with the flavor of your repast. It has a soft flavor, which makes it a good oil for meals that contain a lot of spices.

2. Butter
Butter has been around for long a time. Butter has a good taste, and provides sources of Vitamin A and other fat-soluble vitamins such as E, K, and even D.

Butter is made from natural elements and not artificially or chemically processed. You can use butter with cooking, baking, or even as a spread.
You can also pair it with creamy sauces, marinades, baked dishes, or even bread.

3. Margarine
Margarine was first innovated as an alternative to high-fat butter. When it was first created however, it was loaded with trans-fat, a substance that we now know raises bad cholesterol. It’s attainable in a diversity of various products and a great source of vitamin E.

As the cooking oil, margarine has a good taste it’s quite easy to spread, and it’s lower in fat than most oils and butter.

4. Olive Oil
Olive oil offers a very distinct flavor with plenty of heart healthy ingredients. The oil is rich in monounsaturated fat, helps to lower cholesterol levels and reduce risk of cancer.

It’s also rich in antioxidants and has a very long storage life. Even though it can be used in cooking, it’s the healthiest when uncooked, such as with a salad or dipping sauce.

When you use it with cooking, you should heat it on low to medium temperatures, making sure to avoid high heat.

Therefore, based on the above information, when choosing a cooking oil you should choose one high in polyunsaturated fats and Mono unsaturated fats. They tend to lower your overall cholesterol level while reducing the bad cholesterol and raise the good cholesterol.

You should avoid oil with saturated and trans fat. It’s best when buying cooking oils that you check out the nutritional information on the product label.

They should provide the levels of saturated, trans, poly unsaturated and mono unsaturated fats. With information you will be able to find out which cooking oil is for you.