Fried foods have been deemed the unhealthiest to consume, but many of us still find it hard to stay away from them. If you want your food fried, make sure to use olive oil.
A new study published in the Journal of Agricultural and Food Chemistry said that olive oil can withstand high temperatures compared to other types of oils.
Plenty of cooking oils can be impaired when frying or heating, which in turn can lessen the food’s nutritional content. According to Mohamed Bouaziz, one of the author’s of the study, when heated, some oils form new compounds that are hazardous to consume.
Natural News reports that in the study, researchers worked with four different kinds of refined oils: olive, soybean, sunflower, and corn. Each type of oil was reused 10 times for frying.
“They found that olive oil was the most stable oil for deep-frying at 320 and 374 degrees Fahrenheit, while sunflower oil degraded the fastest when pan-fried at 356 degrees.”
According to Olive Oil Times, the researchers then measured the state of the oils, being careful to monitor the different chemical parameters.
After the research, the scientists concluded that olive oil is the best oil to use for frying, as it maintains nutrition and quality compared to the other seed oils that they studied.
The best type of olive oil to use for frying is said to be “extra virgin” or “virgin” olive oil, as these have fewer chemicals used when they are extracted. The more chemicals are used when extracting olive oil from olives, the less nutritional value it has.
In addition to being good for frying, olive oil also has other health benefits, including anti-inflammatory properties. It also aids in digestion. Furthermore, scientists are exploring the olive oil compounds such as lignans and squalene, which can help in fighting cancer. One cardiologist even recommends consuming two tablespoons of olive oil daily in order to enjoy the oil’s wonderful benefits.
Olive oil has also been linked with lessening the chances of stroke. In a separate study from France, older people who consume olive oil on a regular basis have 41 percent less chance of getting a stroke than individuals who don’t consume olive oil at all.
So, the next time you are thinking of eating fried food, use olive oil instead of other seed oils that you typically use.
[Image via Olive Oil Excellence]