Vegetable Recipes

Cooking and seasoning oil

Cooking and seasoning oil

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Oil, cooking oil, animal fat or vegetable, the health’s enemy advocates, the addiction of those wanting to get thinner and one of the most used products in our kitchen. For years the oil had a negative image, it’s full of cholesterol, increases the chances of stroke and heart attack, and of course, fattening. But nothing can be done and as we are living in modern times most of the foods which we consume during the day are fried or cooked with oil

So what can you do? After all, to avoid oil is almost impossible and undesirable, our body needs fatty acids that exist in oil, they help us produce amino acids such as omega three and omega six, there are certain types of oil that are an excellent source for  vitamin  E and A. So rather than take a radical step and avoid oil completely, you can choose the healthiest version. Our common kitchen oils are soybean and canola oil for frying and olive oil for seasoning. The benefits of canola oil and soybean oil are its durability in high temperatures, but in terms of health disadvantages outweigh the advantages. However there is no dispute about the many health benefits of olive oil, but it’s time to get to know some new stars.

Coconut oil – the coconut oil enters the list of super foods.  The coconut oil is a vegetable oil resistant at room temperature and therefore is the ultimate replacement for butter.

Coconut oil is indeed saturated fat but because it comes from plants is not accompanied by appendices such as cholesterol and other health disadvantages.  The Oil is a natural, not processed, easy to digest, and is resistant to high temperatures and therefore ideal for frying.  The aromatic taste of coconut oil should be considered as it may dominate the taste of your dish. In addition, you can use coconut oil as a cosmetic product; it is excellent for your skin and gives it moisture, elasticity and freshness.

Argan oil –this oil is produced from the Argan, a nut tree which grows in Morocco. This oil follows the authentic Moroccan dishes for years and gives them the unique flavor, slightly reminiscent of the flavor of hazelnuts.  Argan oil is considered very prestigious because of the rarity of this trees and difficulties in raising them; in addition, the oil production itself is a long and complicated process. Argan oil is rich in vitamin E and oxidation antibody.

Grape seed oil – grape seed oil, as its name suggests is extracted from seeds of grapes. Is an excellent source of vitamin D and helps in raising good cholesterol. Grape seed oil is also high heat resistant, and therefore can be a great substitute for soybean or canola oil. Its delicate flavor can spice up the flavor of fresh herbs salad or even green peas sautéed with garlic.

So, despite the concerns and oil’s bad reputation, we cannot get rid of it, and we shouldn’t get rid of it.  Oil is used in almost all our food and we use it for cooking on a regular basis as oil is essential for our body and for maintaining good health. We should try to use the healthiest, most effective and most delicious of course.

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