We all know Oil is nothing but fat. Then why should one eat fat
at all. It is important to understand that the type of fat, as well as
the amount of fat, is what determines our health. Some amount of fat is
required in our diet.
Fats are sources of essential fatty acids, an important dietary requirement. Fat (in the form of oil) by itself is very essential ingredient for cooking. Thus which oil should one avoid and which one should be consumed, should be thought thoroughly before consumption.
Oils that are to be avoided are those which require large scale processing. Processing means a large industrial plant with stainless steel machinery, a deodorizer, a de- gummer, and some harsh solvents like Hexane which are petroleum driven, which no one wants to eat.
One easy way to help you while purchasing a can of oil or any of its products is to read the food label. If it says, partially hydrogenated, saturated and Trans- fatty acids then it should be avoided.
Trans fatty acids, can clog your arteries with its fat, which is formed when vegetable oils are hardened into margarine or shortening. Trans Fat is found everywhere including fried foods like French fries, doughnuts, cookies, pastries and crackers. Next time you walk down the road and come across all mouth watering delicacies, remind yourself to read the labels and of what Trans fatty acids can do to you.
Then if you are pondering over what to buy, then the answer is super- unsaturated (like flax seed) or mono- unsaturated (like olive and canola oil) labels on your oil cans. Poly-saturated oils are also a healthy choice.
Some oils in general are said to be very good for consumption, like that of Olive oil. But people have started consuming this oil for all cooking types without understanding where it should be used.
Olive oil is a smart fat to include in your diet in a non-heated form, such as in a salad dressing. When virgin olive oil is heated to over 200 to 250 degrees Fahrenheit, it leads to a risk of creating oxidized oil that can do your body more harm than good.
Many Oils which are healthy at room temperatures can turn to be a slow poison when heated above certain temperatures. When choosing cooking oil, it is important to match the oil's heat tolerance with the cooking method.
It is very important to understand the term Smoke point of an oil and match it accordingly for different cooking types like deep fry, sautéing, garnishing, and that for long lasting foods and salad dressing.
Smoke point is the temperature, to which oil can be heated without generating smokes and getting discolored, which are the indications of decomposition. At the smoke point, the oil begins to emit unpleasant odors and impart unsavory flavors to the meal. Butter and margarine have low smoke points, so they aren't good for frying but work for light sautéing.
The best oils for deep-frying and high temperatures are refined safflower, sunflower, peanut, mustard and soy oils. Refined almond, avocado and cottonseed oil are also great if one can afford them.
Of all the available oils, coconut oil is the oil of choice for cooking because it is nearly a completely saturated fat, which means it is much less susceptible to heat damage. And coconut oil is one of the most unique and beneficial fats for human body.
Fats are sources of essential fatty acids, an important dietary requirement. Fat (in the form of oil) by itself is very essential ingredient for cooking. Thus which oil should one avoid and which one should be consumed, should be thought thoroughly before consumption.
Oils that are to be avoided are those which require large scale processing. Processing means a large industrial plant with stainless steel machinery, a deodorizer, a de- gummer, and some harsh solvents like Hexane which are petroleum driven, which no one wants to eat.
One easy way to help you while purchasing a can of oil or any of its products is to read the food label. If it says, partially hydrogenated, saturated and Trans- fatty acids then it should be avoided.
Trans fatty acids, can clog your arteries with its fat, which is formed when vegetable oils are hardened into margarine or shortening. Trans Fat is found everywhere including fried foods like French fries, doughnuts, cookies, pastries and crackers. Next time you walk down the road and come across all mouth watering delicacies, remind yourself to read the labels and of what Trans fatty acids can do to you.
Then if you are pondering over what to buy, then the answer is super- unsaturated (like flax seed) or mono- unsaturated (like olive and canola oil) labels on your oil cans. Poly-saturated oils are also a healthy choice.
Some oils in general are said to be very good for consumption, like that of Olive oil. But people have started consuming this oil for all cooking types without understanding where it should be used.
Olive oil is a smart fat to include in your diet in a non-heated form, such as in a salad dressing. When virgin olive oil is heated to over 200 to 250 degrees Fahrenheit, it leads to a risk of creating oxidized oil that can do your body more harm than good.
Many Oils which are healthy at room temperatures can turn to be a slow poison when heated above certain temperatures. When choosing cooking oil, it is important to match the oil's heat tolerance with the cooking method.
It is very important to understand the term Smoke point of an oil and match it accordingly for different cooking types like deep fry, sautéing, garnishing, and that for long lasting foods and salad dressing.
Smoke point is the temperature, to which oil can be heated without generating smokes and getting discolored, which are the indications of decomposition. At the smoke point, the oil begins to emit unpleasant odors and impart unsavory flavors to the meal. Butter and margarine have low smoke points, so they aren't good for frying but work for light sautéing.
The best oils for deep-frying and high temperatures are refined safflower, sunflower, peanut, mustard and soy oils. Refined almond, avocado and cottonseed oil are also great if one can afford them.
Of all the available oils, coconut oil is the oil of choice for cooking because it is nearly a completely saturated fat, which means it is much less susceptible to heat damage. And coconut oil is one of the most unique and beneficial fats for human body.
Interested in a career in cooking? Check out the culinary art schools near you and request more information to get started today.
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