Everybody is aware what healthy
foods must we ingest to keep our mind and body strong and alert. However, the
manner how we cook food shall also be taken into consideration. It is either we
cook it with oil or butter is a better way of cooking food. Nevertheless,
people are not aware which of these cooking oils must be avoided.
Canola Oil –
Canola is made
from the rapeseed and originates from Canada. It is low in saturated fat
and high in
monounsaturated fat, making it a relatively healthy oil. Also
called lear oil, for "low erucic acid rapeseed" oil. Canola oil is 6%
saturated fat; palm oil is 79%.
Canola oil is
one of the healthiest and most versatile cooking oils available to home cooks
and professional chefs alike. It is light, clear and mild, making it ideal for
cooking, fondues, stir-frying, baking, salads and marinades.
Excellent for cooking
· Canola oil doesn’t transfer food flavours in
fondues or deep fryers. (Strain oil before re-using.)
·
Canola oil can be heated to a higher temperature
(428-446°F or 220-230°C) than other oils before it starts to smoke.
·
Canola oil drains more thoroughly than melted
shortening.
Great for salads
·
Canola oil remains clear and free running when
stored in the refrigerator.
·
Canola oil doesn’t separate from other salad
dressing ingredients.
·
Canola oil helps to blend ingredients in salad
dressings together.
Better for baking
·
Canola oil can replace other types of fat or oil
in baking to lower the saturated and trans fat content of your recipes.
·
Canola oil can also be used to grease cake pans
and cookie sheets.
Olive Oil
The
greatest exponent of monounsaturated fat is olive oil, and it is a prime
component of the Mediterranean Diet. Olive oil is a natural juice which
preserves the taste, aroma, vitamins and properties of the olive fruit. Olive
oil is the only vegetable oil that can be consumed as it is - freshly pressed
from the fruit.
The beneficial health effects of olive oil are due to
both its high content of monounsaturated fatty acids
and its high content of anti-oxidative substances. Studies have shown that
olive oil offers protection against heart disease
by controlling LDL ("bad") cholesterol levels while raising HDL (the
"good" cholesterol) levels. No other naturally produced oil has as
large an amount of monounsaturated as olive oil -mainly oleic acid.
Olive oil is very well tolerated by the stomach. In
fact, olive oil''s protective function has a beneficial effect on ulcers and
gastritis. Olive oil activates the secretion of bile and pancreatic hormones
much more naturally than prescribed
drugs. Consequently, it lowers the incidence of gallstone
formation.
Olive oil compared to canola oil, do not fall into the
hype which is put out by traditional medicine regarding the promotion of canola
oil (rapeseed) as superior due to its concentration of monounsaturated fatty
acids. Olive oil is far superior and has been around for thousands of years.
Canola oil is a relatively recent development and the original crops were unfit
for human consumption due to their high content of a dangerous fatty acid
called euric acid.
3. Butter
–
Butter contains many nutrients
that protect us from heart disease. First among these is vitamin A which is
needed for the health of the thyroid and adrenal glands, both of which play a
role in maintaining the proper functioning of the heart and cardiovascular
system.
Butter contains lecithin, toa substance that
assists in the proper assimilation and metabolism of cholesterol and other fat
constituents.
Everything is unquestionably better when made with
butter, from flavored spreads to baked goods, to sauces, to main courses.
4. Margarine-
Margarine is a fatty solid
butter substitute consisting of a blend of hydrogenated vegetable oils mixed
with emulsifiers, vitamins, coloring matter, and other ingredients.
Developed originally as a butter
substitute, margarine is now considered a food in its own right and is
manufactured in forms unknown to butter, such as plastic, soft, or fluid.
However, margarine is colored, flavored, fortified with vitamins, and otherwise
formulated to have the same or similar taste, appearance, and nutritional value
as butter.
In cooking food,
the above-mentioned oils are most commonly used. It is necessary that every
person must be able to identify the different characteristic of oils used for
food so the healthy eating is assured. Everyone must avoid cooking food with
oils that will affect our digestive system giving more disadvantage to its
growth rather than a plus factor to healthy eating.///