A new study published October 22 reinforces once again
that olive oil is one of the best oils for cooking compared to other seed oils.
Researchers based their conclusion on a few different factors, including
nutritional content and the oil’s ability to maintain quality under high
temperatures.
Published in the American Chemical Society’s (ACS)
Journal of Agricultural and Food Chemistry, scientists note that various oils
have different physical, chemical and nutritional properties that can be
degraded under high heat and repeated use.
Many cooking oils can become impaired while heating in
the pan or frying, and the food that you’re cooking can actually also lose its
nutritional content, making your choice of oil critical for producing a healthy
dish.
Mohamed Bouaziz, one of the study’s authors, and his
colleagues say that when some oils are heated to certain temperatures they can
change form and create new compounds that are potentially toxic to consume.
These byproducts contribute to the reduction of the food’s nutritional content.
Olive oil withstands high temps, maintaining its
impeccable, healthy qualities, scientists say
“The researchers deep- and pan-fried raw potato pieces in
four different refined oils — olive, corn, soybean and sunflower — and reused
the oil 10 times.
“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,” stated the ACS press release.
“They conclude that for frying foods, olive oil maintains
quality and nutrition better than seed oils.” Olive oil is one of those ancient
gems of a food that has been around for centuries, particularly in the
Mediterranean.
The best type to use is “virgin” or “extra virgin” olive
oil, as fewer chemicals have been used for extraction. The more chemicals
involved in extracting the oil from olives, the more it loses its nutritional
value, according to a Natural News report published last May on the oil’s
benefits.
“True virgin olive oil has an abundance of antioxidants,
vitamins and minerals. It has been used for centuries for its anti-inflammatory
properties. Because it is derived directly from the fruit of the plant, it also
helps with digestion.”
Olive oil extremely useful in treating a variety of
ailments, studies find
The health benefits don’t stop there.
Oleocanthal, the phytonutrient in olive oil, actually
mimics the effect of ibuprofen in that it reduces inflammation and can decrease
women’s risk of developing breast cancer and its recurrence, according to the
Olive Oil Times.
Scientists are also studying other compounds found in the
ancient oil including squalene and lignans, which could possibly help fight
cancer. Olive oil is rumored to reduce the risk for heart disease, as it lowers
the body’s levels of total blood cholesterol. Regular consumption may decrease
both systolic and diastolic blood pressure, scientists say.
One “prominent cardiologist” recommends consuming up to
two tablespoons a day to fully enjoy the oil’s various benefits, reports the
Olive Oil Times.
“Although the reasons are still not fully clear, recent
studies have proved that people with diets containing high levels of olive oil
are less likely to develop rheumatiod arthritis.
“A high consumption of olive oil appears to improve bone
mineralization and calcification. It helps calcium absorption and so plays an
important role in aiding sufferers and in preventing the onset of
Osteoporosis.”
Older individuals who consume olive oil daily are better
protected against having a stroke, according to a recent study conducted in
France and published in the online issue of Neurology. The “intensive”
consumers of olive oil experienced 41 percent fewer strokes compared to those
that didn’t use the oil at all.
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