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Information About Cooking with Oils
Everyone magazine these days is happy to explain what foods to eat for improved health. However, how we prepare the food can be just about as important. With so many oils and butter products claiming to be the best for you, it can be quite difficult to know which to use and which to avoid.
1. Canola oil
Canola oil is one of the more popular commonly used oils. Many physicians believe that it has the ability to lower the risk of heart disease. Canola oil is low in saturated fat, high in monounsaturated fat, and offers the best fatty acid composition when compared to other oils.
You can use canola oil to saute, as a marinade, and even in low-temperature stir frying. It has a mild flavor, which makes it a great choice for foods that contain many spices. Unlike other oils, this choice won't interfere with the taste of your food.
2. Olive oil
Olive oil has a very distinct flavor with plenty of heart healthy ingedients and is a major component in the Mediterranean Diet. The oil is rich in monounsaturated fat, helps to lower cholesterol levels and reduce risk of cancer. Recent studies have even shown that SMELLING olive oil can increase seratonin levels and help you lose weight. Olive oil is also rich in antioxidants and has a very long storage life. If you want to put this valuable oil in your life, experiment with dipping different breads into olive oil seasoned with salt and pepper.
Even though olive oil can be used in cooking, you get the healthiest results when served uncooked, such as with a salad or dipping sauce. If you DO use it in cooking, you should use only low to medium temperatures, as high heat can diminish its health value.
3. Butter
Butter is a food which has been around for millennia. Butter tastes good, and can be a source of Vitamin A and other fat soluble vitamins such as E, K, and even Vitamin D. Also, butter is made with natural ingredients which have not been chemically or artificially processed.
Butter can be used for cooking, baking, or even as a spread. It can also be added to creamy sauces, marinades, baked dishes, or simply spread on bread for a delicious snack.
4. Margarine
Margarine, occasionally called oleo, was originally introduced as an alternative to high fat butter, after its creation and basic improvement in the late 1800's. Although appearing in many forms, it was not until the advent of television advertising in 1955 that it became popular. When margarine was first created however, it was made with beef fat and was loaded with trans fat, a substance that we now know raises bad cholesterol.
Though a manufactured product, as a cooking oil, margarine simply tastes good. It's lower in fat than most oils and butter, and it's quite easy to spread. Thanks to modern manufacturing methods, margarine is available in a variety of different products and a good source of vitamin E.
As you can see, when it comes to cooking with oils, there are several at your disposal. There are many more available than what has been mentioned here, although the ones mentioned here are the most popular. Eating healthy involves cooking healthy food and this is where your cooking oil really takes center stage.
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