"Too much information kills information".
How can one not agree with this, and when it comes to food and nutrition, it becomes extremely complicated to take a stand. How many times have I heard the phrase "so I can't use anything else? ". Indeed, it is true that if you listen to everything that is said, you can get the impression that everything is forbidden to you and that nothing is allowed to you anymore. I have to admit that a lot of advice is circulating both on the internet and in books and that we are very often given the impression of being bad daily consumers. How can we move forward serenely towards health without being able to position ourselves?
Nevertheless, in terms of good health, it is really important to understand that nothing is really forbidden because, in the end, it is these prohibitions that push us to frustration and that can then provoke eating disorders that can oscillate between bulimia and anorexia in the most serious cases.
Also, we will recommend using the right products at the right time, which is why today we are going to delve deeper into the topic of vegetable oils in everyday life. As in the field of natural cosmetics, each oil has its own utility and role.
Indeed, some oils can only be used for seasoning and not for cooking. Others will have a multiple role and will then be preferred in cooking rather than for raw consumption.
Almost all vegetable oils can be used as raw food. Nevertheless, according to nutritional qualities and taste, we will prefer certain oils to others. For example, rapeseed oil is a very good choice for seasoning because of its richness in monounsaturated fatty acids (63%) and omega 3 (9%). Nevertheless, when we are more interested in vegetable oils, we will take care to always keep a good ratio between alpha-linolenic acids or omega 3 and linolenic acids or omega 6. Indeed, we should consume a share of omega 3 for 4 share of omega 6, but in the current society, the ratio is completely disturbed by the too industrialized products with the prepared meals and all the food which are not prepared by a human hand.
For cooking, however, there is no question of using omega-rich oils because they are not sufficiently heat stable. The higher the percentage of unsaturated fatty acids an oil has, the less it will be able to afford to be used in cooking and this is mainly because of a stability issue. Therefore, olive oil for example will be an oil rather adapted to the cooking because it will be resistant to heat and, one will be able to consequently use it to cook its food.
Nevertheless, in order to keep an optimal health capital, we will not impose to this oil a cooking at too high temperature as frying for example. The smoke point (According to wikipedia, the smoke point is the temperature at which oils or fats emit smoke continuously ) is 191 degrees Celsius for extra virgin olive oil and 238 degrees for regular virgin olive oil. (These figures may change by a few tenths depending on the reference sites). Therefore, one should not hesitate to opt for olive oils of different qualities according to nutritional needs.
Vegetable oils are nutritional treasures that are sometimes rare and expensive and it would be a shame to misuse them, damaging the benefits of each one. For example, to ensure a cooking at very high temperature such as frying for example, do not hesitate to use coconut oil rich in saturated fatty acids allowing this higher melting point.
Coup de cœur:
GheeThis clarified butter, freed from its water, lactose and proteins, is now considered a superfood in Ayurvedic cuisine. The Indians use it as a sacred food because it has many virtues and it can be eaten raw or cooked, without being altered by cooking.
The Best Way to Eat by Thierry Souccar