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Wednesday, July 23, 2008

Virgin Olive Oil

Don't you know that virgin olive oil is the healthy oil and even thats the one use in the old times? According to Sue Radd, a nutritionist that to get more antioxidants, use extra virgin olive oil raw to flavor salads, or drizzle on steamed vegetables, such as asparagus or endive (Greeks also add lemon juice). You can cook with olive oil, but studies show that the higher the temperature and the longer the cooking time, the more antioxidants you lose. Stewing is better than swallow frying, especially over extended periods. If you choose to deep fry, extra virgin oil is more stable, as it has a high oleic acid content, and the antioxidants retard the harmful changes that occur when polyunsaturated vegetables oils are used. Store your oil in a dark cupboard, as exposure to light or heat destroys the antioxidants and hasten rancidity.

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