Frying as a method of cooking is not particularly healthy. However, it can be if you are using extra-virgin olive oil. It has compounds that prevent cancer, heart diseases and neurodegenerative disorders like Alzheimer’s. Olive oil is a healthy kind of fat called monounsaturated (MUFAS). While olive oil itself is proven to be healthy, there are some arguments about using it for cooking. Let us qualify the different points and determine exactly how healthy this option is.
Is it healthy to deep fry?
Yes. Deep frying enables the compound phenols from the extra-virgin olive oil to transfer to the food being fried. Based on the experiment, vegetables deep-fried in extra-virgin olive oil became enriched with phenols from the cooking oil, and improved in quality.
The qualities of olive oil degenerates the least when deep-fried as compared with other kinds of oil. The experiment fried different kinds of cooking oil for six hours, and after such length of time, only olive oil was ‘resistant to degeneration’.
Is it healthy to pan-fry?
When you pan-fry extra-virgin olive oil, there is actually faster degeneration compared to deep frying. Experts explain this is due to higher exposure to oxygen in the atmosphere. However, if compared with other kinds of cooking oil, when you pan fry, olive oil still retains its anti-oxidants, and is therefore still the healthier option. Read More →