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 →

Thanksgiving officially starts the eating season. We all appreciate the turkey, pies and every delicious and fattening bit of food. Instead of butter, a healthier alternative is to use olive oil. It is more delicious and a hundred times healthier. Try it on these recipes:

APPETIZER

In a bowl, mix olive oil and some herbs. Put some baguette on a platter, and have your guests enjoy the bread and dip. You can also drizzle olive oil on dips and cheese plates for added color and heightened flavor. Butter, when left out too long, can congeal and not be appetizing anymore, but with olive oil, you don’t have to worry about it.

Source: womansday.com

MAIN COURSE

The turkey is the main star, but sometimes, inexperienced cooks tend to fear preparing the turkey no matter how they condition their minds that it is just a bigger version of a chicken.  Use olive oil instead of butter so you don’t have to labor in trying to get butter between the flesh and skin of the bird. Mix olive oil and some herbs, and spread it all over the chicken, inside and out. You can also inject some of this special mixture into the bird’s breast and thighs. For added flavor, sprinkle salt and pepper. You can also stuff inside the turkey some lemons and herbs for a delicious smell and to make sure the turkey remains moist and flavorful.

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