Choose oils wisely:
Heart-healthy fats come from plants, nuts, and seeds.
Saturated fats can raise your bad cholesterol and your risk for heart disease.
Some oils, like coconut oil, remain controversial. While high in saturated fat, it may not be the same unhealthy saturated fat found in animal products.
When it comes to your health, "fat" is not necessarily a dirty word. You need some fat in your diet, and it actually performs some pretty impressive tasks like boosting energy, supporting cell growth, protecting your organs, keeping your body warm, and aiding in nutrient absorption and the manufacturing of hormones, according to the American Heart Association (AHA). And oils can be a great source of these healthy fats, but choosing the right variety is key.
Learn which oils to add to your diet for a health boost, and which you should leave on the shelf.
Olive oil. “Olive oil is my favorite,” says Sara Haas, RD, LDN, a chef in Chicago and spokeswoman for the American Academy of Nutrition and Dietetics. Made from ripe olives, olive oil is a basic ingredient of the heart-healthy Mediterranean dietand is best for drizzling on salads, pasta, and bread. It’s okay to use the oil for a quick sauté or for baking, but it has a low smoke point (the temperature at which the oil begins to break down and starts to smoke), so it’s not good for deep frying, says Beth Warren, MS, RD, a nutritionist in private practice in New York City and author of Living a Real Life With Real Food.
Canola oil. Canola oil is low in saturated fat, Haas says. Unhealthy saturated fat is solid at room temperature and comes mostly from animal products like meat and dairy. In 2006, the U.S. Food and Drug Administration (FDA) decided that manufacturers could claim that 1 1/2 tablespoons of canola oil a day may reduce the risk of coronary heart disease when used instead of saturated fat. Canola oil has a higher smoke point than olive oil and can be used safely for cooking at high temperatures. It doesn’t have as much flavor as some other vegetable and seed oils, though, so you may not want to use it in recipes like salad dressings where you want the oil to add some flavor, Warren says.
Flaxseed oil. Flaxseed oil is a good source of alpha-linoleic acid (ALA), one of three omega-3 fatty acids (olive and canola oils also contain omega-3s). You need dietary omega-3s since your body cannot make them on its own. Omega-3 fatty acids reduce inflammation, and thus may help lower the risk of cancer, according to the MD Anderson Cancer Center. Flaxseed oil may also help reduce symptoms of arthritis, but avoid it if you’re on a blood thinner since flaxseed oil may increase bleeding, advises the Arthritis Foundation. Flaxseed oil should not be heated, so it’s best to use in cold dishes like smoothies or salads, Warren says.
Avocado oil. Avocado oil is high in monounsaturated fatty acids and can promote healthy cholesterol levels and enhance absorption of some nutrients, according to a review of avocado benefits published in the May 2013 Critical Reviews in Food Science and Nutrition. Avocado oil also has a high smoke point and is therefore one of the best oils for high-temperature cooking. It can be used for stir-frying, sautéing, or searing, Haas says.
Walnut oil. While expensive, walnut oil contains heart-healthy omega-3s in addition to other nutrients, Haas says. Walnut oil is ideal for desserts and other recipes that benefit from a nutty flavor, adds Warren.
Sesame oil. A staple in Asian and Indian cooking, sesame oil makes the AHA’s list of heart-healthy cooking oils. Use light sesame oil for stir-frying, and dark sesame oil when making dressings or sauces.
Grapeseed oil. Grapeseed oil is low in saturated fat and has a high smoke point, which makes it a healthy choice for all kinds of cooking and grilling, says Warren. Its nutty but mild flavor also works well in salad dressings, or drizzled over roasted veggies.
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