{"id":5227,"date":"2014-11-13T16:00:26","date_gmt":"2014-11-13T13:00:26","guid":{"rendered":"http:\/\/www.lifeadvancer.com\/?p=5227"},"modified":"2014-11-13T16:00:26","modified_gmt":"2014-11-13T13:00:26","slug":"olive-oil-is-the-healthiest-choice-when-it-comes-to-frying-food-study-finds","status":"publish","type":"post","link":"https:\/\/www.lifeadvancer.com\/olive-oil-is-the-healthiest-choice-when-it-comes-to-frying-food-study-finds\/","title":{"rendered":"Olive oil is the healthiest choice when it comes to frying food, study finds"},"content":{"rendered":"
A new study published October 22 reinforces once again that olive oil is one of the best oils for cooking compared to other seed oils. Researchers based their conclusion on a few different factors, including nutritional content and the oil’s ability to maintain quality under high temperatures.<\/p>\n
Published in the American Chemical Society’s (ACS) Journal of Agricultural and Food Chemistry, scientists note that various oils have different physical, chemical and nutritional properties that can be degraded under high heat and repeated use.<\/p>\n
Many cooking oils can become impaired while heating in the pan or frying, and the food that you’re cooking can actually also lose its nutritional content, making your choice of oil critical for producing a healthy<\/a> dish.<\/p>\n Mohamed Bouaziz, one of the study’s authors, and his colleagues say that when some oils are heated to certain temperatures they can change form and create new compounds that are potentially toxic to consume. These byproducts contribute to the reduction of the food’s nutritional content.<\/p>\n “The researchers deep- and pan-fried raw potato pieces in four different refined oils — olive, corn, soybean, and sunflower — and reused the oil 10 times.<\/p>\n “They found that olive oil was the most stable oil for deep-frying at 320 and 374 degrees Fahrenheit, while sunflower oil degraded the fastest when pan-fried at 356 degrees,”<\/em> stated the ACS press release.<\/p>\n “They conclude that for frying foods, olive oil maintains quality and nutrition better than seed oils.”<\/em> Olive oil is one of those ancient gems of food that has been around for centuries, particularly in the Mediterranean.<\/p>\nOlive oil withstands high temps, maintaining its impeccable, healthy qualities, scientists say:<\/h3>\n