Health is Wealth

Extra Virgin Olive Oil: Why is it the Best Cooking Oil?

With the new fad to eat fatfree foods and remain healthy, the intent is to completely avoid fat. However, it is to be noted that fat is essential for various normal body functions, starting from proper brain functioning to hormone formation. What needs to be avoided is the unhealthy bad fat. Fat contains fatty acids, which are of two types-saturated and unsaturated. When heated, the polyunsaturated fatty acids (PUFA) react with the oxygen in the environment and get damaged. These are to be avoided. The saturated fatty acids are relatively strong and do not oxidize or create damage. So, the next time you pick up oils, this is what you need to look at.
The good thing about olive oils is that it mostly contains monosaturated fatty acids (MSFA), which does not oxidize even at high temperatures (almost 180 degree Celsius).Another study showed that with deep frying using olive oil, it takes about 25 hours to produce the same damage as other cooking oils. Olive oil is produced by crushing olives.It can be refined or unrefined based on the amount of free oleic acid (lesser in the unrefined version).The unrefined form is the purer form, which is also known as extra-virgin olive oil. It has the aroma and flavor of olives and characteristic bitter taste.
What it contains: A can of 100 g of olive oil contains the following. Note the high content of monosaturated fat is present, which is highly healthy.