Do You Know Which Is The Best Oil For Healthy Cooking?

Although olive oil is always talked about, today others that can also be useful both when cooking and consuming raw, so we should not despise them

Each country has its traditional ingredients for cooking. However, some are healthier than others. Today, we have the opportunity to get food from the other side of the planet. For this reason, we are going to analyze which is the best oil to use in the kitchen.

In this article we review which are the three best oils to cook without becoming toxic due to the effect of high temperatures.

However, we must bear in mind that there are many nuances and that eating fried from time to time can even become healthy if we do it in the right way and with the right oil.

We must forget about eating fried foods outside the home, since they are most likely cooked in the most harmful way.

1. Olive oil

One of the most consumed vegetable oils in Europe is olive oil. To be of the highest quality, the oil must be extracted from the first cold pressure. This is because it is the procedure that keeps its properties intact.

This oil is one of the most resistant to heat, that is, despite cooking it at high temperatures, it does not oxidize easily. In addition, it is not prone to rancidity and has excellent health benefits.

2. Coconut oil

Coconut oil, increasingly popular with nutritionists, is the superfood of athletes. Since, despite being a fat, it has many healthy properties and promotes weight loss.

One of its characteristics is its ability to remain stable despite the heat, even ahead of olive oil. This oil, which melts from 23ºC, is ideal for frying and can even be reused.

It is important to note that it has a mild and tropical flavor that can give a different touch to our usual recipes.

3. The ghee

The ghee or clarified butter is a traditional food of India and Pakistan, where it is consumed and is also used on the skin for its therapeutic virtues.

This butter is cooked over a very low heat to be able to separate the toxins and lactose.

In this way we obtain a much lighter, more nutritious and tasty butter. For this reason,  cooking with ghee will allow us to add a lot of flavor to the recipes.

Oils to use cold

The rest of oils are not recommended for cooking. Some are of very low quality, such as soy. While others are very nutritious, if we consume them raw, as a dressing in any recipe or in the form of a supplement.

Sesame oil

The sesame oil is widely used in Asian cuisine, all kinds of pasta and stir – fried rice. However, we recommend using it raw to give a delicious exotic and roasted flavor to salads, soups, etc.

This oil is very rich in nutrients, especially calcium.

Flax oil

Flax oil stands out for its high content of essential fatty acids, as well as being very beneficial for the entire digestive system.

Its flavor is different and it may remind a bit of fish. For this reason, we  suggest adding it after cooking, to soups and stews.

Nut oils

The oils obtained from nuts are delicious and aromatic products, highly recommended to enhance the flavor of smoothies, sweets and all kinds of desserts.

Hazelnut combines perfectly with chocolate-based desserts, while almond oil adds an acid touch to smoothies and ice creams. It is also an excellent product to hydrate the skin.

We must always ensure that they are oils suitable for consumption. Also, it is important that it be  cold pressed first, as some are sold for cosmetic purposes only.