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Why You Shouldn't Use Olive Oil in Your Stir Fry?


Discussions on "Why You Shouldn't Use Olive Oil in Your Stir Fry?" in "Healthy and Nutritive Foods" forum.


  1. #1
    sumathisrini's Avatar
    sumathisrini is offline Super Moderator Silver Ruler's of Penmai
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    Why You Shouldn't Use Olive Oil in Your Stir Fry?

    We all know that certain oils are healthier than others, but your oil health goes beyond just the type. It turns out, that the health of your oil can be related to how you use it, too.

    Each type of oil has what's called a "smoke point." The smoke point is the specific temperature at which the oil starts to break down, or in more technical terms, its molecular structure begins to change. These molecular changes result in changes in flavor, as well as changes in nutritional value; specifically, the nutritional value of the oil starts to degrade; changing what once may have been considered an especially healthy oil (such as olive or flaxseed which is rich in Omega-3s), into one that is unhealthy.

    The higher an oil's smoke point, the higher the temperature the oil can withstand. As a result, each type of oil should be used for the cooking method that is most appropriate to its individual smoke point and heat tolerance. Here is a quick guide for the next time you reach for your favorite oil:

    Heat During Cooking: No heat
    Oil: Flaxseed
    Best Use: Salads

    Heat During Cooking: Low to moderate
    Oil: Coconut, corn, olive, peanut, sesame, walnut
    Best Use: Baking (low heat), light sautéing, pressure cooking, salads

    Heat During Cooking: Medium heat
    Oil: Macadamia nut, safflower, canola
    Best Use: Baking (medium heat), sautéing, stir-fry

    Heat During Cooking: High Heat
    Oil: Avocado, sunflower, soybean/soy
    Best Use: Deep browning, deep-frying, searing

    Note that the above table represents oils that are refined. Most of the oils we buy in stores are refined. These oils tend to have much higher smoke points than their unrefined counterparts. They also differ in nutrition and flavor. Unrefined oils are more nutritious (some of oils' nutrients are removed during the refining process) and they tend to be much richer in flavor. For instance, unrefined peanut oil will smell and taste just like peanuts, while refined peanut oil will have a lighter smell and taste.

    When it comes to extremely high heat cooking, always choose oils which are refined. If, however, you are anxious to have a salad with a rich taste, splurge on the unrefined variety if your palate so desires!



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  2. #2
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    Re: Why You Shouldn't Use Olive Oil in Your Stir Fry?

    Thanks for info Sumi ka...........

    sumathisrini and sumitra like this.
    Priya


  3. #3
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    Re: Why You Shouldn't Use Olive Oil in Your Stir Fry?

    Quote Originally Posted by PriyagauthamH View Post
    Thanks for info Sumi ka...........

    You are most welcome Priya .


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    Re: Why You Shouldn't Use Olive Oil in Your Stir Fry?

    Dear Sumathisrini, wonderful information. thank you

    sumathisrini likes this.

  5. #5
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    Re: Why You Shouldn't Use Olive Oil in Your Stir Fry?

    Quote Originally Posted by sumitra View Post
    Dear Sumathisrini, wonderful information. thank you

    Thanks & welcome sister.



  6. #6
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    Re: Why You Shouldn't Use Olive Oil in Your Stir Fry?

    Very useful sharing Sumathi

    sumathisrini likes this.
    Jayanthy





  7. #7
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    Re: Why You Shouldn't Use Olive Oil in Your Stir Fry?

    Quote Originally Posted by jv_66 View Post
    Very useful sharing Sumathi

    Thanks Jayanthy.



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