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Vegetable oils are full of food benefits. But which one is better choice to make the healthiest daily diet? Sophie January, nutritional diet lights.
They are a treasure of nutritional benefits. Vegetable oils with rich fatty acids, which does not create the body, need our nutritional balance and our brain or our skin health. Among the most popular in the kitchen, there are olive oil and its masters of masters, or even coconut oil, which worships Asian cuisine. But which one is better choice to make the healthiest daily diet?
It is difficult to answer the question, it is mentioned directly to the nutritionologist’s dietary Sophie (1). In fact, he emphasizes, everything depends on the use of our oil, the amount of peeling and the balance of our diet in general. But if one had to choose just one, the olive oil will force himself, the specialist continues. “Its protective effects are completely demonstrated by the” Mediterranean Sea Diet “reports on a nutrition. Hotspent
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The importance of diversifying oils in the kitchen
That is, every oil has interesting nutritional properties, but also borders, and no one is alone. “Interest is most prior to diversifying the fat,” the nutritionist dietist claims. Thus, the sunflower oil is a very good source of vitamin E and has antioxidant effects. It also has OMEGA-6 poly-6 polyberated fatty acids that deepen cholesterol in the blood. “But beware. Our Western diet is often very rich in Omega-6, so it is preferable to consume it, good omega-6 / Omega-3 balance, “Sofi warns. The latter also advises to prefer Olol sunflower oil, “richer Oleic acid fats richer with diversity.”
What about coconut oil? It consists of 90% saturated fatty acids, “generally related to possible cardiovascular risk growth when surplus is consumed,” Sophie said. And even if these saturated fatty acids say they are “middle chain” and that they have a less detrimental effect on metabolism than a “long chain” (eg food diet).
It is better to prevent coconut oil from being the main source of fat in the diet
Sophie January, nutritionist
The diversification in the kitchen also assures that Omega-3, fatty acids will be completed, most population lacks “and which are necessary for good cardiovascular health, inflammation or brain function,” emphasizes Sophie January. In practice you integrate rape, nut, camels or linen oils.
Please note, these are fragile and do not support cooking (except for refuge rubbish oil). They are therefore used cold, spices. Coconut oil, which attributes the stew, will find its place in making exotic dishes or pastries, Ole sunflower oil is also good preparation oil. The famous olive oil is also used cold and hot. To your stoves.
(1) Sophie January is Author The soft method of eating well (Ed. Leduc), 18 euros.
Source: Le Figaro
