Match Your Oils To the Foods

Consumer Voice - - The Surveillan­ce Series -

One of the most im­por­tant things to keep in mind is that oil be­haves dif­fer­ently when heated – it changes tex­ture, colour, taste and nu­tri­tional prop­er­ties. When the oil reaches its smoking point, a lot of the nu­tri­ents are de­stroyed and it can some­times form harm­ful com­pounds. The only way to en­sure that you con­sume healthy oil is by switch­ing be­tween two-three of them – for in­stance, by us­ing ground­nut oil one month and then us­ing sun­flower oil/mus­tard oil in an­other. Any sin­gle oil alone is not pre­ferred. Blend­ing oils is an­other op­tion, whereby you take equal pro­por­tions of dif­fer­ent oils in one con­tainer and then use it. This way you do not get pro­longed ex­po­sure to the side ef­fects of one type of oil and also get the ben­e­fits of dif­fer­ent oils. You could also have two or more dif­fer­ent kinds of oils in your kitchen which you could use for dif­fer­ent pur­poses. For ex­am­ple, you could use olive oil for sal­ads, ground­nut oil for fry­ing, and mus­tard/soy­bean oil for other cook­ing pur­poses.

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