Last week we told you about the virtues of how olive oil plays a beneficial role in maintaining a healthy diet. Now we receive word from the American Chemical Society that frying foods with olive oil is more stable and healthful than frying foods with seed oils. Scientists report in ACS Journal of Agricultural and Food Chemistry that olive oil withstands the heat of the pan or fryer better than several seed oils to yield more healthful food.
The researchers goal was to find out which cooking oil can maintain its quality under high heat and repeated use. For the study they deep fried and pan fried raw potato pieces in four refined oils corn, olive, soybean and sunflower. They also re-used each oil 10 times.
They noted that different oils have a range of physical, chemical and nutritional properties that can degrade oil quality when heated and that some of these changes can lead to the formation of new compounds that are potentially toxic. They also learned that by-products of heating oil can lower the nutritional value of the food being fried.
Sunflower oil degraded the fastest when pan fried at 356 degrees
Olive oil was the most stable oil for deep frying at 320 and 374 degrees Fahrenheit
For frying food, olive oil maintains quality and nutrition better than seed oils
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Founder Ray Spotts has a passion for all things natural and has made a life study of nature as it relates to health and well-being. Ray became a forerunner bringing products to market that are extraordinarily effective and free from potentially harmful chemicals and additives. For this reason Ray formed Trusted Health Products, a company you can trust for clean, effective, and healthy products. Ray is an organic gardener, likes fishing, hiking, and teaching and mentoring people to start new businesses. You can get his book for free, “How To Succeed In Business Based On God’s Word,” at www.rayspotts.com.