In Ecuador, the price of vegetable cooking oil has increased significantly. Several factors have the increase in the price of vegetable cooking oil, among which a plague in local plantations and the war in Eastern Europe stand out.
However, the oil can be replaced by olive oil. How convenient is it?
Olive oil is a food rich in omega-3 fatty acids, vitamin E and essential fatty acids, publishes the Salud Nueva web portal. According to the Heart Foundation, olive oil is high in monounsaturated (oleic acid) and polyunsaturated (linoleic acid) fatty acids.
In addition, it has other benefits such as:
- Raises HDL (good) cholesterol levels
- Lowers LDL-C cholesterol (bad cholesterol)
- Helps control high blood pressure
- Reduces the appearance of thrombosis and prevents the appearance of diabetes
Núria Rosiquea dietitian-nutritionist from the Human Nutrition Unit of the Rovira i Virgili University, from the CIBEROBN (Centro Biomédico en Red, Obesidad y Nutrición) explains that “among the main proven benefits is its effect on cardiovascular health, due to its ability to reduce total cholesterol.
You should not do this if you use olive oil
– Frying will be better if olive oil is extra virgin.
– Don’t mix the olive oil with other fats as they can tolerate high temperatures less well and break down.
– Do not heat the oil abruptlyall foods should be cooked slowly.
– You can reuse the oil if is not burned or has food residue. We recommend that if you reuse it, you strain it.
– Olive oil can reuse up to 4 or 5 times to fry, although it is recommended not to do it more than 2 times.
– If the olive oil smokes it means it is burning.
– Do not cover the food once fried to prevent it from softening.
– The foods you fry should be dry since if they contain water the oil can jump. (I)
Source: Eluniverso
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