Cooking with aluminum foil can leach the metal into your food. Excessive intake of the metal is linked to neurodegenerative disorders like Alzheimer's and aluminum toxicity. But foil may not be the worst offender – foods like grains or processed cheese also contain the metal. Limit your overall intake and cut usage of foil to stay within the recommended levels of 2 mg/kg of body weight per week.
Essential oils have a wide range of uses. They are usually topically applied or inhaled. However, in recent times, a lot of interest has been generated around using them for cooking. When added to recipes, it doesn't do anything more than enhance flavors. A very minimal amount is enough as it's quite concentrated. Not all essential oils are safe for consumption hence discretion is needed.
Extra-virgin avocado oil has most of the benefits the fruit offers. The oleic acid in it moisturizes the skin, reduces signs of aging, and cures dandruff, acne, and psoriasis. Avocado's vitamin E also reduces damage from UV rays. Its carotenoids help relieve pain and inflammation, improve eye health, and prevent and treat cancer. Avocado oil is also a good choice for people who want to lose weight or have high cholesterol.
Eggplants are loaded with vitamins, nutrients, and fiber. They benefit the heart, brain, skin, and bones. They can control and manage type 2 diabetes and improve digestion as well. One of the best things about these glossy purple veggies is that they have no fat, making them beneficial for weight loss as well. Eggplants are extremely versatile. You could roast, grill or bake them.
Olive oil, coconut or avocado oil make good cooking oil options with their myriad health benefits. What may be less obvious is that some very healthy oils aren't good options for cooking with - like flaxseed oil, fish oil. Even seemingly harmless vegetable oils can be bad if they’re high on omega-6s. What’s more, reusing good oils too, can make them go bad!
If you want the health benefits associated with olive oil, choose extra-virgin or virgin olive oil. You can use both as cooking oil. Refined and pure olive oil are not as healthy since they do not contain the beneficial antioxidants, though because of the monounsaturated fats, they may be a better choice over other refined vegetable oils. Avoid light olive oil and olive-pomace oil.
Contrary to popular belief, extra-virgin olive oil is a better cooking oil than most vegetable oils. It is more heat-stable and less prone to oxidation because of a high MUFA and antioxidant content. It also has a high enough smoke point. But since some of its antioxidants are lost during prolonged heating, use extra-virgin and virgin olive oil to saute and poach rather than to sear or deep fry.
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