Did you know that there is a best oil that has been elected as the best one to use? We are not talking about seed oil, but about another one. Let’s find out which oil is best for frying without harm to health!
Not all oils are created equal, and we all know this, so you have to be careful which one to use, especially for frying. Many are convinced that the best oil for frying is seed oil but there is nothing more false.
Before discovering that this was not the case, we all believed that it was the right oil for frying because it was considered lighter.
To completely overturn this common and widespread belief is a survey carried out by Journal of Agricultural and Food Chemistry, the scientific journal of the American Chemical Society. Let’s find out what came out of this research, you wouldn’t believe it, but it’s the truth!
How the study on the best frying oil was carried out
The study conducted by the Journal of Agricultural and Food Chemistry, the scientific journal of the American Chemical Society, made it possible to definitively clarify which is the best oil for frying. The research, entitled “Monitoring of Quality and Stability Characteristics and Fatty Acid Compositions of Refined Olive and Seed Oils during Repeated Pan and Deep Frying,” was conducted by comparing four types of vegetable oils. Specifically, the following oils were analyzed: Olive oil, Soybean oil, Corn oil, Sunflower oil.
The four types of oil were brought to very high temperatures, up to 160°-180°, then each of them was reused about ten times. The result of this test left everyone speechless: the best frying oil turned out to be the most unthinkable, a real surprise that will astound you too!
What emerged from the oil test
The purpose of the analysis conducted by the Journal of Agricultural and Food Chemistry was to find out which oil was able to remain unchanged in its properties even after being reused several times at very high temperatures.
Well, do you know which oil came out the best? No less than the olive oil, the only one of the four analyzed that was able to maintain greater stability and excellent resistance to high temperatures as well as to oxidation from deterioration.
The results of the other oils analyzed in the study were very low. Experts said that the reaction of other types of oils is different and after being heated for several times they can give rise to compounds harmful to health. These compounds significantly lower the nutritional values of foods. Among the oils examined, that of sunflower turned out to be the absolute worst and the least suitable for frying.
Olive oil is best for frying
Therefore, as we have seen, the best fry oil it is the one made with olives and scientific analysis confirms it, so we can trust it. The studio has permission to analyze the various oils in their behavior and to monitor that of olive oil.
Result? Simple, that olive oil is the one that lends itself best to frying, thus giving pride of place to a condiment that is already widely used to make dishes more palatable. Therefore, olive oil for frying is undoubtedly healthier than many oils that we have so far believed were, such as sunflower oil.
But why is olive oil the best for enjoying fried and healthy foods? Since it is a vegetable fat with a smoke point particularly high, equal to about 240°, it is suitable for both light and heavy frying.
So, the reason lies precisely in the smoke point, but what does it mean? It means that olive oil tolerates the high temperatures reached during frying better than other oils, permitting foods to be healthier.
frying with olive oil causes cancer
Asting was that the most stable and suitable oil for frying was olive oil. Yes, you read that right, olive oil was found to be the best oil for frying without causing harm to health.
Contrary to popular belief, seed oil, which is often promoted as a healthier option for frying, did not perform as well in the study. The research compared the oxidative stability, storage history, sensory characteristics, nutritional properties, and culinary use of refined olive oil, soybean oil, corn oil, and sunflower oil.
The oils were subjected to high temperatures and reused multiple times to simulate the frying process. After the rigorous testing, it was determined that olive oil exhibited the highest levels of stability and performed exceptionally well in repeated frying.
This groundbreaking research conducted by the Journal of Agricultural and Food Chemistry has definitively proven that olive oil is the best oil for frying. It provides a stable frying medium while maintaining its quality, taste, and health benefits.
So, if you’re looking for a frying oil that won’t harm your health, look no further than olive oil. It’s not only a delicious and versatile culinary oil but also the top choice for frying. Enjoy your meals knowing that you’re using the best oil for frying without compromising your well-being.
Wow, this article provides eye-opening insights into the best oil for frying based on scientific research. It’s great to see surprising results that challenge conventional wisdom.