The best choice for cooking or frying is extra virgin olive oil. And not just because it tastes better
Everyone who loves cooking already knows, at least in Italy, that there is nothing better than extra virgin olive oil for cooking or even frying.
Not everyone, however, knows the main reason: the antioxidant content does not decrease much when heating this type of oil. And therefore it is much healthier.
SO HEALTHY, SO GOOD
Now, researchers from University of Barcelona demonstrated this by simulating the conditions that occur in the pan when cooking food at up to 120°C and up to 170°C, and measuring how much the polyphenols (antioxidants) decreases in residual oil.
Although 40% is lost in the first case and 75% in the second, the remaining amount of polyphenols continues to meet the parameters of OMS (World Health Organization) to define healthy eating, which does not occur with other types of oil.
One more reason, therefore, to always try to use, not only raw but also for cooking, a good extra virgin olive oil produced in Italy.
By Focus
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