The research done by the Higher Council for Scientific Research in Spain reported which one is the best.
A study by the Fat Institute of the Higher Council for Scientific Research (IG-CSIC) He surprised the gastronomic world by demonstrating that fried food can be healthy, depending on the type of oil used.
This research challenges the popular belief that friedness is inherently harmful to health. The findings reveal that the Oil choice is crucial to determine whether a frying is beneficial or not.
The researchers discovered that certain oils not only reduce the negative effects of frying, but also They provide nutritional benefits. This discovery opens new possibilities for lovers of fried food, who can now enjoy their favorite dishes without compromising their health.
Oil.AVIF
Could fried food be healthy?
The researchers evaluated various types of oils to fry and concluded that fried food can increase nutritional levels due to certain benefits it offers. These benefits are anti -inflammatory, hypotensive properties, cholesterol absorption and antidiabetic effects.
A crucial aspect of the study is that not all oils are equally healthy when used to fry food.
The oil that makes friedness not harmful
The study found that olive pomace oil It is an ideal option to fry food in a healthy way. This oil is obtained from the residues of the production of extra virgin olive oil, which makes it a sustainable and economical alternative. Its composition rich in monounsaturated fatty acids and its high point of smoke They make it appropriate for frying, preserving its beneficial properties.
Olive pomace oil is also stable at high temperatures, which Avoid the formation of toxic compounds during frying. This thermal stability is crucial to maintain oil quality and fried food safety. Besides, Its neutral flavor does not alter the taste of foodwhich makes it versatile for a wide variety of dishes.
This oil, It contains natural antioxidants that help protect the heart and reduce bad cholesterol. These antioxidants also fight oxidative stress, contributing to better general health. Its use in frying not only improves the nutritional profile of food, but also makes them more digestive and less heavy for the body.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
