Throughout time, people have been testing a wide variety of oils in their frying, baking and sautéing endeavors; plant, animal and synthetic fats are a few oil options. However, when it comes to mastering Italian recipes, the quality of the oil is the very basis for success. The search is inevitably for something light and tasty, but also wholesome.
As we move away from animal fats, new scientific evidence from The Journal of the American College of Nutrition suggests cholesterol-free vegetable oil from oilseed crop is the best option. These include:soybean, sunflower, rapeseed, cottonseed, and peanut oils.
Most of these vegetable oils have levels of oleic, linoleic and linolenic acids that significantly exceed that of palmitic acid, and nutritionists now generally recommend that preference is given to such oils in the human diet.
Oleic and linoleic oils are unsaturated, fatty acids that won’t compromise your health, but still have the same satisfaction in the stomach.
In order to maintain a healthy kitchen, steer away from high levels of cholesterol and saturated fatty acids in cooking oils. Partially hydrogenated, Crisco and Canola are just a few that should be avoided due to their contribution to cardiovascular disease.
The next time you wish to whip up an Italian dinner, pay special attention to the use of the oil. Such a small change can dramatically improve the taste as well as your overall health.