When using healthy products, we must know when to use them to have their maximum benefits.
Extra virgin Olive oil is rich in monounsaturated fatty acids (MUFA) and antioxidants, It is a tree crop of Mediterranean basin, where it is used in salad dressing, sauteing or baking. It is helpful in heart issues and lowers the chances of stroke due to its high value of unsaturated fats. But it is really important to know some other facts about it.
Can I use it for frying?
It has a very low smoke point and quickly oxidises to form free radical(toxins) at high temperatures. We can use it only below the certain temperature (115-250° C) as it will oxidise and become unhealthy. So, to take benefit from its goodness use it for salad dressing, marinating or sauteing.
What is meant by an extra virgin?
Extra virgin olive oil is made mechanically rather than chemically, thus has very low oleic acid and high nutritive value. Store it in the dark as it is sensitive to light and heat and beware of its manufacturing date and consume it in less than 1 year of manufacturing as it starts losing its antioxidants with time.
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