Good oils for frying

Question
QUESTION: I use olive oil for frying and deep frying. Is it a better or worse choice compared to other oils (sunflower, corn etc.)?
Thank you

ANSWER: Hello,

It depends on what you expect from the oil. Olive oil has a better (for your health) fatty acid composition than sunflower or corn oils.

However, if you aim to better culinary properties, take either peanut or grape seed oils since they have higher temperature of smocking so you food fries without the 'burnt' flavor and preserves taste better.

Tanya Zilberter


---------- FOLLOW-UP ----------

QUESTION: Sorry for disturbing you again.
I read somewhere that when olive oil is cooked some of its benefiical acids turn into saturated fat. Is it true? My question is on only focused on health and not gastronomy.

Thank you

Answer
Polyunsaturated fats that are rich in essential fatty acids should be used cold to preserve their health benefits. Olive oil is higher in saturated fat than most of other plan oils, even when used cold. Heating unsaturated fats (in any oil) creates trans fatty acids - which is even worse for your health than saturated fats. Two exceptions are coconut oil and grapeseed oil having higher temperature to smocking meaning not only culinary benefits but also better resistance to turning into trans fats.

Suggested reading:

http://atkinszone.com/advice_support/2008/09/how-to-fight-trans-fats.html
http://atkinszone.com/did-you-know/2007/10/do-you-know-your-fats.html

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