The terms “virgin” and “extra virgin” are specific to olive oil, meaning that it has been extracted from olives by mechanical processes only. It was “cold pressed.” This method keeps more antioxidant pigments and free fatty acids that impart flavor, color and taste to the oil.
Olive oil is deodorized, bleached and may have been extracted with solvents. Though said to be fine, but it remains high in antioxidants.
In short, the extra virgin olive oil is of better quality (and more expensive), but it is also the most fragile. Its smoke point is relatively low (170-180 ° C). Pure olive oil tolerates more intense heat (210-220 ° C), and it has a very light taste.
Eating less fat is not always simple. Sometimes medical help is needed.
Oil, butter, fatty meats or cheese … many fatty foods are palatable, but are not good for our health- especially if consumed in too big of an amount.
Consumed in moderation, butter is not devoid of interest. It is one of the richest in vitamin A, essential for vision, and also vitamins D and E.
Margarine: make good choices
Do you prefer butter or margarine? Olive oil or sunflower oil?
Fatty acids are essential to the functioning of our cells, but excessive consumption of fat is bad for our arteries, on the other hand. And industry insiders have understood this by offering products that are increasingly sophisticated. Light butter, fortified margarine or oils mixed … today, the varieties offered have become bloated to the point that it is sometimes difficult to navigate.
Margarine was invented in France in 1869, following a competition to find an alternative to butter that was cheaper and easily conserved. Today, margarine shops offer dozens of different products.
In recent years, industries multiply their revenues by offering diverse margarines, more or less rich in essential fatty acids and vitamins. Difficult to navigate. A look at the composition of margarines quickly allows to differentiate between marketing claims and nutritional interests.
“You can find everything in margarine and anything, added sugar, colorings, flavorings, emulsifiers, thickeners,” says Frédérique Sarazin, a dietician and nutritionist. “The general advice is to choose a margarine with the fewest ingredients and omega 6 ratio – satisfactory omega 3s and containing less than 17 percent saturated fatty acids.”
Butter, margarine, cream, olive oil, canola, sunflower, peanut … It is not so easy to know what to choose among the many fats available to the market.
In addition to the great taste they provide us, fats provide energy to our body. These fats also play a vital role in the functioning of the membranes of our cells and our nervous system. But some fats are also have a bad reputation because they contribute to the increase of cholesterol in our blood.