HEALTHY COOKING OIL

These days the markets are full of products marked healthy. Women want to see their family safe and healthy and often vouch on such healthy products which she does for the best of her family.

I myself started looking for healthy oil to cook, healthy eating options and started looking on the internet for healthy stuff, when I was entrusted with the responsibility to look after myself and my Dad after my Mom passed away. I discovered so many new things which I would like to share with you all.  I want you to be aware of certain things on the nutrition charts that are smartly hidden from us.

The first thing that strikes our mind while thinking of cooking is the oil. I came across two healthy oils: Olive Oil and Canola Oil. Since many Indian dishes cannot be cooked in Olive Oil, I settled for canola oil.

I bought Jivo canola oil as a healthy option. On coming home, I looked carefully at the ingredients and discovered that canola oil has Erucic Acid. It says low Erucic Acid. How much low, it’s silent on that. I enquired from the Jivo canola oil and even called them, however; they did not reply.

Then I wrote to Canola Council of Canada.

I received the following reply from Lisa Campbell, oil Nutrition Research Manager:

“Thanks for your inquiry. By definition, canola oil must be less that 2% erucic acid. However, you don’t mention where you purchased your oil. Canadian canola oil averages about 0.01% erucic acid.”

You may visit the Canola Council Of Canada at the following link:

Canola Council Of Canada

Therefore, the Canola Oil must have less than 2% erucic acid. The low Erucic acid as mentioned on Jivo Canola oil does not specify how low.

As such you may buy any vegetable oil which is equally good. Just make sure you keep changing the cooking oil.

In regard to olive oil Vir Sanghvi writes in his Feb 26^th, 2014 article (H.T. Brunch)

Do not pay more for olive oil (especially when you are cooking with it) only because you think it is a healthy option.

Body works: Over the last two decades, olive oil has gone from being massage oil to being marketed as the one fat that is good for you

First of all, the health argument is not as strong as it used to be – many cheaper oils are also healthy from a heart disease point-of-view.

Secondly, good extra virgin olive oil may change when heated while refined oils remain stable. This rather defeats the argument for cooking with olive oil.

Thirdly, olive oil has a pronounced taste which alters the flavor of your cooking. It can destroy most Asian flavors and I do not recommend it for Indian food.

Fourthly, much of what is sold as extra virgin oil is not what it says on the label so don’t let them scam you.

The best argument in favor of olive oil is not health (now controversial) or country of origin (because the producers lie about this) or snobbery (which is not an argument in favor of anything). It is taste.

You may read the full article at the following link:

OLIVE OIL