Just so you know, this is a sponsored post. But the opinions are our own and we researched the topic and came to these conclusions independently.
Are you the type to boil, steam or dry-roast your vegetables for fear of the health-destroying qualities of (gasp!) fats?
Well, you can now feel free to enjoy some added flavour and texture in your veggies. Not only are the right kind of fats good for you, but emerging research shows that extra virgin olive oil (EVOO) in particular can improve your veggies when you FRY them. Too good to be true? Read on.
Extra virgin olive oil BOOSTS antioxidants in veggies.
Researchers demonstrated that vegetables fried in EVOO have more antioxidants, even compared to the raw product! Using pumpkin, potatoes, tomatoes and eggplant, they proved that the antioxidants in the oil were absorbed into the veggies. Pretty simple, really!
And there are plenty more reasons to cook your veg in EVOO. Vitamins A, E, D and K are fat-soluble, meaning they need to be eaten with fats to get absorbed properly by the body. Plus, cooking with EVOO is much safer than once thought – the top quality stuff can handle temps up to 215℃.
But “vegetable oils” make your food LESS healthy.
Although “vegetable” oils (which are really seed oils) wear a badge of honour, research shows that sunflower and corn oils in particular release aldehydes up to 200 times higher than World Health Organization recommendations when heated. These chemicals are linked to Alzheimer’s disease and cancer.
And as for the other oils? While some (questionably) boast a better Health Star Rating than EVOO, highly refined and chemically processed soybean and canola oils contain high levels of omega-6 fatty acids. Unlike omega-3, these actually promote inflammation. Best stay away!
Want the most out of your veg? Choose a good EVOO.
So, we’ve convinced you to start frying your veggies – but hold your horses. Not all EVOO is created equal, with some containing much more antioxidants than others. Look out for a “first cold-pressed” locally produced EVOO that has a peppery aftertaste – we like to use EVOO from our mates Cobram Estate in the IQS kitchen.
How do you cook your veggies? Will you be frying from now on?
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