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4 reasons to use substitutes for Vegetable Oil

4 reasons to use substitutes for vegetable oil

When the time comes to cook, you know the oil that you are going to cook with. Some oils are good when high temperatures are required, others not. Some oils are good for maintaining a healthy heart, while others contain saturated fat. And no, vegetable oil does not come from vegetables such as lettuce, carrots or tomatoes even though the pictures on the labels show that.

Vegetable oil is made with various types of oil. Turn the bottle and see different components such as soya (soy), sunflower and corn. However, what is in the bottle may not be specified. This means that the nutritional content and behavior culinary not specified.

“As a dietitian, I want to use a healthy oil and, when I cook, I want a versatile oil that behaves consistently,” says Manuel Villacorta, Registered Dietitian, author of “Whole Body Reboot” (Detoxifying the body with Peruvian Superfoods). Vegetable oil does not guarantee any of this.

Villacorta also indicates that the ideal is daily cooking oil with low saturated fat and high heat tolerance.

“It is important that people understand the differences between the various types of cooking oils since they cannot be used interchangeably with everything that is cooked,” says the nutritionist.

Four reasons why we should choose substitutes for vegetable oil:

  1. It’s healthy. Canola oil contains the least amount of saturated fat of all cooking oils that are most common these days (about half of the amount containing olive oil, soybeans, corn, and sunflower) and the highest amount of omega-3 vegetable origin. Canola oil has a qualified health claim thanks to its ability to reduce the risk of heart disease and research has shown that it can also help control blood sugar in people with type 2 diabetes.
  2. It is neutral. Canola oil has no taste and its texture is light (the opposite of olive oil or coconut oil) that is exactly what is needed to prepare a spicy Mexican food, a cake or a lemon pie or a herb dressing. The flavors of the ingredients, not the oil that is prepared, are the center of attention. Other oils are heavier than the texture of canola oil.
  3. Resists any heat. It can be used for grilling, browning or frying what you want. Canola oil is one of the oils that have the highest levels of heat tolerance (smoke point of 468 ° F). Therefore, it is an ideal partner for cooking. Fumed points vary depending on the type of oil used.
  4. It’s economic. The price of canola oil is almost equal to the price of vegetable oil. However, canola oil is more nutritious and its performance is guaranteed.

“Using 100% canola oil…it is what I use in the kitchen and put on my plate,” said Villacorta. “It is healthy and useful for all? An oil that can be defined as ‘all in one’.”

In 2006, the Food and Drug Administration of USA authorized a qualified health claim stating that daily consumption of 1 ½ tablespoon canola oil can reduce the risk of heart disease due to the unsaturated fatty acids it contains. In order to achieve this possible benefit, canola oil should replace a similar amount of saturated fat without increasing the total number of calories consumed in the course of a day.

Oil plays an important role in baking, which provides the binding of the ingredients, keeps the food moist, prevents it from drying out in an oven, and also prevents the fusion of articles, giving a good texture to foods.

Fortunately, there are many substitutes for vegetable oil that can do the same things to you without the calories and fat; some even add an extra nutritional punch!

Substitutes for vegetable oil can help reduce calories in your kitchen if you are someone who is trying to lose weight.

If you need to lower cholesterol and thus the risk of developing heart disease by the use of oil, substitutes for vegetable oil are an easy way to do it.

Other changes to make

Because of the acidity of apple sauce, some cooks suggest adding 1/4 teaspoon of baking soda. Flavoring ingredients also may be needed to be increased due to the reduction of fat that can make the taste of food bland. This is because it tends to use fat to disperse itself in the food thoroughly.

Benefits of substitutes for vegetable oil

  1. If you have high cholesterol and / or are trying to reduce fat in your diet, substitutes for vegetable oil can be your best friend.
  2. High cholesterol is a cause that adds to an increased threat of heart disease. Substitutes for vegetable oil also reduce the amount of fat in recipes.
  3. Reducing your fat intake is an easy way to cut calories and lose weight.
  4. By using substitutes for vegetable oil in your favorite recipes, you can reduce your fat intake and lower your cholesterol without harming the taste of your food.
  5. Lowering cholesterol may also reduce your risk of heart disease. Since the use of substitutes for vegetable oil can successfully improve your health without harming the taste of foods that have nothing but things that are bad for you to lose.

Vegetable oil can come from fruits or seeds such as:

  1. Olives
  2. Sunflower
  3. Soybeans
  4. Palm; both the fruit and the bone
  5. Sesame
  6. Groundnut (peanut)
  7. Rice
  8. Corn
  9. Flax (linseed oil)
  10. Safflower
  11. Hemp
  12. Rape, especially canola variety (Canadian low acid oil) originating in Canada, which is a variety suitable for human consumption
  13. Almond
  14. Hazelnut
  15. Grape seed
  16. Poppy seeds
  17. Pumpkin seeds

According to the United States Department of Agriculture, the world consumption of vegetable oils in 2007/08 it was:

  1. Soybean oil 37.54 MMT (million tons)
  2. Palm oïl 41.31 MMT
  3. Grape seed oil 18.24 MMT
  4. Sunflower oil 9.91 MMT
  5. Peanut oil 4.82 MMT
  6. Cottonseed oil 4.99 MMT
  7. West Palm oil 4.85 MMT
  8. Coconut oil 3.48 MMT
  9. Olive oil 2.84 MMT

Hence, it is pretty much established that there are a lot of substitutes for vegetable oil that are healthier and tastier options to go for!

 

 

 

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