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Updated: Jan 26th, 2008 - 10:08:04
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Along with canola oil, extra virgin olive oil should be one of your primary cooking oils. Extra virgin olive oil is rich in monounsaturated fat and phenols
(a class of phytonutrients) that may help lower blood cholesterol and
protect against cancer. Phenol-rich olive oil has also been shown to
relax blood vessels and improve circulation, which may reduce the risk
of cardiovascular disease. Unlike most vegetable oils, which are very
bland, olive oil adds its own delicious flavor to foods.
Extra virgin olive oil is less processed and more flavorful than oils
simply labeled “olive oil.” Because it is so flavorful, a little
bit of extra virgin olive oil goes a long way, making it a good choice
for use in lower-calorie recipes. What about “light” olive oil? In this case,
light refers to flavor, which is mild and bland compared with that of
extra virgin oils. The extra processing that light olive oil undergoes
to tone down the flavor also removes valuable phytonutrients. If you
need a bland-tasting oil for recipes, try canola or soybean oil, which
are higher in essential fats.
Be aware that exposure to light and air can degrade the phytonutrients
in olive oil. Keep olive oil at its best by storing it in a dark, cool
area such as a cabinet away from heat or direct light.
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