The 7 vegetable oils for a healthy diet
Which oil is healthy?
Experimenting with vegetable oils adds variety to your diet, as each oil tastes interesting and unique in its own way. There is a wide range of vegetable oils on supermarket shelves. How can you find your way around and choose the right oil?
In recent years, olive oil has been treated almost like wine. There are tastings among producers, the best annual rankings are made, specialists study hundreds of olive tree species and oil varieties from all producing countries. The Flos Olei rating is considered the authoritative. It might not be wise to dive right into the flavors and aromas, but anyone can find out about the best countries and learn a few important ones. After a while you can learn how to distinguish fine oils from strong oils, balsamic freshness, mint and rosemary in Italian oils and almond and sage in Greek oils, and how to combine , pasta and meat with the right oil.
Rich and aromatic, this oil made from roasted walnuts was first used in France in the mid-19th century. In the past, the oil was pressed from raw walnuts and the result used for woodworking (e.g. for Stradivarius violins). Modern walnut oil has a distinct, multi-faceted and pleasantly rich flavor that goes well with warm and fish. Walnut oil is the best oil for blood vessels. It is used for varicose veins and arteriosclerosis.
Pumpkin seed oil
The pressing of pumpkin seed oil began 400 years ago in Austria. The squash patches, slowly ripening in the sun, give off fragrant and very oily seeds that give the oil its complex dark green and brown color and give it a sweet, nutty flavor. It is one of the most unusual tasting oils. Pumpkin seed oil has an anti-inflammatory effect, relieves gastritis and supports the normal condition of the liver. Pumpkin seed oil is added to and warm porridges like polenta. Pumpkin seed oil should not be stored in the refrigerator for more than 3-4 months.
Avocado oil is a popular oil in recent years in the big beauty industry. The first avocado oil was made not so long ago to somehow utilize the damaged fruit. Today, avocados are grown specifically for oil. The best oils come from California, Chile, Australia, New Zealand and Israel. Cold-pressed avocado oil tastes like the flesh of the fruit itself. It is highly valued by chefs because of its high fire point: avocado oil can be used for frying without losing its healthy properties. The very high concentration of polyunsaturated fatty acids in the oil is beneficial for our skin and has a strong antioxidant effect on the whole body. The thick green avocado oil is used to dress fresh salads or roast vegetables.
Coconut oil is used in cooking, as body and hair cosmetics, as a massage oil and even as medicine. A couple of spoons of coconut oil in the mouth will help regulate metabolic processes in the body and improve the condition of the skin in a short time. Coconut oil normalizes thyroid function, regulates blood sugar levels and excess cholesterol, normalizes the stomach and intestines, while being very easy to digest. Not only can you use coconut oil externally by rubbing it into your skin after showering and conditioning your hair, but you can also use it in salads, frying, braising, in and ice cream.
Rapeseed oil is a versatile cooking oil with a slightly peppery taste. Rapeseed oil is rich in unsaturated fatty acids and is valued for its particularly favorable ratio of omega-3 and omega-6 fatty acids.
There are two types of sesame oil: the dark, amber-colored and highly aromatic sesame oil, which is prized in Southeast Asian cuisines, and the light beige oil, which is pressed from the unroasted seeds. The darker oil is much more aromatic, with a taste of roasted nuts and hot chocolate, ideal for dressing cold dishes, and soups.