According to experts, is canola oil or olive oil better?

According to experts, is canola oil or olive oil better?

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Olive oil and canola oil are the two most widely used variants in cooking. Discover the pros and cons of each and make the best decisions for your health

Without a doubt, olive oil has been considered one of the most trending products and it is that it is liquid gold for health. It belongs to the list of top rated superfoods, that is why its consumption is associated with great nutritional value and unmatched medicinal potential.

On the other hand canola oil It is one of the most common everyday products in the kitchen, it is one of the most recommended oil variants for replace the fats with which it is customary to cook. This is due to their affordable cost and their most versatile uses in all kinds of dishes.

The truth is olive oil and canola oil They are the two most widely used variants in cooking in many parts of the world. It is well known that the olive oil It is considered superior to practically all oils, this is due to its already endorsed nutritional and therapeutic benefits. However, it is worth knowing the benefits of each and the vision of a specialist such as the information shared by a nutritionist. Isabel Smith, RD for Well + Good magazine.

Olive oil vs Canola oil Which is healthier?

1. About canola oil

Canola oil is the one that has been more judged and misunderstood. It is a type of oil that is obtained from the rapeseed plant whose scientific name is Brassica napus (belongs to the same family as mustard) and is characterized by being a plant with vibrant yellow flowers. Its seeds have the peculiarity of being 35% oil, quite high for a plant. According to the expert, it is difficult to define whether canola oil is healthy, which is why It is easier to encompass their qualities and weaknesses:

  • Canola oil contains monounsaturated fats that are healthy and they are mostly in vegetarian food, such as walnuts, avocado, nuts, some seeds and other vegetable oils.
  • Various research papers and studies agree that canola oil contains two unfavorable substances. The first is erucic acid it is a compound present in mustard and rapeseedwhich is known as harmful to health and so more specific to the heart. The second substance is glucosinolates, which are bitter compounds that affect the taste.
  • Canola oil is extremely high in omega-6 polyunsaturated fats (PUFA). It is proven that an excess of this type of fat in the body is the main cause of systemic inflammation in the body, common feature in all modern chronic diseases such as the diabetes, obesity and heart disease.
  • The key is to always consume greater amounts of áOmega-3 fatty acids and much less than Omega-6. That is why it is proven that a high consumption of canola oil can actually act against health, especially in terms of cardiovascular health.
  • Another worrying aspect is that most canola oils are genetically modified and highly processed with industrial solvents. The truth is that near the 93% of canola grown in the United States comes from seeds that have been modified and the truth is that numerous health and wellness trends recommend staying aways consumption of this type of food.
  • Canola oil has the virtue of being rich in phytosterols which are very helpful compounds for absorb cholesterol in the body and therefore intervene in its reduction.
  • There are various studies that have verified that a high consumption of canola oil in the long term can negatively affect memory and cognitive functioning in aspects such as learning, concentration and mental agility.
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You are probably wondering the reason why it is used canola oil in cooking, cooking and food production. Firstly, it is a neutral-flavored oil that lends itself to all kinds of combinations and secondly because of its ability to withstand a high smoke pointThis means that it withstands high temperatures without burning.

2. About olive oil

  • Olive oil is known as one of the more powerful antioxidants that they confer great benefits to reduce inflammation. You could say that olive oil is anti-inflammatory and that of proinflammatory canola. The antioxidant value of olive oil fights free radicals in the body, this is due to substances like oleocantal and oleic acid.
  • It is rich in monounsaturated fats that benefit heart health, this is also due to their low content of polyunsaturated fats.
  • The powerful antioxidants of olive oil also benefit in a special way the brain health and its consumption is associated with memory improvements.
  • Consuming olive oil can help reduce the risk of diabetes, is associated with great benefits for regulate blood glucose.

Olive oil is one of the most infallible allies in the kitchen, is the star of the Mediterranean food and because it has a low smoke point it is recommended to use it as a complement and seasoning in salads, stews, soups, creams, pasta and vegetables, never to fry or roast at high temperatures.

By way of conclusion we can say that the two oils are used for different issues in the kitchen, however in the case of canola oil it is very important limit your consumption and it is essential to choose the organic variants. If it’s about analyze the nutritional value of each variant, of course olive oil is the infallible winner. That is why the nutrition and medicine specialists recommend to always use it and limit to very limited occasions the use of canola oil. Remember lhealth is first and the quality of the food we eat, It does influence our physical and mental health and well-being.

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