The experts “Roccasecca” compared the benefits and risk of olive and sunflower oils. The study is published on the website of the organization.
Experts warn that for deep frying and cooking at high temperatures it is recommended to use refined olive oil because of the higher resistance to oxidation. The maximum temperature for frying olive oil is 243 degrees, for sunflower — 227. Heating above the allowed temperature is dangerous to health because of the oils will be allocated carcinogenic substances that, among other things, impress the nervous system, liver, mucous membranes, said earlier in the “Roskontrol”.
Unrefined oil can be used for cooking only cold dishes and salads, while refined olive oil or sunflower oil suitable for cooking at high temperatures up to 120 degrees, told in “Roccacasale”.
Experts also compared the oil content of beneficial omega-3, omega-6 and omega-9. Omega-3 and omega-6 essential for blood circulation and prevention of atherosclerosis, the body can not synthesize them independently. Ideally, omega-3 and omega-6 must be contained in the oil at a ratio of from one to two to one to four. Omega-9, helps reduce cholesterol and prevents blood clots, reducing the risk of heart attacks and strokes.
The researchers came to the unequivocal conclusion, what kind of oil is healthier, due to the different content of these acids. Omega-3 present in both oils in very small amounts. The content of omega-6 in sunflower oil is up to 74 percent, and in olive — from 4 to 20. In contrast, omega-9 present in olive oil in the amount of 77 percent, and sunflower — only 16. Strengthens the cardiovascular system and slows aging vitamin E in sunflower oil 40-60 milligrams per 100 grams, olive 12 milligrams per 100 grams.
In “Roccacasale” advised to eat a tablespoon a day of olive and sunflower oils to promote health. They are also reminded that an open bottle of the product is best stored in the refrigerator, and closed at room temperature out of reach for sunlight.
Video, photo All from Russia.