Page 3 - Garlic.pdf
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and prevent infections.                      their complex flavor profiles as
                                                                 well as other healthful properties
                 Hypotensive effects of                          can withstand standard cooking

                                                                 procedures.
                garlic are the main reason

               for increase in red blood cell                    The drop of truth here is that the oil
                                                                 must be kept below its smoking point,
             velocity, and nitric oxide                          so that the flavor and nutrition are

                                                                 intact. If an oil is heated beyond its
             metabolism.
                                                                 smoking point, it gives off a toxic
                                                                 smoke. The smoking point of olive oil is
      Does Cooking Destroy Health                                around 200°C which is considered as a

      Benefits Of Olive Oil?                                      moderately high smoke point. Some

      Curejoy Expert James Dudley                                refined oils, such as palm, peanut,
     Explains:Many people assume due to a                        safflower and soybean oils can have
     widely circulated myth that cooking with                    smoke points around 230°C to 260°C,
     olive oil, i.e. once the olive oil is heated, it            but unrefined oils can have smoke points
     loses many of its nutritive benefits. This                   in the low hundreds. Olive oil contains a
     is however a myth, but does have a drop                     high proportion of monounsaturated oil
     of truth. One of the important things to                    and thus oxidizes less easily than
     know is that olive oils and even delicate                   polyunsaturated oils.
     extra-virgin oils...


     Curejoy Expert James Dudley

     Explains:

     Many people assume due to a widely
     circulated myth that cooking with olive
      oil, i.e. once the olive oil is heated, it                 Virgin and extra-virgin olive oils also
      loses many of its nutritive benefits. This                  contain antioxidants which help resist
      is however a myth, but does have a                         oxidation as the oil is heated. Several
       drop of truth. One of the important                       studies have shown that virgin olive oil
       things to know is that olive oils and                     produces fewer oxidation products than
        even delicate extra-virgin oils can take                 polyunsaturated oils when heated.
        the heat without sacrificing nutrition.                   Many studies have exposed olive oil to

                                                                 high heat for long periods of time and
          Heart-healthy mono-unsaturated fats                    even under such extreme conditions,
           aren't unfavorably altered by heat                    it was seen that olive oil does not
            very much. Current research shows                    form significant amounts of harmful
             that plant-based compounds, the                     compounds.
                elements that give olive oils their




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