Foods With Information
Cooking Oil
Certainly choosing cooking oil for every household was very simple in the past. There were some preferred oils like mustard oil, sesame oil, soybean oil and few others rarely used. Then, there were limited varieties and so many brands making selection easier. But these days with so many brands we find ourselves in deep soup as to which is the right cooking oil for a particular recipe or item? To some extent picking oil for a particular recipe is a matter of taste. Thus, buying right cooking oil has become atricky task. But there are some important factors that can guide in choosing appropriate cooking oil. Following information can help you to choose the best oil for your food.
Canola oil:
This refined, neutral flavor oil can tolerate upto 4350 F, making it good for sauteing, baking and salad dressings. It keeps well in the cabinet for up to a year.
Coconut oil:
Coconut oil has a long shelf life compared to other oils, lasting up to two years due to its high saturated fat content. Saturated fats resist rancidity. Coconut oil is best stored in solid form-i.e, at temperatures lower than 76oF(24.5o)-in order to extend its shelf life. However, unlike most oils coconut oil will not be damaged by warmer temperatures. Coconut oil is best suited for South Indian dishes. It can tolerate heat upto 350oF.
Grape Seed oil:
with a high smoke point 400-425oF and a light nutty flavor, grape seed oil is good for any cooked or raw preparation where a strong oil flavor would be unwanted. It is best stored in the refrigerator after opening and keeps for upto six months.
Extra Virgin Olive oil:
Extra virgin olive oil is unrefined, meaning to say it is not alerted chemically after being pressed. Because of this, extra virgin oils have strong flavor. They usually have a peppery taste than refined olive oil. Cooking with them kills much of their flavor. They are best eaten raw as in salad dressings or drizzling over pasta just before serving. These oils should be consumed within a year.
Olive oil:
Standard olive oil is mildy flavored and less expensive. As it has been refined, it has a longer shelf life about a year unopened and six months after opening. It endures high heat, up to about 45oF. It is good choice for foods where the taste of olive is umwanted, such as a simple saute or even some baked foods. While all oils should be stored in cool and dark places, but refined oils such as this are less sensitive to heat and light.
Corn oil:
This refined oil, extracted from the germs of corn is popular due to its high smoking point. It starts burning only after reaching 475oF. It has a mild taste and is mostly used for deep frying. It is also used in preparing some margarines.
Peanut oil:
Though peanut oil cant tolerate temperatures over 450oF, it is popular for deep frying. It is praised for bringing a neat flavor in food.
Sunflower oil:
Refined sunflower oil is neutral flavored oil which goes well in the cooking as well as to make a mayonnaise or vinaigrette dressing. Sunflower oil must be heated below 390oF. They go rancid easily and should be refrigerated once opened.
Sesame oil:
Sesame oil, which comes in both raw and intensely flavored toasted varieties , is used most often in the sauces and marinades of Asian cuisines. The intense flavor of toasted sesame oil makes it too strong for most salad dressings, unless cut with a neutral oil, and can turn bitter when heated. When used sparingly, it can make nice finishing oil. Sesame oils have smoke point about 420oF. It stores well in a cool,dark cabinet.
Soyabean oil:
This classic oil is generally made from soybean seeds. It has a neutral flavor, tolerates heat upto 450oF and stores well at room temperature. Mostly these days, soybean oil is reliable and inexpensive mostly used oil. It can keep for six months to a year after opening.
Mustard oil:
Extremely hot and pungent oil expressed from mustard seeds. Mustard oil should be stored in the refrigerator and will keep for up to about 6 months. It can be used in stir fry foods salad dressing and marinades. It is very popular among Indians and Nepalese as it is best suited in the cuisines of these countries. It has comparatively high heat tolerance level.
Almond oil:
This unrefined oil has rich, assertive flavor like toasted sesame oil. Just a dash is enough for strong flavor. It is best used raw, such as to dress steamed or roasted vegetables just before serving. Because of its nutty flavor it can also go well in baked goods. Nut oils are particularly suspectible to rancidity. So almond oil is best bought in smll amount and kept refrigerated.
Palm oil:
Palm oil is obtained from the fruits of palm trees. Like coconut oil it remains semi solid at room temperature. It can tolerate heat up to 446oF. It can be used for cooking, flavoring and for producing shortenings.
10 Foods That Fight Disease
Certain foods fight diseases such as heart attacks, strokes, and cancer. Here's how the antioxidants in fruits and vegetables improve health and build immunity.
Leafy greens
A diet rich in greens such as spinach, lettuce can protect against gastric, cancer, heart attack and stroke. Leafy greens can lower your risk of cataracts and protect your eye health.
Tomatoes
The lycopene in tomatoes helps maintain healthy bones and regulates blood pressure. Lycopene fights disease by neutralizing free radicals, wich damage normal cell and growth. Tomatoes also provide cancer protection and guard against heart disease.
Cruciferous vegetables
Broccoli cabbage and cauliflower also guard against cancer development and increase your body's detoxification enzymes. These veggeis help protect against stroke and add valuable Vitamin A, folate, and calcium to your diet and are natural ways to get healthy.
Orange vegetables
Carrots, sweet potatoes, pumpkins and squash provide vitamin A. This vitamin is essential for healthy growth, a strong immune system, and normal vision. Beta carotene makes these veggies orange, which is a powerful antioxidant.
Onions and garlic
These foods fight diseases such as arthritis, heart diseases, diabetes and certqain cancers. Onions, garlic, and chives are natural ways to get healthy because they are high in vitamin C, selenium, potassium, and chromium.
Berries
Blackberries, blueberries, cranberries, strawberries and raspberries are super foods that fight disease because they're a great source of vitamin C, fibre, and antioxidants to improve your health. Berries are a natural way to get healthy because they guard against macular degeneration, various cancers, and brain cell loss.
Citrus fruits
Grapefruit, orange, tangerines and lemons may protect against skin cancer. These foods fight disease by helping your body detoxify or get rid of toxic substances. Citrus fruits protect you from cancer and stroke and build up your immune system.
Whole grains
Foods that fight disease include whole wheat, brown rice, oatmeal, and wheat berries. These foods improve health and build immunity by protecting your heart, reducing inflammation, and fighting diabetes.
Fish and seafood
Salmon, char, haddock, shrimp, rainbow trout and sardines are foods that fight disease because of thier high omega-3 fish oils. Omega-3's protect your brain, heart and blood pressure, and are associated with lower risks of various diseases.
Legumes and soy foods
Black beans, soybeans, split peas and tofu are among the "bean and pea" foods that fight disease. Legumes and soy foods are low in fat and high in protein, which help ward off heart disease and prostrate cancer.
How antioxidants improve health
Antioxidants improve health by fighting free radicals. Free cadicals are charged oxygen molecules that our bodies create-and are exposed to such as pollution and cigarette smoke. If free radicals overcome the antioxidants in your body, then you're more likely to struggle with cancer or other diseases.
