Plant oils are a common pantry staple with olive oil and vegetable oils being some of the most popular plant oils used around the world. Although each displays unique characteristics, how do you really know which one is better for your health?
In a recent Health For Mzansi article, dieticians answer this question and more.
According to Estée van Lingen, a registered dietitian, determining the quality of oil really lies in the extraction method and the blend. She tells Health For Mzansi, “It might say olive oil on the front, but if you look at the ingredients, it contains sunflower and/or other oils as well.”
Types of fats and cooking points
Van Lingen who is the spokesperson for the Association of Dietetics in South Africa (ADSA), adds that the types of fats that the oils contain differ, as well as the cooking point. Canola, she says, might have a higher cooking point than olive, but a lot of the time it has been refined or is a mixture.
“Since olive oil mainly consists of healthy fats, it can help reduce inflammation, protect against heart disease, protect the brain, protect against disease, lower blood pressure, lower LDL cholesterol, improve overall health, and assist with weight management as part of a healthy balanced diet. It also provides the body with essential fats.
“If you use olive oil in cooking, use it at a low-medium heat for a short duration or use it as a dressing, on salad or potatoes. Sunflower oil is also refined and can cause inflammation in the body,” she advises.
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Vegetable oils not necessarily unhealthy
There is a misconception that vegetable oils are unhealthier than others. According to lead R&D technologist from B-Well Foods, Tersia Joubert, this could not be further from the truth.
“That misconception is untrue. However, our olive oil is high in omega 3, cholesterol-free, awarded a Cansa seal, and Heart and Stroke [Foundation] approved. But any blend can be bad if not used well and in moderation.
“It’s reassuring to know that all the canola crops in South Africa are grown from non-GMO seeds which contain only 7% saturated fat.”
Van Lingen agrees and says that cheap does not mean bad. “The price doesn’t always show which is the healthiest, it’s still important to look at the label and determine what it contains, how it was produced, etc.”
In the article, the owner of Kwa Mgoli fast food in Khayelitsha in Cape Town, Loyiso Basso; founder of SJ events, Siyanda Jayiya (29); and Inga Nzuzo, a young gender-based violence (GBV) activist from East London, share their preferences when it comes to olive and vegetable oil.
Read full article on here.
This story was originally written by Vateka Halile and published on Health For Mzansi.
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