By K Ashwin Mobile: 09920183006 Email:firstname.lastname@example.org
Looking through the labels of each and every bottle of cooking oil at your local grocery can be cumbersome. Labels and ingredients may be confusing and you may come across terms such as ‘oryzanol’, ‘oxidation’ and ‘smoke point’, and not everything may make sense at once. The fact is that different menus and recipes call for different cooking oils. You may require one thing for frying and another for making salads. In view of the fact that 8.7% of Indians in the age group of 20 years to 70 years suffer from diabetes, one needs to take into account the imperatives of taste, health and cooking in equal measure. Also, you must bear in mind whether the oil is likely to breakdown when left alone for days. Given below are 6 important points to consider by Priyanka Kharbanda, Nutritionist, Modi Naturals when buying the most suitable oil for your purposes this World Diabetes Day.
1. Consider the proportion of different types of fat to keep diabetes at bay.
Our bodies need a variety of healthy fats which are naturally found in different proportions in edible oils. To understand which fats are healthy and which are not, you must remember that unsaturated fats are good and help to reduce you and your loved ones’ risk of cardiovascular disease while saturated fats are unhealthy. You can recognize saturated fats by the fact that they remain solid at room temperatures and are not easily affected by chemicals in the environment. They can be used for cooking at higher temperatures. Polyunsaturated fats and monounsaturated fats are both liquid at room temperatures but the former are less stable for cooking purposes. Polyunsaturated fats also change their chemical composition when kept in the open for long. HDL (High Density Lipoprotein) cholesterol is fat that helps remove other types of fat from your body as opposed to LDL (Low Density Lipoprotein) cholesterol.