Gastroenterologist tells which oil is best for cooking
Gastroenterologist Natalia Morozova spoke about the peculiarities of choosing oil for cooking.
It all depends on the cooking method and the characteristics of the product.
Oil with a high boiling point is suitable for frying and baking, Izvestia writes.
This category includes refined, coconut and extra virgin olive oils, the expert listed.
If you need to make a dressing or sauce, then unrefined cold-pressed oils are better suited for these purposes. For example, Extra Virgin olive oil, sesame, flaxseed.
Many healthy products can become harmful if consumed without moderation. This is especially true for butter. The product contains fats that are extremely necessary for humans.
But at the same time, excessive consumption of oil leads to health problems: high cholesterol, obesity, diabetes, cardiovascular diseases.
Previously, we talked about 6 types of products that lead to cellulite.
