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Health conscious housewives prefer boiled vegetables to oil fried/cooked vegetables. Generally people, especially kids, hate boiled stuff as the oil fried ones tickle the taste buds.
Over the years, research has led us to believe that frying vegetables masks the antioxidant properties with a thick layer of fat.
A new study has shown that vegetables fried in extra virgin olive oil (EVOO) have increased anti-oxidant properties, meaning less risk of cancer, diabetes and macular degeneration leading to poor vision.
Frying in olive oil results in a much higher calorie food, but that should not be a concern because olive oil is filled with good fat - monounsaturated fatty acids.
Boiling, on the other hand, did not increase the anti-oxidant properties but preserved it, and was transferred to the body only if the broth, the water remaining after boiling, is consumed and not thrown away. (here)
The benefits taking a spoon of olive oil helps in the ageing process by reducing inflammation, weight loss, satiating effect, and health gallbladder and colon. (here)
Over the years, research has led us to believe that frying vegetables masks the antioxidant properties with a thick layer of fat.
A new study has shown that vegetables fried in extra virgin olive oil (EVOO) have increased anti-oxidant properties, meaning less risk of cancer, diabetes and macular degeneration leading to poor vision.
Frying in olive oil results in a much higher calorie food, but that should not be a concern because olive oil is filled with good fat - monounsaturated fatty acids.
Boiling, on the other hand, did not increase the anti-oxidant properties but preserved it, and was transferred to the body only if the broth, the water remaining after boiling, is consumed and not thrown away. (here)
The benefits taking a spoon of olive oil helps in the ageing process by reducing inflammation, weight loss, satiating effect, and health gallbladder and colon. (here)