The USDA added the olive oil in a list of those oils with a high smoke point that are safe to cook and fry.<\/p>\n
The USDA alludes to the book \u201cCook, Taste, Learn\u201d of Mr. Guy Crosby, a teacher of Nutrition Science in the Public Health School TH Chan in Harvard, who declares that \u201cUsing olive oil for frying potatoes at 180\u00baC, it reduces three times the antioxidant activity after 6 consecutive fries of 10 minutes each (1 hour of total frying time) using the same lot of oil and cooling the oil after each frying. That explains why antioxidant of the olive oil protects the fatty acid against oxidation\u201d<\/p>\n
On the other hand, the high levels of phenolic antioxidant such as hydroxytyrosol and tyrosol survive to the cooking process, this is another reason to fry with Olive Oil. Frying in olive oil is the method which provides the best results in terms of phenolic substances.<\/p>\n
In conclusion, frying with olive oil adds flavor and texture to our dishes, but also maintains a large part of the nutritional benefits associated with its consumption. Far from being an oil used only for dressings or raw applications, olive oil shows its versatility, stability, and health value, to become one of the best options for both home and professional cooking.<\/p>\n","protected":false},"excerpt":{"rendered":"
The USDA added the olive oil in a list of those oils with a high smoke point that are safe to cook and fry. The USDA alludes to the book \u201cCook, Taste, Learn\u201d of Mr. Guy Crosby, a teacher of Nutrition Science in the Public Health School TH Chan in Harvard, who declares that \u201cUsing […]<\/p>\n","protected":false},"author":5,"featured_media":2275,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[43],"tags":[],"class_list":["post-2278","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\n