sautéing aubergines. Wrong.Oil is a kitchen hero, of course. Its uses are endless, from making those salad leaves glisten and turning sizzling fishcakes an even golden brown, to giving carrot cake the most enticing damp, rich texture.Until a decade ago, the choice for cooking was olive oil, corn or sunflower, but recent years have seen a boom in alternative oils.
There’s cold-pressed rapeseed, walnut, or those darlings of the clean-eating-and-never-mind-the-food-miles brigade, coconut and avocado oil.
Liquid oils are mostly low in saturated fat and high in more healthy unsaturated fat, including monounsaturated fat (such as omega-9) and polyunsaturated fat.
Polyunsaturated fats are made up chiefly from omega-3 and omega-6 fats, and a ratio of 1:1 in our diets is ideal. We tend to eat too much omega-6, so it makes sense to seek out fats higher in omega-3, which are essential for brain health.But what about the olive oil boast?
Read more on telegraph.co.uk
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