Olive oil tops for frying, sunflower oil a health hazard
What is the best for frying? What should we avoid? The answers to these questions were provided by Dr. Bartek Kulczyński, a nutritionist and food technology expert. His words might surprise you.
Frying is one of the most popular ways of preparing food. It's hard to avoid—though some people limit this cooking method for health reasons. If fried foods don't affect our health or well-being, it's worth knowing what is best for frying and what to avoid.
What is the best for frying?
Dr. Bartek Kulczyński, a nutritionist and food technology expert, shared a video on YouTube revealing which oils are the best for frying. Although many articles and tips on this subject can be found online, not all are accurate.
According to the nutritionist, the best oil for frying is the well-known olive oil—especially unrefined. As Dr. Kulczyński explains, it is rich in antioxidants, making it stable and safe. It has a high smoke point, plenty of monounsaturated fatty acids, and few polyunsaturated ones. It also contains no cholesterol.
The second best option is avocado oil, which has similar properties to olive oil but differs in taste. The distinctive flavor of olive oil is not for everyone.
Never fry with this oil
What oil should we not use for frying? It turns out to be the one we use very often.
Regular sunflower oil is absolutely not suitable for frying, and frying with it is a crime against our health, says Dr. Kulczyński.
He recommends refined high-oleic sunflower oil. It is made from unique varieties of sunflowers that are high in oleic acid, a monounsaturated fatty acid.
