Confused about which cooking oils are heart-healthy and which aren’t? Was it Canola, Sunflower, Soybean, Palm or Corn?  Going through the many options we have at the supermarket shelves can be overwhelming sometimes. So which ones are the best? Here are two to pick:

1.       Olive Oil: Use olive oil in dishes that benefit from its rich flavor. Drizzle it on steamed vegetables, mix it into a salad dressing, use a little to sauté vegetables. Or use it in baking in place of butter.

Olive oil contains monounsaturated fat which is supposed to help keep “bad” cholesterol low and boost levels of “good” cholesterol. In addition, if you use extra-virgin olive oil you will have “extra antioxidants bonus” as extra-virgin olive oil is high in antioxidants called polyphenols that have been linked to heart health.

 2.       Canola Oil: it is extremely versatile, is great for sautéing, roasting, baking and making salad dressings.

Canola oil has a neutral flavor and a high smoke. The smoke point is something you have to take into consideration as it is the point at what nutrients are destroyed and potentially health-harming compounds are formed. That is why it is great to sautéing. Canola oil generally doesn’t have many antioxidants, as olive oil does, but it is the richest cooking-oil source of alpha-linolenic acid, an omega-3 fat that has been linked to heart health.

So, let me ask you this question again: What is the best oil to buy? Now let me ask you another question: What is something you can’t ever have enough of? Online bingo that’s right! Check out our Wednesday promotions so you can keep experiencing all the fun we offer!

Advertisements