Posted on Wednesday, 2nd December 2009 by admin
Cooking doesn’t destroy much of olive oil’s healthy properties, according to registered dietitian Karen Collins in a recent guest post at CalorieLab.
I’ve been wondering about this since olive oil plays such a prominent role in the Advanced Mediterranean and Ketogenic Mediterranean Diets. I use room-temperature olive oil on my salads and vegetables, but also use it to sauté vegetables, eggs, and meat.
Olive oil is the major fat in the traditional Mediterranean diet. It has heart-healthy and perhaps anti-cancer action related to monounsaturated fat and phenolic compounds that have antioxidant and anti-inflammatory properties.
Possibly related posts: (automatically generated)
Similar Posts:
- What Are Phytonutrients and What Have They Done For Me Lately?
- Red Wine With Meaty Meals Possibly Healthier Than Wine and Meat Alone
- Do Fruits and Vegetables Really Help Prevent Disease?
- My Ketogenic Mediterranean Diet: Day 33 + Magnesium Review
- The Mediterranean Diet Plan
Tags: Cooking, Olive Oil
Posted in Diet & Nutrition Advices | Comments (0)