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.
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Tags: Cooking, Olive Oil
Posted in Diet & Nutrition Advices | Comments (0)