Interesting facts about oil

I was watching this food myth programme just the other day and realised...hmm....haven't updated this post for a vvveeerrrrryyyyy long time now...so thought I'd do something about it...hehe...

I can't believe I actually made notes while watching a TV programme....I KNOW, right??!!..how much nerdier can I get...haha..anyway, ...so these are the interesting things I've learnt...

FUN FACTS ABOUT OIL

• Did you know that different oils have different smoking points and these would determine how high a temperature they can go up to before they start smoking.

So, oils with higher smoking points (such as canola, rice bran, coconut oil...) would be better for deep frying

• Did you know that refined oils (oils that are treated to 'purify' them) have a higher smoking point.

Eg. soybean oil that has been refined has a smoking point of 268 °C compared to the unrefined smoking point of 160°C *

• Olive oil tend to be less refined and therefore has a lower smoking point, thus it is dangerous to use it for prolong high heating as it may become a fire hazard. (They actually did an experiment and the oil really lit up!!)

Virgin and extra virgin olive oil simply means that the oil was extracted without the use of heat; and extra virgin has less acidity compared to the virgin.

Also, don't be fooled that pure or light olive oil have less calories because light or pure simply means that they are treated and processed and therefore mean that they are more refined

And so, this means pure or light olive oil can be use for higher heating cooking processes (eg. deep frying)

• Olive oil should be eaten as fresh as possible.

So, even though some imported brands of olive oil may be better quality, however, it'll probably be a better idea to get local brands as these would be fresher. And another plus since they'd also be cheaper.

Check on the label for the pressed date of the olive oil and it's best to consume within the year that it was pressed.

• Ever thought about changing your everyday oil to olive oil because you heard that olive oil was a "healthier"oil

Well, studies have shown that canola oil was found to lower heart risk more than olive oil.

So, probably a better idea to switch to canola instead, PLUS it's cheaper!!

• Always store oil in a cool, dark place as they are sensitive to heat and light and exposure to these would make it rancid

Rancid oil has an unpleasant aroma and acrid taste and it's nutrient value would also be reduced

*Wolke, Robert L. (May 16, 2007). "Where There's Smoke, There's a Fryer". The Washington Post. Retrieved March 5, 2011.

Another fun fact..

Did you know...
when product labels say "lite", it doesn't necessarily mean its low fat....of course, it could mean less fat, but not all the time....sometimes its just cos its lighter in colour or texture...or something...so....if you want to choose a product, its more accurate to look at the nutrient information, it tells you everything...well...not EVERYTHING...but at least the things you should watch out for...

Did you know...
when something says "baked not fried" (i'm not deliberately against any product, just stating, in general)...don't be fooled that it is healthier...always look at the nutrient information...cos some baked products have lots of saturated fat added to it when it is baked..

For those of you who are concerned about which nutrient to watch out for, always look out for the saturated/trans fat content, then you can look at the sugar and sodium as well, if you are concerned....

Sorry for the long absence

Sorry for the long absence. Don't worry it's not that the blog has been abandoned... just that ying's been having exams and my computer has died a tragic death. Once it has been resurrected (as a Linux machine of all things) new posts and pictures will be forthcoming. Thanks for the patience!