“If we were to compare… the key to delicious cooking lies in choosing good ingredients, then the key to healthy eating lies in choosing the right cooking oil!”
Many people have cooked countless times, selecting excellent ingredients, premium meats, and fresh, pesticide-free vegetables. But when it comes to cooking, they use whatever oil is closest at hand. Believe it or not, that is the cause of harming your health without you realizing it. Because consuming different types of oils provides different balances of fatty acids, and the amount of saturated fat in some vegetable oils affects cholesterol that clings to the walls of the coronary arteries. This is the main cause of coronary artery disease, the number one cause of death worldwide as confirmed by the World Health Organization every year.
Since vegetable oils contain three types of fatty acids (saturated fat, monounsaturated fat, and polyunsaturated fat) in varying amounts, they have different smoke points or heat tolerances. Therefore, it is necessary to choose the right vegetable oil for each cooking method. Using vegetable oil with a low heat tolerance for high-heat cooking will not provide good fats to the body but instead produce free radicals, which can cause cancer.
Therefore, choosing blended vegetable oils with a balanced fatty acid profile, scientifically formulated to provide the body with a balance that increases good fats and reduces bad fats, is important. These blends are also categorized by use: formulas for frying, stir-frying, suitable for both frying and stir-frying, and for making salad dressings. Now, here are the principles for choosing oils for various popular daily cooking methods.
For stir-frying, choose the Stir-frying Blend oil, a mix of canola oil and sunflower seed oil in a ratio of Canola 70 : Sunflower 30. This provides healthy unsaturated fatty acids and has a smoke point suitable for medium heat cooking such as stir-frying vegetables, basil stir-fry, or seafood stir-fry that takes a short time.
For deep frying that requires high heat or long cooking times, choose the Deep-frying Blend oil, a mix of palm oil and soybean oil in a ratio of Palm 35 : Soybean 65. This reduces saturated fat levels by up to 40% compared to regular palm oil used for frying.
The blend with the highest proportion of unsaturated fats is the Salad Oil Blend, a mix of canola oil and soybean oil in a ratio of Canola 80 : Soybean 20. Besides being used for salad dressings, it can be drizzled directly on salads or other dishes to enhance aroma and can also be used for medium-heat stir-frying.
Nutri Blend oil, a mix of palm oil and canola oil in a ratio of Palm 60: Canola 40, has a balanced fatty acid profile suitable for both frying and stir-frying. When in doubt, just grab this bottle. Whether it’s omelets, stir-fried vegetables, chili stir-fry, or garlic frying, this bottle can handle it all.
Because we don’t want anyone to unknowingly harm their heart every day, simply choosing the right blended vegetable oil for cooking can reduce the intake of saturated fats, prevent the accumulation of bad fats in the arteries, and lower the risk of coronary artery disease.