Everyone knows that frying is one of the most popular ways for food preparation from French fries to fried chicken, turkey to even candy bars. According to a report in the Journal of Agricultural and Food Chemistry before dunking your foods into a vat of just any oil consider the facts and choose olive oil instead.

Different oils have been known to have a differing range of physical, chemical and nutritional properties that can easily degrade the quality of the oil when it is heated. Some of the changes seen when the oil is heated is how it leads to the formation of new compounds, which are potentially toxic. The by-products of heated oil can also lower the nutritional value of the food that is being fried in it.

A team of researchers underwent an investigation to see which cooking oil maintained its quality under high heats and repeated use. By using four different oils from olive, corn, soybean and sunflower the researchers pan-fried and deep-fried raw potato pieces and reused the oil ten times over.

What they found was that olive oil was the most stable of the lot for deep-frying food at 160°C and 190°C whilst sunflower oil degraded the fastest when pan fried at 185°C. what they concluded was that olive oil maintained quality and nutritional value more than seed oils for frying food.

Burn More Fat with olive oil.