http___magazin10.net_2016_06_29_sto-trebamo-znati-o-maslinovom-ulju__1.xml
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There are so many brands of olive oil out on the market these days, it’s hard to know which one is the healthiest one to choose. Today I’m going to cover some things to keep in mind to show you how to choose the right olive oil. Fake Olive Oil? First let’s talk about the rumors that imported olive oil is fake. I’ve done a little digging on the inter-webs and have seen this reported a few times. Apparently an Italian mafia is exporting low quality olive oil and labeling it as extra virgin olive oil. (You can read the article here.) There are also claims that some olive oil is being replaced with other vegetable oils that are not as healthy. This brings us to my first recommendation for buying olive oil – buy domestic. You can avoid this whole mafia drama by buying olive oil made in the US. If you are going to buy Italian, Greek or Spanish olive oil, make sure you have researched the company and know they have high quality oil. Extraction Method? Turns out it’s important to know how they get the olive oil out of the olives. There are multiple ways: some use heat which damages the oil; some use solvents (aka chemicals) which no one wants in their olive oil. We want to choose first, cold pressed. This means that the temperature during extraction did not exceed 80.6º and the oil has not been damaged by heat. EVOO? Rachel Ray has made a big deal of using EVOO (extra virgin olive oil) in all of her dishes, but is this really the best kind to use? YES – we want to stick with extra virgin olive oil. EVOO is made by pressing the oil out of the olives without the use of heat or solvents so it’s a much cleaner, healthier version. Other Things to Remember The color of the oil can vary so don’t worry if you get different colored oil each time your buy it. There are over 1,000 types of olives so have fun experimenting. Olive oil only has a two year shelf life so better to buy smaller bottles more often. Olive oil has a smoke point of about 375º (the temperature at which the oil may begin to oxidize or turn bad) so please remember that when using it to cook. (I use avocado oil usually for cooking because it has a smoke point over 500º.) Olive oil can be damaged by heat and light. Buy oils in dark bottles and keep them in a dark cabinet. I like the brand California Extra Virgin Olive Oil. Do you have any more tips for how to choose the right olive oil?
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Što trebamo znati o maslinovom ulju? Možda mislite da sve već znate o maslinovom ulju, ali ova namirnica, čudesnog delovanja na celokupni organizam, je puno kompleksnija nego što se mislili. Maslinovo ulje pripada skupini najčešće korišćenih namirnica u svetu. Sve veći broj ljudi obraća pažnju na zdravlje celokupnog organizma i započinje sa svakodnevnom upotrebom maslinovog ulja u pripremi jela. Maslinovo ulje je odličan izvor nezasićenih masnih kiselina. Njegova antioksidacijska svojstva će smanjiti vrednost slobodnih radikala u telu i rizik od nastanka srčanih bolesti, dijabetesa tipa 2 i hronične upale. Ipak, maslinovo ulje ne mora uvek biti odlično za vaše zdravlje. Takođe, maslinovo ulje je još uvek predmet velikog broja istraživanja i naučnici i dalje istražuju njegova svojstva pod različitim okolnostima. Donosimo vam 4 mita o maslinovom ulju u koja se dugo verovalo, a istraživanja su pokazala da na njih možete odmah zaboraviti. Mit: ulje iz supermarketa je sveže Velika količina ulja, koju vidite na policama obližnjeg supermarketa, je stara i do 3 godine. Za razliku od vina, maslinovo ulje ne postaje bolje starenjem. S vremenom se smanjuje vrednost lekovitih materija koje se nalaze u sveže isceđenom maslinovom ulju. Kupujte ulja koja na ambalaži sadrže i vreme proizvodnje, ne samo rok isticanja proizvoda. Mit: najbolja ulja koristite za salate… …a trebali biste kuvati na jeftinim i manje kvalitetnim uljima. Ovaj savet je svima poznat i potpuno netačan. Sveže, visokokvalitetno ulje bolje podnosi visoku temperaturu, stoga je uvek bolji izbor za kuvanje. Maslinovo ulje, za razliku od ekstra devičanskog maslinovog ulja, jako dobro podnosi visoku temperaturu, zbog čega ga trebate što češće koristite u pripremi jela. Mit: maslinovo ulje možete odložiti bilo gde Maslinovo ulje oksidira na svetlosti. Najbolje bi bilo da ga odložite na suvo i tamno mesto na sobnoj temperaturi. Kada maslinovo ulje počne oksidirati, ono počne gubiti svoja lekovita svojstva i postaje sve osim zdravog dodatka vašim jelima. Mit: dijetno maslinovo ulje ima manje kalorija Dijetno nije dobar izbor kada su ulja u pitanju. Dijetno ne podrazumeva manju količinu kalorija, već blaži ukus. Maslinovo ulje ima neobičan ukus koji ne odgovara velikom broju ljudi. Ako njegov ukus ni vama ne odgovara, nemojte kupovati dijetno maslinovo ulje, već ga koristite kao dodatak varivima ili supama. kucnilekar.com