How to avoid unhealthy cooking oil in restaurants

See, the problem with seed oils like canola and sunflower is that they are highly processed and contain high levels of polyunsaturated fatty acids or PUFAs. As they are processed, these fats lose their antioxidants, vitamins and minerals. Once we take them, they accumulate in the body fat, which can affect the inflammatory response.

Easy solution to the season? “Talk to the waiter,” he said “Tell the chef to come and just say, ‘I’m on a keto diet. I hate soybeans, canola or corn oil. What can you make with extra virgin olive oil? Can you make a steak of butter?’ So go ahead and ask – they can’t say the worst!

When it comes to salad dressings, Season advises asking for options like extra virgin olive oil and vinegar. And for other types of sauces, she would choose some melted butter for a richer flavor. “I am a seafood lover. If I have a crab cocktail or shrimp cocktail, bring me melted butter [as a sauce]. I would consider it an ideal food as a lobster fishing villager in Maine, ”he shared.

Fats like butter and cold pressed, unrefined extra virgin olive oil are less processed than other conventional cooking oils. This means that they are exposed to less heat and thus, will not lose their antioxidants and minerals. The key is to look for varieties that are as natural and minimally processed as possible, if you can.

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