Frying food makes it tasty and delicious, that is why people love deep fried food, but deep frying is not the healthiest way for cooking. You may wonder if using a healthier oil, like olive oil, for deep frying can make fried foods good for you. Actually, if you want to increase the amount of beneficial olive oil in your diet, frying is not the way.
Saturated fats contribute to clogged arteries and high cholesterol, while monounsaturated fats such as avocados and olive oil, and polyunsaturated fats such as canola and corn oil can help lower cholesterol and they do not clog arteries.
Olive oil is the healthier substitute for butter, and it is consumed more by people in countries around the Mediterranean Sea where there is a lower risk of heart disease. Replacing saturated fats such as butter with olive oil can lower cholesterol in addition to other health benefits.
Healthier fried foods depend mainly on the temperature of the oil. The food absorbs excess fat, if the oil is not hot enough to cook the food quickly. On the other hand, if the oil is too hot, this can cause toxic compounds in the oil. The right temperature is the key, which is usually 350 to 375 degrees Fahrenheit.
Every oil breaks down at a certain temperature, known as the smoke point, and this temperature is lower for olive oil, compared to the other oils used for frying. The smoke point of extra virgin oil is only 320 degrees Fahrenheit, therefore it is not suitable for deep frying.
But light olive oil has a smoke point of 460 degrees Fahrenheit, making it appropriate for deep frying. However, using olive oil for deep frying does not make food healthier than being fried with other kinds of polyunsaturated oils.