Cardiovascular diseases, including heart disease and stroke, are the world's number one killers, claiming 17.5 million lives a year globally.
What are the best oils to use for cooking and which is the safest variety to use?
According to the National Institute of Nutrition India, our diet should consist of 15-30 percent fats.
One must remember that not all oils are suitable for high-temperature Indian cooking. Using oils such as olive oil (especially extra-virgin) are not recommended for deep frying food items such as samosas and pakodas. The reason for this is that on over-heating these oils lose their nutritional qualities and produce harmful by-products. Alternatively when used in salads as a dressing, the oil does wonders in helping protect the heart. Similarly, natural oils like groundnut, coconut, mustard oil all have a good heat endurance and can be used for deep-frying. So the choice of oil must be customized for the food you are looking at cooking.
Different oils are suitable for different cooking conditions and people for instance: Sunflower oil is not at all recommended for diabetic patients since it increases sugar levels. Natural coconut, mustard and almond oil are considered good for the heart because they contain healthy fats. However, combining different oils in one's diet is ideal.