News Study: Fried vegetables have more healthy properties

Indian Summer

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Frying in Extra Virgin Olive Oil (EVOO) improves the chemical compounds present in the vegetables, reveals a new study.

Researchers from the University of Granada (UGR) in Spain have proven that frying in EVOO -- unrefined oil and the highest-quality olive oil -- is the cooking method that increases the phenolic -- chemical compounds -- fractions present in raw vegetables used especially in Mediterranean diet (potato, pumpkin, tomato and eggplant).
More: Fry veggies in olive oil to get maximum heath benefits (21. January 2016)

The study apparently only looked at extra virgin olive oil, no refined olive oils or rapeseed / canola etc. Which surprises me since I've been led to believe that refined oils are better, i.e develops less unhealthy compounds when exposed to heat.
 

ledboots

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Blobbenstein

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Was this study financed by The Olive Oil Company of Spain(We sell Olive oil)TM*?

*made up name, I think.
 

Andy_T

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