A new stop on my journey to healthy living as well as veganism the choice of oil. Ghee or clarified butter is the commonest choice for Indians to add more taste to any dish that we prepare. There are a lot of health benefits indicated but I am still skeptical about them because of the way ghee is manufactured in factories these days.
The incident happened when my husband suddenly asked what oil is used in this dish when we were having pasta at a restaurant. He seemed to love the lightness and the mild flavor of it. He is not the kind of person who bothers much about the ingredients of the food he eats, but this time he could sense something good. It was none other than olive oil.
I was introduced to this one for skin care during my childhood but never saw it being used for food at home. It is a bit expensive, especially here in India but the price is definitely worth it. For me the key benefit is its lightness. It does not stick to the food like others and can be reused (reheated up to 3-4 times) without any negative effects.
There are numerous benefits of using olive oil for cooking. It is proved to be beneficial for avoiding bad cholesterol, blood pressure problems, cancer and in general work well against oxidative stress. My favorite reason is definitely the light feeling it leaves in my stomach. There are very few food choices that feel good in the mouth and also in the stomach, and olive oil is one of them.
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