Cooking oil can be a vital part of a healthy diet, especially when combined with fresh fruit and vegetables, according to a study published in the journal Food and Chemical Toxicology.
The study, published in The Lancet, also found that a single serving of cooking oil can boost your body’s antioxidant defenses by up to 10 per cent.
According to the study, the antioxidant content of cooking oils ranges from 20 per cent to 60 per cent, with olive oil and grapeseed oil being the most common.
These oils can be found in grocery stores, delis and on the internet, so the research suggests that you can make a point of buying a jar of cooking and salad oils if you want to get them on the right side of your diet.
If you are looking for a recipe, we have an easy one below, which you can find on the Food and Drug Administration’s website.
The study, which was carried out at the University of Colorado, Boulder, also looked at the effects of various oils on the brain and blood.
While the brain is more vulnerable to oxidative stress than other organs, it’s the immune system that has a significant impact on your overall health, the study found.
It found that the consumption of a single tablespoon of cooking, salad or olive oil per day had a statistically significant effect on brain function and a decrease in oxidative stress markers.
The findings also indicated that when the antioxidants were extracted from cooking oil after consumption, it reduced oxidative stress levels in the blood and brain.
The research was based on the study of 32 healthy people, and included participants who were either eating a diet with a low-fat, moderate-fat or high-fat diet.
All the participants had been free of chronic diseases such as diabetes, high blood pressure, heart disease, stroke, and cancer for at least four years.
The participants were asked to take part in a food and health questionnaire every six weeks.
The results showed that the people consuming the highest amounts of cooking-based foods had significantly higher antioxidant levels, which were lower than those consuming the lowest amounts of foods.
However, consuming a single teaspoon of cooking fat was more beneficial for brain health than one tablespoon of olive oil, according the study.
This could be because olive oil is a rich source of Vitamin E, which boosts the body’s ability to absorb harmful compounds, the authors said.
In addition, the cooking oil was also found to be more bioavailable than the olive oil.
This suggests that the higher levels of Omega-3 fats in the cooking oils could also help the body absorb nutrients, said the authors.
In addition, eating a single cup of cooking or salad oil daily was also more beneficial than consuming one tablespoon a day, which resulted in a 10 per 100 per cent increase in the brain’s antioxidant capacity, the researchers found.
The amount of antioxidants in the olive and cooking oils were similar to the levels of antioxidants found in green tea, the author said.
The authors suggest that people should not try to avoid the use of cooking in their diet.
Rather, the best way to make sure they get the best possible nutrition is to eat a balanced diet with plenty of fresh fruits and vegetables.