Category Archives: eating

Olive Oil or Seed Oil?

Olive Oil or Seeds Oil?


Don’t know which oil to use when frying food? Believe it or not, the best bet is still olive oil.

Tunisian scientists have found that olive oil is more stable and healthful than seed oils for frying food, as it withstands the heat of the fryer or pan better than several seed oils to yield more healthful food.

Read: Natural Anti- Inflammatory Foods and Supplements That Help Arthritis

Different oils have a range of physical, chemical and nutritional properties that can degrade oil quality when heated, noted Mohamed Bouaziz, professor at the University of Sfax, Tunisia, and colleagues.

According to them, some of these changes can lead to the formation of new compounds that are potentially toxic. By-products of heating oil can also lower the nutritional value of the food being fried.

Bouaziz’s team wanted to find out which cooking oil can maintain its quality under high heat and repeated use.

More: Olive Oil or Advil

The researchers deep- and pan-fried raw potato pieces in four different refined oils — olive, corn, soybean and sunflower — and reused the oil 10 times.

They found that olive oil was the most stable oil for deep-frying at 320 and 374 degrees Fahrenheit, while sunflower oil degraded the fastest when pan-fried at 356 degrees.

Discover: Olive Oil and Olive Leaf Health Benefits

Therefore, the scientists concluded that for frying foods, olive oil maintains quality and nutrition better than seed oils.


“Monitoring of Quality and Stability Characteristics and Fatty Acid Compositions of Refined Olive and Seed Oils during Repeated Pan- and Deep-Frying Using GC, FT-NIRS, and Chemometrics,” Akram Zribi, Hazem Jabeur, Felix Aladedunye, Ahmed Rebai, Bertrand Matthäus, Mohamed Bouaziz, Journal of Agricultural and Food Chemistry September 29, 2014


Walnuts Help Prevent Alzheimer’s

Eat more walnuts for your brain’s sake!


A new animal study indicates that a diet including walnuts may have a beneficial effect in reducing the risk, delaying the onset, slowing the progression of, or preventing Alzheimer’s disease.


Research led by Abha Chauhan, head of the Developmental Neuroscience Laboratory at the Continue reading


Turmeric and Curcumin

By Jonathan Galland


One natural product that is generating a lot of interest in the research centers is curcumin, the principal component of turmeric.


Turmeric is an outstanding example of the food as medicine concept, that foods can powerfully support the body’s healing processes.

Continue reading


Killing Yeast with Dr. Anup Kanodia – Part 1

Early in my residency, I saw first hand that the traditional symptom-drug approach rarely worked to help people get truly healthy, feel good and function well on a daily basis.


Though my conventional medical school training was invaluable, it was rooted in prescription dispensing. There was little in my original medical training that taught me how to look at the causes of illnesses and Continue reading


Actualizing “Food As Medicine”

Food is medicine: It’s easy enough to say. To make it the foundation of a modern medical practice is not quite so simple.


Susan Blum, MD, a functional medicine physician in Rye Brook, NY, chose to put nutrition at the center of her practice, and it is paying off in terms of greatly improved outcomes and robust practice success.

Continue reading