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Amitkumar
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« Reply #6 on: October 17, 2011, 02:05:54 AM » |
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Best oils for dressings and dipping - walnut oil A delicious, aromatic, nutty oil that is a good source of omega three fatty acids and tastes delicious (used as a dip along side a good balsamic vinegar) as a dip for freshly torn, warm breads for warm breads. It's also great for drizzling over salads and risottos and goes really well with white fish, meat, mozzarella and goat's cheese. However, this oil tends to become bitter when cooked and can go off very quickly so buy in small quantities and store in a cool, dark place.
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Amitkumar
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« Reply #7 on: October 17, 2011, 02:06:24 AM » |
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Best for vegetarians - linseed oil
Linseed oil is a much richer source of omega 3 than any other oil and a great choice for strict vegetarians who need to get omega 3 fatty acids solely from plant foods. Omega three fatty acids help to lower the risk of heart disease and stroke, increase concentration (particularly in children), alleviate the symptoms of inflammatory conditions such as rheumatoid arthritis and they may also help prevent Alzheimer's. Linseed oil however, is not suitable for cooking as heat can make it taste bitter and it can quickly become rancid if it is not stored correctly (in a cool dark place). Studies show that if this happens the benefits are negated and possibly reversed.
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Amitkumar
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« Reply #8 on: October 17, 2011, 02:06:55 AM » |
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Best for drizzling - hazelnut oil Hazelnut oil is a great source of Vitamin E which helps to maintain a heart health, good skin, a healthy reproductive system and a strong immune system. Fairly pricey and not so readily available as many other oils it is worth seeking out either from your local health food store or on line to drizzle over salads, rice dishes or fresh pasta adding a delicious, subtle, nutty flavour.
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LIFE & STYLE
