OIL’S WELL THAT BLENDS WELL

OIL’S WELL THAT BLENDS WELL
 
Storage: The right way
Cooking oils undergo chemical changes when exposed to air, high temperature and humidity. Take a few precautions:
• Purchase only fresh oil cans — no more than two months old.
• Select a pack that is likely to be consumed within 2-3 months.
• If you buy oil in plastic or tin containers, transfer it to an airtight, waterproof steel, aluminum or opaque glass container once you get home.
• Keep oil in a cool, dark place — heat and humidity tend to degrade oils.
• Always keep the lid of the container tightly closed.
Final recipe for good health:
• Have five servings of fruits and vegetables per day.
• Have more of whole grains (wheat, oats, rye, barley, rice) and legumes.
• Eat unsalted roasted nuts (almond, walnut,    pistachio,    cashew;    not peanut) - they’re good for the heart.
•  Buy low-fat alternatives for dairy products (skimmed milk), yoghurt (low-fat), cheese (paneer), desserts (fruit, puddings), salad dressing (fat-free), meats (lean, white, not red).
• Eat fatty fish (salmon, mackerel, sardine), linseed oil or Soya products.
• Avoid foods made with vanaspati or hydrogenated oils (chips, fries, burgers, pizzas, croissants, samosas, vadas, doughnuts or muffins). Also avoid coconut oil and palm oil.