Dietologists told about those, how to choose olive oil for a healthy meal. Many of them are positioned as a more healthy alternative to our common sonyashnikov oil and more animal fats.

Dietologists guess that stereotypes about healthy life are not true. The expert of international information for the sake of food, Chris Sollid, explained that when choosing an oli, it is necessary to take care of it, as in the new, rich and non-fat fats will increase. Slid to give priority to products with a high capacity of the rest.

Follow the same mother on the court, that those who oliya are respected by the “good” do not rob the brown for health. “Cooking oliї is even more caloric - one tablespoon will take close to 120 calories, and one cup - close to 1900 calories”, - the beast of respect Sollid. Inspire the best Roslinna Olya Dietologists to recommend vicaris in a smaller number.

Olivkova ol_ya in a high mix of MUFA, prote polyunsaturated (PUFA) omega-3 fats in it is not so rich in paired with other olive olias. Until then, the olive oil begins to collapse at more low temperatures in pairs with smaller olives.

Sollyd beastly respect for the greed of the rapakovo olії. Get more omega-3 alpha-linolenic acid.

The rest is an essential fatty acid, as the human body does not independently vibrate, but takes only a few.

Another Korisna Alternative - Soyeva Oliya. Won more heat in olive oil, revenge more omega-3 fats and water on neutral tastes.

With this, Sollid does not recommend the use of coconut oil. “It has been proven that coconut oil promotes rhubarb and “good” and “bad” cholesterol,” the nutritionist explains. Wine for the sake of vikoristovuvat tsyu olіya in small quantities, including for giving even more special relish, and cooking on more brown olіyah.

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