cooking oils for Diabetes

The Role of Cooking Oil

Cooking oil is a staple in most kitchens, used for frying, sautéing, and dressing salads. However, not all cooking oils are created equal, especially for those with diabetes. The type of fat in the oil and its impact on blood sugar levels are crucial considerations.

 Cold-Pressed Oils:

These are extracted from seeds, nuts, or fruits using a mechanical press without the use of heat or chemicals, retaining their natural flavor, aroma, and nutritional value. This process ensures that the oil retains its beneficial properties, such as antioxidants, vitamins, and essential fatty acids, which can be lost in oils extracted using high heat or chemical methods.

 Extra Virgin Oils:

Extra virgin oils are typically cold-pressed oils that are of the highest quality and purity. They are the very first extractions coming out of the source hence richer in antioxidants.

Hydrogenated Oils:

These oils are processed to become solid at room temperature through hydrogenation. This process creates trans fats, which are considered unhealthy. Examples include partially hydrogenated vegetable oils used in some margarines and processed foods.These oils are better to be completely omitted from a diabetics diet. They are commonly present in processed foods.

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