From Canberra, A.C.T., Australia:
How harmful is olive oil with regard to its fat content? We have a 9 year old daughter diagnosed with Type 1 diabetes 3 years ago, and try to maintain a balanced, but low fat diet. We normally bake our meals but we are wondering how healthy it would be to use olive oil for frying, such as frying french fried potatoes.
Olive oil is very rich in oleic acid, the most important fatty acid of the so-called Mediterranean diet, which nowadays is recommended more and more often to diabetic patients for primary prevention of cardiovascular diseases.
The caloric value of olive oil is similar to the other fatty sources, solid as well as liquid. The difference is that oleic acid is an unsaturated fatty acid which exerts favorable effects on lipid levels and blood circulation. Also, its chemical properties make olive oil more resistant to the high temperature of frying and therefore its use in frying is safer and highly recommended.
Basically, you can use it everyday for cooking for the entire family, trying to maintain a normocaloric balanced low fat diet.
Original posting 4 Aug 97
Last Updated: Tuesday April 06, 2010 15:08:53
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