Healthy oil in a healthy sauce
When facing the choice of what oils to use in the kitchen, we often wonder which one is better for us. The rush of widespread advertising of everything fat-free is just as senseless as consuming them in excess, without knowing their origin and not knowing how to use them.
Man needs natural oils in his diet, and not only on the basis of the latest research, but even analyzing the differences in diet depending on geographical location and the fats used as a consequence.
The Mediterranean diet, by all means recommended, is based to the greatest extent on olive oil. So much has been written about its beneficial effects that it is difficult not to state it as an obvious fact. As for the basic oils used in the kitchen, which also contain extremely valuable ingredients, there is an eternal rivalry between the rapeseed and sunflower lobby. Palm oil, despite its cheapness, has already been fortunately stripped of its “positive advertising layer”.
Returning to our native struggle of sunflower with rapeseed, it’s hard not to get the impression that rapeseed oil is currently in the majority of advertising budgets. However, going a little deeper, it is worth paying attention to the proportions of the composition of useful acids in these oils.
Almost four times higher content of linoleic acid in sunflower oil than in rapeseed oil allows us to supplement the deficiencies of linoleic acid because the body does not produce it on its own and it must be supplied to the body together with the diet as an essential nutrient.
It is important that this oil is consumed cold without heating, and the finished product in the form of a salad dressing should also be prepared cold, as in POLKA sauces.
Linoleic acid has a particularly positive effect on the condition of our skin, the appearance and health of which can also be taken care of by eating healthy salads with POLKA vinaigrette sauce based on olive oil and sunflower oil.