Food fried in Montabes Extra Virgin Olive Oil is healthier, tastes lighter, and is rich in monounsaturated fatty acids therefore debunking any myths that fried food is unhealthy.
The natural antioxidants, provitamins and monounsaturated fatty acids present in Montabes EVOO help reduce the absorption of cholesterol in the intestinal system
The high stability of the EVOO is due its natural antioxidants levels such as polyphenols and tocopherols (Vitamin E). In their absence, monounsaturated fatty acids and other oils and food compounds deteriorate quickly at frying temperature. Studies have shown that refined seed oils that even contain antioxidant additives are less effective than Extra Virgin Olive Oils.
When foods are fried a “fat exchange” process takes place between the oil and the food fried in it. Food with a higher fat content loses more fat than it absorbs during the frying process. Most of the saturated fat found in animal tissue is partially replaced by the healthier unsaturated fat of Extra Virgin Olive Oil which also adds polyphenols and other natural antioxidants to food.
The vitamin content of fried food is the same as the vitamin content of boiled food. Keep in mind that Extra Virgin Olive Oil is a rich source of vitamin E, and a precursor for vitamins A & D, which are partially absorbed by the food during the frying process. Frying in Extra Virgin Olive Oil is very common across Southern Europe and not only improves food´s nutritional value, but brings out true tastes and scents making food more appealing. The health benefits are many including higher life expectancies in Mediterranean countries where fried food is an essential part of the diet.