The benefits of frying without oil

After listening to Udo Erasmus on the CNM podcast talking about how some oils can be harmful at high temperatures when frying, it inspired me to start ‘frying’ my food in water. 

Why?

Cooking with oils like Extra Virgin Olive Oil at high temperatures when frying can mean the oil turns ‘bad’, and can even be harmful to health if consumed regularly over a long period of time. There is in fact no need to use oil to fry your food, and water - yep - water works just as well.

To begin with I was sceptical myself but it really is the same as the frying we have become so used to, but with no burning. If the pan dries up, just add a little more water. 

I have tried it with curries, soups, stir fries and chillies. Before frying with water, when I cooked an onion and garlic with oil it would tend to go brownish in colour; this is a sign that it has already turned bad. But cooking with water doesn’t cause any of the brown tinge and bonus – it tastes great! 

Oils, when used correctly, can help support the healthy functioning of our cells. Fresh oils play important roles in our bodies, and can help oxygen metabolism and energy production. If protected from damage caused by heat (from frying for example), they retain their essential health benefits. Some people may notice that when they eat fried foods, they can feel lethargic; this is because the damaged oil is in fact hindering your body’s production of energy.

Instead of starting with oil, why not end with oil? Drizzle good quality olive oil on vegetables / pasta / rice / salads and get all the goodness it has to offer without risking ingesting oil that could be detrimental to your health. 

Why not give it a go and switch up your oils for H2O!

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