An interesting article relating to oil and their benefits to the body particularly aiding the body to absorb fat soluble vitamins: In the article the author talks of soya bean oil – but I would recommend oils that are indigenous to Europe such as olive oil. When choosing your oil ensure they are organic – cold pressed.
Because nutrients in food work synergistically, eating a combination of certain foods is often more beneficial than eating them alone, and such is the case with drizzling oil over your salad. The oil boosts the absorption of eight micronutrients, according to new research published in the American Journal of Clinical Nutrition.
The best way to explain it would be to say that adding twice the amount of salad dressing leads to twice the nutrient absorption.
– Wendy White, Iowa State University
While soybean oil was used in the study, olive oil would be a better choice because of the numerous health benefits associated with it.
Lead author Wendy White, an associate professor of food science and human nutrition also found that eating a salad without oil reduced the likelihood that the nutrients in the vegetables would be absorbed.
The eight nutrients involved are needed for good health. They include four carotenoids: alpha-carotene, beta-carotene, lycopene, and lutein. The remaining three are vitamin K and two forms of vitamin E. to read more please click on this link: