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Published June 18th 2014
What is the healthiest snack to eat from the candy bar?
Image: Source SMH. The Palace Theatre, Leichhardt. Photo: Quentin Jones
For years cinema popcorn has been a bit of a no-no for health conscious people. It is traditionally popped using palm or coconut oil which makes it high in unhealthy saturated fats. For example a medium sized serve of popcorn has between 33 and 60 grams of saturated fat
His Italian background helps explain the popular cinema's well-known foreign film festivals, as well as their barista made Italian coffee which you can buy at the candy bar.
For the last couple of years they have also started using olive oil in their popcorn.
This translates, what some people class as "junk food", into a healthier alternative.
Popcorn in itself is quite good for you as it is 100 percent whole grain, low in fat and a good source of fibre.
Using olive oil instead means that popcorn is significantly lower in saturated fat as well as also now having all the health giving properties of olive oil which helps to protect against heart disease because it controls LDL cholesterol levels, while raising HDL cholesterol. In addition, olive oil is high in polyphenols, which is an antioxidant.
The Palace Cinemas popcorn was recognised by Health Smart Magazine, winning the Smart Snack of the Year 2008.
So have you come across any other healthy alternatives when buying items from the Candy Bar to enjoy during a movie?
Source: Ticket bounty
You can find Palace Cinemas at:
New South Wales
Palace Norton Street Cinema, Leichhardt, Sydney
Norton Street, Leichhardt
Western Australia Partnership with Luna Cinemas
Luna Leederville (Inc.Luna Outdoor Cinema)
Luna on SX
Camelot (Mosman Park)
Palm oil and coconut oil are both much more stable fats for high heat use although palm oil should be sourced from sustainable forests. Saturated fat is not the evil demon it is made out to be, please ensure you don't continue to believe the low fat nonsense fabricated by Ancel Keyes back in the 1950's. Olive oil is not a stable oil for cooking with, it has a lower smoke point and will change its structure at high heat. It should only ever be used for salad dressing etc, not cooking with. Read up on the dangers of using heavily processed vegetable oils also and go back to using real fats and oils like the previous generations did. (they were much healthier for it)
There is a lot of talk at present about the stability of olive oil at high temperatures. I am paleo at home and use coconut oil for cooking and add room temperature olive oil to vegetables and salads just in case but I believe the jury is still out out about the dangers of olive oil at high temperatures. With the thinking being that generally those with a Mediterranean diet have a longer life expectancy and they have been cooking with olive oil for generations.