— Nayana Sen Gupta

A very healthy depending on what the oil is if you're talking about these polyunsaturated fats like olive oil avocado oil agromatos pressed Walnut oils Etc. I think that in fact you might actually be in sort of. Overarching being able to increase the flight the nutrition profile of a dish simply by when you finish a dish with a little bit of oil over the top at the end you're getting so much flavor out of it. Right? I mean you're getting all of its aspects bloomed from the heat of the food man. And what does that allow you to do? Well, I think it allows you to use maybe a little less oil in the whole preparation of the dish. So in that way sort of less is more and this is the same way that I think about black pepper. I like to use black pepper at the very end of a dish freshly cracked from a you know, toasted Peppercorns in a grinder rather than pre-ground stuff at the beginning of a meal at the beginning of the preparation this way just sort of you get more of it by using less. So, there you go.