4 reasons to stop cooking with olive oil
If you’re cooking over high heat, don’t choose olive oil.
Olive oil is high in heart-healthy antioxidants called polyphenols and monounsaturated fats, which can help lower “bad” LDL cholesterol and raise “good” HDL cholesterol levels. Olive oil is an excellent choice when it comes to salad dressing or sautéing vegetables over medium heat.
Here are reasons to stop cooking with olive oil.
- You are not buying real olive oil
Some manufacturing companies adulterate their products with cheap oils like soybean oil, canola oil, hazelnut oil and low-grade olive oils. These heavily processed vegetable oils that contribute to inflammation in the body.
- Olive oil has a low smoke point
If an oil is heated beyond its smoke point, it gives off toxic smoke. Because olive oil has a low smoking point, cooking with olive oil runs the risk of creating smoke that contains compounds that are harmful to human health.
- Heating olive oil destroys the omega fatty acids
Olive oil contains both Omega 3 and Omega 6 Fatty acids which is sensitive to heat and can be easily destroyed when olive oil is heated.
- Monosaturated fats in olive oil are not heat stable
Olive oil is made up of about 70-80% monounsaturated fat, in the form of oleic acid. This oleic acid is what gives olive oil many of its wonderful health benefits like improved insulin resistance, cancer-fighting properties, and improved heart health. It is also these monounsaturated fats that give olive oil a low smoking point, making it unsuitable for temperatures above 250’F (121’C).
JOIN OUR PULSE COMMUNITY!
Eyewitness? Submit your stories now via social or: