Warning: Olive Oil Good for Health but Not for Cooking

I am an LPN Nurse and recuperating from being very sick, this is how I ate myself back to health. This article continues telling the story of my research into a different kind of nutrition.

Warning Olive Oil Good for Health but Not for Cooking

By Joan McDaniel         

Researchers concluded that olive oil is a major contributing factor to the health benefits of the Mediterranean diet. While olive oil can and should be a healthy part of your diet, what most people do not appreciate is that olive oil should not be used to cook with. It should be used cold or applied to a dish after it has been cooked.  Olive oil is primarily a monounsaturated fat which when heated can easily break-down and become perishable with oxidative damage and then forms free-radicals. As it turns out, extra-virgin olive oil contains chlorophyll that accelerated decomposition and makes the oil go rancid rather quickly. So if you plan on using a fat to cook with, your clear choice is coconut oil or butter. Coconut oil is rich in lauric acid which is a proven antiviral and immune system builder.

So in evaluating plant oils for cooking, it should be clear that oils that contain a high percentage of saturated fatty acids are more stable than those that contain a high percentage of polyunsaturated fatty acids. When exposed to heat and light during processing, storage, and use, oils that contain a high percentage of polyunsaturated fatty acids tend to contain more free radicals than oils that contain mainly saturated and/or monounsaturated fatty acids.

I have found that I can add olive oil after I have cooked the food.  I also found that if I mix olive oil with coconut oil, coconut oil stays liquid.  As long as you don’t heat the olive oil it is very good for you.



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Patricia Grace-Farfaglia November 28, 2012 at 01:45 PM
Joan, Studies have shown that when frying in EVOO the compounds that resist oxidation are still present, namely vitamin E, phenols and mostly the monounsaturated triglycerides. Other vegetable oils are deficient in phenols, and therefore highly susceptible to oxidation, contributing to higher amounts of oxidized fatty acids. Coconut oil should not be used in frying because its smoke point (175 °C) is below the optimal temperature for frying operations (180 °C). Emissions from frying, such as acrolein and acetaldehyde, especially in closed rooms/kitchens with limited ventilation have been found to be carcinogenic. EVOO loses its flavor when used in frying, and the cheaper olive oil blends should be used in the interest of economy. Mixing coconut oil with another oil will increase its smoke point and reduce the risk of inhaling toxic volatile chemicals. Pat Grace-Farfaglia, MS, RD References Papadimitriou,V., et al., Oxidative stability and radical scavenging activity of extra virgin olive oils: An electron paramagnetic resonance spectroscopy study, Analytica Chimica Acta, Volumes 573–574, 28 July 2006, Pages 453-458. Casal, S. et al., Olive oil stability under deep-frying conditions, Food and Chemical Toxicology, Volume 48, Issue 10, October 2010, Pages 2972–2979 Katragadda, H.R., et al.,, Emissions of volatile aldehydes from heated cooking oils, Food Chemistry, Volume 120, Issue 1, 1 May 2010, Pages 59-65.
Joan McDaniel November 28, 2012 at 05:48 PM
Patricia Grace-Farfaglia Thank you for your updated information. I have heard of other sources saying you can cook with Olive Oil. I will update the article to give the 2nd opinion. But I do disagree that Cooking with Coconut Oil is carcinogenic. I do not want to argue about what is better coconut or olive oil as long as hydrogenated veg. oils are not used. This is the link I have just acquired concerning cooking with olive oil. http://www.fitday.com/fitness-articles/nutrition/healthy-eating/food-myths-debunked-cooking-with-olive-oil-removes-its-health-benefits.html#b Thank You for your remark
Mary Smith November 29, 2012 at 04:25 AM
This is a misleading article and should have been better researched.
Joan McDaniel November 29, 2012 at 02:01 PM
Mary Smith I am sorry you have that opinion. The article on the web-site (follow the link) explains in detail what is fat, why you need it, and how the low-fat diet was first introduced to the American Public. The concept of not cooking with Olive Oil is first presented my Dr. Mercola and many other sources, which are given in the article. There has been additional research indicating different opinions. Which I admit need to be added to the article. But the research on hydrogenated trans fat is what is important. The importance of the article is the importance of SATURATED FAT. Thank you for your remark. This is one of my first article for I am an amateur blogger. It is boxy but there is some very important information in it.
Mary Smith November 29, 2012 at 11:07 PM
I appreciate what you were trying to do, but when you title your article in such a way when it appears there is inconclusive evidence to back up such a serious claim, you're doing more damage than necessary.


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