Advertisement

Subscribe to RSS

Why you shouldn’t always cook with olive oil

By Kerri-Ann Jennings, February 21, 2012 - 2:17pm

  • Share

Kerri-Ann asks: When do you cook with olive oil?

COMMENTS POSTEDsort icon

Olive oil is the King of oils and the main ingredient of the famous Mediterranean diet. So I would like to suggest an excellent olive oil comes from Greece.
patridaimports.com

Anonymous

07/28/2016 - 11:25pm

Do NOT use canola Oil. It's terrible for you. It's being sold as a good Oil but that is just a marketing gimmick. Canola Oil is an industrial oil, not a food & it should never be consumed. Canola oil is developed from the rapeseed plant, which is part of the mustard family of plants.

The claim is that canola is safe to use because through modification it is no longer rapeseed but “canola.” Except canola is just genetically modified rapeseed (rapeseed oil is the source behind mustard gas & if that's not TOXIC enough for you????). It has been marketed as a wonder oil that is low in saturated fats with a beneficial omega-3 fatty acid profile. It is recognized by the American Dietetic Association and the American Heart Association based on the belief that the absence of saturated fats alone makes it healthy. What nonsense! Anything to make a quick buck I suppose. Trust me on this one, do NOT be fooled, Canola Oil is bad news. Organic Canola Oil???? What an oxymoron. Ask your self this question: Is there any such thing as a Canola Plant? No there is not. Now go do some research for yourself & see what I am mean. Do NOT believe this article, it is a mess.

Anonymous

09/01/2015 - 2:48pm

Well you should do more research since this is all a myth, and Vegetable and Canola Oil are actually the ones that make the toxins when heated even at lower temperatures than their smoke point.

There are three types of fatty acids: saturated, monounsaturated, and polyunsaturated. The difference between them is their structure; a saturated fat has zero double bonds (thus it is “saturated” with hydrogen), while a monounsaturated fatty acid has one double bond, and a polyunsaturated fatty acid has more than one.

The more double bonds the more unstable the molecule is and more more susceptible to oxidation and creating toxic compounds. Our bodies deal with this on daily basis, but after a lifetime of eating Canola and Vegetable super polyunsaturated fat, we tend to make cancerogenic molecules and cell start mutating. Please do more research on this since science proves it.

Anonymous

08/23/2015 - 1:55am

Grape seed oil is neutral in flavor (similar to canola), and has a very high smoke point. I use grape seed exclusively when cooking at high temps, and it's awesome! You didn't even mention it!

Anonymous

08/09/2014 - 11:24pm

Canola oil? Please research lard.

Anonymous

01/15/2014 - 10:40am

You kidding. Canola oil was used for engines during the WWII.

Anonymous

12/09/2013 - 7:21pm

I cook my egg in evoo ev. Morning. I heard it was suppose to x out the bad cholesterol in the egg. I dont cook the evoo to the point of smoke is it still healthy?

Anonymous

10/08/2013 - 4:53pm

Canola oil? Eww

Anonymous

07/15/2013 - 5:15pm

I use OO whenever I can, but the two that come to mind right now are: adding a teaspoon or two to the tuna when I make a tuna sammich and, adding a tablespoon to scrambled eggs prior to cooking (sometimes it gives them a nice, shiny appearance).

Anonymous

06/23/2013 - 11:55pm

I use grape seed oil where i used to use canola .........olive oil for med heat saute and salad dressings.

Anonymous

06/12/2013 - 2:19pm

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner