Why heating olive oil is bad for you

And another important factor appears to be the extent to which the oil has already been subjected to high heat by refining most other commercially available cooking oils like canola, soy, corn, sunflower, etc.

The study found that both extra virgin and regular olive oil performed better than canola oil, even though canola oil ha a higher smoke point. Furthermore, it is not likely that you will exceed the smoke point of olive oil when cooking.

Watch this demonstration to learn more and learn more about the research here. You may have also heard that you should not cook with olive oil because the phenols will be destroyed by the heat--this is also not true. It is true that phenols in olive oil are sensitive to heat.

However, a study made a remarkable discovery. When cooking with extra virgin olive oil, the phenols move into the food. Potatoes fried in EVOO contained more phenols and antioxidants than potatoes boiled in water. Furthermore, a study by the University of Barcelona in the Journal Antioxidants confirmed that extra virgin olive oil retains significant amounts of these healthy compounds during cooking.

The flavor compounds in olive oil are delicate and will evaporate when heated. Heating olive oil does not damage the health benefits but it will make the olive oil lose some flavor. Cooking oils, when heated, may form small amounts of trans fats. All Oils will become unhealthy if heated past the smoke point. Most of the time, it is unlikely that you will exceed the smoke point of Olive Oil with usual cooking methods.

Obviously, it is of course possible to burn food and burn Olive Oil. Nonetheless, our Olive Oil experts suggest that you use caution to avoid burning your food! Heating any oil past its smoke point will develop toxic compounds. Fortunately, Olive Oil contains phenols and antioxidants that prevent it from creating toxic compounds when heated. The study discovered that both extra virgin and regular Olive Oil were healthier than canola oil. Unsaturated fats have the potential to oxidize when heated.

When you heat olive oil to its smoke point, the beneficial compounds in oil start to degrade, and potentially health-harming compounds form. Don't Miss: 10 Secrets to Cooking Healthier. It also has a neutral flavor and is packed with heart-healthy alpha-linolenic acid an omega-3 fatty acid , which makes it ideal for baking. It's also cheaper than olive oil, so if you're trying to trim your grocery bill then canola oil is a good option.

Most of the canola oil in the United States is made from genetically-modified canola seeds, however, so if that's a concern, choose organic canola oil. These phenols begin to degrade when exposed to high heat. Research shows that phenols and polyphenols, when exposed to heat, degrade quickly. Use olive oil for mild cooking and as salad dressing and let it remain cold and unheated.

Apart from its health benefits, olive oil also helps in cutting down depression and improving brain health as it contains a decent amount of Omega-3 and Omega-6 fatty acids. These fatty acids are sensitive to heat and are destroyed when the oil is heated. When the oil is heated ahead of its smoke point, it gives off toxic smoke. As olive oil has a low smoking point, cooking with it increases the risk of creating smoke that includes compounds which are harmful to your health.

You may not even realise that you are breathing in the toxic fumes. Olive oil is healthy and delicious but just don't use it for cooking. It can be wonderful as a salad dressing, mixed in dips and can be drizzled overcooked vegetables. If you are looking for a good oil for cooking, use saturated fats like coconut oil, ghee, tallow and avocado oil. But what about the claims by several oil companines that you can use olive pomace oil or refined olive oil for cooking?

Well, using them means using any other vegetable oil which is double filtered and refined and is bereft of nutritional benefits. A weekly guide to the biggest developments in health, medicine and wellbeing delivered to your inbox.

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