5 Pieces Of Evidence That Explain Why You Should Never Cook With Olive Oil

5 Pieces Of Evidence That Explain Why You Should Never Cook With Olive Oil

Olive oil has long been celebrated for its health benefits and versatile culinary uses. However, recent research and expert opinions suggest that using olive oil for cooking might not be as beneficial as commonly believed. In this article, we will explore five pieces of evidence that shed light on why you should reconsider cooking with olive oil.


1. Olive Oil Becomes Toxic If It’s Heated Pass Its Very Low Smoke Point

Olive oil has a very low smoke point where it begins to burn at 250’F (121’C). Once any oil is heated pass its smoke point, it gives off toxic smoke. Cooking with olive oil creates a risk of creating smoke in the home that contains toxic compounds that are extremely harmful to body. The toxic smoke and cooked oil can create free radicals in the body that could destroy your cells.


2. Olive Oil’s Monounsaturated Fats Become Unstable Once Cooked

Olive oil content is mostly monounsaturated fat (70%-80%). These fats allows olive oil to have many health benefits like cancer-fighting abilities, better heart health and improved insulin resistance. However, olive oil also has a low smoking point because of these monounsaturated fats, making it unsuitable to cook past a very low temperatures.

If olive oil is cooked and consumed it can cause inflammation in the body and damage the arteries, according to sources.


3. Cooking Olive Oil Destroys The Essential Omegas

Olive oil possesses both Omega 3 and Omega 6 fats. These fats are damaged when olive oil is heated past a certain point.

Omega-3 fats are “significant structural components of the cell membranes of tissues throughout the body and are especially rich in the retina, brain, and sperm, in which docosahexaenoic acid (DHA) constitutes 36.4% of total fatty acids,” according to a source.


4. Cooking Olive Oil Damages Heart Healthy Polyphenols

Olive oil is rich in antioxidant properties. Phenolic compounds, mainly hydroxytyrosol and oleuropein, are antioxidants that fights free radicals to preserve heart health in the human body. These specific compounds begin to degrade at high heats, according to researchers.


5. Many Olive Oils Are Fake

Several companies mix their olive oil with cheap oils like canola oil, soybean oil, hazelnut oil and low grade olive oils. Researchers at UC Davis concluded in a study that 73% of the top 5 best selling imported brands of olive oil did not meet the regulations set by the European international sensory standards for extra virgin olive oil. This means that the imported oil could be blended with heavily processed vegetable oils such as soy, corn, cottonseed, hazelnut, or canola oil and could possibly contribute to inflammation in the body once these other mix of oils are cooked. So, whenever you buy olive oil, always make sure it’s 100% cold pressed extra virgin and organic.

For a healthier alternative oil to cook with: use grape seed oil, it is more suitable for frying or cooking because it has a higher temperature heating point than olive oil. Grape seed oil is also very low in saturated fats and is used commonly for deep-frying.


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