1) They cannot patent natural forms of treatment – so there is no money in it for them. Plus Greece is too broke for any sort of science experiment at the moment lol. One cannot reconcile an outdated myth such as the erroneous presupposition: “In our house, we cook with olive oil all the time because we know it’s healthier than butter or other saturated fats”… with Science-based anything. So there’s no need to panic at the thought of ingesting a small amount of a substance that, in large amounts, could poison us. This way the oxidents generated from the innitial little bit of cooking oil used would be counteracted by the anti-oxidents of the olive oils and their similies. It won’t be regarded as helpful. Logical Fallacies? Julie please stop using the number 2 as a substitution for the word “to.” How can you expect anyone to take you serious in a debate when you express your self like a child? One of those is olive oil which I used for both the scrambled eggs and the scrambled tofu. The investigators tested the heat stability of 10 of the most commonly used cooking oils in Australia: extra-virgin olive oil, virgin olive oil, refined olive oil, canola, grapeseed, coconut, avocado, peanut, rice bran and sunflower oils. I enjoyed the scholarly writings that included credible references. They throw around their numbers and statistics as “evidence”. I am frequently asked if it is ok to fry in olive oil. We spend our lives weighing what we want to do vs. what we should do to increase our chances of making it into the next hour. Of course any alternative natural form of treatment is going to be considered as ‘unproven’ and ‘quackery’ despite their safety and efficacy by the Pharmaceutical Corporations, because: Why are you even wasting your time, considering those two points? On a separate note, it’s difficult to justify saying (as you did in your initial comment) that the Greek’s long life expectancy “is because of the mediterranean diet and the consumption of olive oil”, since RCT’s can only show correlation and in-vitro and animal studies may non translate to humans. I’m sure you know how to use internet web searches. 8. . Again this is complete B.S.!! Unconfirmed rumors overheard in the locker room during third period say that everyone who read it now has a 20% to 50% chance of getting cancer unless they only use their cell phones right side up for the next 30 years. That well known source of carcinogens that we should all avoid, the potato: in the form of fries and chips (or chips and crisps if you’re British). I’ve also heard some whackos spewing the notion that heat changes the chemical structure of the MUFA to an undesirable fat (trans, etc…). However the studies of its production in cooking (ok I only looked at the four most cited) make it clear that it isn’t produced by overheated oil, olive or any other. You seem to have missed a fairly major distinction, and that is between cold pressed extra virgin and virgin olive oil (which have more healthy- yet unstable at heat- elements) and refined olive oil. A conflict of interest anyone? More nonsense. A friend was recently told by her GP that she should not cook with olive oil because, he claimed, it becomes toxic when heated. You've probably heard that olive oil is great for drizzling and dressing, but bad for high-heat cooking like sautéing and roasting. and this idiot is tryin 2 minimize the effect of toxins. In our house, we cook with olive oil all the time because we know it’s healthier than butter or other saturated fats, so this would have serious implications for us. That’s quite a red flag, to me. - UlivitaUlivita, 4 Key Healthy Fats Always In My Kitchen | Nourish Everyday, My two favourite olive oil recipes | clarasrecipes2015, How to Choose the Healthiest Olive Oil - 5thBranch, The World is Your Bliss Ball – Grain of Sea Salt, Cooking With Olive Oil: Should You Fry and Sear in It or Not? And by ‘ok’ I mean just that ‘ok’. Strangely, I could find very few websites encouraging the view that olive oil is worse than any other oils in this respect. By the way, I don’t use a lot of olive oil..I’ll use a very small amount to spread around the pan to cook eggs and fish. Here‘s a study that shows an increase in trans content from 0.045% to 0.082% after 8 cooking cycles. This can happen at room temperature and is one of the ways … Her grammar is terrible. The effects of heated vegetable oils on blood pressure in rats – http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3226610/ They call him a ‘quack,’ just like they call any other physician who uses alternative forms of treatment that is not patented by the Pharmaceutical Corporations who have the monopoly of the medical industry. I’m not a food scientist or doctor, but I was intrigued as I had frankly never heard of acrylamide and was a little sceptical. And as you’d expect, small amounts of oxidation products (from mild heating) can be handled pretty well by our bodies. Luckily, I have a background in chemistry, so I was able to follow fairly well most of the papers I discovered. 10. Every article that I could find in support of NOT heating olive oil led me to the Mercola site. First, I’ve quite explicitly answered patty’s question. My body should be able to deal with it easily. I can do no better than refer you to some of the websites I trust most for their opinions of Dr. Mercola: Science-based medicine: here (“… there are very good reasons why a competent science-based physician would prefer that his patients have nothing to do with Dr. Mercola, who runs what is arguably the most popular and lucrative alternative medicine website currently in existence and manages to present himself as reasonable simply because he is not as utterly loony as his main competition, Mike Adams of NaturalNews.com … and Gary Null.“) and here. And, of course, quality olive oil tastes great. Even the sources he cited cite their sources as published peer reviewed studies. I look forward to reading the articles more fully. That’s why I encouraged patty to indeed proceed that way. Greece has one of the highest life expectancies worldwide and one of the lowest cancer rates too! For example, your second link employs the ‘scientifically-proven’ subterfuge. Thank you for this. so dont fool urself that if ur gonna fry all day with olive oil everything will be dandy,. Would it be safer to use an Olive Oil Pam spray on a stainless steel pan? Strive to understand what is most likely to be true, not to believe what you wish to be true. Photo credit: IndyDina with Mr. Leave the world a better place than you found it. Post was not sent - check your email addresses! You are wrong on two accounts. I look forward to reading your sources, julie. According to the North American Olive Oil Association, extra virgin olive oil's smoke point is 350 to 410 degrees Fahrenheit, and olive oil's smoke point is 390 to 468 degrees Fahrenheit. We have millions of people using olive oil and they often have longer life expectancies that people who don’t. I do all my cooking on cast iron to avoid the poisions. The production of this carcinogen depends on what you fry, not what you fry it in. Corn oil and sunflower oil contain high proportions of polyunsaturated oils; they oxidise easily. There is no one right way to live. Please pay attention and answer them. he just wrote some bla bla here 2 cover our eyes. It would actually be great if you can convert your opinion & beliefs into knowledge by referencing your falsifiable evidence and independent sources. Does cooking/ frying with ANY oil–corn, canola olive etc.. for a long time (using the same batch over and over like in a restaurant) or at high heat (like frying chicken) cause it to become a trans fat????? More deception! Saturated fatty acids can’t produce trans forms because they don’t contain carbon-carbon double bonds, Patty. well, u have a brain, make ur own choices and then ull have 2 take the consequences.. i dont really have the time 2 do research online and post it here but i think my arguments make sense. The paper you refer to (available here) is interesting. I’m not familiar enough with the chemistry of olive oil to say whether there could be other reasons, but they would be the most obvious. | CleanBites – Introduction to health food, Chickpea soup w/ garlic and bitter greens « dreamsofmyfava, Community Meeting Round-Up: Eating healthy on a budget with Joanne Smith | Brain Injury Blog TORONTO, Oven-baked root vegetable crisps (chips) | Gluten Free International, 4 Key Healthy Fats Always In My Kitchen - Nourish Every Day, Benefits of Avocado Oil | Sky Rose Essentials, Cook only with saturated fats (coconut oil, butter, ghee, lard) or virgin olive oil | Jane Farrell Food & Health, Cooking With Olive Oil: Should You Fry and Sear in it or Not?

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