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Cooking with Olive Oil Healthy?

post #1 of 14
Thread Starter 
I was wondering, many people say olive oil is healthy but is cooking with it the same healthy as eating it raw?

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post #2 of 14
No. Raw oil is always healthier than cooked oil, and that's true whatever the type of oil, olive or other.
post #3 of 14
Quote:
Originally Posted by French Fries View Post

No. Raw oil is always healthier than cooked oil, and that's true whatever the type of oil, olive or other.
 

OK, so what does heating the oil do to it that makes it less healthy? I know that some quality is lost in heating (that is, the uncooked oil just tastes better) but what health benefits are lost?
post #4 of 14
I honestly don't know the details... but when we got our newborn we read a lot of books on nutrition and one important point was to give him raw oils - not cooked.

AFAIK heating/cooking any food (so including oil) breaks down its nutritional value.
post #5 of 14

Heating causes loss of available nutrients (as expected) contained in oils, including fat-soluble vitamins such as E and the phytonutrients that give oils their characteristic colors, smells and flavors.
 

Heating oils can cause formation of free radicals, highly reactive molecules that can damage the oil further by triggering unwanted oxidative reactions.

Formation of unwanted aromatic substances (such as polycyclic aromatic hydrocarbons or PAHs) in the oil that can increase our risk of chronic health issues including cancers.

Joe

post #6 of 14
Hello,
I think olive oil is good for health.In these days many kinds of olive oil is presents,all are good.so don't worry about it.just use freely.www.maldari.com/
post #7 of 14
Thread Starter 
Points taken, but are you perhaps referring to fried oil? I could imagine why that would not be good, even for olive oil. But I really am not sure whether eg. baked cooked olive oil is bad...
post #8 of 14
 Fried Oil/  ?? You really can't use olive oil for deep or high temp pan frying, as the smoking point is to low. It would probably burn or ignite and cause a fire.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #9 of 14
Thread Starter 
But what about cooked olive oil then?

Anadixis
Edited by anadixis - 4/30/10 at 6:24am
post #10 of 14
Quote:
Originally Posted by Ed Buchanan View Post

 Fried Oil/  ?? You really can't use olive oil for deep or high temp pan frying, as the smoking point is to low. It would probably burn or ignite and cause a fire.
I used to fry with extra virgin oil when the kids were young, just because as i understood it, all cold-pressed oils are free of chemical additives that get modified under high heat conditions.  I never used a deep fryer, I did stuff like croquettes or potatoes or battered or breaded vegetables and stuff like that, in a frying pan with oil to cover.  I used high heat, the stuff seemed to brown easily and not to absorb too much fat, and it never ignited, ever.  I didn;t fry very often and i had a free supply from my inlaws who knew someone in the country who produced it.  
My understanding is that in cooking (not frying) the extra virgin oil is best, - it might lose something but doesn;t add anything harmful.  

I think the term "healthy" is interpreted in different ways.  Some use it to mean "you should do this because it makes you healthier" and others use it to mean "it isn;t harmful"
The Italian proverbial version of "what doesn't kill you makes you stronger" is "what doesn't kill you makes you fat" which, in the days of poverty and undernourishment that in Italy lasted till the 60s, was actually a good thing!  It meant healthy! 
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #11 of 14
I agree with guru - so avoid any high heat cooking with olive oil.  It degrades the oil and turns it into a much unhealthier product.  Save your olive oil for using raw, or for cooking at low temp.  I don't know about the costs where you are, but it is way too expensive here to use large amounts for shallow/ deep fryin, apart from the info above about smoke point.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #12 of 14
I use olive oil for everything, even baking cakes sometimes.  The only time I use a different oil is for deep frying.  For that I use peanut oil.... but I throw in a little olive oil in there too.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #13 of 14
Ha, i do that too now that I stopped using it straight, Koukovagia, i use peanut oil and add a little extra virgin, just because it seems right. 

I do stop short at baking with it, or any oil for that matter, since i way prefer butter.  But olive goes into everything else. 

I knew an Italian who had lived in the states for a while who asked me "Why do Americans use Crisco all the time?"
I told her they like to cook with it because it has no taste. 
She said "So why would you cook with something if it has no taste??!!"

Just a general question to anyone who knows.  Isn;t there a difference in chemical breakdown when the oil is cold-pressed?  Cold pressed oil is only filtered.  Hot pressed oil is washed with chemicals to remove the debris, and the traces of chemicals, as i understood it, are what is unhealthy when heated - they change with heat and produce toxic substances.  This is what i read somewhere.  Any scientists here who can answer with some real scientific knowledge?"

Also, how about clarified butter, what is the smoke point of that - is that ever used for frying?  Not intending to use it but am curious. 
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #14 of 14
 I thought you all could use this when deciding what to fry with. As you can see, you would be right on the edge using extra virgin olive for  some deep fat frying.
The following table presents smoke points of various fats:
Fat↓ Quality↓ Smoke Point↓
Almond oil   420°F 216°C
Avocado oil   520°F 271°C
Butter   350°F 177°C
Canola oil Expeller Press 464°F 240°C
Canola oil High Oleic 475°F 246°C
Canola oil Refined 470°F 240°C
Coconut oil Unrefined 350°F 177°C
Coconut oil Refined 450°F 232°C
Corn oil Unrefined 320°F 160°C
Corn oil Refined 450°F 232°C
Cottonseed oil   420°F 216°C
Flax seed oil Unrefined 225°F 107°C
Ghee (Indian Clarified Butter)   485°F 252°C
Grapeseed oil   420°F 216°C
Hazelnut oil   430°F 221°C
Hemp oil   330°F 165°C
Lard   370°F 182°C
Macadamia oil   413°F 210°C
Olive oil Extra virgin 375°F 191°C
Olive oil Virgin 420°F 216°C
Olive oil Pomace 460°F 238°C
Olive oil Extra light 468°F 242°C
Olive oil, high quality (low acidity) Extra virgin 405°F 207°C
Palm oil Difractionated 455°F 235°C[1]
Peanut oil Unrefined 320°F 160°C
Peanut oil Refined 450°F 232°C
Rice bran oil   490°F 254°C
Safflower oil Unrefined 225°F 107°C
Safflower oil Semirefined 320°F 160°C
Safflower oil Refined 510°F 266°C
Sesame oil Unrefined 350°F 177°C
Sesame oil Semirefined 450°F 232°C
Soybean oil Unrefined 320°F 160°C
Soybean oil Semirefined 350°F 177°C
Soybean oil Refined 450°F 232°C
Sunflower oil Unrefined 225°F 107°C
Sunflower oil Semirefined 450°F 232°C
Sunflower oil, high oleic Unrefined 320°F 160°C
Sunflower oil Refined 450°F 232°C
Tea seed oil   485°F 252°C
Vegetable shortening   360°F 182°C
Walnut oil Unrefined 320°F 160°C
Walnut oil Semirefined 400°F 204°C

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