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Everyone uses olive oil for their salads, but is it safe to fry with? This is a question that many people ask and the answer is "yes!".


Olive oil is extremely healthy and has also been a dietary staple for some of the world’s healthiest populations. However many people believe that it is unsuitable for cooking because of the unsaturated fats especially when it comes to frying.


Why is the stability of oil so important when it comes to frying? Because when fats and oils are exposed to high heat, they can become damaged. This is particularly true of oils that are high in polyunsaturated fats, including most vegetable oils like soybean and canola. When overheated, they can form various harmful compounds… including lipid peroxides and aldehydes, which can contribute to cancer. 


If you want to minimize your exposure to harmful and carcinogenic compounds (always a good idea), then it is essential to cook only with fats that are stable at high heat.


There are two properties of cooking oils that matter most:


*Smoke Point: The temperature at which the fats begin to break down and turn into smoke.

*Oxidative Stability: How resistant the fats are to reacting with oxygen.

For more information https://www.oliveoiltimes.com/olive-oil-basics/is-cooking-with-olive-oil-healthy/51059


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