I’ve been reading “What Einstein Told His Cook” by Robert L. Wolke and there’s all kinds of fascinating things in it about food, the chemistry behind cooking and the science that goes on in the kitchen. After reading a chapter on the smoking point of different cooking oils, I started to research the validity of not frying or cooking with olive oil. I’ll share my findings in the video.
Do you cook or fry with Olive oil?
Have you always been told that you shouldn’t cook with it because you ruin the health benefits?
I know that’s what I’ve always been told. Now I’m not saying some of the nutrients don’t die off with cooking, because that’s true for everything. In fact that’s one of the foundations of a raw diet. But in reality, olive oil does not become unhealthy just because its heated. Here’s another myth about cooking with olive oil, that’s bunk, according to Olive Oil Source:
- “Another myth is that cooking in olive oil diminishes the nutritional value of the food. This a misconception. The fact is that heating food will break down its nutritional value. High heat such as frying is worse than moderate heat such as steaming, which is worse than eating vegetables raw. It is not the cooking oil per se, but the high heat of frying. We are not aware of any edible cooking oil which by itself diminishes the nutritional value of the food cooked in it. Most nutritionists recommend lightly steaming vegetables or eating them. A touch of a flavorsome extra virgin olive oil added at the table will add taste and healthful anti-oxidants. Such is the Mediterranean diet which has been shown to help prevent coronary disease and have other health benefits.“
Do you still cook with canola oil?
I can’t blame you. After all, site’s like Health Canada recommend (this one I find especially sad) that you cook your eggs in canola oil and put margarine on your toast as a healthy thing to eat for breakfast. Reputable magazine’s like Real Simple list it as the first healthy oil in a series of 7! Eek. Most canola oils and vegetable oil (derived from soybeans and a rapeseed plant) are genetically modified and extremely refined. Canola Oil is the “cheese in a can” (the one with the spray nozzle) of cooking oils. How is that healthy? Cheaper? Yes. Healthier? Not so much.
If you’re still on the band wagon of cooking with canola oil, at least you’re not alone. Since the 70’s, governments and companies have brain washed us to think it’s a healthier choice. Do you think McDonalds fry it’s fries in canola oil because it’s healthier? Come on! Of course not. It’s because it’s cheap.
Here’s some interesting articles about canola oil that you might be interested in if you’re still cooking with the stuff.
If you’ve written some articles about canola oil, please add the link below in the comment section, I’d love to add it to the list. I just picked a couple but there are thousands of articles out there supporting what the 2 above are saying.
Debunking the Myth About the Smoking Point of Olive Oil
Some say it’s as low as 200 F, but in fact, in most cases it’s much much higher! You’ll be surprised. With so many websites listing false information and incorrect figures, it’s easy to get confused. Check out the video to learn the real smoking point.
Even though some people think we are vegetarian (we simple believe in a vegetables first) diet, we are not and for the most part follow a Traditional Diet.
Final Note : Yes I think we should cook with coconut oil (before all the comments come in about cooking with coconut oil come in). I do and I believe it to be an extremely healthy option. But this article is not about coconut oil, it’s about olive oil and hopefully getting people to give up there canola oil!
So what are your thoughts on canola oil and olive oil? Leave me a comment below.