Karaboga
Lions don't lose sleep over the opinions of sheep
Results showed that extra-virgin olive oil was the safest and most stable when heated to temperatures even higher than those commonly used for sautéing, deep-frying and baking. It produced the lowest quantity of polar compounds compared to the other oils tested. This debunks the theory that olive oil is less healthy because it has a lower smoke point.
Polar compounds refers to all products present in frying oil due to oxidation processes and include monoglycerides, diglycerides and polymeric triglycerides. They are a reliable benchmark for measuring the degradation of oil.
www.drweil.com
"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. Results showed that extra-virgin olive oil was the safest and most stable when heated to temperatures even higher than those commonly used for sautéing, deep-frying and baking."
Polar compounds refers to all products present in frying oil due to oxidation processes and include monoglycerides, diglycerides and polymeric triglycerides. They are a reliable benchmark for measuring the degradation of oil.
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Does High Heat Hurt Olive Oil? - DrWeil.com
Is it safe to heat olive oil to high temperatures? If not, what cooking oil do you consider preferable for high-heat cooking?
"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. Results showed that extra-virgin olive oil was the safest and most stable when heated to temperatures even higher than those commonly used for sautéing, deep-frying and baking."