We have been told over the years to befriend OLIVE OIL, that our skin would benefit, our tummies would flatten, our hair and nails would grow, our brain health would increase, and our bodies would be grateful. My family welcomed the “good fat” as a staple in our diet. Extra time would be spent in the condiment aisle as I would peruse the various types and grades of olive oil. However, nobody in the oil industry or nutritionists or dieticians or the Surgeon General for that matter ever discussed the CARCINOGENIC effects of Olive Oil when it is cooked above medium low. Do you hear the “C” word? I can assure you that while I am juggling dinner, getting the homework done and the kids bathed, I attempt to speed the process of cooking dinner by jacking the flame up to “high.” I am horrified as I think about the fumes that I have released into my home and touched the food that we all eat. Sorry JK for this Norman Rockwell excerpt but I thought it urgent to share this frightening information with the Lemonaid drinkers.
WOULD HAVE BEEN NICE TO KNOW….
March 16, 2010 By 3 Comments
HAH!! I found this out myself when I was at the golden door. The chef there told us that Olive Oil should never be used at high heat. Tip: he reccomends grape seed oil
From all the healthy eating reading I do, cold-pressed, organic extra virgin coconut oil from is best for cooking and olive oil is great for non-cooking like for your salad. Cheers!
That is really good to know, seeing as I’m on my way to becoming an olive oil devout. But you know what else? Everything causes cancer, from tinned food to bottled water. One might as well just live.