Nina Teicholz

It's actually a myth that you can't cook with extra virgin olive oil. In the Mediterranean region of the world, they use extra virgin olive oil not just to cook with, but they use it as a sauce.

It's actually a myth that you can't cook with extra virgin olive oil. In the Mediterranean region of the world, they use extra virgin olive oil not just to cook with, but they use it as a sauce.

It's actually a myth that you can't cook with extra virgin olive oil. In the Mediterranean region of the world, they use extra virgin olive oil not just to cook with, but they use it as a sauce.

For some reason, we've been told that the Mediterranean dietary pattern, as it's lauded in the Western medical literature, involves canola oil and all of these crap oils and that you can't cook with extra virgin olive oil.

For some reason, we've been told that the Mediterranean dietary pattern, as it's lauded in the Western medical literature, involves canola oil and all of these crap oils and that you can't cook with extra virgin olive oil.

For some reason, we've been told that the Mediterranean dietary pattern, as it's lauded in the Western medical literature, involves canola oil and all of these crap oils and that you can't cook with extra virgin olive oil.

It's actually a myth that you can't cook with extra virgin olive oil. In the Mediterranean region of the world, they use extra virgin olive oil not just to cook with, but they use it as a sauce.

It's actually a myth that you can't cook with extra virgin olive oil. In the Mediterranean region of the world, they use extra virgin olive oil not just to cook with, but they use it as a sauce.

It's actually a myth that you can't cook with extra virgin olive oil. In the Mediterranean region of the world, they use extra virgin olive oil not just to cook with, but they use it as a sauce.

And somehow, for some reason, we've been told that the Mediterranean dietary pattern, as it's lauded in the Western medical literature, involves canola oil and all of these crap oils and that you can't cook with extra virgin olive oil. But that's a total myth.

And somehow, for some reason, we've been told that the Mediterranean dietary pattern, as it's lauded in the Western medical literature, involves canola oil and all of these crap oils and that you can't cook with extra virgin olive oil. But that's a total myth.

And somehow, for some reason, we've been told that the Mediterranean dietary pattern, as it's lauded in the Western medical literature, involves canola oil and all of these crap oils and that you can't cook with extra virgin olive oil. But that's a total myth.

Well, I'll say that it's much safer to cook at high temperatures with olive oil than it is to cook at high temperatures with a grain and seed oil like a soybean oil or a corn oil. And you have to ask what olive oil is constructed with that might predispose it to oxidation. And when you actually look at extra virgin olive oil, it's about 85% monounsaturated fat, very chemically stable.

Well, I'll say that it's much safer to cook at high temperatures with olive oil than it is to cook at high temperatures with a grain and seed oil like a soybean oil or a corn oil. And you have to ask what olive oil is constructed with that might predispose it to oxidation. And when you actually look at extra virgin olive oil, it's about 85% monounsaturated fat, very chemically stable.

Well, I'll say that it's much safer to cook at high temperatures with olive oil than it is to cook at high temperatures with a grain and seed oil like a soybean oil or a corn oil. And you have to ask what olive oil is constructed with that might predispose it to oxidation. And when you actually look at extra virgin olive oil, it's about 85% monounsaturated fat, very chemically stable.

I mean, think about it. Avocado oil, which is praised for its high smoking point, is mostly monounsaturated, right? So if monounsaturated fat was prone to oxidation, avocado oil would not be a high heat cooking oil, right? And then 15% of extra virgin olive oil is saturated fat. which we know is highly heat stable.

I mean, think about it. Avocado oil, which is praised for its high smoking point, is mostly monounsaturated, right? So if monounsaturated fat was prone to oxidation, avocado oil would not be a high heat cooking oil, right? And then 15% of extra virgin olive oil is saturated fat. which we know is highly heat stable.

I mean, think about it. Avocado oil, which is praised for its high smoking point, is mostly monounsaturated, right? So if monounsaturated fat was prone to oxidation, avocado oil would not be a high heat cooking oil, right? And then 15% of extra virgin olive oil is saturated fat. which we know is highly heat stable.

So you're right in that the polyphenols might degrade to a point when you cook with olive oil at high temperatures. But what's not going to happen with extra virgin olive oil, you can rest assured that it's not going to become the cancer causing mutagenic disfigured oil product that you get when you cook with soybean oil or corn oil to high temperatures.

So you're right in that the polyphenols might degrade to a point when you cook with olive oil at high temperatures. But what's not going to happen with extra virgin olive oil, you can rest assured that it's not going to become the cancer causing mutagenic disfigured oil product that you get when you cook with soybean oil or corn oil to high temperatures.