Monday, April 26, 2010

Is it true after heating Olive Oil, it looses all its properties and becomes like an ordinary refined oil.?

Recently I started using Olive Oil for food. For cooking also im using it. but in one of healthshow they said after heating Olive oil it looses its properties and becomes ordinary refined Oil. How far is it true. How I can get the best out of it. Coz I wanna follow healthy life style.Is it true after heating Olive Oil, it looses all its properties and becomes like an ordinary refined oil.?
It's OK if cooked for a short period, such as in a stir-fry. Longer cooking will do that. The best way to use it is straight from the bottle.Is it true after heating Olive Oil, it looses all its properties and becomes like an ordinary refined oil.?
No, it's stable up to a certain temp (med hi) though can't recall an actual number. It's known to be pretty good that way. Just don't deep fry or really heat the hell out of it. I'm sure you can find the temp online somewhere, but my bottle of spectrum always had a little pic of thermometer man pointing at medium high.
Dont believe the media crap, olive oil is great anyway.


Also it is great to bath with, put in ears,use for nails,


make hair grow, put on salads etc.
Olive oil, as with any fatty substance, deteriorates during the frying process especially if it is used over and over and if the frying temperature is very high. High temperature destroys the good ingredients of any oil while it creates harmful agents for the liver, the arteries and the heart.





It is important however to take into consideration that these harmful agents are less likely to be created in olive oil than in all other known vegetable oils and this is because olive oil has a different composition. It contains a high percentage of oleic acid, which is much more resistant to oxidization than the polyunsaturated acids, which are found in large amounts in seed oils. But more importantly olive oil contains natural anti-oxidizing agents such as phenols and vitamin E. When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoking point (210潞 C) is well above the ideal temperature for frying food (180潞 C). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.
thats correct

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