Olive Oil just the facts

Olive Oil


Just the Facts….



Olive oil is a favorite for cooking. It’s flavor is strong enough to stand up to very bold food~like fish. It has a high smoking point and doesn’t degrade as quickly as many other oils. Recipes such as pesto, can be made in bulk and frozen because olive oil is a fat that freezes beautifully.

Could it be that cooking with this oil now poses a problem?

Olive oil, like all vegetable cooking oils, contains minute amounts of some PAHs. Polycyclic aromatic hydrocarbons increase with high heat. Burning the oil repeatedly will result in higher PAH. However, it is extremely unlikely that any in home use of olive oil would ever contain a significant amount.



Dr. A Kiritsakis, a world renowned chemist in Athens, wrote the book OLIVE OIL FROM THE TREE TO THE TABLE. He explains olive oil will oxidize and hydrogenate to a tiny degree if repeatedly heated to a very high temperature. Virgin olive oil is highly mono-unsaturated and therefore resistant to oxidation and hydrogenation. Studies show olive oil to react to heating less than other oils.



The turning of unsaturated oil into a saturated-fat is a long difficult process. Refinery like factories bubble hydrogen gas through 250 and 400 degree hot oil with a metal catalyst. The process takes hours. Changing a cis-fat to a trans-fat dies not occur on a home stove.



So cook with your olive oil! Manga!





Info Source:

The Olive Oil Source

www.oliveoilsource.com